scholarly journals An Integrative Approach of an In Vitro Measurement of the Digestibility of Triacylglycerols of Human Milk

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 1935
Author(s):  
Antonio Pérez-Gálvez ◽  
María Visitación Calvo ◽  
Josefa Aguayo-Maldonado ◽  
Javier Fontecha
Keyword(s):  
Milk Fat ◽  
Integrative Approach ◽  
Lactation Period ◽  
Atom Number ◽  
Mature Milk ◽  
Micellar Phase ◽  
Fat Globules ◽  
Milk Fat Globules ◽  
Milk Lipids

Several studies have been published regarding the effect of different factors on the digestion of milk lipids, considering their natural structural arrangement as milk fat globules and the efficiency of the digestive enzymes in the lipolysis of such complex structures. During digestion, the lipolytic products are dispersed in vesicles and micelles, which are the source for absorption of digested lipids. Therefore, it is necessary to consider the isolation of the micellar phase from the digesta to appropriately determine the amounts and classes of lipids which are bioaccessible. This study presents an integrative approach that included an isolation procedure to separate the micellar fraction from undigested and non-micellar parts, and the distribution of digested milk lipids in micelles determined directly through chromatographic techniques. Four groups of five full term mothers donated colostrum or mature milk. Two sets of samples were analyzed directly (raw), and two sets were pasteurized and then analyzed. Our data revealed that the profile of digested milk lipids is different depending on the lactation period and processing stage, while the carbon atom number distribution of the digested triacylglycerols in the micellar fraction provides a substantial information regarding the acylglycerols species that are less available for absorption.

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 Globules Hamper Adhesion of Enterohemorrhagic Escherichia coli to Enterocytes: In Vitro and in Vivo Evidence

2018 ◽  
Vol 9 ◽  
Author(s):  
Thomas Douëllou ◽  
Wessam Galia ◽  
Stéphane Kerangart ◽  
Thierry Marchal ◽  
Nadège Milhau ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Milk Fat ◽  
Enterohemorrhagic Escherichia Coli ◽  
Fat Globules ◽  
Milk Fat Globules

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

Simulated in vitro infant gastrointestinal digestion of yak milk fat globules: A comparison with cow milk fat globules

2020 ◽  
Vol 314 ◽  
pp. 126160
Author(s):  
Jie Luo ◽  
Lu Liu ◽  
Tianshu Liu ◽  
Qingwu Shen ◽  
Chengguo Liu ◽  
...  
Keyword(s):  
Milk Fat ◽  
Cow Milk ◽  
Gastrointestinal Digestion ◽  
Yak Milk ◽  
Fat Globules ◽  
Milk Fat Globules

scholarly journals In Vitro Digestion of Human Milk: Influence of the Lactation Stage on the Micellar Carotenoids Content

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 291 ◽  
Author(s):  
Xavier ◽  
Garrido-López ◽  
Aguayo-Maldonado ◽  
Garrido-Fernández ◽  
Fontecha ◽  
...  
Keyword(s):  
Human Milk ◽  
Milk Fat ◽  
In Vitro Digestion ◽  
Lactation Period ◽  
Mature Milk ◽  
Lactation Stage ◽  
Lactating Mothers ◽  
External Standard Method ◽  
Milk Fat Globule

Human milk is a complex fluid with nutritive and non-nutritive functions specifically structured to cover the needs of the newborn. The present study started with the study of carotenoid composition during progress of lactation (colostrum, collected at 3–5 d postpartum; mature milk, collected at 30 d postpartum) with samples donated from full-term lactating mothers (women with no chronic diseases, nonsmokers on a regular diet without supplements, n = 30). Subsequently, we applied an in vitro protocol to determine the micellarization efficiency of the carotenoids, which were separated by HPLC and quantified by the external standard method. That in vitro protocol is tailored for the biochemistry of the digestive tract of a newborn. To the best of our knowledge, the present study is the first report of carotenoids micellar contents, obtained in vitro. This study reveals, from the in vitro perspective, that colostrum and mature milk produce significant micellar contents of carotenoids despite lipids in milk are within highly complex structures. Indeed, the lactation period develops some influence on the micellarization efficiency, influence that might be attributed to the dynamics of the milk fat globule membrane (MFGM) during the progress of lactation.

Lipids in Milk and the First Steps in Their Digestion

PEDIATRICS ◽  
1985 ◽  
Vol 75 (1) ◽  
pp. 146-150
Author(s):  
Margit Hamosh ◽  
Joel Bitman ◽  
D. Larry Wood ◽  
P. Hamosh ◽  
N. R. Mehta
Keyword(s):  
Human Milk ◽  
Milk Fat ◽  
Partial Hydrolysis ◽  
Mature Milk ◽  
Fat Globules ◽  
Total Milk ◽  
Milk Fat Globules ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Hydrolysis Of

Human milk contains 3.0% to 4.5% fat. The fat is contained within membrane-enclosed milk fat globules. The core of the globules consists of triglycerides (98% to 99% of total milk fat) whereas the globule membrane (which originates from the mammary secretory cell's Golgi and cell membranes) is composed mainly of phospholipids, cholesterol, and proteins. Milk fat content and composition change during lactation. Whereas the triglyceride level rises, the phospholipid and cholesterol concentrations decrease during the transition from colostrum to mature milk, resulting in an increase in the size of the milk fat globules. Digestion of milk fat depends on the consecutive action of several lipases. The first step is the partial hydrolysis of the milk fat globule core by lingual and gastric lipases in the stomach. Hydrolysis continues in the duodenum, where the bile salt-stimulated lipase of human milk and pancreatic lipase complete the process initiated in the stomach.

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.

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