Invited Review: Bovine Milk Fat Globule Membrane as a Potential Nutraceutical

Spitsberg, Vitaly L.

doi:10.3168/jds.s0022-0302(05)72906-4

Cited by 380 publications

(329 citation statements)

References 54 publications

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“…Many studies have shown that the MFG size and MFGM features (structure and composition) can influence milk fat functionalities such as its technological properties (butter yields, index of firmness, fat content of the cheese…), sensory qualities (texture, flavor, moisture, color) and nutritional quality (lipid, FA and protein compositions) (Goudédranche et al, 2000;O'Mahomy et al, 2005;Spitsberg, 2005;Lopez, 2011;Logan et al, 2015). On the other hand, some studies suggest that producing milk naturally modified in terms of MFG size could be possible using factors at the farm scale.…”

Section: Introductionmentioning

confidence: 99%

Relationships between milks differentiated on native milk fat globule characteristics and fat, protein and calcium compositions

Couvreur

Hurtaud

2017

Animal

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Many studies have shown that milk fat globule (MFG) diameter varies in dairy cows in relation to diet and/or breed. However, the mechanisms governing the size of the fat globules remain hypothetical. Our objective was to determine the variable biochemical characteristics (fat, protein, fatty acids (FA), casein and calcium (Ca) contents) between individual milk which differed in both MFG diameter and membrane content, in order to speculate about the links between milk synthesis and MFG secretion. With this aim, we built five databases of individual milk samples from 21 experiments performed between 2003 and 2011. Three of them grouped data from trials dealing with breed/diet effects and included information about: (i) MFG size/membrane, fat and protein contents (n = 982), (ii) previous parameters plus FA profile (n = 529) and (iii) previous parameters plus true protein composition and calcium contents (n = 101). A hierarchical clustering analysis performed on these three databases yielded four groups differing in the MFG characteristics. We observed significant differences among groups for the following parameters: (i) fat content and fat : protein ratio; (ii) de novo and polyunsaturated FA contents; (iii) Ca contents. These relationships could result from potential process regulating the synthesis and secretion of MFG: (i) the apical membrane turnover for MFG secretion and (ii) cytoplasmic lipid droplet formation in the lactocyte during its migration from the basal to the apical pole. The two other databases grouped data from trials dealing with milking frequency (n = 211), milking kinetics and milk type (residual v. cisternal) (n = 224). They were used to study the relationships between the size of the MFG and milk composition for high native fat contents (from 60 up to 100 g/kg in residual milks). We observed curvilinear relationships between the size of the MFG and fat content, as well as with the fat : protein ratio. This result suggests that MFG diameter reaches a threshold but mechanisms are still unknown.

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Section: Introductionmentioning

confidence: 99%

Relationships between milks differentiated on native milk fat globule characteristics and fat, protein and calcium compositions

Couvreur

Hurtaud

2017

Animal

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“…The phospholipid content of buttermilk can reach up to seven times that of whole milk [25]. Mainly composed of phosphatidylethanolamine (PE), phosphatidylcholine (PC), sphingomyelin (SM), phosphatidylinositol (PI), phosphatidylserine (PS), glucosylceramide (GluCer) and lactosylceramide (LacCer), MFGM phospholipids have been associated recently with numerous health benefits such as protective effects against cancer, stress, Alzheimer's disease and gastrointestinal pathogens as well as hypercholesterolaemia as reviewed in [4,24,26]. For example, SM, which represents approximately 25% of the MFGM phospholipids, has been shown to reduce intestinal absorption of cholesterol in rats [6,12,21].…”

Section: Introductionmentioning

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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“…The significance of MFGM proteins has been surveyed and examined by researchers, especially their bioactivities [17,18]. Because of the functional and nutritional features of MFGM proteins, many components in mammalian milk have been examined [19,20]. The different bioactive compounds on the MFGM are still being researched, but there are a variety of beneficial compounds such as lactoferrin, IgG, secretary IgA, sialic acid, phospholipids, and gangliosides.…”

Section: Introductionmentioning

confidence: 99%

Buffalo (Bubalus bubilis) colostrum and milk fat globule membrane fractions are potent antioxidants

2017

J App Biol Biotech

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Colostrum is the first liquid food for the new born baby, secreted after the parturition. After few days of maturation the colostrum turns to milk. The cream or fat fraction of milk consists of fat droplets composed primarily of triacylglycerols that are secreted from the apical surface of the mammary cells surrounded by cellular thin membranes membrane, the fat globule membrane (FGM), formed by proteins which have been suggested to be cholesterolemia-lowering factors, inhibitors of cancer cell growth, vitamin binders, antioxidant, bactericidal, suppressors of multiple sclerosis. FGM was isolated from buffalo colostrum and milk, the fat content was > 2-fold higher in the former than in the latter. The colostrum fat globule membrane (CFGM) fraction also showed significantly higher protein content than milk fat globule membrane (MFGM) extract. Further, the SDS-PAGE separation of the total proteins from the CFGM and MFGM showed differential banding pattern. Antioxidative property of the two FGM extracts was deliberated based on their free radical scavenging ability and reducing power. CFGM was found to exhibit a relatively higher antioxidant and reductive capacity than the MFGM fractions. The results obtained in the present study showcases the superior beneficial health effects of the CFGM over the MFGM.

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Invited Review: Bovine Milk Fat Globule Membrane as a Potential Nutraceutical

Cited by 380 publications

References 54 publications

Relationships between milks differentiated on native milk fat globule characteristics and fat, protein and calcium compositions

Relationships between milks differentiated on native milk fat globule characteristics and fat, protein and calcium compositions

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

Buffalo (Bubalus bubilis) colostrum and milk fat globule membrane fractions are potent antioxidants

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