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Tiange Li, Jing Gao, Min Du, Jiajia Song, Xueying Mao
Milk fat globule membrane (MFGM), a protein-lipid complex surrounding the fat globules in milk, has many health benefits. The aim of the current study was to investigate whether MFGM could prevent obesity through inhibiting adipogenesis and promoting brown remodeling of white adipose tissue (WAT) in mice fed with high-fat diet. C57BL/6 mice were fed a normal diet (ND), high-fat diet (HFD), HFD plus MFGM at 100 mg/kg BW, 200 mg/kg BW or 400 mg/kg BW for 8 weeks. Results showed that MFGM suppressed body weight gain induced by HFD, reduced white adipose tissue (WAT) mass accompanied with the decrease in adipocyte sizes...
March 9, 2018: Nutrients
Islam J A Hamdan, Luis Manuel Sanchez-Siles, Guadalupe Garcia-Llatas, María Jesús Lagarda
The design of infant formulas (IFs) seeks to resemble human milk (HM) composition and functionality. The fat sources used usually comprise vegetable oil blends to mimic the fatty acid composition of HM and introduce changes in the animal/plant sterol ratio. In contrast, the use of milk fat globule membrane (MFGM)-rich ingredients could improve this aspect by increasing the ratio. The present study evaluates the bioaccessibility (BA) of sterols (cholesterol, desmosterol, brassicasterol, campesterol, stigmasterol, and β-sitosterol) in three IFs (with or without MFGM) using an in vitro digestion method simulating infant conditions...
February 14, 2018: Journal of Agricultural and Food Chemistry
Xueyan Cao, Shimo Kang, Mei Yang, Weixuan Li, Shangyi Wu, Hongjiao Han, Lingshuai Meng, Rina Wu, Xiqing Yue
Milk fat globule membrane (MFGM) proteins have recently gained increasing attention, due to their significant biological function. However, the glycosylation of proteins in human MFGM during lactation has not been studied in detail. In this study, through mass spectroscopy-based N-glycoproteomics, we analyzed protein glycosylation of human MFGM. A total of 912 N-glycosylation sites on 506 N-glycoproteins were identified in human colostrum and mature milk MFGM. Among them, 220 N-glycoproteins with 304 N-glycosylation sites were differentially expressed in colostrum and mature milk MFGM...
January 24, 2018: Food & Function
Yasuko Yoshinaka, Satoko Soga, Noriyasu Ota, Keiichi Yokoyama, Yosuke Yamada, Misaka Kimura
This study aimed to investigate the efficacy of home-based, light gymnastic exercise plus dietary milk fat globule membrane (MFGM) intake on physical fitness of an elderly Japanese sample in a pilot, double-blind, randomized, placebo-controlled trial. Seventy-one subjects (male, n = 13; female, n = 58) were randomly assigned into two groups: placebo (n = 35 [male, n = 6; female, n = 29]) and MFGM group (n = 36 [male, n = 7; female, n = 29]). The intervention was eight weeks. Subjects ingested either MFGM (1 g/day) or placebo tablets daily and engaged in an exercise program daily...
January 3, 2018: Bioscience, Biotechnology, and Biochemistry
Jie Luo, Ziyu Huang, Hongna Liu, Yan Zhang, Fazheng Ren
Yak milk fat products constitute the base of Qinghai-Tibetan pastoralists' daily food intake. Despite the great importance of fat in processing and pastoralists' health, studies about yak milk fat are scarce. In this study, the lipid composition and the morphological properties of milk fat globule membranes (MFGMs) of yak milk were investigated. The results demonstrated that the yak milk had a higher cholesterol and sphingomyelin content compared to cow milk. In situ structural investigations performed at 25 °C by confocal microscopy showed the presence of lipid domains in yak MFGM, with a larger number and wider size range compared to cow milk...
April 15, 2018: Food Chemistry
Urvi Bhojoo, Maohui Chen, Shan Zou
The naturally occurring milk sphingomyelin is of particular interest owing to its complex composition and involvement in the formation of the milk fat globule membrane (MFGM). Knowledge of membrane organization and nanomechanical stability has proved to be crucial in understanding their properties and functions. In this work, two model membrane systems composed of 1, 2 dioleoyl-sn-glycero-3-phosphocholine (DOPC), egg sphingomyelin (egg-SM) and cholesterol, and DOPC, milk sphingomyelin (milk-SM) and cholesterol were exposed to both RT and 10°C...
