scholarly journals Metabolism of milk fat globule membrane components by nonstarter lactic acid bacteria isolated from cheese

2013 ◽  
Vol 96 (2) ◽  
pp. 727-739 ◽  
Author(s):  
K.M. Moe ◽  
D. Porcellato ◽  
S. Skeie
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Milk Fat ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Nonstarter Lactic Acid Bacteria ◽  
Membrane Components

scholarly journals Improving Human Health with Milk Fat Globule Membrane, Lactic Acid Bacteria, and Bifidobacteria

2021 ◽  
Vol 9 (2) ◽  
pp. 341
Author(s):  
Erica Kosmerl ◽  
Diana Rocha-Mendoza ◽  
Joana Ortega-Anaya ◽  
Rafael Jiménez-Flores ◽  
Israel García-Cano
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Human Health ◽  
Milk Fat ◽  
Gastrointestinal Transit ◽  
Surface Proteins ◽  
Probiotic Bacteria ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

The milk fat globule membrane (MFGM), the component that surrounds fat globules in milk, and its constituents have gained significant attention for their gut function, immune-boosting properties, and cognitive-development roles. The MFGM can directly interact with probiotic bacteria, such as bifidobacteria and lactic acid bacteria (LAB), through interactions with bacterial surface proteins. With these interactions in mind, increasing evidence supports a synergistic effect between MFGM and probiotics to benefit human health at all ages. This important synergy affects the survival and adhesion of probiotic bacteria through gastrointestinal transit, mucosal immunity, and neurocognitive behavior in developing infants. In this review, we highlight the current understanding of the co-supplementation of MFGM and probiotics with a specific emphasis on their interactions and colocalization in dairy foods, supporting in vivo and clinical evidence, and current and future potential applications.

Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?

2017 ◽  
Vol 59 (4) ◽  
pp. 639-651 ◽  
Author(s):  
Justine Guerin ◽  
Jennifer Burgain ◽  
Faustine Gomand ◽  
Joël Scher ◽  
Claire Gaiani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Milk Fat ◽  
Membrane Glycoproteins ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

scholarly journals Changes in structure of the bovine milk fat globule membrane on heating whole milk

1992 ◽  
Vol 59 (3) ◽  
pp. 321-329 ◽  
Author(s):  
Avis V. Houlihan ◽  
Philippa A. Goddard ◽  
Barry J. Kitchen ◽  
Colin J. Masters
Keyword(s):  
Milk Fat ◽  
Density Gradient Centrifugation ◽  
Gradient Centrifugation ◽  
Skim Milk ◽  
Milk Proteins ◽  
Milk Fat Globule Membrane ◽  
Whole Milk ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Membrane Components

SummaryThe effects of heat-induced interactions between milk fat globule membrane components and skim milk proteins in whole milk on the structure of the membrane were examined by isopycnic sucrose density gradient centrifugation and by using Triton X-100 as a membrane probe. Skim milk components were incorporated into all the lipoprotein fractions separated by density gradient centrifugation. High density complexes, higher in density than those found in the natural milk fat globule membrane, were formed during the heat treatment. Losses of natural membrane polypeptides from the medium and low density lipoproteins were observed on heating. Heating whole milk also altered the rate of release of membrane components by detergent, with decreases in protein released and an increase in phospholipid constituents released. Studies on washed cream indicated that some of the changes in the membrane on heating whole milk occurred due to the heat treatment alone, independent of the interactions with skim milk proteins.

scholarly journals Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components

2013 ◽  
Vol 31 (2) ◽  
pp. 70-82 ◽  
Author(s):  
Aleksandra Martinovic ◽  
Kim Marius Moe ◽  
Ehab Romeih ◽  
Bashir Aideh ◽  
Finn K. Vogensen ◽  
...  
Keyword(s):  
Milk Fat ◽  
Lactobacillus Casei ◽  
Cheddar Cheese ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Membrane Components

The interfacial properties of various milk fat globule membrane components using Langmuir isotherms

2017 ◽  
Vol 20 ◽  
pp. 96-103 ◽  
Author(s):  
Malik Priyanka ◽  
Danthine Sabine ◽  
Paul Aman ◽  
Dewettinck Koen ◽  
Blecker Christophe
Keyword(s):  
Milk Fat ◽  
Interfacial Properties ◽  
Milk Fat Globule Membrane ◽  
Langmuir Isotherms ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Membrane Components
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