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 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

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.

Variability of Milk Fat Globule Membrane Protein Gene between Cattle and Riverine Buffalo

DNA Sequence ◽  
2004 ◽  
Vol 15 (5-6) ◽  
pp. 326-331 ◽  
Author(s):  
T.K. Bhattacharya ◽  
S.S. Misra ◽  
Feroz D. Sheikh ◽  
S. Dayal ◽  
V. Vohra ◽  
...  
Keyword(s):  
Membrane Protein ◽  
Milk Fat ◽  
Protein Gene ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Membrane Protein Gene
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