Lipid and Protein Composition of the Mammary Tumour Virus and the Milk Fat-Globule Membrane Isolated from the Milk of Infected Mice

1975 ◽  
Vol 3 (2) ◽  
pp. 296-298 ◽  
Author(s):  
CLAIRE-MICHELE CALBERG-BACQ ◽  
CAMILLE FRANÇOIS ◽  
LUC GOSSELIN ◽  
PAUL M. OSTERRIETH ◽  
FRANÇOISE RENTIER-DELRUE
Keyword(s):  
Milk Fat ◽  
Protein Composition ◽  
Mammary Tumour ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

Placing pasteurisation before or after microfiltration impacts the protein composition of milk fat globule membrane material

2018 ◽  
Vol 81 ◽  
pp. 35-41 ◽  
Author(s):  
Steffen F. Hansen ◽  
Bjørn Petrat-Melin ◽  
Jan T. Rasmussen ◽  
Lotte B. Larsen ◽  
Marie S. Ostenfeld ◽  
...  
Keyword(s):  
Milk Fat ◽  
Protein Composition ◽  
Membrane Material ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

Phospholipids of the Milk-Fat-Globule Membrane and the Mouse Mammary-Tumour Virus Isolated from the Milk of Infected Mice

1977 ◽  
Vol 5 (4) ◽  
pp. 1142-1144 ◽  
Author(s):  
LUC GOSSELIN ◽  
CLAIRE-MICHELE CALBERG-BACQ ◽  
CAMILLE FRANÇOIS ◽  
CECILE GOSSELIN-REY ◽  
SARAH KOZMA ◽  
...  
Keyword(s):  
Milk Fat ◽  
Mammary Tumour ◽  
Mouse Mammary Tumour Virus ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

Impact of industrial cream heat treatments on the protein composition of the milk fat globule membrane

2020 ◽  
Vol 87 (1) ◽  
pp. 89-93
Author(s):  
Steffen F. Hansen ◽  
Bjørn Petrat-Melin ◽  
Jan T. Rasmusen ◽  
Lotte B. Larsen ◽  
Lars Wiking
Keyword(s):  
Milk Fat ◽  
Serum Proteins ◽  
Protein Composition ◽  
Milk Fat Globule Membrane ◽  
Fat Globules ◽  
Industrial Setting ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
The Impact ◽  
First Time

AbstractThe impact of cream processing on milk fat globule membrane (MFGM) was assessed in an industrial setting for the first time. Three creams and their derived MFGM fractions from different stages of the pasteurization procedure at a butter dairy were investigated and compared to a native control as well as a commercial MFGM fraction. The extent of cross-linking of serum proteins to MFGM proteins increased progressively with each consecutive pasteurization step. Unresolved high molecular weight aggregates were found to consist of both indigenous MFGM proteins and β-lactoglobulin as well as αs1- and β-casein. With regards to fat globule stability and in terms of resistance towards coalescence and flocculation after cream washing, single-pasteurized cream exhibited reduced sensitivity to cream washing compared to non- and double-pasteurized creams. Inactivation of the agglutination mechanism and the increased presence of non-MFGM proteins may determine this balance between stable and non-stable fat globules.

Protein composition of caprine milk fat globule membrane

2009 ◽  
Vol 82 (2-3) ◽  
pp. 122-129 ◽  
Author(s):  
A. Zamora ◽  
B. Guamis ◽  
A.J. Trujillo
Keyword(s):  
Milk Fat ◽  
Protein Composition ◽  
Milk Fat Globule Membrane ◽  
Caprine Milk ◽  
Milk Fat Globule ◽  
Fat Globule

scholarly journals Milk Fat Globule Membrane Proteome and Micronutrients in the Milk Lipid Fraction: Insights into Milk Bioactive Compounds

Dairy ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 202-217
Author(s):  
Michele Manoni ◽  
Donata Cattaneo ◽  
Sharon Mazzoleni ◽  
Carlotta Giromini ◽  
Antonella Baldi ◽  
...  
Keyword(s):  
Milk Fat ◽  
Lipid Fraction ◽  
Value Added ◽  
Milk Lipid ◽  
Milk Fat Globule Membrane ◽  
Fat Globules ◽  
Milk Fat Globules ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Value Added Products

Milk lipids are composed of milk fat globules (MFGs) surrounded by the milk fat globule membrane (MFGM). MFGM protects MFGs from coalescence and enzymatic degradation. The milk lipid fraction is a “natural solvent” for macronutrients such as phospholipids, proteins and cholesterol, and micronutrients such as minerals and vitamins. The research focused largely on the polar lipids of MFGM, given their wide bioactive properties. In this review we discussed (i) the composition of MFGM proteome and its variations among species and phases of lactation and (ii) the micronutrient content of human and cow’s milk lipid fraction. The major MFGM proteins are shared among species, but the molecular function and protein expression of MFGM proteins vary among species and phases of lactation. The main minerals in the milk lipid fraction are iron, zinc, copper and calcium, whereas the major vitamins are vitamin A, β-carotene, riboflavin and α-tocopherol. The update and the combination of this knowledge could lead to the exploitation of the MFGM proteome and the milk lipid fraction at nutritional, biological or technological levels. An example is the design of innovative and value-added products, such as MFGM-supplemented infant formulas.

PROTEOME OF MILK FAT GLOBULE MEMBRANE AND MAMMARY GLAND TISSUE IN GOAT FED DIFFERENT LIPID SUPPLEMENTATION

2021 ◽  
pp. 106378
Author(s):  
Iolly Tábata Oliveira Marques ◽  
Fábio Roger Vasconcelos ◽  
Juliana Paula Martins Alves ◽  
Assis Rubens Montenegro ◽  
César Carneiro Linhares Fernandes ◽  
...  
Keyword(s):  
Mammary Gland ◽  
Milk Fat ◽  
Milk Fat Globule Membrane ◽  
Mammary Gland Tissue ◽  
Gland Tissue ◽  
Milk Fat Globule ◽  
Lipid Supplementation ◽  
Fat Globule
Sign in / Sign up

Export Citation Format

Share Document