Reviews of the progress of Dairy Science: The bovine milk fat globule membrane–its formation, composition, structure and behaviour in milk and dairy products

McPherson, Avis V.; Kitchen, Barry J.

doi:10.1017/s0022029900032581

Cited by 153 publications

(95 citation statements)

References 124 publications

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“…It has been reported that processing steps such as mechanical agitation, pumping, stirring and homogenization indeed affect the structure and composition of the MFGM [7,15,27]. The limited cholesterol-lowering activity observed for fractionated buttermilk (MF permeates and MF retentates) may arise from all the recirculation involved in the MF/DF process, which can induce protein aggregation at fragmented MFGM surfaces and decrease the availability of cholesterol-binding sites.…”

Section: Discussionmentioning

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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Section: Discussionmentioning

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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“…However it is difficult to quantify precisely the total choline in bovine milk. If 60 % of milk phospholipids are assumed to contain choline, and phospholipids are 0·5-1 % of total milk lipids (Bitman & Wood, 1990;McPherson & Kitchen, 1983), then the concentration of choline-containing phospholipids is in the range 105-210 mg/l, in addition to the free choline (Kaufmann & Hagemeister, 1987;Rohlfs et al 1993). However this figure is likely to vary greatly with breed, fat content, fat globule size and lactation stage, and also with the methods and assumptions used in the estimation.…”

Section: Choline In Milkmentioning

confidence: 99%

Comparative mammalian choline metabolism with emphasis on the high-yielding dairy cow

2002

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The present review examines the importance of choline in dairy cow nutrition. Choline is an essential nutrient for mammals when excess methionine and folate are not available in the diet. The requirement for choline can be met by dietary choline and by transmethylation reactions. Two types of functions for choline are known: functions of choline per se; functions as a methyl donor. The two principal methyl donors in animal metabolism are betaine, a metabolite of choline, and S-adenosyl-methionine, a metabolite of methionine. Choline and methionine are interchangeable with regard to their methyl group-furnishing functions. In adult ruminants, choline is extensively degraded in the rumen; for this reason dietary choline contributes insignificantly to the choline body pool and methyl group metabolism is generally conservative with a relatively low rate of methyl catabolism and an elevated rate of de novo synthesis of methyl groups via the tetrahydrofolate system. In dairy ruminants, the dietary availability of choline is still low, but the output of methylated compounds in milk is high, and precursors from the tetrahydrofolate pathway are limiting, especially at the onset of lactation. Therefore choline may be a limiting nutrient for milk production in high-yielding dairy cows.

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“…Natural milk fat globules are surrounded by a biological membrane, the milk fat globule membrane (MFGM). The native MFGM consists of a complex mixture of proteins, glycoproteins, enzymes, phospholipids, cholesterol and other minor components [7]. The structure in trilayer, thickness (∼ 10 nm) and composition of the native MFGM depends on the secretion process [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Focus on the supramolecular structure of milk fat in dairy products

Lopez¹

2005

Reprod. Nutr. Dev.

115

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-Bovine fat is dispersed in raw milk as natural milk fat globules, with an average diameter of 4 µm, which are enveloped in a biological membrane, the milk fat globule membrane (MFGM). However, dairy processes modify the supramolecular structure and the surface composition of milk fat. Thus, milk fat is present in many dairy products under various forms. In this study, we focused on the fact that natural milk fat globules are rarely consumed in their native state, i.e. in fresh raw milk. In most drinking milks, fat globules are homogenised in order to avoid their rising at the surface of the products. Furthermore, fat globules are heat treated to avoid the growth of micro-organisms. As a consequence of the technological process applied, the volume-weighted average diameter of fat globules in drinking milks is in the range 0.2-0.5 µm. Homogenisation of fat globules led to the partial disruption of the MFGM and to the adsorption of milk proteins. Moreover, this study showed that in cheeses, milk fat can be dispersed as (i) fat globules with the MFGM, (ii) aggregates of fat globules, (ii) homogenised fat globules, (iii) free fat and (iv) a combination of different phases and structures. The knowledge of the supramolecular structure of milk fat in dairy products is of primary importance regarding its technological, sensorial and nutritional properties. milk fat / microstructure / confocal laser scanning microscopy

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Reviews of the progress of Dairy Science: The bovine milk fat globule membrane–its formation, composition, structure and behaviour in milk and dairy products

Cited by 153 publications

References 124 publications

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

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

Comparative mammalian choline metabolism with emphasis on the high-yielding dairy cow

Focus on the supramolecular structure of milk fat in dairy products

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