Cryo-TEM of isolated milk fat globule membrane structures in cream

Waninge, Rianne; Kalda, Evelin; Paulsson, Marie; Nylander, Tommy; Bergenståhl, Björn

doi:10.1039/b314613h

Cited by 35 publications

(22 citation statements)

References 24 publications

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“…Moreover, milk lipid membrane vesicles (containing among the other components monoglycerides and fatty acids) show the same morphology as the vesicles visualized in the current study (49). When 15% of the lipid material is hydrolysed (5 min) oil droplets (indicated by black arrow) and lipid bilayer (indicated by white arrow) are visualized (Fig.…”

Section: Visualization Of Structures Generated During In Vitro Lipolysupporting

confidence: 65%

Colloidal Structures in Media Simulating Intestinal Fed State Conditions with and Without Lipolysis Products

et al. 2008

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Section: Visualization Of Structures Generated During In Vitro Lipolysupporting

confidence: 65%

Colloidal Structures in Media Simulating Intestinal Fed State Conditions with and Without Lipolysis Products

et al. 2008

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“…4B). Recent work has characterised the structures formed through the release of lipid membrane material from fat globules by cryogenic transmission electron microscopy [50]. In buttermilk, spherical and slightly deformed vesicles are visible and could be formed from membrane components, mainly PL, after MFGM rupture during churning.…”

Section: Determination Of the Particlementioning

confidence: 99%

Heat treatment of cream affects the physicochemical properties of sweet buttermilk

Gassi¹,

Famelart²,

Lopez³

2008

Dairy Sci. Technol.

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-The objective of this work was to investigate the effect of heat treatment of sweet creams on the physicochemical properties of sweet industrial buttermilks. Creams with three different heat treatments: low, medium and high, were churned and the corresponding buttermilks were characterised. Furthermore, buttermilks were renneted and centrifuged to obtain insoluble pellets and supernatants. The physicochemical properties such as the particle size measured by laser light scattering and composition of creams, buttermilks, pellets and supernatants were determined and compared. Buttermilk had a composition close to that of skim milk but it contained more phospholipids (PL): 958 (± 137) mg·kg −1 , compared with 120 mg·kg −1 in milk. The heat treatment induced a significant decrease in soluble protein contents in creams, buttermilks and soluble fractions as well as an increase in the buttermilk PL/fat ratio, and an increase in supernatant protein and total solids. Buttermilk and supernatant particle sizes ranged from 0.03 to 200 μm, with a maximum at 130 nm, which may correspond to small milk fat globules, phospholipid vesicles or protein aggregates. Fat and PL in buttermilks were recovered in supernatants. The use of buttermilk enzymatic coagulation combined with centrifugation may constitute a means to fractionate milk PL.buttermilk / phospholipid / protein / heat treatment / particle size crèmes, babeurres, sérums et culots, ainsi que la taille des particules ont été déterminées et comparées. L'augmentation de l'intensité des traitements thermiques conduit à une diminution significative de la concentration en protéines solubles dans les crèmes, babeurres et surnageants, à une augmentation du ratio phospholipides/matière grasse du babeurre, ainsi que de l'extrait sec et de la matière azotée totale des surnageants. Les babeurres avaient des compositions proches de celle du lait écrémé, mais avec une concentration plus importante en phospholipides : 958 (± 137) mg·kg −1 contre 120 mg·kg −1 . Les particules des babeurres et des surnageants avaient un diamètre compris entre 0,03 et 200 μm avec un maximum centré sur 130 nm. Ces particules pourraient correspondre à des globules gras de petite taille, des vésicules de phospholipides et/ou des agrégats de protéines. La totalité des lipides contenus dans les babeurres a été retrouvée dans la fraction soluble des surnageants. Techniquement, une coagulation enzymatique du babeurre suivie d'une centrifugation pourrait constituer un moyen de fractionnement des phospholipides.babeurre / phospholipide / protéine / traitement thermique / taille de particule

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“…The complex LM structure of the MFGM most likely explains its impermeability to K þ ions, despite the potential presence of potassium channels in the MFGM. Indeed, electronic micrographs of liposomes prepared from the MFGM show a complex multilamellar, or liposome-within-liposome, structure (Waninge et al, 2004) .…”

Section: Milk Fractions With Respect To Enzyme Distributionmentioning

confidence: 99%

Milk Lipoprotein Membranes and Their Imperative Enzymes

Silanikove

Advances in Experimental Medicine and Biology

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There are two main sources of lipoprotein membranes in milk: the relatively well-defined milk fat globule membrane (MFGM) that covers the milk fat globules, and the much less attended lipoprotein source, in the form of vesicles floating in the milk serum. We challenge the common view that the milk serum lipoprotein membrane (MSLM) is secondly derived from the MFGM and present a different view suggesting that it represents Golgi-derived vesicles that are released intact to milk. The potential role of enzymes attached to the MSLM and MFGM is considered in detail for select ubiquitously expressed enzymes.

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Cryo-TEM of isolated milk fat globule membrane structures in cream

Cited by 35 publications

References 24 publications

Colloidal Structures in Media Simulating Intestinal Fed State Conditions with and Without Lipolysis Products

Colloidal Structures in Media Simulating Intestinal Fed State Conditions with and Without Lipolysis Products

Heat treatment of cream affects the physicochemical properties of sweet buttermilk

Milk Lipoprotein Membranes and Their Imperative Enzymes

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