December 14, 2017: Biochimica et Biophysica Acta
Appala Venkata Ramana Murthy, Fanny Guyomarc'h, Christelle Lopez
Ceramides are minor structural components of membranes involved in biological functions. In the milk fat globule membrane (MFGM), ceramides are susceptible to affect the lateral packing of polar lipids, especially the milk sphingomyelin (MSM). To investigate this, palmitoylceramide (PCer) was added to MSM/DOPC (dioleoylphosphatidylcholine) in order to form hydrated lipid bilayers. Differential scanning calorimetry evidenced interactions of PCer with the MSM in the solid-ordered phase to form MSM/PCer structures with a higher thermostability than MSM...
March 2018: Biochimica et Biophysica Acta
Sansi Gao, Wei Yang, Hongjiang Yu, Runqi Liu, Zhihao Dong, Hongyou Zhang, Cheng Xia, Chuang Xu
High concentrations of non-esterified fatty acid (NEFA) and β-hydroxybutyrate (BHBA) in cows' blood caused by ketosis are associated with inflammatory states. We hypothesised that ketosis in postparturient dairy cows would result in altered levels on inflammation-related proteins not only in plasma but also in the milk fat globule membranes (MFGM). Thirty cows were selected from a dairy farm in Heilongjiang, China. Inflammatory milk fat globule membrane proteins were detected using ELISA kits, and a fully automatic biochemical analyser was used to measure the concentrations of BHBA, NEFA, glucose (GLU) and triglyceride (TG) in plasma...
November 2017: Journal of Dairy Research
Justine Guerin, Jennifer Burgain, Faustine Gomand, Joël Scher, Claire Gaiani
The membrane (Milk Fat Globule Membrane - MFGM) surrounding the milk fat globule is becoming increasingly studied for its use in food applications due to proven nutritional and technological properties. This review focuses first on current researches which have been led on the MFGM structure and composition and also on laboratory and industrial purification and isolation methods developed in the last few years. The nutritional, health benefits and techno-functional properties of the MFGM are then discussed...
October 4, 2017: Critical Reviews in Food Science and Nutrition
Michiko Yano, Yoshihiko Minegishi, Satoshi Sugita, Noriyasu Ota
Age-related loss of skeletal muscle mass and function attenuates physical performance, and maintaining fine muscle innervation is known to play an important role in its prevention. We had previously shown that consumption of milk fat globule membrane (MFGM) with habitual exercise improves the muscle mass and motor function in humans and mice. Improvement of neuromuscular junction (NMJ) was suggested as one of the mechanisms underlying these effects. In this study, we evaluated the effect of MFGM intake combined with voluntary running (MFGM-VR) on morphological changes of NMJ and motor function in aging mice...
October 15, 2017: Experimental Gerontology
Tara S Rogers, Elieke Demmer, Nancy Rivera, Erik R Gertz, J Bruce German, Jennifer T Smilowitz, Angela M Zivkovic, Marta D Van Loan
BACKGROUND: Inflammation is associated with increased bone resorption; the role of inflammation in postprandial bone turnover has not been explored. Consumption of milk fat globule membrane (MFGM) reduces inflammation in animal models. This study aimed to measure postprandial changes in bone turnover after intake of high saturated fat test meals, with- and without the anti-inflammatory ingredient MFGM. METHODS: Subjects (n = 36 adults) were obese (BMI 30-39...
2017: Nutrition & Metabolism
José Antonio Parrón, Daniel Ripollés, María Dolores Pérez, Miguel Calvo, Jan Trige Rasmussen, Lourdes Sánchez
Rotaviral gastroenteritis is associated with significant morbidity in developed countries and a high rate of infant mortality in developing countries. Diverse studies have demonstrated that a wide range of milk-derived fractions exhibit antirotaviral activity. The present study shows the antirotaviral activity of some bovine and ovine dairy byproducts, buttermilk, butter serum, and milk fat globule membrane (MFGM), and evaluates the effect of cream washing and heat treatment on that activity. Furthermore, the rotavirus-neutralizing activity was evaluated for some MFGM proteins, such as xanthine oxidase and lactophorin...
May 31, 2017: Journal of Agricultural and Food Chemistry
Annamari Jukkola, Orlando J Rojas
The composition and physical-chemical properties of the milk fat globule membrane (MFGM) is a subject that has gained increased interest in the field of food colloids, mainly because the nutritional and technological value of the MFGM. In fact, related changes in integrity and structure during milk processing pose a huge challenge as far as efforts directed to isolate the components of the fat globule membrane. MFGM characteristics and potential utilization are subjects of dissension. Thus, the effects of processing and the colloidal interactions that exist with other milk constituents need to be better understood in order to exploit milk fat and MFGM, their functionality as colloids as well as those of their components...
