Immunological relationship between the hydrophobic fraction of proteose-peptone and the milk fat globule membrane of bovine milk

Nejjar, Y.; Pâquet, D.; Godbillon, G.; Deaut, J.Y. Le

doi:10.1016/0020-711x(86)90070-4

Cited by 25 publications

(25 citation statements)

References 18 publications

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“…First, cream can be separated from milk by a laboratory centrifuge or in a large scale, bench-top cream separator. Next, the separated cream is washed two [Ye et al, 2002], three [Fong et al, 2007;Kanno & Kim, 1990] or more number of times [Asker, 1974;Mangino & Brunner, 1975] in 3-15 fold volumes of distilled or deionized water [Kanno & Kim, 1990;Newman & Harrison, 1973], sucrosesaline solution with [Erickson et al, 1964;Mather et al, 1977;Nejjar et al, 1986;Snow et al, 1977] or without [Dowben et al, 1967] pH buffering, pH buffered sucrose solution [Khodaparast-Sharifi & Snow, 1989], isotonic phosphate buffer solution [Nielsen & Bjerrum, 1977], phosphate-saline buffer [Innocente et al, 1997], or simulated milk ultrafiltrate [Ye et al, 2004]. In some cases, detergents [Diaz-Maurino & Nieto, 1976;Mather et al, 1977] or dissociating agents [Ye et al, 2002] are added to facilitate the washing.…”

Section: Isolation Of Mfgm From Milkmentioning

confidence: 99%

“…Therefore, collecting the membrane material from both buttermilk and butter serum without separating the supernatant and the pellet -e.g., by lyophilization of the combined solution -is necessary to have a representative evaluation of MFGM characteristics. Three washing steps are sufficient to remove virtually all milk serum components [Nejjar et al, 1986;Ye et al, 2004]. However, three washes already cause a loss of MFGM components [Anderson & Brooker, 1975;Nejjar et al, 1986].…”

Section: Isolation Of Mfgm From Milkmentioning

confidence: 99%

“…Three washing steps are sufficient to remove virtually all milk serum components [Nejjar et al, 1986;Ye et al, 2004]. However, three washes already cause a loss of MFGM components [Anderson & Brooker, 1975;Nejjar et al, 1986].…”

Section: Isolation Of Mfgm From Milkmentioning

confidence: 99%

“…Bovine serum albumin (BSA) was still detected in isolated MFGM in spite of successive washings [Nejjar et al, 1986]. On SDS-PAGE gels, casein, β-lactoglobulin, BSA and lactoferrin were still visible in MFGM material after three washes in three volumes of deonized water [Fong et al, 2007].…”

Section: Milkmentioning

confidence: 99%

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Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane – A Review

El-Loly¹

2011

Pol. J. Food Nutr. Sci.

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processes and defense mechanisms in the newborn [Cavaletto et al., 2006].The stabilizing membrane acts as reactive sorts on the interface between the barriers of milk serum. As such, it can be globule and rate-controlling for a host of physical and of enzymes chemical interactions, e.g., binding mace elements; controlled release of the polar materials products of lipolysis; transfer of milk serum; maintenance of emulsion into stability by prevention of globule fusion; availability of fatty acids and cholesterol for micellar absorption in the small intestine; and destabilization by creaming, clumping, churning, freeze-thaw, and heating, resulting in loosely bound substances into milk transfer serum. Worthy of notice is that the interactions are dynamic.Moreover, it is assumed that the MFGM proteins also possess specific nutritional properties. As such, due to their origin, composition and structure, MFGM polar lipids and proteins could be used as an emulsifier or stabilizer, combining technological and nutritional functionality [Mulder & Walstra, 1974;Anderson & Cawston, 1975;Patton & Keenan, 1975;Patton & Jensen, 1975, 1976Keenan et al., 1983;Mather & Keenan, 1983; McPherson & Kitchen, 1983; Walstra & Jenness, 1984;Keenan & Dylewski, 1985 Bucbheim, 1986;Mather, 1987; Keenan et al., 1988;Keenan & Dylewski, 1995;Keenan & Patton, 1995;Mather & Keenan, 1998;Danthine et al., 2000; Keenan, 2001; Keenan & Mather, 2002; Ollivier--Bousquet, 2002;Lopez et al., 2006Lopez et al., , 2007Sanchez-Juanes et al., 2009;Zamora et al., 2009]. Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane -a Review Mohamed Mansour El-Loly Dairy Department, National Research Centre, Dokki, Cairo, EgyptKey words: milk fat globule membrane, mammary gland, isolation, structure, stability, nutritional, nutraceuticalIn the last few years, knowledge on the composition and properties of the milk fat globule membrane (MFGM) increased significantly. It is now recognized that the MFGM is highly complex in structure and composed of different protein and lipid components with specific technological and nutritional properties. As such, MFGM materials have been isolated and characterized as valuable ingredients for incorporation into new food products. However, MFGM are also sensitive to modification during isolation and processing, and care should be taken to standardize the composition and characteristics of the membrane to maintain its unique properties during application in food products.The MFGM is subject to changes in composition and structure from the moment the fat globule leaves the mammary secretory cell. Upon milk harvesting and further milk handling, further changes to the MFGM take place. Depending on the type and degree of treatment, this may involve different physico-chemical interactions between various membrane components, the loss of membrane components and/or adsorption of components from the milk plasma. However, the effects appear to be variable and dependent on physiological (animal) factors, and much remains ...

