Tocopherols, retinol, β-carotene and fatty acids in fat globule membrane and fat globule core in cows' milk

1996 ◽  
Vol 63 (4) ◽  
pp. 565-574 ◽  
Author(s):  
Søren Krogh Jensen ◽  
Kirsten Nyholm Nielsen
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Milk Fat ◽  
Tocopherol Content ◽  
Tocopherol Acetate ◽  
Total Milk ◽  
Fat Globule ◽  
Milk Fat Globule Membranes ◽  
Β Carotene

SummaryMilk fat globule membranes (MFGM) were isolated from milk from cows injected intraperitoneally with dl-α-tocopherol acetate. The fatty acid composition and content, and the contents of tocopherols, retinol and β-carotene were determined and compared with the composition and content in the original cream sample. Intraperitoneal injection of 10 g dl-α-tocopherol acetate elevated the α-tocopherol content in the milk fat from 13–30 to 50–70 εg α-tocopherol/g milk fat 2–3 d after injection. The increase depended on the α-tocopherol status of the cow prior to injection. The concentrations of retinol and β-carotene in the milk fat were unchanged after the α-tocopherol injections. MFGM fatty acids made up 18–27 g/kg total fatty acids in the milk fat. However, the proportions of monounsaturated and polyunsaturated fatty acids were higher in MFGM than in total milk fat, while the proportion of saturated fatty acids was lower in MFGM (P < 0·001). Thus, the longchain polyunsaturated fatty acids in MFGM constituted ∼ 40–70 g/kg total milk fat. α-Tocopherol was the only fat-soluble vitamin detected in MFGM; γ-tocopherol, retinol and β-carotene were detected only in the cream. A significant relationship between α-tocopherol contents in cream and MFGM was found: (α-tocopherol in MFGM fatty acids) =–1652 × (1/ln(α-tocopherol in cream fatty acids)3)+ 97 (r = 0·857, P < 0·001) when the contents of α-tocopherol were expressed as εg/g fatty acid. According to this equation the upper limit for incorporation of α-tocopherol into MFGM is 97±5 εg/g MFGM fatty acids. Thus, under normal farming conditions the α-tocopherol content will be highest in MFGM. However, in cream with an α-tocopherol concentration < 15 εg/g cream fatty acids the concentration in MFGM will be lower and furthermore will decrease rapidly. The possible importance of this relationship in relation to the oxidation of milk fat is discussed.

scholarly journals The effects of intravenous infusions of triglycerides on the secretion of milk fat in the cow

1969 ◽  
Vol 23 (1) ◽  
pp. 157-172 ◽  
Author(s):  
J. E. Storry ◽  
B. Tuckley ◽  
A. J. Hall
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Milk Fat ◽  
Blood Lipids ◽  
Jugular Vein ◽  
Plasma Triglycerides ◽  
Lactating Cows ◽  
Successive Addition ◽  
Total Milk ◽  
Fatty Acid Compositions

1. Artificial emulsions of nine synthetic triglycerides ranging from tripropionin to triolein were given as continuous infusions into the jugular vein of lactating cows for periods of 2 days. The effects of these infusions on the composition of blood lipids and on the secretion of the component fatty acids in milk were examined.2. Tricaproin, tricaprylin, tripelargonin, tricaprin, trilaurin, trimyristin and triolein, in contrast to tripropionin and tributyrin, increased the yields in milk of the acid contained in the triglyceride. The increased yield of acid was positively correlated with chain length of the infused triglyceride, and with triglycerides above tricaprin the transfer of fatty acid to milk was sufficiently large to give consistently increased yields of total milk fat.3. The infusions increased the concentrations in blood plasma of cholesterol, phospholipid and in some experiments also of triglyceride. Concentrations of these lipids returned to normal by 2 days after the infusion. The fatty acid compositions of the plasma triglycerides were not affected by the infusion of triglycerides up to tripelargonin but with triglycerides longer than this the plasma triglycerides were altered in composition towards that of the infused triglyceride.4. Short- and intermediate-chain fatty acids of the infused triglycerides were elongated by the successive addition of two carbon units to give increased yields in milk of acids ranging up to C15 and C16 when they contained acids with an even and odd number of carbon atoms respectively. Possible interference with the conversion of stearic into oleic acid in the mammary gland owing to the infused emulsions is also discussed.

scholarly journals Seasonal variations in the fatty acid profile of milk from yaks grazing on the Qinghai-Tibetan plateau

2013 ◽  
Vol 80 (4) ◽  
pp. 410-417 ◽  
Author(s):  
Luming Ding ◽  
Yupeng Wang ◽  
Michael Kreuzer ◽  
Xusheng Guo ◽  
Jiandui Mi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Linolenic Acid ◽  
Fatty Acid Profile ◽  
Milk Fat ◽  
Vaccenic Acid ◽  
Yak Milk ◽  
High Concentrations ◽  
Tibetan Herders

An experiment was conducted to study the seasonal changes in the fatty acid profile of milk from yaks (Bos grunniens) when kept at altitudes of 3000 m above sea level (a.s.l.) and higher. Data and samples were collected in summer (July), autumn (September), winter (November) and spring (March) from ten lactating yaks (four in spring). The yaks grazed pastures adjacent to the farm building throughout the year. In spring only they received 0·6 kg crop by-products per day (dry matter basis). Fresh alpine grasses, available in summer and autumn, showed high concentrations of α-linolenic acid (46–51 g/100 g lipids) compared with the dry, yellow vegetation of winter and spring (16 g/100 g lipids). In autumn and summer, the milk fat had higher concentrations of polyunsaturated fatty acids than in winter. These polyunsaturated fatty acids were comprised of vaccenic acid, rumenic acid and α-linolenic acid, which are all considered beneficial to human health. The rare fatty acid, γ-linolenic acid, was also detected in yak milk, especially in the milk obtained in spring. The results suggest that yak milk, which is the most important basic food of the Tibetan herders, has the most favourable fatty acid profile when yaks grazed green pasture, which also corresponds to the period of highest milk production.

