Effect of the fat globule membrane on in vitro digestion of milk fat globules with pancreatic lipase

2010 ◽  
Vol 20 (12) ◽  
pp. 822-829 ◽  
Author(s):  
Aiqian Ye ◽  
Jian Cui ◽  
Harjinder Singh
Keyword(s):  
Pancreatic Lipase ◽  
Milk Fat ◽  
In Vitro Digestion ◽  
Fat Globules ◽  
Milk Fat Globules ◽  
Fat Globule

Effect of the size and interface composition of milk fat globules on their in vitro digestion by the human pancreatic lipase: Native versus homogenized milk fat globules

2012 ◽  
Vol 29 (1) ◽  
pp. 123-134 ◽  
Author(s):  
Amélie Berton ◽  
Stéphanie Rouvellac ◽  
Benoit Robert ◽  
Florence Rousseau ◽  
Christelle Lopez ◽  
...  
Keyword(s):  
Pancreatic Lipase ◽  
Milk Fat ◽  
In Vitro Digestion ◽  
Interface Composition ◽  
Fat Globules ◽  
Milk Fat Globules

scholarly journals The Importance of Lipolytic Enzymes in Milk-Fed and Ruminating Calves

1973 ◽  
Vol 26 (5) ◽  
pp. 1189 ◽  
Author(s):  
JM Gooden
Keyword(s):  
Pancreatic Lipase ◽  
Milk Fat ◽  
Lipolytic Enzymes ◽  
In Vitro System ◽  
Fat Globules ◽  
Pancreatic Phospholipase ◽  
Milk Fat Globules

An attempt has been made to compare the activity and specificity of pregastric esterase and pancreatic lipase from calves 1-2 weeks of age in an in vitro system using washed milk-fat globules as substrate. In addition, the changes in activity of pancreatic lipase and pancreatic phospholipase have been investigated as milk-fed calves change from a monogastric to a ruminant type of digestion.

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.

Individual and combined action of pancreatic lipase and pancreatic lipase-related proteins 1 and 2 on native versus homogenized milk fat globules

2009 ◽  
Vol 53 (12) ◽  
pp. 1592-1602 ◽  
Author(s):  
Amélie Berton ◽  
Corinne Sebban-Kreuzer ◽  
Stéphanie Rouvellac ◽  
Christelle Lopez ◽  
Isabelle Crenon
Keyword(s):  
Pancreatic Lipase ◽  
Milk Fat ◽  
Fat Globules ◽  
Milk Fat Globules ◽  
Combined Action ◽  
Related Proteins

scholarly journals Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids

2013 ◽  
Vol 96 (4) ◽  
pp. 2061-2070 ◽  
Author(s):  
Weilin Liu ◽  
Aiqian Ye ◽  
Wei Liu ◽  
Chengmei Liu ◽  
Harjinder Singh
Keyword(s):  
Milk Fat ◽  
In Vitro Digestion ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk

1996 ◽  
Vol 63 (3) ◽  
pp. 441-449 ◽  
Author(s):  
Milena Corredig ◽  
Douglas G. Dalgleish
Keyword(s):  
Milk Fat ◽  
Whey Proteins ◽  
Surface Load ◽  
Steam Heating ◽  
Fat Globules ◽  
Whole Milk ◽  
Milk Fat Globules ◽  
Fat Globule ◽  
Milk Fat Globule Membranes ◽  
Β Lactoglobulin

SummaryThe heat-induced binding of whey proteins to milk fat globule membranes in whole milk was investigated by quantitative electrophoresis and laser scanning densitometry. Both α-lactalbumin and β-lactoglobulin bound to the surfaces of fat globules when milk was heated in a water bath in the temperature range 65–85 °C. The interaction behaviour of α-lactalbumin did not seem to change with temperature, and the total amount of protein bound was ∼ 0·2 mg/g fat contained in the cream. The quantity of βlactoglobulin interacting with the milk fat globules increased with temperature from 02 to 0·7 mg/g fat between 65° and 85 °C. Even in whole milk heated at batch pasteurization temperatures (60–65 °C), α-lactalbumin and β-lactoglobulin were found attached to the fat globules. The interactions of the whey proteins with intact fat globule membranes were also investigated in milk heated in an industrial system (a pilot scale UHT and high temperature short time module), and the results were compared with those from the laboratory treatment (simple batch heating). The binding of the whey proteins to fat globules differed between milk heated by UHT using indirect steam heating or direct steam injection (DSI). However, the surface load in milk treated by DSI was not comparable to that of milk treated by batch heating or indirect steam heating, because of the changes in fat globule size and membrane composition caused by the DSI process.

scholarly journals Comparative Proteomics of Milk Fat Globule Membrane (MFGM) Proteome across Species and Lactation Stages and the Potentials of MFGM Fractions in Infant Formula Preparation

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1251 ◽  
Author(s):  
Michele Manoni ◽  
Chiara Di Lorenzo ◽  
Matteo Ottoboni ◽  
Marco Tretola ◽  
Luciano Pinotti
Keyword(s):  
Milk Fat ◽  
Human Breast Milk ◽  
Primary Role ◽  
Water Emulsion ◽  
Milk Fat Globule Membrane ◽  
Fat Globules ◽  
Lipid Fractions ◽  
Milk Fat Globules ◽  
Milk Fat Globule ◽  
Fat Globule

Milk is a lipid-in-water emulsion with a primary role in the nutrition of newborns. Milk fat globules (MFGs) are a mixture of proteins and lipids with nutraceutical properties related to the milk fat globule membrane (MFGM), which protects them, thus preventing their coalescence. Human and bovine MFGM proteomes have been extensively characterized in terms of their formation, maturation, and composition. Here, we review the most recent comparative proteomic analyses of MFGM proteome, above all from humans and bovines, but also from other species. The major MFGM proteins are found in all the MFGM proteomes of the different species, although there are variations in protein expression levels and molecular functions across species and lactation stages. Given the similarities between the human and bovine MFGM and the bioactive properties of MFGM components, several attempts have been made to supplement infant formulas (IFs), mainly with polar lipid fractions of bovine MFGM and to a lesser extent with protein fractions. The aim is thus to narrow the gap between human breast milk and cow-based IFs. Despite the few attempts made to date, supplementation with MFGM proteins seems promising as MFGM lipid supplementation. A deeper understanding of MFGM proteomes should lead to better results.

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