Dietary fat composition influences fatty acid composition of milk fat globule membrane in lactating cows

Lipids ◽  
1991 ◽  
Vol 26 (9) ◽  
pp. 718-722 ◽  
Author(s):  
D. L. Palmquist ◽  
F. L. Schanbacher
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Dietary Fat ◽  
Milk Fat ◽  
Milk Fat Globule Membrane ◽  
Lactating Cows ◽  
Milk Fat Globule ◽  
Fat Composition ◽  
Fat Globule

scholarly journals The effect of dietary forage to concentrate ratio and forage type on milk fatty acid composition and milk fat globule size of lactating cows

2019 ◽  
Vol 102 (10) ◽  
pp. 8825-8838 ◽  
Author(s):  
Mari J. Jaakamo ◽  
Tytti J. Luukkonen ◽  
Piia K. Kairenius ◽  
Ali R. Bayat ◽  
Seppo A. Ahvenjärvi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Milk Fatty Acid ◽  
Lactating Cows ◽  
Globule Size ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Forage Type

scholarly journals BIOCHEMICAL AND MORPHOLOGICAL COMPARISON OF PLASMA MEMBRANE AND MILK FAT GLOBULE MEMBRANE FROM BOVINE MAMMARY GLAND

1970 ◽  
Vol 44 (1) ◽  
pp. 80-93 ◽  
Author(s):  
T. W. Keenan ◽  
D. James Morré ◽  
Diane E. Olson ◽  
W. N. Yunghans ◽  
Stuart Patton
Keyword(s):  
Fatty Acid Composition ◽  
Plasma Membrane ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Major Protein ◽  
Thin Sections ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Milk Fat Globule Membranes

Purified plasma membrane fractions from lactating bovine mammary glands and membranes of milk fat globules from the same source were similar in distribution and fatty acid composition of phospholipids. The sphingomyelin content of the phospholipid fraction of both membranes was higher than in these fractions from other cell components, ß-carotene, a constituent characteristic of milk fat, was present in the lipid fraction of the plasma membrane. Cholesterol esters of plasma membrane were similar in fatty acid composition to those of milk fat globule membranes. Disc electrophoresis of either membrane preparation on polyacrylamide gels revealed a single major protein component characteristic of plasma membrane from other sources. Distinct morphological differences between plasma membrane and milk fat globule membranes were observed in both thin sections and in negatively stained material. Plasma membrane was vesicular in appearance while milk fat globule membranes had a platelike aspect. These observations are consistent with derivation of fat globule membrane from plasma membrane accompanied by structural rearrangement of membrane constituents.

scholarly journals Impact of Milking Frequencies on the Level of Free Fatty Acids in Milk, Fat Globule Size, and Fatty Acid Composition

2006 ◽  
Vol 89 (3) ◽  
pp. 1004-1009 ◽  
Author(s):  
L. Wiking ◽  
J.H. Nielsen ◽  
A.-K. Båvius ◽  
A. Edvardsson ◽  
K. Svennersten-Sjaunja
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Milk Fat ◽  
Globule Size ◽  
Milk Fat Globule ◽  
Fat Globule

scholarly journals Fatty acid composition of skeletal muscle reflects dietary fat composition in humans

2002 ◽  
Vol 76 (6) ◽  
pp. 1222-1229 ◽  
Author(s):  
Agneta Andersson ◽  
Cecilia Nälsén ◽  
Siv Tengblad ◽  
Bengt Vessby
Keyword(s):  
Skeletal Muscle ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Dietary Fat ◽  
Fat Composition

scholarly journals IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE

Food systems ◽  
2020 ◽  
Vol 3 (2) ◽  
pp. 29-34
Author(s):  
О. V. Lepilkina ◽  
V. A. Mordvinova ◽  
E. V. Topnikova ◽  
I. L. Ostroukhova ◽  
E. S. Danilova
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Butyric Acid ◽  
Milk Fat ◽  
Water Soluble ◽  
Organoleptic Characteristics ◽  
Fat Composition ◽  
Cheese Products ◽  
Vegetable Fat

The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions consisting of refined, deodorized vegetable fats, including those modified by interesterification, were studied. The experimental fat composition contained in its composition additional butyric acid added to the composition of triglycerides. The study of cheese products was carried out in the process of ripening and storage for 120 days in comparison with cheese, the fat phase of which is represented by milk fat. It was found that the degree of proteolysis, estimated by the ratio of total water-soluble nitrogen to total nitrogen, does not depend on the nature of the fat in the protein matrix. Milk fat in cheeses is more subjected to lipolysis than vegetable fats in cheese products. The addition of butyric acid to the vegetable composition in an amount of 0.8% increased the acidity of the fat phase by 0.1 mmol/100 g. According to the assessment of organoleptic characteristics, cheese with milk fat had the most pronounced cheese flavor and aroma, cheese product without butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition containing added butyric acid was close to cheese with milk fat in terms of the severity of cheese taste, rheological characteristics and the spectrum of volatile flavoring substances. It is concluded that the taste and aroma of cheese products have a positive effect on adjusting the fatty acid composition of vegetable fat compositions by introducing butyric acid into their composition.

