scholarly journals Characterization of fat globules and milk fat globule membrane proteins in milk of different yak breeds

2010 ◽  
Vol 90 (5) ◽  
pp. 601-609 ◽  
Author(s):  
Shenghua He ◽  
Ying Ma ◽  
Jiaqi Wang ◽  
Qiming Li ◽  
Shanhu Tang ◽  
...  
Keyword(s):  
Membrane Proteins ◽  
Milk Fat ◽  
Milk Fat Globule Membrane ◽  
Fat Globules ◽  
Milk Fat Globule ◽  
Fat Globule

Impact of cream washing on fat globules and milk fat globule membrane proteins

2016 ◽  
Vol 59 ◽  
pp. 52-61 ◽  
Author(s):  
Wolfgang Holzmüller ◽  
Magdalena Müller ◽  
David Himbert ◽  
Ulrich Kulozik
Keyword(s):  
Membrane Proteins ◽  
Milk Fat ◽  
Milk Fat Globule Membrane ◽  
Fat Globules ◽  
Milk Fat Globule ◽  
Fat Globule

Location of proteins within the milk fat globule membrane

1972 ◽  
Vol 39 (3) ◽  
pp. 409-411 ◽  
Author(s):  
M. Anderson ◽  
G. C. Cheeseman ◽  
Dorothy J. Knight
Keyword(s):  
Membrane Proteins ◽  
Milk Fat ◽  
Membrane Surface ◽  
Similar Treatment ◽  
Milk Fat Globule Membrane ◽  
Fat Globules ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Radioactive Labelling

SummaryRadioactive labelling of intact fat globules with125I gave at least one labelled protein in each of the 4 fractions of the fat globule membrane. Similar treatment of isolated membrane gave extensive labelling of all membrane proteins in each fraction.It was concluded that all fractions are partially exposed at the membrane surface and the existence of well-defined layers is unlikely.

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.

Production and characterization of monoclonal antibodies directed against bovine milk fat globule membrane (MFGM)

1994 ◽  
Vol 1199 (1) ◽  
pp. 87-95 ◽  
Author(s):  
Naohito Aoki ◽  
Hidenori Kuroda ◽  
Miho Urabe ◽  
Yoshimi Taniguchi ◽  
Takahiro Adachi ◽  
...  
Keyword(s):  
Monoclonal Antibodies ◽  
Milk Fat ◽  
Bovine Milk ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk

2002 ◽  
Vol 69 (4) ◽  
pp. 555-567 ◽  
Author(s):  
SUNG JE LEE ◽  
JOHN W. SHERBON
Keyword(s):  
Heat Treatment ◽  
Membrane Proteins ◽  
Milk Fat ◽  
Whey Proteins ◽  
Bovine Milk ◽  
Chemical Changes ◽  
Milk Fat Globule Membrane ◽  
Whole Milk ◽  
Milk Fat Globule ◽  
Fat Globule

The effects of heat treatment and homogenization of whole milk on chemical changes in the milk fat globule membrane (MFGM) were investigated. Heating at 80 °C for 3–18 min caused an incorporation of whey proteins, especially β-lactoglobulin (β-lg), into MFGM, thus increasing the protein content of the membrane and decreasing the lipid. SDS-PAGE showed that membrane glycoproteins, such as PAS-6 and PAS-7, had disappeared or were weakly stained in the gel due to heating of the milk. Heating also decreased free sulphydryl (SH) groups in the MFGM and increased disulphide (SS) groups, suggesting that incorporation of β-lg might be due to association with membrane proteins via disulphide bonds. In contrast, homogenization caused an adsorption of caseins to the MFGM but no binding of whey proteins to the MFGM without heating. Binding of caseins and whey proteins and loss of membrane proteins were not significantly different between milk samples that were homogenized before and after heating. Viscosity of whole milk was increased when milk was treated with both homogenization and heating.

Synthesis of multivitamin-loaded heat stable liposomes from milk fat globule membrane phospholipids by using a supercritical-CO2 based system

2020 ◽  
Vol 22 (16) ◽  
pp. 5345-5356 ◽  
Author(s):  
Apratim Jash ◽  
Ali Ubeyitogullari ◽  
Syed S. H. Rizvi
Keyword(s):  
Milk Fat ◽  
Supercritical Co2 ◽  
Heat Stability ◽  
Membrane Phospholipids ◽  
Milk Fat Globule Membrane ◽  
Fat Globules ◽  
Heat Stable ◽  
System P ◽  
Milk Fat Globule ◽  
Fat Globule

Inspired by the heat stability of milk, where fat globules are coated by the milk fat globule membrane (MFGM), heat stable liposomes loaded with multivitamins were successfully synthesized from MFGM phospholipid concentrate.

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