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Niklas Timby, Magnus Domellöf, Pernilla Lif Holgerson, Christina E West, Bo Lönnerdal, Olle Hernell, Ingegerd Johansson
BACKGROUND: In a recent study, supplementation of infant formula with milk fat globule membranes (MFGM) decreased the incidence of otitis media in infants <6 months of age. OBJECTIVES: The aim of the present study was to characterize the oral microbiota in infants fed MFGM-supplemented formula and compare it to that of infants fed standard formula or breast milk. METHODS: In a prospective double-blinded randomized controlled trial, exclusively formula-fed infants <2 months of age were randomized to be fed experimental formula (EF, n = 80) with reduced energy and protein and supplemented with a bovine MFGM concentrate, or standard formula (SF, n = 80) until 6 months of age...
2017: PloS One
Xiaoxi Ji, Xisheng Li, Ying Ma, Day Li
Milk fat globule membrane (MFGM) is an important milk component which is rich in bioactive proteins. In this work, the isobaric tags for relative and absolute quantitation (iTRAQ) proteomic approach was used to investigate the differences in the MFGM proteins between yak and cow milk. Over 450 proteins were identified between the yak and cow MFGM. The MFGM proteins with significant differences were compared based on the relative abundance. Proteins such as Glycosylation-dependent cell adhesion molecule 1 (GlyCAM1), CD59 molecule and lactadherin, were identified having a much higher abundance (4...
April 15, 2017: Food Chemistry
Oumaima Et-Thakafy, Fanny Guyomarc'h, Christelle Lopez
The microstructure of the milk fat globule membrane (MFGM) is still poorly understood. The aim of this study was to investigate the dynamics of the MFGM at the surface of milk fat globules in relation to temperature and time, and in relation to the respective lipid compositions of the MFGM from bovine, goat and sheep milks. In-situ structural investigations were performed using confocal microscopy. Lipid domains were observed over a wide range of temperatures (4-60°C). We demonstrated that rapid cooling of milk enhances the mechanisms of nucleation and that extended storage induces lipid reorganization within the MFGM with growth, leading to circular lipid domains...
April 1, 2017: Food Chemistry
Isabelle Le Huërou-Luron, Karima Bouzerzour, Stéphanie Ferret-Bernard, Olivia Ménard, Laurence Le Normand, Cécile Perrier, Cindy Le Bourgot, Julien Jardin, Claire Bourlieu, Thomas Carton, Pascale Le Ruyet, Isabelle Cuinet, Cécile Bonhomme, Didier Dupont
PURPOSE: Although composition of infant formula has been significantly improved during the last decade, major differences with the composition and structure of breast milk still remain and might affect nutrient digestion and gut biology. We hypothesized that the incorporation of dairy fat in infant formulas could modify their physiological impacts by making their composition closer to that of human milk. The effect of milk fat and milk fat globule membrane (MFGM) fragments in infant formulas on gut digestion, mucosal immunity and microbiota composition was evaluated...
October 15, 2016: European Journal of Nutrition
F B Peter Wooding, Ian H Mather
This paper reports a detailed ultrastructural and immunocytochemical investigation of the structure of the milk fat globule membrane (MFGM) in a variety of species. The process follows the same pattern in all mammals so far investigated. The initial (or primary) MFGM immediately on release from the mammary cell is a continuous unit membrane with a thin underlying layer of cytoplasmic origin and a monolayer of phospholipid separating it from the core lipid. This structure changes rapidly as the milk fat globule (MFG) moves into the alveolar lumen...
September 27, 2016: Cell and Tissue Research
A Jukkola, R Partanen, O J Rojas, A Heino
Milk fat globule membranes (MFGM) sourced in buttermilk have gained recent interest given their nutritional value and functional properties. However, production of isolated MFGM has been challenging given their size similarity with casein micelles, which limits attempts toward fractionation by size exclusion techniques. Therefore, the hypothesis underpinning this study is that the removal of proteins from cream before butter-making facilitates MFGM isolation. As such, milk fat globules were separated from raw whole milk via microfiltration (1...
September 13, 2016: Journal of Dairy Science
Yongxin Yang, Nan Zheng, Weiyu Wang, Xiaowei Zhao, Yangdong Zhang, Rongwei Han, Lu Ma, Shengguo Zhao, Songli Li, Tongjun Guo, Changjiang Zang, Jiaqi Wang
Glycosylation of proteins has been implicated in various biological functions and has received much attention; however, glycoprotein components and inter-species complexity have not yet been elucidated fully in milk proteins. N-linked glycosylation sites and glycoproteins in milk fat globule membrane (MFGM) fractions were investigated by combining N-glycosylated peptides enrichment and high-accuracy Q Exactive identification, to map the N-glycoproteome profiles in Holstein and Jersey cows, buffaloes, yaks, goats, camels, horses, and humans...
