Temporal variation of milk fat globule diameter, fat and cholesterol content and milk epithelial cell gene expression in dairy cows

Altenhofer, Christian; Holzmüller, Wolfgang; Wolfertstetter, Franziska; Ribeiro, Daniela Wolfschoon; Kulozik, Ulrich; Pfaffl, Michael W.; Viturro, Enrique

doi:10.1111/1471-0307.12220

Cited by 19 publications

(18 citation statements)

References 38 publications

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“…Moreover, CHL_fat in this study had a larger range (from 102.1 mg to 549.22 mg 100 g −1 fat) compared with 204.4-382.5 mg 100 g −1 fat in German cows (n = 1142) (Precht 2001). Sample variation generally increases with increase in sample size; this study was based on a larger sample size (n = 1793) compared with previous studies (Precht 2001;Strzałkowska et al 2009a;Altenhofer et al 2015). Moreover, samples in this study originated from 29 herds and milk CHL content varied significantly (P < 0.001) among herds.…”

Section: Discussioncontrasting

confidence: 45%

“…Several gene expression and proteomics studies have reported genes with potential involvement in milk CHL concentration and metabolism. (Viturro et al 2009;Mani et al 2011;Schlegel et al 2012;Ontsouka et al 2013Ontsouka et al , 2017Weber et al 2013;Kessler et al 2014;Altenhofer et al 2015;Gross et al 2015). For instance, Mani et al (2011) reported the presence of ABCA1 and ABCG1 proteins in milk fat globule membranes, thus suggesting their potential involvement in CHL exchange between mammary epithelial cells and alveolar milk.…”

Section: Introductionmentioning

confidence: 99%

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Genetic parameters of milk cholesterol content in Holstein cattle

et al. 2018

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This study aimed to estimate heritability for milk cholesterol (CHL) and genetic correlations between milk CHL and other production traits (test-day milk, fat, and protein yields, fat and protein percentages, and somatic cell score). Milk CHL content was determined by gas chromatography and expressed as mg of CHL in 100 g of fat (CHL_fat) or in 100 mg of milk (CHL_milk). Univariate models were used to estimate variances and heritability, whereas bivariate models were used to compute correlations using data from 1793 cows. The average concentrations (standard deviation) of CHL_fat and CHL_milk were 275.63 (75) mg and 11.16 (3.63) mg, respectively. Milk CHL content was significantly affected by days in milk and herd (P < 0.05), but not by parity, regardless of the scale of expression. Heritability estimates for CHL_fat and CHL_milk were 0.06 ± 0.04 and 0.17 ± 0.06, respectively. Phenotypic and genetic correlations between CHL_fat and CHL_milk were 0.82 and 0.44 ± 0.24, respectively. CHL_fat had nonsignificant genetic correlations with all production traits, whereas CHL_milk had significant (P < 0.05) genetic correlations with milk yield (−0.47), fat yield (0.51), protein percentage (0.56), and fat percentage (0.88). This is the first study to estimate genetic parameters for milk CHL content. Further studies are required to assess the possibility of genetically selecting cows with lower milk CHL content.

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Section: Discussioncontrasting

confidence: 45%

Section: Introductionmentioning

confidence: 99%

Genetic parameters of milk cholesterol content in Holstein cattle

et al. 2018

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“…The color of milk has been shown to vary with stage of lactation, infection (mastitis), breed, and season (Doan, 1924;McDermott et al, 2016) with numerous and smaller milk fat globules (MFG) giving rise to higher reflectance, resulting in a lighter milk. Size of MFG has been reported to be influenced by factors such as diet (Couvreur et al, 2007) and stage of lactation (Mesilati-Stahy and Argov-Argaman, 2014;Altenhofer et al, 2015). In our study, the lower values for lightness in raw milk samples during outdoor season (lower L*-value), were possibly explained by fewer or larger MFG during summer months.…”

Section: Short Communicationmentioning

confidence: 49%

Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high-temperature processing

Karlsson

Langton

Innings

et al. 2017

Journal of Dairy Science

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The composition and properties of raw milk are of great importance for the quality and shelf life of the final dairy product, especially in products with a long shelf life [e.g., ultra-high-temperature (UHT)-treated milk]. The objective of this study was to investigate the compositional variation in raw milk samples before processing at the dairy plant. Moreover, we wanted to investigate the effect of the UHT process on this variation (i.e., if the same variation could be observed in the corresponding UHT milk). The quality traits analyzed included detailed milk composition, counts of total and psychrotrophic bacteria, proteolytic activity, and color, as well as predictive measures of stability (i.e., ethanol stability and heat coagulating time). Samples of raw milk and the corresponding produced UHT milk were collected and analyzed on a monthly basis during 1 yr. Principal component analysis was used to identify months showing similarities and differences with respect to total variation. In contrast to previous studies, we observed only small variations between months and no clear effect of season for the raw milk. For the UHT milk, July and the winter months (December, January, and February) tended to separate from the other months. Quality traits showing significant variation were only to some extent identical in raw milk and UHT-processed milk. A better understanding of the natural variation in raw milk quality will provide opportunities to improve the shelf life of UHT-treated milk products.

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“…For instance, the average MFG diameter is 0.3 µm lower in Holstein cows (3.3 µm) in comparison with Normandy cows (3.6 µm) Logan et al, 2014); in comparison with a maize silage-based diet, it decreases down to 0.3 to 0.4 µm when cows are fed on pasture (3.4 v. 3.1 µm, respectively) or on a supplemented maize silage diet with linseed oil (4.2 v. 3.8 µm, respectively) (Couvreur et al, 2006 andHurtaud et al, 2010;Lopez et al, 2014) and down to −0.2 µm with high-concentrate low-forage diets . It is modulated by the lactation stage (Mesilati-Stahy and Argov-Argaman, 2014; Altenhofer et al, 2015). On the other hand, the MFG diameter varies from 2.5 up to 5 µm between cows in the same herd .…”

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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Temporal variation of milk fat globule diameter, fat and cholesterol content and milk epithelial cell gene expression in dairy cows

Cited by 19 publications

References 38 publications

Genetic parameters of milk cholesterol content in Holstein cattle

Genetic parameters of milk cholesterol content in Holstein cattle

Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high-temperature processing

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

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