Milk fat globule membrane: An overview with particular emphasis on its nutritional and health benefits

El-Salam, M. H. Abd; El-Shibiny, Safinaz

doi:10.1111/1471-0307.12730

Cited by 19 publications

(11 citation statements)

References 126 publications

(162 reference statements)

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“…They consist of small fat globules, lipoprotein particles and milk fat globule membrane (MFGM). Milk fat globule membrane has a source of multiple bioactive compounds, including phospholipids, glycolipids, sphingolipids, glycoproteins and membrane proteins, and has gained attention in recent decades due to its healthpromoting effects on brain development and function, physical performance, intestinal integrity and gut microbiota, and against cancer, cardiovascular and infectious diseases (Rombaut et al 2007;Abd El-Salam and El-Shibiny 2020;Manoni et al 2020). The potential application of MFGM is particularly found in the cow milk-based infant formulas to resemble breast milk (Demmelmair et al 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Milk fat globule membrane has a source of multiple bioactive compounds, including phospholipids, glycolipids, sphingolipids, glycoproteins and membrane proteins, and has gained attention in recent decades due to its health‐promoting effects on brain development and function, physical performance, intestinal integrity and gut microbiota, and against cancer, cardiovascular and infectious diseases (Rombaut et al . 2007; Abd El‐Salam and El‐Shibiny 2020; Manoni et al . 2020).…”

Section: Introductionmentioning

confidence: 99%

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Effects of differences in whey composition on the physicochemical properties of whey butter

Kasapcopur

Mohammed

Colakoglu

2021

Int J of Dairy Tech

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The objective of this work was to determine the effects of whey composition on the physicochemical properties of whey butter and compare with milk butter based on these properties. Whey samples were obtained from the whey processing plants located in different regions of Turkey. Whey composition influenced the major and minor components of whey butters. Differences among the whey butters were observed on titratable acidy (TA, 0.43-0.55%), acid value (AV, 0.75-0.90 mg KOH/g), moisture (17.33-19.05%), fat (80.23-81.47%), nonfat solid (0.66-1.20%), NaCl (0.10-0.23%), peroxide value (PV, 1.08-1.50 meq O 2 /kg), total carotenoids (1.78-2.21 mg/kg), γand total tocopherols (1.06-1.41 and 27.02-27.33 mg/kg, respectively), Ca (73.12-94.72 mg/kg), P (56.03-72.20 mg/kg), K (73.36-140.10 mg/kg), Mg (12.83-18.12 mg/kg), Na (63.95-165.85 mg/kg), total minerals (283.32-485.53 mg/kg), colour (L * , 86.46-89.52 and b * , 12.21-15.52) and certain fatty acids. The milk butters were one-to threefold lower in TA, AV, moisture, NaCl and PV and one-to 3.4-fold higher in fat, nonfat solids, protein, total carotenoids, α-, γand total tocopherols, Ca, P, K, Mg and total minerals. Whey butters were distinctly brighter and less yellower. Butter source had no effect on iodine value (35.39 AE 0.15 g I 2 /100 g), saponification value (225.22 AE 0.17 mg KOH/g), β-tocopherol (0.41 AE 0.02 mg/kg), certain fatty acids, melting characteristic and thermo-oxidative stability. The cluster analysis enabled the division of whey and milk butters into two separate groups. These results highlighted that partial transfer of certain compounds from milk to whey during cheese manufacturing and biochemical and chemical changes such as lipolysis, hydrolysis and oxidation that occur in the period from the whey production to butter processing were largely responsible for the differences in the whey and milk butter properties.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of differences in whey composition on the physicochemical properties of whey butter

Kasapcopur

Mohammed

Colakoglu

2021

Int J of Dairy Tech

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“…The MFGM is a triple-layered membrane (2%–6% of the globule mass) with 10–50 nm thickness. The MFGM is mainly composed of polar lipids (PL, glycolipids) and membrane-specific proteins ( El-Salam and El-Shibiny, 2020 ). As shown in Fig.…”

Section: Structure Of Milk Fat Globule Membrane (Mfgm)mentioning

confidence: 99%

Roles of Milk Fat Globule Membrane on Fat Digestion and Infant Nutrition

Chai¹,

Oh²,

Imm³

2022

Food Sci Anim Resour

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Milk fats are present as globules emulsified in the aqueous phase of milk and stabilized by a delicate membrane architecture called the milk fat globule membrane (MFGM). The unique structure and composition of the MFGM play an important role in fat digestion and the metabolic programming of neonates. The objective of this review is to compare the structure, composition, and physicochemical characteristics of fat globules in human milk, bovine milk, and infant formula. It provides an overview of the fat digestion process and enzymes in healthy infants, and describes the possible roles of the MFGM in association with factors affecting fat digestion. Lastly, the health benefits of the MFGM on infant nutrition and future perspectives are discussed with a focus on brain development, metabolic response, and gut health.

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“…The main MFGM (glyco)-proteins include glycoproteins mucin 1 and 15 (MUC1; MUC15), the redox enzyme xanthine dehydrogenase/oxidase (XDH/XO), butyrophilin (BTN), cluster of differentiation 36 (CD36), lactadherin (LDH); and two proteins: adipophilin (ADPH) and fatty-acid binding protein (FABP) [ 29 , 71 ]. For a more complete description of MFGs and MFGM, we refer the reader to these articles: [ 69 , 72 , 73 ].…”

Section: Raw Milk Sector and Stecmentioning

confidence: 99%

Shiga Toxin-Producing Escherichia coli and Milk Fat Globules

Bagel

Sergentet

2022

Microorganisms

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Shiga toxin-producing Escherichia coli (STEC) are zoonotic Gram-negative bacteria. While raw milk cheese consumption is healthful, contamination with pathogens such as STEC can occur due to poor hygiene practices at the farm level. STEC infections cause mild to serious symptoms in humans. The raw milk cheese-making process concentrates certain milk macromolecules such as proteins and milk fat globules (MFGs), allowing the intrinsic beneficial and pathogenic microflora to continue to thrive. MFGs are surrounded by a biological membrane, the milk fat globule membrane (MFGM), which has a globally positive health effect, including inhibition of pathogen adhesion. In this review, we provide an update on the adhesion between STEC and raw MFGs and highlight the consequences of this interaction in terms of food safety, pathogen detection, and therapeutic development.

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Milk fat globule membrane: An overview with particular emphasis on its nutritional and health benefits

Cited by 19 publications

References 126 publications

Effects of differences in whey composition on the physicochemical properties of whey butter

Effects of differences in whey composition on the physicochemical properties of whey butter

Roles of Milk Fat Globule Membrane on Fat Digestion and Infant Nutrition

Shiga Toxin-Producing Escherichia coli and Milk Fat Globules

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