Identification of lipid synthesis and secretion proteins in bovine milk

2014 ◽  
Vol 81 (1) ◽  
pp. 65-72 ◽  
Author(s):  
Jing Lu ◽  
Toon van Hooijdonk ◽  
Sjef Boeren ◽  
Jacques Vervoort ◽  
Kasper Hettinga
Keyword(s):  
Dairy Cows ◽  
Milk Fat ◽  
Bovine Milk ◽  
Lipid Synthesis ◽  
Milk Proteins ◽  
Milk Fat Globule Membrane ◽  
Milk Serum ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Secretion Pathways

Lactation physiology is a process that is only partly understood. Proteomics techniques have shown to be useful to help advance the knowledge on lactation physiology in human and rodent species but have not been used as major tools for dairy cows, except for mastitis. In this paper, advanced non-targeted proteomics techniques (Filter aided sample preparation and NanoLC-Orbitrap-MS/MS) were applied to study the milk fat globule membrane and milk serum fraction, resulting in the identification of 246 proteins. Of these, 23 transporters and enzymes were related to lipid synthesis and secretion in mammary gland and their functions are discussed in detail. The identification of these intracellular transporters and enzymes in milk provides a possibility of using milk itself to study lipid synthesis and secretion pathways. This full-scale scan of milk proteins by using non-targeted proteomic analysis helps to reveal the important proteins involved in lipid synthesis and secretion for further examination in targeted studies.

Interactions between the bovine milk fat globule membrane and skim milk components on heating whole milk

1992 ◽  
Vol 59 (2) ◽  
pp. 187-195 ◽  
Author(s):  
Avis V. Houlihan ◽  
Philippa A. Goddard ◽  
Stephen M. Nottingham ◽  
Barry J. Kitchen ◽  
Colin J. Masters
Keyword(s):  
Milk Fat ◽  
Bovine Milk ◽  
Skim Milk ◽  
Milk Proteins ◽  
Raw Milk ◽  
Membrane Lipid ◽  
Milk Fat Globule Membrane ◽  
Whole Milk ◽  
Milk Fat Globule ◽  
Fat Globule

SummaryHeating raw milk at 80 °C for 2·5–20 min was found to result in compositional changes in the milk fat globule membrane (MFGM). The yield of protein material increased with the duration of heating, owing to incorporation of skim milk proteins, predominantly β-lactoglobulin, into the membrane. Lipid components of the MFGM were also affected, with losses of triacylglycerols on heating.

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.

scholarly journals Safety and Tolerance Evaluation of Milk Fat Globule Membrane-Enriched Infant Formulas: A Randomized Controlled Multicenter Non-Inferiority Trial in Healthy Term Infants

2014 ◽  
Vol 8 ◽  
pp. CMPed.S16962 ◽  
Author(s):  
Claude Billeaud ◽  
Giuseppe Puccio ◽  
Elie Saliba ◽  
Bernard Guillois ◽  
Carole Vaysse ◽  
...  
Keyword(s):  
Weight Gain ◽  
Milk Fat ◽  
Bovine Milk ◽  
Control Group ◽  
Infant Formulas ◽  
Term Infants ◽  
Milk Fat Globule Membrane ◽  
Standard Formula ◽  
Milk Fat Globule ◽  
Fat Globule

Objective This multicenter non-inferiority study evaluated the safety of infant formulas enriched with bovine milk fat globule membrane (MFGM) fractions. Methods Healthy, full-term infants ( n = 119) age ≤14 days were randomized to standard infant formula (control), standard formula enriched with a lipid-rich MFGM fraction (MFGM-L), or standard formula enriched with a protein-rich MFGM fraction (MFGM-P). Primary outcome was mean weight gain per day from enrollment to age 4 months (non-inferiority margin: –3.0 g/day). Secondary (length, head circumference, tolerability, morbidity, adverse events) and exploratory (phospholipids, metabolic markers, immune markers) outcomes were also evaluated. Results Weight gain was non-inferior in the MFGM-L and MFGM-P groups compared with the control group. Among secondary and exploratory outcomes, few between-group differences were observed. Formula tolerance rates were high (>94%) in all groups. Adverse event and morbidity rates were similar across groups except for a higher rate of eczema in the MFGM-P group (13.9% vs control [3.5%], MFGM-L [1.4%]). Conclusion Both MFGM-enriched formulas met the primary safety endpoint of non-inferiority in weight gain and were generally well tolerated, although a higher rate of eczema was observed in the MFGM-P group.

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