The oxidation of lipids by components of bovine milk-fat globule membrane

Allen, John C.; Humphries, Catherine

doi:10.1017/s0022029900020458

Cited by 13 publications

(10 citation statements)

References 31 publications

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“…The prooxidant effect of the milk fat globule membrane has been attributed to trace metals, notably iron and copper, associated with membrane proteins. Lipid oxidation in milk may also be related to the oxidative susceptibility of the polyunsaturated phospholipids present in these membranes [32,33]. The antioxidative properties of the milk components have been mainly attributed to the casein and citric acid, which are recognised efficient metal chelators [33,34].…”

Section: Discussionmentioning

confidence: 99%

Oxidative flavour deterioration of fish oil enriched milk

Let¹,

Jacobsen²,

Frankel

et al. 2003

Euro J Lipid Sci & Tech

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The oxidative deterioration of milk emulsions supplemented with 1.5 wt-% fish oil was investigated by sensory evaluation and by determining the peroxide value and volatile oxidation products after cold storage. Two types of milk emulsions were produced, one with a highly unsaturated tuna oil (38 wt-% of n-3 fatty acids) and one with cod liver oil (26 wt-% of n-3 fatty acids). The effect of added calcium disodium ethylenediaminetetraacetate (EDTA) on oxidation was also investigated. Emulsions based on cod liver oil with a slightly elevated peroxide value (1.5 meq/kg) oxidised significantly faster than the tuna oil emulsions, having a lower initial peroxide value (0.1 meq/kg). In the tuna oil emulsions the fishy off-flavour could not be detected throughout the storage period. Addition of 5-50 ppm EDTA significantly reduced the development of volatile oxidation products in the cod liver oil emulsions, indicating that metal chelation with EDTA could inhibit the decomposition of lipid hydroperoxides in these emulsions. This study showed that an oxidatively stable milk emulsion containing highly polyunsaturated tuna fish oil could be prepared without significant fishy off-flavour development upon storage, provided that the initial peroxide value was sufficiently low.Keywords: Fish oil, oxidation, sensory analysis, emulsion, multivariate data analysis, EDTA.Correspondence: Charlotte Jacobsen, Department of Seafood Research, Danish Institute for Fisheries Research, Building 221, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark. Phone: ages. Three concentrations of EDTA were evaluated in both types of fish oil enriched milk. Droplet sizes were also determined, because decreased droplet size in oil-inwater emulsions may promote oxidation by increasing the droplet surface area [13,14]. Materials and methods MaterialsFresh skim milk (fat content <0.01%) was purchased during the summer in a local supermarket within 24 h after production. A non-commercial cod liver oil was supplied by Maritex A/S, Århus, Denmark. In contrast to commercial products from Maritex, the oil used in the present experiment had not been supplemented with antioxidants. The oil was stored at -20 °C at Biocentrum-DTU for half a year before use. The quality of the cod liver oil used in the present experiment does therefore not reflect the quality of commercial cod liver oil products from Maritex A/S. An unstabilised tuna oil was provided by Roche Vitamins, Heanor, UK. The fatty acid composition [15], peroxide values (PV), levels of tocopherol [16], and iron content [17] of the oils are given in Tab. 1. Calcium disodium ethylenediaminetetraacetate (EDTA), chemicals for hydroperoxide determination, and external standards for identification of volatile oxidation products were all obtained from Sigma Aldrich, Steinheim, Germany. All solvents were of HPLC grade from Lab-Scan, Dublin, Ireland. Sample preparationMilk (2L) was pasteurised by heating to 72 °C within 3 min, holding for 15 s, and then cooling to 50 °C with ice and continuous bubbling w...

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Section: Discussionmentioning

confidence: 99%

Oxidative flavour deterioration of fish oil enriched milk

Let¹,

Jacobsen²,

Frankel

et al. 2003

Euro J Lipid Sci & Tech

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“…The latter phenomenon may contribute to the oxidation of unsaturated fatty acids of membrane phospholipids (McPherson & Kitchen, 1983; van Boekel & Walstra, 1995). This appears to be so particularly for phosphatidyl ethanolamine, which contains 40-60% unsaturated fatty acids, of which about one-third is polyunsaturated, and which strongly binds copper (Allen & Humphries, 1977;Deeth, 1997). Oxidation of MFGM constituents may thus be expected to affect the fluidity and stability of the MFGM.…”

Section: Temperature and Ageingmentioning

confidence: 99%

The milkfat globule membrane—compositional and structural changes post secretion by the mammary secretory cell

Evers

2004

International Dairy Journal

129

114

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“…Second, there is another influencing factor that should be responsible for that behavior and this could be the presence of the enzyme xanthine oxidase in a great extent. It has been found that xanthine oxidase for MFGM has a prooxidative role and also that the oxidative capabilities of this enzyme were greatly enhanced by heat denaturation (Allen and Humphries 1977;Bruder 1980). Allen and Humphries postulated that this may have been caused by release of bound nonactive Cu or more probably by an increased exposure of metal containing prostetic groups following denaturation.…”

Section: Discussionmentioning

confidence: 99%

“…Specific involvement of xanthine oxidase in lipid peroxidation has been demonstrated by Allen and Humphries (1977). Therefore, knowing the important role of this enzyme in the development of lipid oxidation, the MFGM enzyme activity was studied.…”

Section: Xanthine-oxidase Activitymentioning

confidence: 99%

Storage Stability of Milkfat Globule Membrane

Bouzas

Kamarei

Karel

1985

J Food Processing Preservation

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To investigate changes in structure and function of milk fat globule membrane (MFGM) components due to oxidation of membrane lipids, freeze‐dried MFGM were stored under controlled temperature and relative humidity (RH) conditions. It was found that while membranes underwent extensive lipid oxidation when stored under air, fluorescent compounds were formed. These compounds exhibited fluorescence with excitation maxima at 350 nm and emission maxima at 440 nm; which were similar to those of the fluorescent substances derived from the reaction of oxidized fatty acids and primary amines. Formation of high molecular weight proteins was detected by SDS‐PAGE in samples stored under air, but not in samples stored under nitrogen and was also affected by time and relative humidity. Activity of xanthine‐oxidase, an important prooxidative agent, was greatly influenced by temperature and complete inactivation was observed when MFGM's were stored at 37°C, 50% RH for 1 day.

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The oxidation of lipids by components of bovine milk-fat globule membrane

Cited by 13 publications

References 31 publications

Oxidative flavour deterioration of fish oil enriched milk

Oxidative flavour deterioration of fish oil enriched milk

The milkfat globule membrane—compositional and structural changes post secretion by the mammary secretory cell

Storage Stability of Milkfat Globule Membrane

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