Characterization of protein components of natural and heat-treated milk fat globule membranes

Ye, Aiqian; Singh, Harjinder; Taylor, M. W.; Anema, Skelte G.

doi:10.1016/s0958-6946(02)00034-1

Cited by 155 publications

(146 citation statements)

References 19 publications

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“…This may be due to modifications of the MFGM composition following heat treatment. It is well known that heatinduced complexes can be formed between whey proteins (β-LG and α-LA) and MFGM via thiol/disulphide interchange [24,28,29]. In fact, it has been reported that a new membrane can result from these new interactions and modify the functional properties of buttermilk [2].…”

Section: Discussionmentioning

confidence: 99%

Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids

Conway

Gauthier

Pouliot

2010

Dairy Sci. Technol.

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-The lipids and proteins of buttermilk solids have been associated with several potential health benefits. In this work, the effect of cream pasteurization, microfiltration (MF) and enzymatic proteolysis on the chemical composition and cholesterol-lowering activity of buttermilk solids was studied. Buttermilk was made from pasteurized or unpasteurized cream and fractionated using a 0.5-μm MF membrane or treated with pepsin or pepsin followed by trypsin. The cholesterollowering activity of the products obtained was measured as micellar solubility of cholesterol in vitro. This value was reduced significantly by 57.1% of the control in the presence of raw-cream buttermilk, while buttermilk from pasteurized cream had a much lower impact (reduction of 17.0%). These results suggest a strong inhibitory effect of components in raw-cream buttermilk on in vitro micellar solubility of cholesterol. MF retentate and permeate of buttermilks made from either cream had smaller effects on micellar solubility. Enzymatic hydrolysis of buttermilk made from pasteurized cream seemed to restore the lost cholesterol-lowering activity.buttermilk / milk fat globule membrane / pasteurization / microfiltration / cholesterol-lowering activity / enzymatic hydrolysisRésumé -Effet de la pasteurisation de la crème, du fractionnement par microfiltration et de la protéolyse enzymatique sur l'activité hypocholestérolémiante in vitro des solides du babeurre. Les lipides et protéines du babeurre sont associés à différentes activités biologiques bénéfiques pour la santé. Le but de cette étude était de mesurer l'effet de la pasteurisation de la Article published by EDP Sciences crème, de la microfiltration (MF) et de la protéolyse enzymatique sur la composition chimique et l'activité anti-cholestérol des solides du babeurre. Des babeurres issus de crèmes crues ou pasteurisées ont été fractionnés à l'aide d'une membrane de 0,5 μm ou hydrolysés à l'aide de pepsine ou de pepsine suivie de trypsine. L'activité hypocholestérolémiante des produits ainsi obtenus a été mesurée en termes de solubilité micellaire du cholestérol in vitro. Une réduction de 57,1 % par rapport au témoin a été obtenue en présence du babeurre issu de crèmes crues, tandis que l'impact du babeurre issu de crèmes pasteurisées était plus faible (réduction de 17,0 %). Ces résultats suggèrent la présence, dans le babeurre issu de crèmes crues, de composants inhibant fortement la solubilité micellaire du cholestérol in vitro. Les rétentats et perméats des babeurres issus des crèmes crues ou pasteurisées ont eu des effets moins importants sur la solubilité micellaire du cholestérol. L'hydrolyse enzymatique du babeurre issu de crèmes pasteurisées a permis de rétablir, au moins en partie, l'activité hypocholestérolémiante perdue. babeurre / membrane de globule de gras / pasteurisation / microfiltration / activité hypocholestérolémiante / hydrolyse enzymatique

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Section: Discussionmentioning

confidence: 99%

Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids

Conway

Gauthier

Pouliot

2010

Dairy Sci. Technol.

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“…When fat globules are heated in the absence of whey proteins, high molecular weight complexes form between butyrophilin and Xanthine oxidoreductase in less than 10 min at a temperature as low as 60 °C [7]. In the presence of whey proteins, large amounts of β-lactoglobulin and α-lactalbumin associate with the MFGM [15].…”

Section: Resultsmentioning

confidence: 99%

“…In the presence of whey proteins, large amounts of β-lactoglobulin and α-lactalbumin associate with the MFGM [15]. Direct evidence of heat-induced covalent disulfide interactions between whey proteins and MFGM proteins can be obtained by electrophoresis and isoelectric focusing of the heated MFGM [7,16,17]. The heat-induced formation of protein complexes on the surface of the MFGM may include denaturation of the individual proteins with the formation of aggregates containing MFGM proteins alone or MFGM proteins with whey proteins.…”

Section: Resultsmentioning

confidence: 99%

“…In addition, it protects the fat from chemical reactions such as hydrolysis and oxidation [5]. The average composition of the MFGM has been estimated to be about 48% protein, 33% phospholipid, and 11% water, with the remainder made up of other minor lipid components [6,7]. The phospholipid fraction of the membrane is composed of lecithin, phosphatidyl ethanolamine, phosphatidyl serine, phosphatidyl inositide, plasmalogens and sphingomyelin.…”

Section: Introductionmentioning

confidence: 99%

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Milk fat in structure formation of dairy products: a review

Rybak¹

2016

Ukr. food j.

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“…The cream was separated according to the method of Ye et al [13]. The cream was washed with a solution of KCl (1.5 g·L…”

Section: Methodsmentioning

confidence: 99%

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

Wang

et al. 2010

Dairy Sci. Technol.

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-The objective of this work was to characterize the fat globule and milk fat globule membrane (MFGM) proteins in Maiwa (n = 6), Gannan (n = 4) and Zhongdian yak whole milks (n = 4). Fat globule size distribution and specific fat surface area of whole yak milk were determined using a laser diffraction particle size analyzer. The average specific fat surface area of Gannan yak milk (2.05 m , respectively) were higher (P < 0.05) than that of Zhongdian yak milk (9.72 mg·g −1 fat and 4.81 mg·m −2 , respectively). Protein components in the MFGM of yak milk were analyzed using an Ultrascan XL laser densitometer and an LKB 2400 GelScanXL software program. No major differences (P > 0.05%) in the protein patterns on the SDS gel were observed among the MFGM of Maiwa yak, Gannan yak and Zhongdian yak, with the exception of mucin 1 and butyrophilin which were significantly lower (P < 0.05) in the MFGM of Zhongdian yak milk.fat globule / surface protein composition / yak milk / breed / milk fat globule membrane

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Characterization of protein components of natural and heat-treated milk fat globule membranes

Cited by 155 publications

References 19 publications

Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids

Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids

Milk fat in structure formation of dairy products: a review

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

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