The milk fat globule membrane

Ross, Sarah A.; Lane, Jonathan A.; Kilcoyne, Michelle; Joshi, Lokesh; Hickey, Rita M.

doi:10.1002/9781118733103.ch26

Cited by 6 publications

(2 citation statements)

References 205 publications

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“…Recently, our group identified that the administration of milk fat globule membrane (MFGM) mediated a unique and preferable effect on improving the physical performance in mice ( 10 – 13 ) and human subjects ( 14 – 17 ) , which suggests an improvement in muscle mass and strength through the improved functions of neuromuscular junctions in aged individuals with regular exercise. MFGM secreted by the epithelial cells lining the alveolar lumen of the lactating mammary gland contains various enzymes, proteins and lipids, including sphingomyelin ( 15 , 18 , 19 ) . Although these preceding cohort studies strongly suggest an effect of MFGM on physical performance ( 14 – 17 ) , all participants were required to exercise (intensity of 12–14 on the Borg Rate of Perceived Exertion scale ( 20 ) ) in addition to their normal physical activity.…”

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confidence: 99%

Effects of dietary supplementation with milk fat globule membrane on the physical performance of community-dwelling Japanese adults: a randomised, double-blind, placebo-controlled trial

et al. 2018

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We conducted a randomised, double-blind, placebo-controlled trial to elucidate the effects of dietary milk fat globule membrane (MFGM) on the physical performance of community-dwelling Japanese adults. For this 24-week study, 115 middle-aged subjects (range 50–70 years old) were invited, of whom 113 (seventy-two women, forty-one men) completed the trial. Participants were then divided into either the placebo control or MFGM group. Measurements of physical performance (without undertaking any mandatory exercise) examining muscle strength, agility and balance were tested every 6 weeks until 24 weeks. Analyses were performed using the intention-to-treat method for all participants. Although the effects of MFGM on muscle strength and agility were not significant, we noted that the parameter for balance (such as the ability to stand on one leg with eyes closed for longer durations) increased in the MFGM group (mean 10·1 (95 % CI 8·25, 12·4) s) compared with the placebo (mean 7·53 (95 % CI 6·11, 9·30) s) (P = 0·046). Similarly, application of the mixed-effect model for repeated measures under unstructured covariance also revealed that the effect of MFGM was significant when compared with the placebo (10·2 (95 % CI 8·33, 12·4) v. 7·61 (95 % CI 6·17, 9·30) s) (P = 0·045). In conclusion, we demonstrated that MFGM had an effect on the physical performance of community-dwelling Japanese adults despite mandatory exercise. However, studies using larger cohorts of individuals from different demographic backgrounds are required to further elucidate the mechanisms underlying these effects and to extend the application of MFGM.

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confidence: 99%

Effects of dietary supplementation with milk fat globule membrane on the physical performance of community-dwelling Japanese adults: a randomised, double-blind, placebo-controlled trial

et al. 2018

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“…Mucins could also be found in secretions and milk. MUC1 is a transmembrane mucin expressed on the apical surface of most epithelial cells (Ross et al, 2015). This type of mucin can be found in breast milk, which is transferred to the milk fat globule membrane upon its secretion from the cells.…”

Section: O-linked Glycans From Mucinmentioning

confidence: 99%

Molecular Insights Into O-Linked Glycan Utilization by Gut Microbes

2020

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O-linked glycosylation is a post-translational modification found mainly in eukaryotic cells, which covalently attaches oligosaccharides to secreted proteins in certain threonine or serine residues. Most of O-glycans have N-acetylgalactosamine (GalNAc) as a common core. Several glycoproteins, such as mucins (MUCs), immunoglobulins, and caseins are examples of O-glycosylated structures. These glycans are further elongated with other monosaccharides and sulfate groups. Some of them could be found in dairy foods, while others are produced endogenously, in both cases interacting with the gut microbiota. Interestingly, certain gut microbes can access, release, and consume O-linked glycans as a carbon source. Among these, Akkermansia muciniphila, Bifidobacterium bifidum, and Bacteroides thetaiotaomicron are prominent O-linked glycan utilizers. Their consumption strategies include specialized α-fucosidases and α-sialidases, in addition to endo-α-N-acetylgalactosaminidases that release galacto-N-biose (GNB) from peptides backbones. O-linked glycan utilization by certain gut microbes represents an important niche that allows them to predominate and modulate host responses such as inflammation. Here, we focus on the distinct molecular mechanisms of consumption of O-linked GalNAc glycans by prominent gut microbes, especially from mucin and casein glycomacropeptide (GMP), highlighting the potential of these structures as emerging prebiotics.

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