Composition and Structure of the Bovine Milk Fat Globule Membrane—Some Nutritional and Technological Implications

Smoczyński, Michał; Staniewski, B.; Kiełczewska, Katarzyna

doi:10.1080/87559129.2011.595024

Cited by 44 publications

(25 citation statements)

References 69 publications

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“…The composition, health attributes, and biological activity of commercial ingredients containing MFGM, milk phospholipids, or MFGM isolated in the laboratory have been extensively reviewed [2,5,22,25,[53][54][55][56][57][58][59]. Given the complexity of the composition of MFGM, here we present in a differentiated way the available information on health benefits of (a) proteins and (b) lipids, in particular phospholipids.…”

Section: Biological Effects Of Mfgmmentioning

confidence: 99%

Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

et al. 2020

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Research on milk fat globule membrane (MFGM) is gaining traction. The interest is two-fold; on the one hand, it is a unique trilayer structure with specific secretory function. On the other hand, it is the basis for ingredients with the presence of phospho- and sphingolipids and glycoproteins, which are being used as food ingredients with valuable functionality, in particular, for use as a supplement in infant nutrition. This last application is at the center of this Review, which aims to contribute to understanding MFGM’s function in the proper development of immunity, cognition, and intestinal trophism, in addition to other potential effects such as prevention of diseases including cardiovascular disease, impaired bone turnover and inflammation, skin conditions, and infections as well as age-associated cognitive decline and muscle loss. The phospholipid composition of MFGM from bovine milk is quite like human milk and, although there are some differences due to dairy processing, these do not result in a chemical change. The MFGM ingredients, as used to improve the formulation in different clinical studies, have indeed increased the presence of phospholipids, sphingolipids, glycolipids, and glycoproteins with the resulting benefits of different outcomes (especially immune and cognitive outcomes) with no reported adverse effects. Nevertheless, the precise mechanism(s) of action of MFGM remain to be elucidated and further basic investigation is warranted.

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Section: Biological Effects Of Mfgmmentioning

confidence: 99%

Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

et al. 2020

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“…Milk fat occurs as lipid droplets within the serum phase and exists primarily in triacylglyceride form (~98 %) made up of fatty acids of varying chain length (Smoczyński et al 2012). These droplets are encased in a trilayer membrane composed of phospholipids, membranous protein (e.g., butyrophilin), cerebrosides, and cholesterol (Huppertz and Kelly 2006).…”

Section: Introductionmentioning

confidence: 99%

Interactive Effects of Milk Fat Globule and Casein Micelle Size on the Renneting Properties of Milk

Logan

Day

et al. 2014

Food Bioprocess Technol

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The size of the casein micelles (CM) and the milk fat globules (MFG) vary depending on farming factors, such as seasonal variation and stage of lactation, and cow genetics. The MFG and CM size of milk can influence the renneting behavior and texture of manufactured dairy products. In this work, we investigated the combined effects of MFG and CM size on the onset of gelation, the maximum rate of gelation, the value for G′ 60 min (the final storage modulus) and G″ 60 min (the final loss modulus), and tan δ upon renneting. Fractionation of MFG on the basis of size was carried out using laboratorybased centrifugation, whereas milk of predominantly large (184-218 nm) or small (147-159 nm) CM was selected naturally on-farm. Casein micelle size had the dominant effect on curd firmness and gelation rates of milk, where small CM milk formed rennet gels earlier and resulted in a firmer gel than milk with large CM. However, MFG size also influenced the renneting properties. The strongest rennet gels were obtained when large MFG (3.88-5.78 μm) was combined with small CM (153-159 nm). Selecting milk on the basis of the microstructure of key milk components could be achieved by natural selection of dairy cows or via fractionation technologies. Selection may provide a useful tool for efficient manufacturing of different dairy products based on the desirable characteristics specific to each.

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“…The different MFGM compositions from different species of milk can be influenced by many factors, such as the size of fat globules, lactation period, and related to the technological treatment as in our previous report 25 . The proteins of the MFGM account only for 1% of the entire globule weight, 25–60% of the membrane weight, and about 1–2% of the total protein weight in bovine milk 3,25,26 . The main protein composition of five MFGMs analysed by SDS-PAGE are shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

“…The concentrations of MFGM in bovine milk are 3.6 g/L of MFGM in cream, with the protein and lipid fractions making up an estimated 22.3% and 71.8%, respectively 2 . MFGM proteins contribute 1–2% of the total protein content in bovine milk, with more than 500 identified proteins 3 . The polar lipids found in MFGM are glycerophospholipids and glycosphingolipids.…”

Section: Introductionmentioning

confidence: 99%

Goat and buffalo milk fat globule membranes exhibit better effects at inducing apoptosis and reduction the viability of HT-29 cells

Cui

et al. 2019

Sci Rep

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Bovine milk fat globule membrane (MFGM) has shown many health benefits, however, there has not been much study on non-cattle MFGMs. The purpose of this study was to compare the anti-proliferation effects and investigate the mechanisms of MFGMs from bovine, goat, buffalo, yak and camel milk in HT-29 cells. Results showed that protein content in MFGM of yak milk is the highest among five MFGM. All MFGMs reduced cellular viability which was in agreement with cell morphology and apoptosis. However, the number of cells in S-phase from 24 h to 72 h was increased significantly by treatment with goat, buffalo and bovine MFGMs (100 μg/mL), but not yak and camel. All MFGMs treatment significantly reduced the mitochondrial membrane potential (with an order of goat > buffalo > bovine > camel > yak) and Bcl-2 expression, but increased the expression of both Bax and Caspase-3. Taken together, the results indicate that all MFGMs, especially goat and buffalo MFGMs, showed better effects at inducing apoptosis and reduction the viability of HT-29 cells. The mechanism might be arresting the cell cycle at S phase, depolarization of mitochondrial membrane potential, down-regulation of Bcl-2 expression and increase of Bax and Caspase-3 expression.

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Composition and Structure of the Bovine Milk Fat Globule Membrane—Some Nutritional and Technological Implications

Cited by 44 publications

References 69 publications

Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

Interactive Effects of Milk Fat Globule and Casein Micelle Size on the Renneting Properties of Milk

Goat and buffalo milk fat globule membranes exhibit better effects at inducing apoptosis and reduction the viability of HT-29 cells

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