August 19, 2016: Proteomics
Anna M Kuchta-Noctor, Brian A Murray, Catherine Stanton, Rosaleen Devery, Phil M Kelly
Buttermilk is a rich source of milk fat globule membrane (MFGM) fragments assembled from bioactive polar lipids and proteins that originate from bovine mammary epithelial cells. The objective of this study was to examine growth-modulatory effects of experimental buttermilks varying in sphingolipid and phospholipid composition on a colon cancer cell line of human origin. Buttermilks were prepared from washed and unwashed cream using gravity or centrifugation. Compositional analysis showed that sphingomyelin (SM) (10...
October 2016: Nutrition and Cancer
Pilar Castro-Gómez, Luis M Rodríguez-Alcalá, Karin M Monteiro, Ana L T G Ruiz, João E Carvalho, Javier Fontecha
Buttermilk is a dairy by-product with a high content of milk fat globule membranes (MFGMs), whose protein constituents are reported to be antiproliferative. Lipids represent about half of the composition of MFGM. The aim of this study was to isolate buttermilk lipid fractions and evaluate their potential antiproliferative effect. Selective extraction with food grade or non-food grade solvents was performed. Antiproliferative effectiveness of lipid extracts and their neutral and polar fractions was evaluated on nine human cancer cell lines...
December 1, 2016: Food Chemistry
Appala Venkata Ramana Murthy, Fanny Guyomarc'h, Christelle Lopez
The polar lipid assembly and biophysical properties of the biological membrane enveloping the milk fat globules (the MFGM) are yet poorly known, especially in connection with the temperature history that milk can experience after its secretion. However, bioactive mechanisms depend on biological structure, which itself highly depend on temperature. The objectives of this study were to investigate polar lipid packing in hydrated bilayers, models of the MFGM, and to follow at intermolecular level temperature-induced changes in the range 60-6°C, using the combination of differential scanning calorimetry, X-ray diffraction, atomic force microscopy (AFM) imaging and force spectroscopy...
September 2016: Biochimica et Biophysica Acta
Andrea Alvarez-Sala, Guadalupe Garcia-Llatas, Antonio Cilla, Reyes Barberá, Luis Manuel Sánchez-Siles, María Jesús Lagarda
Sterol bioaccessibility (BA) of three plant sterol (PS)-enriched milk-based fruit beverages (MFb) with different fat contents (1.1-2.4%), lipid sources (animal or vegetable), and without or with emulsifiers (whey proteins enriched with milk fat globule membrane (MFGM) or soy lecithin) was evaluated after simulated gastrointestinal digestion. The BA of total PS followed the order 31.4% (MFbM containing milk fat and whey proteins enriched with MFGM) = 28.2% (MFbO containing extra virgin olive oil and soy lecithin) > 8...
July 20, 2016: Journal of Agricultural and Food Chemistry
Elieke Demmer, Marta D Van Loan, Nancy Rivera, Tara S Rogers, Erik R Gertz, J Bruce German, Jennifer T Smilowitz, Angela M Zivkovic
Meals high in SFA, particularly palmitate, are associated with postprandial inflammation and insulin resistance. Milk fat globule membrane (MFGM) has anti-inflammatory properties that may attenuate the negative effects of SFA-rich meals. Our objective was to examine the postprandial metabolic and inflammatory response to a high-fat meal composed of palm oil (PO) compared with PO with an added dairy fraction rich in MFGM (PO+MFGM) in overweight and obese men and women (n 36) in a randomised, double-blinded, cross-over trial...
2016: Journal of Nutritional Science
Appala Venkata Ramana Murthy, Fanny Guyomarc'h, Christelle Lopez
Sphingomyelin-rich microdomains have been observed in the biological membrane surrounding milk fat globules (MFGM). The role played by cholesterol in these domains and in the physical properties and functions of the MFGM remains poorly understood. The objective of this work was therefore to investigate the phase state, topography, and mechanical properties of MFGM polar lipid bilayers as a function of cholesterol concentration, by combining X-ray diffraction, atomic force microscopy imaging, and force spectroscopy...
