scholarly journals On the supposed influence of milk homogenization on the risk of CVD, diabetes and allergy

2007 ◽  
Vol 97 (4) ◽  
pp. 598-610 ◽  
Author(s):  
Marie-Caroline Michalski
Keyword(s):  
Milk Fat ◽  
Dairy Products ◽  
Type I Diabetes ◽  
Physical Stability ◽  
Whey Proteins ◽  
Type I ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
The Impact ◽  
Milk And Dairy Products

Commercial milk is homogenized for the purpose of physical stability, thereby reducing fat droplet size and including caseins and some whey proteins at the droplet interface. This seems to result in a better digestibility than untreated milk. Various casein peptides and milk fat globule membrane (MFGM) proteins are reported to present either harmful (e.g. atherogenic) or beneficial bioactivity (e.g. hypotensive, anticarcinogenic and others). Homogenization might enhance either of these effects, but this remains controversial. The effect of homogenization has not been studied regarding the link between early cow's milk consumption and occurrence of type I diabetes in children prone to the disease and no link appears in the general population. Homogenization does not influence milk allergy and intolerance in allergic children and lactose-intolerant or milk-hypersensitive adults. The impact of homogenization, as well as heating and other treatments such as cheesemaking processes, on the health properties of milk and dairy products remains to be fully elucidated.

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.

scholarly journals Whey proteins modify the phase transition of milk fat globule phospholipids

1999 ◽  
Vol 79 (2) ◽  
pp. 217-228 ◽  
Author(s):  
Eric Dufour ◽  
Muriel Subirade ◽  
Franck Loupil ◽  
Alain Riaublanc
Keyword(s):  
Phase Transition ◽  
Milk Fat ◽  
Whey Proteins ◽  
Milk Fat Globule ◽  
Fat Globule

scholarly journals Micronutrient and Glucose-Related Biomarkers Until 24 Mo of Age in Infants Receiving Formula With Added Bovine Milk Fat Globule Membrane Through the First Year of Life: An RCT

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 762-762
Author(s):  
Angela Jaramillo-Ospina ◽  
Rosario Toro-Campos ◽  
Teresa Murguia-Peniche ◽  
Jennifer Wampler ◽  
Steven Wu ◽  
...  
Keyword(s):  
Infant Formula ◽  
Milk Fat ◽  
Serum Iron ◽  
Bovine Milk ◽  
The Body ◽  
Model Assessment ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
The Impact

Abstract Objectives Bovine milk fat globule membrane (bMFGM) added in routine infant formula supports normal growth and safety through 24 mo of age in term infants. The impact on micronutrients and glucose-related biomarkers is assessed here. Methods In this double-blind, randomized, controlled trial, formula-fed infants were enrolled (<120 days of age) and randomized to receive a standard cow´s milk-based infant formula (SF, n = 174) or a similar formula with added whey protein-lipid concentrate (5 g/L; bMFGM; EF n = 173); exclusively breastfed infants were enrolled as a reference (HM, n = 235). In 50% of infants (chosen at random), parents agreed to blood collection (2–4 h fasting) at baseline, 6, 12, and 24 mo of age. Serum micronutrients (zinc, iron, ferritin, transferrin receptor) and glucose-related biomarkers (glucose, insulin, HOMA-IR [Homeostatic Model Assessment-Insulin Resistance], IGF-1) were analyzed. Results At baseline, significant differences in markers of iron status (serum iron, ferritin) and glucose-related biomarkers (glucose, HOMA-IR, and IGF-1) were detected between HM and study formula groups. At 6 and 12 mo, no differences in any measure were detected between study formula groups. Serum iron and ferritin at 12 mo as well as glucose-related biomarkers at 6 mo (insulin, HOMA-IR, IGF-1) and 12 mo (IGF-1 only) were lower in the HM vs study formula groups. By 24 mo, micronutrients and glucose-related biomarkers were similar between study formula groups (with the exception of significantly lower serum iron in the SF group); for HM vs study formula groups, differences included significantly lower zinc and IGF-1. Conclusions Patterns of micronutrients and glucose-related biomarkers were similar through two years of age in infants who received formula through one year. This study add to the body of data available for glucose-related biomarkers in children at two years of age and younger. Funding Sources The study was funded by Mead Johnson Nutrition (MJN). TMP, SSW, and JLW are currently, and CLB was previously employed by MJN.

scholarly journals The Impact of Milk Fat Globule Membrane with Exercise on Age-Related Degeneration of Neuromuscular Junctions

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2310
Author(s):  
Satoshi Sugita ◽  
Kotaro Tamura ◽  
Michiko Yano ◽  
Yoshihiko Minegishi ◽  
Noriyasu Ota
Keyword(s):  
Old Age ◽  
Milk Fat ◽  
Neuromuscular Junctions ◽  
Motor Dysfunction ◽  
Milk Fat Globule Membrane ◽  
Age Related ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
The Impact ◽  
Age Related Changes

Morphological changes in neuromuscular junctions (NMJs), which are synapses formed between α-motor neurons and skeletal muscle fibers, are considered to be important in age-related motor dysfunction. We have previously shown that the intake of dietary milk fat globule membrane (MFGM) combined with exercise attenuates age-related NMJ alterations in the early phase of aging. However, it is unclear whether the effect of MFGM with exercise on age-related NMJ alterations persists into old age, and whether intervention from old age is still effective when age-related changes in NMJs have already occurred. In this study, 6- or 18-month-old mice were treated with a 1% MFGM diet and daily running wheel exercise until 23 or 24 months of age, respectively. MFGM treatment with exercise was effective in suppressing the progression of age-related NMJ alterations in old age, and even after age-related changes in NMJs had already occurred. Moreover, the effect of MFGM intake with exercise was not restricted to NMJs but extended to the structure and function of peripheral nerves. This study demonstrates that MFGM intake with exercise may be a novel approach for improving motor function in the elderly by suppressing age-related NMJ alterations.

Impact of industrial cream heat treatments on the protein composition of the milk fat globule membrane

2020 ◽  
Vol 87 (1) ◽  
pp. 89-93
Author(s):  
Steffen F. Hansen ◽  
Bjørn Petrat-Melin ◽  
Jan T. Rasmusen ◽  
Lotte B. Larsen ◽  
Lars Wiking
Keyword(s):  
Milk Fat ◽  
Serum Proteins ◽  
Protein Composition ◽  
Milk Fat Globule Membrane ◽  
Fat Globules ◽  
Industrial Setting ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
The Impact ◽  
First Time

AbstractThe impact of cream processing on milk fat globule membrane (MFGM) was assessed in an industrial setting for the first time. Three creams and their derived MFGM fractions from different stages of the pasteurization procedure at a butter dairy were investigated and compared to a native control as well as a commercial MFGM fraction. The extent of cross-linking of serum proteins to MFGM proteins increased progressively with each consecutive pasteurization step. Unresolved high molecular weight aggregates were found to consist of both indigenous MFGM proteins and β-lactoglobulin as well as αs1- and β-casein. With regards to fat globule stability and in terms of resistance towards coalescence and flocculation after cream washing, single-pasteurized cream exhibited reduced sensitivity to cream washing compared to non- and double-pasteurized creams. Inactivation of the agglutination mechanism and the increased presence of non-MFGM proteins may determine this balance between stable and non-stable fat globules.

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