Proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing

Qu, Xuena; Hu, Hai‐Jie; Wang, Yi; Cao, Chunjie; Li, Hongbo; Liu, Xiaohui; Yu, Jinghua

doi:10.1016/j.lwt.2019.108531

Cited by 16 publications

(11 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…2016) of which 232 were differentially expressed. The number of identified MFGM proteins was also affected by the processing treatments (Qu et al, 2019). Thus differences were found in the number and abundance of proteins in MFGM‐enriched material isolated from by‐products of cream, butter and anhydrous milk fat manufacture.…”

Section: Mfgm Compositionmentioning

confidence: 99%

See 1 more Smart Citation

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

El-Salam

El-Shibiny

2020

Int J of Dairy Tech

View full text Add to dashboard Cite

Milk fat globule membrane (MFGM) is a minor milk constituent composed of a large number of polar lipid (PL) classes and proteins organised in a tri-layer structure. The MFGM PLs and proteins have a wide range of nutritional and health benefits. Animal and human studies have shown that consumption of MFGM preparations has beneficial effects on brain development and function and physical performance, particularly in the elderly. MFGM also improves intestinal health and skin condition, combats hypercholesterolaemia, obesity and inflammation. The present article updates the information about MFGM; particularly its nutritional and health benefits.

show abstract

Section: Mfgm Compositionmentioning

confidence: 99%

“…The composition and structure of MFGM became better understood with the advent of new tools and methods of analysis (Castro-G omez et al 2017;Lopez et al 2019;Wang et al, 2019;Calvo et al 2020). Due to its amphiphilicity and role as a stabiliser for fat globules, MFGM is considered to be a suitable food emulsifier (Jukkola et al 2019a).…”

Section: Introductionmentioning

confidence: 99%

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

El-Salam

El-Shibiny

2020

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

Section: Discussionmentioning

confidence: 99%

“…Currently, MFGM is produced from dairy side streams, such as serum or cream concentrate. Substantial variations in the types and amounts of PL, sialic acid, and membrane protein components are observed depending on the source and processing methods ( Brink et al, 2020 ; Qu et al, 2019 ). Heterogeneity in the MFGM composition is probably a major reason for the discrepancy in the beneficial effects of MFGM supplementation in children ( Ambrożej et al, 2021 ).…”

Section: Discussionmentioning

confidence: 99%

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

Chai¹,

Oh²,

Imm³

2022

Food Sci Anim Resour

View full text Add to dashboard Cite

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.

show abstract

“…The cream is washed with water or salt solution of 3-5 times volume for 2-3 times (3), to remove casein and whey protein in cream (8). The washed cream is cooled to 10 • C and centrifuged to promote the separation of the fat phase and the water phase (9). The buttermilk and butter particles are obtained by filtering with a filter cloth.…”

Section: Isolation and Preparationmentioning

confidence: 99%

Advancement on Milk Fat Globule Membrane: Separation, Identification, and Functional Properties

Wang

Qiao

Gao³

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

Dairy products have become more common in people's daily diets in recent years, and numerous useful components derived from milk are widely employed in the food industry. Milk fat globule membrane (MFGM) is a kind of film that encases milk fat globules, and has been shown to have a high nutritional value. In this work, the protein, lipid, carbohydrate, and other components of MFGM are discussed, and also common separation, preparation, and analysis technologies, physicochemical properties, and functional features of MFGM are reviewed, to provide some guidance for the development and utilization of MFGM.

show abstract

Proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing

Cited by 16 publications

References 33 publications

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

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

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

Advancement on Milk Fat Globule Membrane: Separation, Identification, and Functional Properties

Contact Info

Product

Resources

About