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Section: Isolation Of Mfgm From Milkmentioning

confidence: 99%

Section: Isolation Of Mfgm From Milkmentioning

confidence: 99%

Section: Isolation Of Mfgm From Milkmentioning

confidence: 99%

Section: Milkmentioning

confidence: 99%

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Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane – A Review

El-Loly¹

2011

Pol. J. Food Nutr. Sci.

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“…Étant donné l'analogie apparente dans la constitution des FHPP des laits des 3 espèces étudiées, un rapprochement entre la fraction soluble des glycoprotéines de la membrane des globules gras et le PP3 est à envisager dans les laits de brebis et de chèvre. Ce rapprochement a déjà été effectué dans le lait bovin (Kester et Brunner, 1982;Nejjar et al, 1986et Kanno, 1989a. Ces travauxconcluent à une identité antigénique entre ces fractions et un comportement électro-phorétique similaire en PAGE-SOS (existence de 2 bandes glycoprotéiques de PM proches de 18 000 et 28 000 Da).…”

Section: Analyses Chimiquesunclassified

Isolement et caractérisation de la fraction hydrophobe des protéose-peptones des laits bovin, ovin et caprin

Mati

Girardet

Xenakis

et al. 1991

Lait

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(Reçu le 9 octobre 1990; accepté le 15 décembre 1990) Résumé -Le protocole d'isolement des protéose-peptones, largement utilisé jusque là pour le lait de vache, a été adapté et appliqué aux laits de brebis et de chèvre. Les fractions de ces protéines contenant le composant-s sont isolées par chromatographie d'interactions hydrophobes. Les rendements d'extraction sont améliorés par optimisation .de ce protocole. Le comportement physicochimique des fractions protéiques (protéose-peptones totales et leurs fractions hydrophobes) est étudié, L'électrophorèse en gel de polyacrylamide en milieu non dissociant (PAGE native) montre une plus faible mobilité du composant-3 des laits ovin et caprin par rapport à leur homologue du lait bovin. En milieu dissociant, en présence de dodécylsulfate de sodium et du 2-mercaptoéthanol (PAGE-SDS), les profils électrophorétiques des fractions hydrophobes ont en commun 2 bandes principales correspondant à des glycoprotéines de 18 000 et 28 000 Da. Ces polypeptides sont impliqués dans les agrégats de hauts poids moléculaires mis en évidence par chromatographie de perméation sur gel (colonnes de Séphacryl S200 et Superose 12). L'électrophorèse bidimensionnelle a montré une bonne similitude entre les fractions protéiques des laits des 3 espèces, concernant leurs points isoélectriques et leurs poids moléculaires. La composition chimique (acides aminés, glucides, phosphore) a montré également des analogies entre les fractions protéose-peptones des laits provenant des espèces laitières étudiées.

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Milk Fat Globule Membrane Material

Camp

Dewettinck

2014

Studies in Natural Products Chemistry

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Immunological relationship between the hydrophobic fraction of proteose-peptone and the milk fat globule membrane of bovine milk

Cited by 25 publications

References 18 publications

Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane – A Review

Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane – A Review

Isolement et caractérisation de la fraction hydrophobe des protéose-peptones des laits bovin, ovin et caprin

Milk Fat Globule Membrane Material

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