Protein and lipid composition of bovine milk-fat-globule membrane

Fong, Bertram; Norris, Carmen; MacGibbon, Alastair

doi:10.1016/j.idairyj.2006.05.004

Cited by 268 publications

(245 citation statements)

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“…Approximately 60 % of the total phospholipids in milk are found in the milk fat globule membrane. Some milk by products such as buttermilk and especially its MFGM fraction contain up to 40 % (in weight) of phospholipids, of which 30 % is phosphatidylethanolamine, 7 % is phosphatidylinositol, 5 % is phosphatidylserine, 31 % is phosphatidylcholine, and 20 % is sphingomyelin (Fong et al, 2007; Rodriguez-Alcala and Fontecha, 2010). The season and stage of lactation affect the sphingolipid content in the milk (Parodi, 1997).…”

Section: Sphingolipids In Foodmentioning

confidence: 99%

Potential health benefits of sphingolipids in milk and dairy products

Potočki¹

2016

Mljekarstvo

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Sphingolipids are found in all eukaryotic and some prokaryotic cells. Milk and dairy products are one of the most important sources of sphingolipids. This compounds participate in a variety of indispensable metabolic, neurological, and intracellular signaling processes. Sphingolipids and their derivatives are highly bioactive compounds with anti-cancer, bacteriostatic and cholesterol-lowering properties. Therefore, this review focuses on the potential health benefits of the milk and dairy sphingolipids.

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Section: Sphingolipids In Foodmentioning

confidence: 99%

Potential health benefits of sphingolipids in milk and dairy products

Potočki¹

2016

Mljekarstvo

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“…A ceramide is formed when the amino group of this sphingoid base is linked with a FA. On this ceramide unit, an organophosphate group can be bound to form a sphingophospholipid (e.g., phosphocholine in the case of sphingomyelin, SM) or a saccharide to form the sphingoglycolipids (glycosylceramides) [Christie, 2003;Fong et al, 2007;Newburg & Chaturvedi, 1992;Pfeuffer & Schrezenmeir, 2001;Vanhoutte et al, 2004;Vesper et al, 1999;Yang et al, 2004].…”

Section: Lipids Of the Milk Fat Globule Membranementioning

confidence: 99%

“…Depending on the source, 25-70% of the MFGM consists of proteins [Danthine et al, 2000;Deeth, 1997;Fong et al, 2007;Walstra et al, 2006]. These membrane proteins are only present in very small amounts in other milk phases, and account for 1-2% of total milk protein [Riccio, 2004].…”

Section: Proteins Of the Milk Fat Globule Membranementioning

confidence: 99%

“…The majority are undoubtedly peripheral proteins loosely adsorbed to the MFGM. However, they could exert important biological Fong et al [2007]. Figure 2 illustrates the polypeptide patterns of MFGM, isolated from early, mid and late season cow milks, as determined by SDS-PAGE (15% acrylamide) under reducing conditions.…”

Section: Proteins Of the Milk Fat Globule Membranementioning

confidence: 99%

“…First, cream can be separated from milk by a laboratory centrifuge or in a large scale, bench-top cream separator. Next, the separated cream is washed two [Ye et al, 2002], three [Fong et al, 2007;Kanno & Kim, 1990] or more number of times [Asker, 1974;Mangino & Brunner, 1975] in 3-15 fold volumes of distilled or deionized water [Kanno & Kim, 1990;Newman & Harrison, 1973], sucrosesaline solution with [Erickson et al, 1964;Mather et al, 1977;Nejjar et al, 1986;Snow et al, 1977] or without [Dowben et al, 1967] pH buffering, pH buffered sucrose solution [Khodaparast-Sharifi & Snow, 1989], isotonic phosphate buffer solution [Nielsen & Bjerrum, 1977], phosphate-saline buffer [Innocente et al, 1997], or simulated milk ultrafiltrate [Ye et al, 2004]. In some cases, detergents [Diaz-Maurino & Nieto, 1976;Mather et al, 1977] or dissociating agents [Ye et al, 2002] are added to facilitate the washing.…”

Section: Isolation Of Mfgm From Milkmentioning

confidence: 99%

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Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane – A Review

El-Loly¹

2011

Pol. J. Food Nutr. Sci.