Isolation, preparation and the amino acid composition of 4 milk-fat globule membrane proteins solubilized by treatment with sodium dodecyl sulphate

1976 ◽  
Vol 43 (3) ◽  
pp. 401-409 ◽  
Author(s):  
T. E. Cawston ◽  
M. Anderson ◽  
G. C. Cheeseman
Keyword(s):  
Amino Acid ◽  
Membrane Proteins ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Milk Fat ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

SummaryMilk-fat globule membrane (MFGM) proteins were solubilized by treatment with SDS. Four of the major proteins were isolated as SDS complexes using column chromatography. The purity of each isolate was determined by SDS polyacrylamide gel electrophoresis and sufficient of each protein was obtained for amino acid analysis. The amino acid compositions of the isolated MFGM proteins and a total MFGM protein extract were determined. Differences in amino acid composition were found in particular between the major MFGM glycoprotein and the other 3 membrane proteins. The relationships of the amino acid composition to protein properties and structure are discussed.

Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part II: Fatty acid composition in muscle and fat tissues

2007 ◽  
Vol 100 (4) ◽  
pp. 1639-1648 ◽  
Author(s):  
J.V. Pascual ◽  
M. Rafecas ◽  
M.A. Canela ◽  
J. Boatella ◽  
R. Bou ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Dietary Fat ◽  
Pig Breeds ◽  
Fat Composition

scholarly journals Acute-on-chronic effects of fatty acids on intestinal triacylglycerol-rich lipoprotein metabolism

2002 ◽  
Vol 88 (6) ◽  
pp. 661-669 ◽  
Author(s):  
Irene L. Black ◽  
Helen M. Roche ◽  
Anne-Marie Tully ◽  
Michael J. Gibney
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Dietary Fat ◽  
De Novo ◽  
Cell Model ◽  
Lipoprotein Metabolism ◽  
Chronic Effects ◽  
Fat Composition

Postprandial triacylglycerol (TAG) metabolism is an important metabolic state that has been associated with cardiovascular disease. The magnitude of the postprandial TAG response is determined by dietary fat composition, which alters intestinal and hepatic TAG-rich lipoprotein (TRL) metabolism. Caco-2 cell monolayers are morphologically and physiologically similar to the human intestinal enterocytes, hence they are a good model to study intestinal lipoprotein metabolism. To date only the acute effect of fatty acid composition on intestinal TRL metabolism in Caco-2 cells has been investigated. Little is known of the effect of habitual, or chronic, dietary fat composition on intestinal TRL metabolism. Using the Caco-2 cell model, the present study investigated the acute-on-chronic effect of fatty acid composition on TRL metabolism. Caco-2 cells were grown in the presence of 0·05 mM-PALMITIC ACID (PA; 16 : 0), -OLEIC ACID (OA; 18 : 1N-9),-EICOSAPENTAENOIC ACID (EPA; 20 : 5N-3) OR NO FATTY ACID (CONTROL) FOR 19 D, THEN ONE OF FOUR ACUTE TREATMENTS (CONTROL (BOVINE SERUM ALBUMIN (BSA; 5 G/L)) OR BSA (5 G/L) PLUS 0·5 Mm-PA, -OA or -EPA) were administered for 22 h. Significant acute×chronic interactions for the effect of fatty acid composition on cellular TAG:secretedde novoTAG, and cellularde novoTAG:de novophospholipid were observed. Thus the effect of a fatty acid was determined by the duration of exposure to the fatty acid intervention. Acute PA treatment increasedde novoTAG synthesis, but chronic PA supplementation did not. Acute and chronic OA treatments increasedde novoTAG secretion. For EPA, chronic supplementation had the greatest effect on TAG synthesis and secretion. The acute-on-chronic effects of fatty acids on apolipoprotein B metabolism were relatively minor compared with the changes noted for TRL lipid composition. The present study shows that the Caco-2 cell model is valuable for studying intestinal TRL metabolism and that fatty acids modulate this process, the nature of which can be determined by the length of exposure of the cell to the fatty acid.

Sign in / Sign up

Export Citation Format

Share Document