UPTAKE OF LABELED LONG CHAIN FATTY ACIDS IN VIVO AND IN VITRO BY DIFFERENT PHOSPHOLIPIDS IN MILK

Intramammary infusion of 1-14C linoleic and 1-14C linolenic acids revealed that the infused fatty acids were preferentially incorporated into phosphatidyl choline. However, the incubation of fresh raw milk with 1-14C linolenic or 1-14C palmitic acids overnight showed that these acids were preferentially incorporated into phosphatidyl ethanolamine. Pasteurization at 72 C for 30 sec or heating at 85 C for two minutes had no effect on the pattern of labeling of phospholipids when the milk was incubated with the labeled fatty acids. However, these heat treatments had a pronounced effect on the chromatographic behavior of some of the phospholipids, especially phosphatidyl choline when chromatographed on a thin-layer plate. © 1969, American Dairy Science Association. All rights reserved.