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

Effects on Physicochemical Characteristics of Yoghurt and Ice Cream with Fatty Acid Modification and Cholesterol Removal

2015 ◽  
Vol 58 (1) ◽  
pp. 40-46
Author(s):  
Muhammad Nadeem ◽  
Rahman Ullah ◽  
Muhammad Imran ◽  
Atta Muhammad Arif
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Ice Cream ◽  
Physicochemical Characteristics ◽  
Tocopherol Content ◽  
Acid Modification ◽  
Cholesterol Removal ◽  
Fatty Acid Modification

This study investigated the effect of fatty acid modification and cholesterol removal on physico-chemical characteristics of yoghurt and ice cream. Fatty acid profile of milk fat was modified by feeding calcium salts of soybean oil fatty acids to cows and cholesterol was removed by b-cyclodextrin. b-cyclodextrin removed 76% and 60% cholesterol from yoghurt and ice cream. Modification of fatty acid composition did not have a significant effect on a-tocopherol content; while b-cyclodextrin treated milk had substantially lower a-tocopherol content. The concentration of a-tocopherol in control and b-cyclodextrin treated yoghurt was 45.62, 32.73 mg/g and 210.34, 185.56 mg/g for ice cream, respectively. Fatty acid modification and cholesterol removal significantly decreased the overrun in ice cream (P<0.05), with no effect on sensory characteristics of yoghurt and ice cream. These results evidenced that milk with higher content of unsaturated fatty acids and low cholesterol can be used in the formulation of yoghurt and ice cream with improved health benefits and suitable sensory features.

Glycosphingolipids from bovine milk and milk fat globule membranes: a comparative study. Adhesion to enterotoxigenic Escherichia coli strains

2009 ◽  
Vol 390 (1) ◽  
Author(s):  
Fernando Sánchez-Juanes ◽  
Josefa M. Alonso ◽  
Lorena Zancada ◽  
Pablo Hueso
Keyword(s):  
Escherichia Coli ◽  
Fatty Acid ◽  
Milk Fat ◽  
Fatty Acid Content ◽  
Fat Globules ◽  
Whole Milk ◽  
Milk Fat Globules ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Milk Fat Globule Membranes

AbstractSeveral components of milk fat globule membranes (MFGMs) have been reported to display beneficial health properties and some of them have been implicated in the defense of newborns against pathogens. These observations prompted us to determine the glycosphingolipid content of MFGMs and their interaction with pathogens. A comparative study with whole milk components was also carried out. Milk fat globules and MFGMs were isolated from milk. Gangliosides and neutral glycosphingolipids were obtained from MFGMs and whole milk and their fatty acid contents were determined by gas chromatography-mass spectrometry (GC-MS). MFGMs and whole milk showed similar ganglioside and neutral glycosphingolipid contents, with whole milk having more GM3 and glucosylceramide and less GD3,O-acetyl GD3,O-acetyl GT3, and lactosylceramide. The fatty acid content of gangliosides from both sources showed a similar composition. However, the neutral glycosphingolipid fatty acid content seemed to be quite different. Whole milk had fewer very-long-chain fatty acids (18.1% vs. 46.4% in MFGMs) and more medium-chain and unsaturated C18:1 and C18:2 fatty acids. Milk fat globules, MFGMs, lactosylceramide, and gangliosides GM3 and GD3 were observed to bind enterotoxigenicEscherichia colistrains. Furthermore, bacterial hemagglutination was inhibited by MFGMs and glycosphingolipids.

Fatty acid content in bovine milk under the action of β-carotene

2021 ◽  
Vol 12 (2) ◽  
Author(s):  
L Shevchenko ◽  
◽  
V Mykhalska ◽  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin A ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Bovine Milk ◽  
Feed Additives ◽  
The Body ◽  
Biologically Active ◽  
Β Carotene

One of the key issues in the production of high-quality, biologically complete milk is to provide cows with a sufficient amount of biologically active substances, including vitamin A and its precursor β-carotene. One of the ways to enrich milk with vitamin A and carotenoids is feeding cows with natural feed additives, including vitaton containing up to 10% trans-β-carotene, which can be converted into vitamin A, as well as exhibit antioxidant, immunostimulating, and anticarcinogenic effects in the body. Vitaton is the biomass of fungi Blakeslea trispora TKST strain, a product of microbial synthesis obtained by cultivating the producer on the waste of starch and molasses production. In terms of sanitation, the biomass of the fungi Bl. trispora is safe for animals, since the main condition for its production is sterility, excluding any microorganisms entering the fermentation medium. Besides, after the end of fermentation, the temperature of the medium is raised to 65–70 °C in the fermenter that destroys the β-carotene producer itself. We conducted research on cows of the Ukrainian black and white dairy breed, which were fed with vitaton, in conditions of “Kuibysheve” ALLC of the Poltava region. The introduction of vitaton into the cows’ diet contributes to the increase of the milk fat content by an average of 0.26% and enhances the phospholipid synthesis in the mammary gland by 1.8 times. Vitaton as a biologically active additive did not affect the ratio of total saturated to unsaturated fatty acids in bovine milk but stimulated the formation and inclusion of two unsaturated fatty acids into the milk fat, namely nonadecanoic and α-linolenic, against the background of the disappearance of the arachidonic acid peak in the chromatogram. Changes in the fatty acid composition of milk fat obtained from cows fed with the vitaton as a source of β-carotene indicate the effect of β-carotene and other biologically active components contained in vitaton on milk lipid synthesis.

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