{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T02:00:56Z","timestamp":1785463256088,"version":"3.56.0"},"reference-count":29,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,4,19]],"date-time":"2026-04-19T00:00:00Z","timestamp":1776556800000},"content-version":"vor","delay-in-days":18,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,4]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>Oxylipins derived from the enzymatic oxidation of omega\u20103 docosahexaenoic acid (DHA) are known to promote the resolution of inflammation in vivo. Although these bioactive lipids are enriched in seafood, they are thought to be unstable when ingested due to the low pH of the stomach. Previously, we discovered that milk fat globules (MFGs) can be used to encapsulate and stabilize food bioactives such as curcumin and vitamin D. In the present study, we tested the hypothesis that infusion of DHA\u2010derived 16(17)\u2010epoxydocosapentaenoic acid (16(17)\u2010EpDPE) and 17\u2010Hydroxydocosahexaenoic acid (17\u2010HDoHE) into\u00a0a natural encapsulation system of MFGs, would stabilize these oxylipins at low pH mimicking gastric conditions. In preliminary experiments, we first optimized the partitioning of 16(17)\u2010EpDPE and 17\u2010HDoHE into MFGs and then tested their stability with or without encapsulation into MFGs at pH 2 and 7. We found that 16(17)\u2010EpDPE and 17\u2010HDoHE were rapidly incorporated into MFGs, with approximately 50% of the added concentration being encapsulated within 30\u00a0min of incubation. Oxylipins encapsulated into MFGs were protected for up to 2\u00a0h of incubation at pH 2 and 7, whereas non\u2010encapsulated oxylipins degraded rapidly at either pHs. These results show that MFGs can stabilize and protect DHA\u2010derived oxylipins during in vitro conditions mimicking stomach pH, highlighting their potential to serve as carriers for delivering oxylipins in vivo.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>Oxylipins are a class of bioactive lipid mediators present in oils and foods that are thought to degrade under low pH stomach conditions. The study provides evidence that milk fat globules (MFGs) protect oxylipins from degradation under low pH conditions in vitro. The findings show that MFGs can be used to stabilize and potentially enhance the delivery of oxylipins, particularly those involved in anti\u2010inflammatory and pro\u2010resolving activities in vivo.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70918","type":"journal-article","created":{"date-parts":[[2026,4,19]],"date-time":"2026-04-19T13:49:14Z","timestamp":1776606554000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Milk Fat Globules Protect Exogenously Infused Docosahexaenoic Acid\u2010Derived Oxylipins at Low pH Conditions"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1755-7027","authenticated-orcid":false,"given":"Sadia","family":"Sattar Sultani","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, College of Agriculture and Environmental Sciences University of California Davis Davis California 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