July 5, 2016: Langmuir: the ACS Journal of Surfaces and Colloids
Sarah A Ross, Jared Q Gerlach, Satbir K Gill, Jonathan A Lane, Michelle Kilcoyne, Rita M Hickey, Lokesh Joshi
The bovine milk fat globule membrane (MFGM) has many associated biological activities, many of which are linked with specific carbohydrate structures of MFGM glycoconjugates. Bovine buttermilk is a commercially viable source of MFGM and is an under-valued by-product of butter making. However, the changes in buttermilk glycosylation over the course of lactation have not been extensively investigated. In this study, buttermilk was generated from three individual multiparous cows at 13 time points over the first three months of lactation...
November 15, 2016: Food Chemistry
Olle Hernell, Niklas Timby, Magnus Domellöf, Bo Lönnerdal
The milk fat globule membrane (MFGM) in breast milk contains many bioactive components. Infant formulas traditionally have been devoid of the MFGM fraction, but dairy technology now has made the addition of bovine MFGM technically feasible. We identified 6 double-blinded randomized controlled trials exploring the effects of MFGM supplementation on the diets of infants or children. Results suggest that supplementation is safe and indicate positive effects on both neurodevelopment and defense against infections...
June 2016: Journal of Pediatrics
Sabine Ferneborg, Larissa Stadtmüller, Jana Pickova, Lars Wiking, Kerstin Svennersten-Sjaunja
In order to increase milking efficiency, the effects of two different cluster take-off levels (200 and 800 g/min) and feeding vs. not feeding during milking were tested in a Latin square design study including 32 cows. Milk yield, milking time, milk flow and milking interval were measured and milk samples were analysed for gross composition, sodium and potassium concentration, free fatty acid (FFA) content, milk fat globule (MFG) size, MFG membrane (MFGM) material and fatty acid composition. Residual milk was harvested to evaluate udder emptying...
May 2016: Journal of Dairy Research
Jing Lu, Lu Liu, Xiaoyang Pang, Shuwen Zhang, Zhenhu Jia, Changlu Ma, Lili Zhao, Jiaping Lv
As an important nutrient source in large area of world, the composition and nutritional value of goat milk are not well deliberated. Detailed annotation of protein composition is essential to address the physiological and nutritional value of goat milk. In the present study, 423 colostrum and mature goat milk fat globule membrane (MFGM) proteins were identified. The abundance of 189 proteins was significantly different between colostrums and mature milk MFGM. The acute phase proteins were higher in colostrums MFGM than those in mature milk MFGM which protected newborns at the beginning of life...
October 15, 2016: Food Chemistry
Mei Yang, Min Cong, Xiuming Peng, Junrui Wu, Rina Wu, Biao Liu, Wenhui Ye, Xiqing Yue
Milk fat globule membrane (MFGM) proteins have many functions. To explore the different proteomics of human and bovine MFGM, MFGM proteins were separated from human and bovine colostrum and mature milk, and analyzed by the iTRAQ proteomic approach. A total of 411 proteins were recognized and quantified. Among these, 232 kinds of differentially expressed proteins were identified. These differentially expressed proteins were analyzed based on multivariate analysis, gene ontology (GO) annotation and KEGG pathway...
May 18, 2016: Food & Function
E Hernández-Alvarez, I Blanco-Navarro, B Pérez-Sacristán, L M Sánchez-Siles, F Granado-Lorencio
Bioavailability of carotenoids is low and significant amounts reach the colon where they may be biologically active. We aimed to optimize a previously developed beverage designed to improve cardiovascular and bone remodelling markers in post-menopausal women. By assessing different lipid emulsions (soy lecithin, milkfat globule membrane (MFGM) and olive oil) on the in vitro bioaccessibility of β-Cryptoxanthin and phytosterols, a MFGM containing beverage was selected and resulted stable over time (recovery >95%) under in vitro digestion and simulated anaerobic conditions...
October 1, 2016: Food Chemistry
Pankaj Sharma, Indrawati Oey, David W Everett
Thermodynamics of milk components (milk fat, xanthine oxidase, caseins and whey proteins) in pulsed electric field (PEF)-treated milk were compared with thermally treated milk (63 °C for 30 min and 73 °C for 15s). PEF treatments were applied at 20 or 26 kV cm(-1) for 34 μs with or without pre-heating of milk (55 °C for 24s), using bipolar square wave pulses in a continuous mode of operation. PEF treatments did not affect the final temperatures of fat melting (Tmelting) or xanthine oxidase denaturation (Tdenaturation), whereas thermal treatments increased both the Tmelting of milk fat and the Tdenaturation for xanthine oxidase by 2-3 °C...
September 15, 2016: Food Chemistry
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