April 21, 2017: Advances in Colloid and Interface Science
Ganive Bhinder, Joannie M Allaire, Cyrielle Garcia, Jennifer T Lau, Justin M Chan, Natasha R Ryz, Else S Bosman, Franziska A Graef, Shauna M Crowley, Larissa S Celiberto, Julia C Berkmann, Roger A Dyer, Kevan Jacobson, Michael G Surette, Sheila M Innis, Bruce A Vallance
Breast milk has many beneficial properties and unusual characteristics including a unique fat component, termed milk fat globule membrane (MFGM). While breast milk yields important developmental benefits, there are situations where it is unavailable resulting in a need for formula feeding. Most formulas do not contain MFGM, but derive their lipids from vegetable sources, which differ greatly in size and composition. Here we tested the effects of MFGM supplementation on intestinal development and the microbiome as well as its potential to protect against Clostridium difficile induced colitis...
March 28, 2017: Scientific Reports
E Arranz, M Corredig
The milk fat globule membrane (MFGM) is a unique colloidal assembly of phospholipids and proteins, with numerous potential applications as functional ingredient. The phospholipid components of the MFGM are gaining interest as they are a useful matrix for use as a constituent of delivery systems such as liposomes. Liposomes formulated with milk phospholipids are becoming an alternative to other sources of phospholipids such as soybean or egg yolk. However, incorporation of phospholipids fractionated from the milk fat globule membrane in dairy products requires an in-depth understanding of the functional properties of phospholipids...
March 23, 2017: Journal of Dairy Science
Niklas Timby, Magnus Domellöf, Bo Lönnerdal, Olle Hernell
Studies have shown that supplementation of infant formula with bovine milk fat globule membranes (MFGMs) may substantially narrow the gap in health outcomes between formula-fed and breastfed infants. In one study, consumption of a formula supplemented with a lipid-rich MFGM concentrate between 2 and 6 mo of age improved cognitive performance at 24 wk of age. In another study, a formula supplemented with a protein-rich MFGM concentrate given between 2 and 6 mo of age improved cognitive performance at 12 mo of age, decreased infectious morbidity until 6 mo of age, and yielded serum cholesterol concentrations closer to those of breastfed infants...
March 2017: Advances in Nutrition
Christelle Lopez, Chantal Cauty, Florence Rousseau, Marielle Blot, Antinéa Margolis, Marie-Hélène Famelart
Processed lipid droplets coated by milk fat globule membrane (MFGM) material are of primary interest to mimic the specific functions provided by the fat globules in milk and dairy products. The objectives were to investigate, as a function of pH, the properties and microstructure of MFGM-coated lipid droplets prepared with an ingredient rich in MFGM containing polar lipids and proteins. The samples were prepared in water and in milk ultrafiltrate. The combination of microscopy techniques, zeta potential and particle size measurements, and rheological determinations was used...
January 2017: Food Research International
Pilar Castro-Gómez, Olimpio Montero, Javier Fontecha
Buttermilk, a byproduct of butter manufacturing, has gained considerable attention due to its high concentration of polar lipids as phospho- and sphingolipids from the milk fat globule membrane (MFGM). These polar lipids (PLs) are essential components of all cellular membranes and exert a variety of indispensable metabolic, neurological, and intracellular signaling processes. Despite its importance, there are few research studies that report a comprehensive characterization of the lipid molecular species of MFGM that could contribute to a better understanding of their putative healthful activities...
March 10, 2017: International Journal of Molecular Sciences
Fanny Guyomarc'h, Maohui Chen, Oumaima Et-Thakafy, Shan Zou, Christelle Lopez
The milk sphingomyelin (MSM) is involved in the formation of ordered lipid domains in the biological milk fat globule membrane (MFGM), where it accounts for about 30%wt of the polar lipids. Moreover, MSM exhibits a large variety in saturated acyl chain lengths (from C16:0 to C24:0-SM) compared to other natural sphingomyelins, which may impact the packing of MSM molecular species in the gel phase domains and the topography of the MFGM. To investigate this, supported lipid bilayers of synthetic sphingomyelins or of MSM-containing mixtures, including a MFGM polar lipid extract, were imaged at temperatures below the Tm of MSM (i...
May 2017: Biochimica et Biophysica Acta
T Douëllou, M C Montel, D Thevenot Sergentet
The prevalence of the main raw milk and raw milk-derived dairy product enteropathogens (Campylobacter, Shiga toxin-producing Escherichia coli, Listeria, and Salmonella) is higher than the number of epidemiological cases related to ingesting these foodstuffs. Bovine milk oligosaccharides and milk fat globule membrane (MFGM)-linked glycoconjugates interact with foodborne enteropathogens to inhibit their adhesion to intestinal cells and tissues. This review examines the main mechanisms and strategies used by enteropathogens to adhere to their target, details the anti-adhesive properties of MFGM against enteropathogens and enterotoxins, assesses the integrity of bacteria-MFGM complexes during dairy product manufacture and digestion, and discusses the potential for using these macromolecules and glycoconjugates in foods for public health...
May 2017: Journal of Dairy Science
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