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processes and defense mechanisms in the newborn [Cavaletto et al., 2006].The stabilizing membrane acts as reactive sorts on the interface between the barriers of milk serum. As such, it can be globule and rate-controlling for a host of physical and of enzymes chemical interactions, e.g., binding mace elements; controlled release of the polar materials products of lipolysis; transfer of milk serum; maintenance of emulsion into stability by prevention of globule fusion; availability of fatty acids and cholesterol for micellar absorption in the small intestine; and destabilization by creaming, clumping, churning, freeze-thaw, and heating, resulting in loosely bound substances into milk transfer serum. Worthy of notice is that the interactions are dynamic.Moreover, it is assumed that the MFGM proteins also possess specific nutritional properties. As such, due to their origin, composition and structure, MFGM polar lipids and proteins could be used as an emulsifier or stabilizer, combining technological and nutritional functionality [Mulder & Walstra, 1974;Anderson & Cawston, 1975;Patton & Keenan, 1975;Patton & Jensen, 1975, 1976Keenan et al., 1983;Mather & Keenan, 1983; McPherson & Kitchen, 1983; Walstra & Jenness, 1984;Keenan & Dylewski, 1985 Bucbheim, 1986;Mather, 1987; Keenan et al., 1988;Keenan & Dylewski, 1995;Keenan & Patton, 1995;Mather & Keenan, 1998;Danthine et al., 2000; Keenan, 2001; Keenan & Mather, 2002; Ollivier--Bousquet, 2002;Lopez et al., 2006Lopez et al., , 2007Sanchez-Juanes et al., 2009;Zamora et al., 2009]. Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane -a Review Mohamed Mansour El-Loly Dairy Department, National Research Centre, Dokki, Cairo, EgyptKey words: milk fat globule membrane, mammary gland, isolation, structure, stability, nutritional, nutraceuticalIn the last few years, knowledge on the composition and properties of the milk fat globule membrane (MFGM) increased significantly. It is now recognized that the MFGM is highly complex in structure and composed of different protein and lipid components with specific technological and nutritional properties. As such, MFGM materials have been isolated and characterized as valuable ingredients for incorporation into new food products. However, MFGM are also sensitive to modification during isolation and processing, and care should be taken to standardize the composition and characteristics of the membrane to maintain its unique properties during application in food products.The MFGM is subject to changes in composition and structure from the moment the fat globule leaves the mammary secretory cell. Upon milk harvesting and further milk handling, further changes to the MFGM take place. Depending on the type and degree of treatment, this may involve different physico-chemical interactions between various membrane components, the loss of membrane components and/or adsorption of components from the milk plasma. However, the effects appear to be variable and dependent on physiological (animal) factors, and much remains ...

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Butter

Hettinga¹,

Nguyen²,

Shahidi³

2020

Bailey's Industrial Oil and Fat Products

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Butter is one of the oldest forms of preserving fat components of milk. Its manufacture dates back to some of the earliest historical records. The evolution of the art of buttermaking has been associated with the development and use of equipment. The construction of creaming and buttermaking equipment in the eighteenth century led to the appearance of the barrel churn. Creaming was at first done by a method called shallow pan. This was followed by a deep‐setting system. This shortened process time and produced a better quality cream. In 1879, cream separators for fully continuous operation were produced. The Babcock test assisted in the development of the butter industry. This test determines the percentage of fat in milk and cream. Other developments included the use of pasteurization, the use of pure cultures of lactic acid and bacteria, and the use of refrigeration. Multiple butterfat products include butter oils, anhydrous butterfat, butterfat–vegetable oils, and fractionated butterfats. Preservation of butterfat today involves the processing of butterfat to anhydrous butter oil. Shelf life is improved because the butter oil is hermetically packaged under nitrogen. Recent times have seen a decline in the consumption of butter but this situation is being somewhat reversed more recently. This decline contradicts all historical patterns for butterfat consumption. Reasons for decline are noted. This article provides data on chemical composition, marketing, technology, processing, quality, legal restrictions, and uses.

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Protein and lipid composition of bovine milk-fat-globule membrane

Cited by 268 publications

References 50 publications

Potential health benefits of sphingolipids in milk and dairy products

Potential health benefits of sphingolipids in milk and dairy products

Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane – A Review

Butter

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