Relationship between the nutritional value of fatty acid profile and the morphometric characteristics of milk fat globules in ewe's milk

2012 ◽  
Vol 105 (1-3) ◽  
pp. 33-37 ◽  
Author(s):  
Mina Martini ◽  
Iolanda Altomonte ◽  
Federica Salari
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
Nutritional Value ◽  
Morphometric Characteristics ◽  
Fat Globules ◽  
Milk Fat Globules ◽  
Ewe's Milk

Evaluation of the fatty acid profile from the core and membrane of fat globules in ewe's milk during lactation

LWT ◽  
2013 ◽  
Vol 50 (1) ◽  
pp. 253-258 ◽  
Author(s):  
Mina Martini ◽  
Iolanda Altomonte ◽  
Federica Salari
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
The Core ◽  
Fat Globules ◽  
Ewe's Milk

The fatty acid composition of small and large naturally occurring milk fat globules

2003 ◽  
Vol 105 (11) ◽  
pp. 677-682 ◽  
Author(s):  
Valérie Briard ◽  
Nadine Leconte ◽  
Françoise Michel ◽  
Marie-Caroline Michalski
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Fat Globules ◽  
Naturally Occurring ◽  
Milk Fat Globules

Effect of forage:concentrate ratio on the quality of ewe's milk, especially on milk fat globules characteristics and fatty acids composition

2010 ◽  
Vol 77 (2) ◽  
pp. 239-244 ◽  
Author(s):  
Mina Martini ◽  
Gian Battista Liponi ◽  
Federica Salari
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Milk Fat ◽  
Post Partum ◽  
Average Diameter ◽  
Fatty Acids Composition ◽  
Homogeneous Groups ◽  
Fat Globules ◽  
Milk Fat Globules

The aim of this study was to evaluate the milk quality of Massese ewes receiving diets with different forage:concentrate ratios (FC ratio), specially on milk fat globules characteristics and fatty acids composition. The diet is one of the main environmental factors that influence the lipidic content of milk. A trial was carried out on twenty ewes, which had been subdivided into two homogeneous groups and kept indoors at 25 days post partum. The experiment lasted 60 days, from 40 to 100 days post partum and the animals were fed two diets that differed in terms of the FC ratio: 60:40 and 40:60, as fed. The results obtained in this study showed that a greater proportion of forage, compared with an higher percentage of concentrate, led to an increase in the percentage of fat (+8·66%) and to a decrease in the percentage of milk fat globules with a size between 2 and 5 μm (−17·32%). However, the average diameter was not affected. There was also a decrease in the percentages of some medium chain fatty acids (C12:0, C14:0; −14·89% and −4·03 respectively) and an increase in mono and polyunsaturated ones such as trans11-C18:1 (+31·71%), total CLA (+22%), EPA (+18·18%) and DHA (+66·67%). In conclusion, a greater proportion of forage seem to improve the milk fatty acid profile by the increase of some fatty acid identified has being beneficial for human health.

Evaluation of cooling strategies for pumping of milk – Impact of fatty acid composition on free fatty acid levels

2005 ◽  
Vol 72 (4) ◽  
pp. 476-481 ◽  
Author(s):  
Lars Wiking ◽  
Hanne C Bertram ◽  
Lennart Björck ◽  
Jacob H Nielsen
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Milk Fat ◽  
Saturated Fat ◽  
The Other ◽  
Fat Globules ◽  
Milk Fat Globules

Cooling strategies for pumping of raw milk were evaluated. Milk was pumped for 450 s at 31 °C, or pumped after cooling to 4 °C and subsequently subjected to various incubation times. Two types of milk were used; i.e. milk from cows fed a diet high in saturated fat supplements resulting in significantly larger milk fat globules than the other type of milk which comes from cows fed a low-fat diet that stimulates high de novo fat synthesis. The content of liquid fat was determined by low-field 1H NMR, which showed that milk from cows given the saturated fat diet also contained less liquid fat at both 4 ° and 31 °C than the other type of milk. This can be ascribed to the differences in the fatty acid composition of the milk as a result of the fatty acid composition of the diets. After pumping of the milk at 31 °C, measurement of fat globule size distribution revealed a significant coalescence of milk fat globules in the milk obtained from the saturated fat diet due to pumping. Pumping at 4 °C or pumping the other type of milk did not result in coalescence of milk fat globules. Formation of free fatty acids increased significantly in both types of milk by pumping at 31 °C. Cooling the milk to 4 °C immediately before pumping inhibited an increased content of free fatty acids. However, when the milk was incubated at 4 °C for 60 min after cooling and then subjected to pumping, a significant increase in the formation of free fatty acids was observed in both types of milk. It is suggested that this increase in free fatty acids is caused by transition of polymorphic crystal forms or higher level of attached lipoprotein lipases to the milk fat globule before pumping.

Glycosphingolipids from bovine milk and milk fat globule membranes: a comparative study. Adhesion to enterotoxigenic Escherichia coli strains

2009 ◽  
Vol 390 (1) ◽  
Author(s):  
Fernando Sánchez-Juanes ◽  
Josefa M. Alonso ◽  
Lorena Zancada ◽  
Pablo Hueso
Keyword(s):  
Escherichia Coli ◽  
Fatty Acid ◽  
Milk Fat ◽  
Fatty Acid Content ◽  
Fat Globules ◽  
Whole Milk ◽  
Milk Fat Globules ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Milk Fat Globule Membranes

AbstractSeveral components of milk fat globule membranes (MFGMs) have been reported to display beneficial health properties and some of them have been implicated in the defense of newborns against pathogens. These observations prompted us to determine the glycosphingolipid content of MFGMs and their interaction with pathogens. A comparative study with whole milk components was also carried out. Milk fat globules and MFGMs were isolated from milk. Gangliosides and neutral glycosphingolipids were obtained from MFGMs and whole milk and their fatty acid contents were determined by gas chromatography-mass spectrometry (GC-MS). MFGMs and whole milk showed similar ganglioside and neutral glycosphingolipid contents, with whole milk having more GM3 and glucosylceramide and less GD3,O-acetyl GD3,O-acetyl GT3, and lactosylceramide. The fatty acid content of gangliosides from both sources showed a similar composition. However, the neutral glycosphingolipid fatty acid content seemed to be quite different. Whole milk had fewer very-long-chain fatty acids (18.1% vs. 46.4% in MFGMs) and more medium-chain and unsaturated C18:1 and C18:2 fatty acids. Milk fat globules, MFGMs, lactosylceramide, and gangliosides GM3 and GD3 were observed to bind enterotoxigenicEscherichia colistrains. Furthermore, bacterial hemagglutination was inhibited by MFGMs and glycosphingolipids.

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