Journal ArticleDOI
Milk fat globules enveloped by their biological membrane: Unique colloidal assemblies with a specific composition and structure
TLDR
The milk fat globule membrane (MFGM) as discussed by the authors is a complex architecture composed of a core rich in triacylglycerols (TAGs) enveloped by a biological membrane.Abstract:
Milk fat globules are the natural colloidal assemblies secreted by the mammary epithelial cells to provide lipids and other bioactive molecules in the gastrointestinal tract of newborns. They are also consumed by human adults in food products such as cream and cheeses. These biological entities (about 4 μm diameter) have a complex architecture composed of a core rich in triacylglycerols (TAGs) enveloped by a biological membrane, the milk fat globule membrane (MFGM). Although their utmost importance for infants and their functional and nutritional role in dairy products, milk fat globules remain the least understood aspect of milk. This paper provides an overview of recent knowledge with emphasis on milk fat globule origin, size heterogeneities, fatty acid and TAG composition. The crystallisation properties are reported. Recent studies focusing on the MFGM including characterisation of its composition, probing of its structure, and accumulation of scientific evidence of MFGM nutritional and health properties are also discussed. The unique composition and structure of milk fat globules leading to specific functionalities are highlighted.read more
Citations
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Journal ArticleDOI
Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism.
Marie-Caroline Michalski,Claude Genot,Constance Gayet,Christelle Lopez,Frédéric Fine,Florent Joffre,Jean-Luc Vendeuvre,Jérome Bouvier,Jean-Michel Chardigny,Ketsia Raynal-Ljutovac +9 more
TL;DR: The aim of the present review is to highlight recent knowledge on the impact on FA digestion, absorption and metabolism of: (i) the intramolecular structure of TAG; (ii) the nature of the lipid molecules carrying FA; and (iii) the supramolescular organization and physical state of lipids in native and formulated food products and the food matrix.
Journal ArticleDOI
Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties
TL;DR: In this review paper, the latest literature on the functional properties of phospholipids in relation to inflammation and inflammation-related disorders has been critically appraised and evaluated and the strong nutritional value of dietary phospholIPids are highlighted with respect to marine and animal origin.
Journal ArticleDOI
Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.
TL;DR: This review aims to summarize the latest findings on Parmigiano Reggiano and Grana Padano to better understand the dynamics of SLAB and NSLAB, which mainly arise from NWS, and their possible role in determining the characteristics of these cheeses.
Journal ArticleDOI
Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts
Christelle Lopez,Christelle Lopez,Chantal Cauty,Chantal Cauty,Fanny Guyomarc'H,Fanny Guyomarc'H +5 more
TL;DR: The potential impacts of the organization of lipids and of the alteration of the milk fat globule membrane are discussed, and technological strategies are proposed, in priority to design biomimetic lipid droplets in infant milk formulas.
Journal ArticleDOI
Structural changes of bovine milk fat globules during in vitro digestion
TL;DR: An in vitro digestion model that simulated gastric and intestinal fasting conditions was used to monitor the physical, chemical, and structural changes of fat globules from raw bovine milk and brings new interesting insights on the digestion of bovines milk.
References
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TL;DR: Results strongly indicate that the bivalent antibodies produce an aggregation of the surface immunoglobulin molecules in the plane of the membrane, which can occur only if the immunoglOBulin molecules are free to diffuse in the membrane.
BookDOI
Advanced dairy chemistry
TL;DR: Advanced dairy chemistry, Advanced dairy chemistry , مرکز فناوری اطلاعات و اصاع رسانی, کδاوρزی
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Handbook of milk composition
TL;DR: The structure of milk, implications for sampling and storage determinants of milk volume and composition carbohydrates in milks, analysis, quantities and significance nitrogenous components of milk milk lipids minerals, ions, and trace elements in milk defence agents in milk comparative analysis of non-human milks contaminants in milk.
Journal ArticleDOI
Sphingolipids in Food and the Emerging Importance of Sphingolipids to Nutrition
Hubert W. Vesper,Eva-Maria Schmelz,Mariana Nikolova-Karakashian,Dirck L. Dillehay,Daniel V. Lynch,Alfred H. Merrill +5 more
TL;DR: There is no known nutritional requirement for sphingolipids; nonetheless, they are hydrolyzed throughout the gastrointestinal tract to the same categories of metabolites that are used by cells to regulate growth, differentiation, apoptosis and other cellular functions.
Journal ArticleDOI
Nutritional and technological aspects of milk fat globule membrane material
Koen Dewettinck,Roeland Rombaut,Natacha Thienpont,Natacha Thienpont,Thien Trung Le,Kathy Messens,John Van Camp +6 more
TL;DR: The milk fat globule membrane (MFGM) has gained a lot of attention recently, due to the growing interest in its nutritional and technological properties The whole membrane as well as the separate lipid and protein components have great potential for new product applications as discussed by the authors.