Polar lipid composition of the milk fat globule membrane in buttermilk made using various cream churning conditions or isolated from commercial samples

Haddadian, Zahra; Eyres, Graham T.; Bremer, Phil; Everett, David W.

doi:10.1016/j.idairyj.2018.01.012

Cited by 17 publications

(9 citation statements)

References 22 publications

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“…This high protein content represents an interesting feature in the context of nutritional products such as IF or other dairy products. The detailed protein composition of MFGM-enriched ingredients is not systematically disclosed in technical data sheets; however, most the ingredients prepared from cream, beta serum, or buttermilk contain measurable amounts of gangliosides, MFGM proteins, cholesterol, sialic acid, IgG, and lactoferrin [ 41 , 42 , 43 , 44 , 45 ].…”

Section: Sources Production and Treatments Of Dairy-based Ingredmentioning

confidence: 99%

Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

Fontecha

Brink

et al. 2020

Nutrients

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Research on milk fat globule membrane (MFGM) is gaining traction. The interest is two-fold; on the one hand, it is a unique trilayer structure with specific secretory function. On the other hand, it is the basis for ingredients with the presence of phospho- and sphingolipids and glycoproteins, which are being used as food ingredients with valuable functionality, in particular, for use as a supplement in infant nutrition. This last application is at the center of this Review, which aims to contribute to understanding MFGM’s function in the proper development of immunity, cognition, and intestinal trophism, in addition to other potential effects such as prevention of diseases including cardiovascular disease, impaired bone turnover and inflammation, skin conditions, and infections as well as age-associated cognitive decline and muscle loss. The phospholipid composition of MFGM from bovine milk is quite like human milk and, although there are some differences due to dairy processing, these do not result in a chemical change. The MFGM ingredients, as used to improve the formulation in different clinical studies, have indeed increased the presence of phospholipids, sphingolipids, glycolipids, and glycoproteins with the resulting benefits of different outcomes (especially immune and cognitive outcomes) with no reported adverse effects. Nevertheless, the precise mechanism(s) of action of MFGM remain to be elucidated and further basic investigation is warranted.

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Section: Sources Production and Treatments Of Dairy-based Ingredmentioning

confidence: 99%

Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

Fontecha

Brink

et al. 2020

Nutrients

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“…The content of PL in BM is around 6 times higher than that of whole milk and therefore, it can be considered as an ideal source of MFGM (Vanderghem et al, 2010). Several methods for isolation of MFGM and the obtention of MFGM from enriched product as BM differently processed have been described (Haddadian et al, 2018). Many attempts have been made using micro-and ultrafiltration to remove most of the minerals, lactose, non-protein nitrogen and small proteins (Gassi et al, 2016;Holzmüller and Kulozik, 2016a).…”

Section: Introductionmentioning

confidence: 99%

Comprehensive characterization of neutral and polar lipids of buttermilk from different sources and its milk fat globule membrane isolates

Calvo

Martín-Hernández

García-Serrano

et al. 2020

Journal of Food Composition and Analysis

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Buttermilk (BM) has recently received much attention as a source of milk fat globule membrane (MFGM) due to its high polar lipid (PL) content, which gives it functional properties and health benefits. Nevertheless BM can be obtained from two different technological processes, i) the BM from the butter oil industry (BM1) and ii) BM from the butter manufacture (BM2). Neutral lipids (NL) and PL characterization from both BM and their MFGM isolated fractions have been qualitatively and quantitatively characterized including the individual phospho-and sphingolipids by HPLC-ELSD as well as triacylglycerols (TAG) and cholesterol and FAME by GC-FID. The results revealed that while BM (either from BM1 or BM2) had a PL fraction of 12-16%, the MFGM isolated fraction contained about 40% of PL with major presence of phosphatidylethanolamine (PE), phosphatidylcholine (PC) and sphingomyelin (SM). Besides, MFGM showed a significant increase in the medium molecular weight TAG and cholesterol and almost two fold amount of PUFA content than BM due mainly to linoleic acid. The results of this study provide deeper information on the lipid composition of BM and MFGM isolated fractions of great importance for the design of dietary supplements with potential beneficial effects on human health.

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“…Silica-gel-bonded cartridges or silica gel plates can be used for such a purpose [84]. The obtained MPLs can be solvent dried using a vacuum and stored at −20 • C before using [85]. In addition, chloroform and methanol are also valid elution solvents [86].…”

Section: Laboratory Extraction Of Milk Phospholipidsmentioning

confidence: 99%

Production of Milk Phospholipid-Enriched Dairy Ingredients

Huang

Zheng

Brennan

et al. 2020

Foods

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Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk or beta serum as the original source, this review assessed four typical extraction processes and estimated that the life-cycle carbon footprints (CFs) of MPLs were 87.40, 170.59, 159.07, and 101.05 kg CO2/kg MPLs for membrane separation process, supercritical fluid extraction (SFE) by CO2 and dimethyl ether (DME), SFE by DME, and organic solvent extraction, respectively. Regardless of the MPL content of the final products, membrane separation remains the most efficient way to concentrate MPLs, yielding an 11.1–20.0% dry matter purity. Both SFE and solvent extraction processes are effective at purifying MPLs to relatively higher purity (76.8–88.0% w/w).

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Polar lipid composition of the milk fat globule membrane in buttermilk made using various cream churning conditions or isolated from commercial samples

Cited by 17 publications

References 22 publications

Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

Comprehensive characterization of neutral and polar lipids of buttermilk from different sources and its milk fat globule membrane isolates

Production of Milk Phospholipid-Enriched Dairy Ingredients

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