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https://www.readbyqxmd.com/read/28976212/milk-fat-globule-membrane-glycoproteins-valuable-ingredients-for-lactic-acid-bacteria-encapsulation
#1
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
https://www.readbyqxmd.com/read/28729214/milk-fat-globule-membrane-supplementation-with-voluntary-running-exercise-attenuates-age-related-motor-dysfunction-by-suppressing-neuromuscular-junction-abnormalities-in-mice
#2
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
https://www.readbyqxmd.com/read/28529534/the-role-of-a-dairy-fraction-rich-in-milk-fat-globule-membrane-in-the-suppression-of-postprandial-inflammatory-markers-and-bone-turnover-in-obese-and-overweight-adults-an-exploratory-study
#3
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
https://www.readbyqxmd.com/read/28489400/antirotaviral-activity-of-bovine-and-ovine-dairy-byproducts
#4
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
https://www.readbyqxmd.com/read/28457499/milk-fat-globules-and-associated-membranes-colloidal-properties-and-processing-effects
#5
REVIEW
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
https://www.readbyqxmd.com/read/28349941/milk-fat-globule-membrane-supplementation-in-formula-modulates-the-neonatal-gut-microbiome-and-normalizes-intestinal-development
#6
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
https://www.readbyqxmd.com/read/28343627/invited-review-milk-phospholipid-vesicles-their-colloidal-properties-and-potential-as-delivery-vehicles-for-bioactive-molecules
#7
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
https://www.readbyqxmd.com/read/28298277/supplementation-of-infant-formula-with-bovine-milk-fat-globule-membranes
#8
REVIEW
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
https://www.readbyqxmd.com/read/28290324/lipid-droplets-coated-with-milk-fat-globule-membrane-fragments-microstructure-and-functional-properties-as-a-function-of-ph
#9
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
https://www.readbyqxmd.com/read/28287421/in-depth-lipidomic-analysis-of-molecular-species-of-triacylglycerides-diacylglycerides-glycerophospholipids-and-sphingolipids-of-buttermilk-by-gc-ms-fid-hplc-elsd-and-uplc-qtof-ms
#10
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
https://www.readbyqxmd.com/read/28215536/gel-gel-phase-separation-within-milk-sphingomyelin-domains-revealed-at-the-nanoscale-using-atomic-force-microscopy
#11
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
https://www.readbyqxmd.com/read/28161162/invited-review-anti-adhesive-properties-of-bovine-oligosaccharides-and-bovine-milk-fat-globule-membrane-associated-glycoconjugates-against-bacterial-food-enteropathogens
#12
REVIEW
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
https://www.readbyqxmd.com/read/28145111/comparative-glycomics-of-fat-globule-membrane-glycoconjugates-from-buffalo-bubalus-bubalis-milk-and-colostrum
#13
COMPARATIVE STUDY
Nagaraju Brijesha, Shin-Ichiro Nishimura, Huligerepura Sosalegowda Aparna
The health-promoting effects of milk fat globule membrane (MFGM) glycoconjugates has attracted curiosity especially with regard to the challenges encountered to unravel the glycan complexities of MFGM glycoproteins and glycosphingolipids. In this context, we characterized glycans present in buffalo milk and colostrum fat globule membranes by matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) MS analysis by adopting chemoselective glycoblotting technique. Unlike human and bovine MFGM glycoproteins, the variations were obvious with respect to their number, size, heterogeneity, and abundance among the samples analyzed...
March 1, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28127382/dietary-supplementation-with-bovine-derived-milk-fat-globule-membrane-lipids-promotes-neuromuscular-development-in-growing-rats
#14
James F Markworth, Brenan Durainayagam, Vandre C Figueiredo, Karen Liu, Jian Guan, Alastair K H MacGibbon, Bertram Y Fong, Aaron C Fanning, Angela Rowan, Paul McJarrow, David Cameron-Smith
BACKGROUND: The milk fat globule membrane (MFGM) is primarily composed of polar phospho- and sphingolipids, which have established biological effects on neuroplasticity. The present study aimed to investigate the effect of dietary MFGM supplementation on the neuromuscular system during post-natal development. METHODS: Growing rats received dietary supplementation with bovine-derived MFGM mixtures consisting of complex milk lipids (CML), beta serum concentrate (BSC) or a complex milk lipid concentrate (CMLc) (which lacks MFGM proteins) from post-natal day 10 to day 70...
2017: Nutrition & Metabolism
https://www.readbyqxmd.com/read/28099499/oral-microbiota-in-infants-fed-a-formula-supplemented-with-bovine-milk-fat-globule-membranes-a-randomized-controlled-trial
#15
RANDOMIZED CONTROLLED TRIAL
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
https://www.readbyqxmd.com/read/27979168/differences-in-proteomic-profiles-of-milk-fat-globule-membrane-in-yak-and-cow-milk
#16
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
https://www.readbyqxmd.com/read/27855911/lipid-domains-in-the-milk-fat-globule-membrane-dynamics-investigated-in-situ-in-milk-in-relation-to-temperature-and-time
#17
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
https://www.readbyqxmd.com/read/27744547/a-mixture-of-milk-and-vegetable-lipids-in-infant-formula-changes-gut-digestion-mucosal-immunity-and-microbiota-composition-in-neonatal-piglets
#18
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
https://www.readbyqxmd.com/read/27677271/ultrastructural-and-immunocytochemical-evidence-for-the-reorganisation-of-the-milk-fat-globule-membrane-after-secretion
#19
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...
February 2017: Cell and Tissue Research
https://www.readbyqxmd.com/read/27638266/separation-of-milk-fat-globules-via-microfiltration-effect-of-diafiltration-media-and-opportunities-for-stream-valorization
#20
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...
November 2016: Journal of Dairy Science
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