Structure of high melting glycerides from the milk fat-globule membrane

1964 ◽  
Vol 41 (2) ◽  
pp. 139-141 ◽  
Author(s):  
D. P. Wolf ◽  
L. R. Dugan
Keyword(s):  
Milk Fat ◽  
High Melting ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
High Melting Glycerides

High-melting-point triglycerides and the milk-fat globule membrane

1975 ◽  
Vol 42 (3) ◽  
pp. 419-426 ◽  
Author(s):  
F. B. P. Wooding ◽  
P. Kemp
Keyword(s):  
Melting Point ◽  
Milk Fat ◽  
Dense Material ◽  
High Melting ◽  
Unit Membrane ◽  
High Melting Point ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
20 Nm

SummaryThe initial milk-fat globule membrane (MFGM) consists of a unit membrane with a layer of dense material 10–20 nm thick on one side. Extraction of isolated initial MFGM preparations 3 times with chloroform: methanol removes 90% of the triglycerides and most of the phospholipids. This extraction has no significant effect on the width or morphology of the dense material examined subsequently in the electron microscope, although all trace of the unit membrane disappears. This indicates that the dense material is more likely to be derived from protein from the secretory cell cytoplasm than from high-melting-point triglycerides from the milk-fat globule as has previously been asserted.

scholarly journals Milk Fat Globule Membrane Proteome and Micronutrients in the Milk Lipid Fraction: Insights into Milk Bioactive Compounds

Dairy ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 202-217
Author(s):  
Michele Manoni ◽  
Donata Cattaneo ◽  
Sharon Mazzoleni ◽  
Carlotta Giromini ◽  
Antonella Baldi ◽  
...  
Keyword(s):  
Milk Fat ◽  
Lipid Fraction ◽  
Value Added ◽  
Milk Lipid ◽  
Milk Fat Globule Membrane ◽  
Fat Globules ◽  
Milk Fat Globules ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Value Added Products

Milk lipids are composed of milk fat globules (MFGs) surrounded by the milk fat globule membrane (MFGM). MFGM protects MFGs from coalescence and enzymatic degradation. The milk lipid fraction is a “natural solvent” for macronutrients such as phospholipids, proteins and cholesterol, and micronutrients such as minerals and vitamins. The research focused largely on the polar lipids of MFGM, given their wide bioactive properties. In this review we discussed (i) the composition of MFGM proteome and its variations among species and phases of lactation and (ii) the micronutrient content of human and cow’s milk lipid fraction. The major MFGM proteins are shared among species, but the molecular function and protein expression of MFGM proteins vary among species and phases of lactation. The main minerals in the milk lipid fraction are iron, zinc, copper and calcium, whereas the major vitamins are vitamin A, β-carotene, riboflavin and α-tocopherol. The update and the combination of this knowledge could lead to the exploitation of the MFGM proteome and the milk lipid fraction at nutritional, biological or technological levels. An example is the design of innovative and value-added products, such as MFGM-supplemented infant formulas.

PROTEOME OF MILK FAT GLOBULE MEMBRANE AND MAMMARY GLAND TISSUE IN GOAT FED DIFFERENT LIPID SUPPLEMENTATION

2021 ◽  
pp. 106378
Author(s):  
Iolly Tábata Oliveira Marques ◽  
Fábio Roger Vasconcelos ◽  
Juliana Paula Martins Alves ◽  
Assis Rubens Montenegro ◽  
César Carneiro Linhares Fernandes ◽  
...  
Keyword(s):  
Mammary Gland ◽  
Milk Fat ◽  
Milk Fat Globule Membrane ◽  
Mammary Gland Tissue ◽  
Gland Tissue ◽  
Milk Fat Globule ◽  
Lipid Supplementation ◽  
Fat Globule

Comparison of bovine milk fat globule membrane protein retention by different ultrafiltration membranes using a label-free proteomic approach

LWT ◽  
2021 ◽  
pp. 111219
Author(s):  
Mengqi Wang ◽  
Chunjie Cao ◽  
Yi Wang ◽  
Hongbo Li ◽  
Hongjuan Li ◽  
...  
Keyword(s):  
Membrane Protein ◽  
Milk Fat ◽  
Bovine Milk ◽  
Label Free ◽  
Ultrafiltration Membranes ◽  
Milk Fat Globule Membrane ◽  
Protein Retention ◽  
Proteomic Approach ◽  
Milk Fat Globule ◽  
Fat Globule

Production and characterization of monoclonal antibodies directed against bovine milk fat globule membrane (MFGM)

1994 ◽  
Vol 1199 (1) ◽  
pp. 87-95 ◽  
Author(s):  
Naohito Aoki ◽  
Hidenori Kuroda ◽  
Miho Urabe ◽  
Yoshimi Taniguchi ◽  
Takahiro Adachi ◽  
...  
Keyword(s):  
Monoclonal Antibodies ◽  
Milk Fat ◽  
Bovine Milk ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk

2002 ◽  
Vol 69 (4) ◽  
pp. 555-567 ◽  
Author(s):  
SUNG JE LEE ◽  
JOHN W. SHERBON
Keyword(s):  
Heat Treatment ◽  
Membrane Proteins ◽  
Milk Fat ◽  
Whey Proteins ◽  
Bovine Milk ◽  
Chemical Changes ◽  
Milk Fat Globule Membrane ◽  
Whole Milk ◽  
Milk Fat Globule ◽  
Fat Globule

The effects of heat treatment and homogenization of whole milk on chemical changes in the milk fat globule membrane (MFGM) were investigated. Heating at 80 °C for 3–18 min caused an incorporation of whey proteins, especially β-lactoglobulin (β-lg), into MFGM, thus increasing the protein content of the membrane and decreasing the lipid. SDS-PAGE showed that membrane glycoproteins, such as PAS-6 and PAS-7, had disappeared or were weakly stained in the gel due to heating of the milk. Heating also decreased free sulphydryl (SH) groups in the MFGM and increased disulphide (SS) groups, suggesting that incorporation of β-lg might be due to association with membrane proteins via disulphide bonds. In contrast, homogenization caused an adsorption of caseins to the MFGM but no binding of whey proteins to the MFGM without heating. Binding of caseins and whey proteins and loss of membrane proteins were not significantly different between milk samples that were homogenized before and after heating. Viscosity of whole milk was increased when milk was treated with both homogenization and heating.

Variability of Milk Fat Globule Membrane Protein Gene between Cattle and Riverine Buffalo

DNA Sequence ◽  
2004 ◽  
Vol 15 (5-6) ◽  
pp. 326-331 ◽  
Author(s):  
T.K. Bhattacharya ◽  
S.S. Misra ◽  
Feroz D. Sheikh ◽  
S. Dayal ◽  
V. Vohra ◽  
...  
Keyword(s):  
Membrane Protein ◽  
Milk Fat ◽  
Protein Gene ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Membrane Protein Gene

Differently sized native milk fat globules separated by microfiltration: fatty acid composition of the milk fat globule membrane and triglyceride core

2005 ◽  
Vol 107 (2) ◽  
pp. 80-86 ◽  
Author(s):  
Caroline Fauquant ◽  
Val�rie Briard ◽  
Nadine Leconte ◽  
Marie-Caroline Michalski
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Milk Fat Globule Membrane ◽  
Fat Globules ◽  
Milk Fat Globules ◽  
Milk Fat Globule ◽  
Fat Globule

Glycoproteins of the Human Milk Fat Globule Membrane: Ultrastructure and Relation to Fat Absorption

1987 ◽  
pp. 373-373
Author(s):  
Stuart Patton ◽  
Wolfgang Buchheim ◽  
Ulrich Welsch
Keyword(s):  
Human Milk ◽  
Milk Fat ◽  
Fat Absorption ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Membrane Ultrastructure ◽  
Human Milk Fat
Sign in / Sign up

Export Citation Format

Share Document