Search for Author, Title, Keyword
COMPOSITION, PROPERTIES AND NUTRITIONAL ASPECTS OF MILK FAT GLOBULE MEMBRANE – A REVIEW
 
More details
Hide details
 
Publication date: 2011-03-31
 
 
Pol. J. Food Nutr. Sci. 2011;61(1):7-32
 
KEYWORDS
ABSTRACT
In the last few years, knowledge on the composition and properties of the milk fat globule membrane (MFGM) increased significantly. It is now recognized that the MFGM is highly complex in structure and composed of different protein and lipid components with specific technological and nutritional properties. As such, MFGM materials have been isolated and characterized as valuable ingredients for incorporation into new food products. However, MFGM are also sensitive to modification during isolation and processing, and care should be taken to standardize the composition and characteristics of the membrane to maintain its unique properties during application in food products. The MFGM is subject to changes in composition and structure from the moment the fat globule leaves the mammary secretory cell. Upon milk harvesting and further milk handling, further changes to the MFGM take place. Depending on the type and degree of treatment, this may involve different physico-chemical interactions between various membrane components, the loss of membrane components and/or adsorption of components from the milk plasma. However, the effects appear to be variable and dependent on physiological (animal) factors, and much remains to be learned about the phenomena on a molecular level.
 
CITATIONS (73):
1.
From Milk By-Products to Milk Ingredients
 
2.
Vers des formules infantiles biomimétiques de la structure du lait maternel et de son comportement digestif ?
Claire Bourlieu, Amélie Deglaire, Oliveira de, Olivier Ménard, Gouar Le, Frédéric Carrière, Didier Dupont
Cahiers de Nutrition et de Diététique
 
3.
Milk composition and its relationship with weaning weight in Charolais catte
Víctor Contreras, Gaspar Bracamonte, Luis Bustamante, Víctor Medina, Ana Rincón
Revista Brasileira de Zootecnia
 
4.
Handbook of Food Chemistry
Bhavbhuti Mehta
 
5.
Dietary milk fat globule membrane regulates JNK and PI3K/Akt pathway and ameliorates type 2 diabetes in mice induced by a high-fat diet and streptozotocin
Qi-chen Yuan, Bi-yuan Zhan, Min Du, Rui Chang, Tian-ge Li, Xue-ying Mao
Journal of Functional Foods
 
6.
Seasonal and stage of lactation effects on milk fat composition in northern Victoria
G. Walker, C. Wijesundera, F. Dunshea, P. Doyle
Animal Production Science
 
7.
Byproducts from Agriculture and Fisheries
Diana Oliveira, Patrick Fox, James O'Mahony
 
8.
Detection and characterisation of Complement protein activity in bovine milk by bactericidal sequestration assay
Susan Maye, Catherine Stanton, Gerald Fitzgerald, Philip Kelly
Journal of Dairy Research
 
9.
Comparative Glycomics of Fat Globule Membrane Glycoconjugates from Buffalo (Bubalus bubalis) Milk and Colostrum
Nagaraju Brijesha, Shin-Ichiro Nishimura, Huligerepura Aparna
Journal of Agricultural and Food Chemistry
 
10.
Buttermilk: Much more than a source of milk phospholipids
V. Conway, S.F. Gauthier, Y. Pouliot
Animal Frontiers
 
11.
Preparation and Characterization of a Polar Milk Lipid-enriched Component from Whey Powder
Kwanhyoung Lee, Ara Kim, Ki-Bae Hong, Hyung Suh, Kyungae Jo
Food Science of Animal Resources
 
12.
From Milk By-Products to Milk Ingredients
 
13.
Microbial Toxins in Dairy Products
R. Early
 
14.
Handbook of Food Chemistry
Bhavbhuti Mehta
 
15.
The interfacial properties of various milk fat globule membrane components using Langmuir isotherms
Malik Priyanka, Danthine Sabine, Paul Aman, Dewettinck Koen, Blecker Christophe
Food Bioscience
 
16.
Milk fat components with potential anticancer activity—a review
Luis M. Rodríguez-Alcalá, M. Pilar Castro-Gómez, Lígia L. Pimentel, Javier Fontecha
Bioscience Reports
 
17.
The effects of exercise and milk-fat globule membrane (MFGM) on walking parameters in community-dwelling elderly Japanese women with declines in walking ability: A randomized placebo controlled trial
Hunkyung Kim, Chang Won, Miji Kim, Narumi Kojima, Ken Fujino, Yosuke Osuka, Erika Hosoi, Takao Suzuki
Archives of Gerontology and Geriatrics
 
18.
The use of buttermilk as a raw material for cheese production
Katarzyna Skryplonek, Izabela Dmytrów, Anna Mituniewicz‐Małek
International Journal of Dairy Technology
 
19.
Relevance of dietary glycerophospholipids and sphingolipids to human health
P. Castro-Gómez, A. Garcia-Serrano, F. Visioli, J. Fontecha
Prostaglandins, Leukotrienes and Essential Fatty Acids
 
20.
Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures
Leni Kosasih, Bhesh Bhandari, Sangeeta Prakash, Nidhi Bansal, Claire Gaiani
International Dairy Journal
 
21.
Preparation of human milk fat analogue by enzymatic interesterification reaction using palm stearin and fish oil
Moumita Ghosh, Avery Sengupta, D. Bhattacharyya, Mahua Ghosh
Journal of Food Science and Technology
 
22.
Comprehensive characterization of neutral and polar lipids of buttermilk from different sources and its milk fat globule membrane isolates
María Calvo, María Martín-Hernández, Alba García-Serrano, María Castro-Gómez, Loreto Alonso-Miravalles, Rosa García-Martín, Javier Megino-Tello, Leocadio Alonso, Javier Fontecha
Journal of Food Composition and Analysis
 
23.
Biotechnological Alternatives for the Utilization of Dairy Industry Waste Products
Jesus De, Ruth Elba, Salazar-Flores Daniel, Ashutosh Sharma
Advances in Bioscience and Biotechnology
 
24.
Dairy in Human Health and Disease Across the Lifespan
Manon Lecomte, Claire Bourlieu, Marie-Caroline Michalski
 
25.
Comprehensive Analysis of the Major ATPase Activities in the Cow Milk and Their Correlations
Sergei Zaitsev, Elena Fedorova, Vladimir Maximov
BioNanoScience
 
26.
Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?
Justine Guerin, Jennifer Burgain, Faustine Gomand, Joël Scher, Claire Gaiani
Critical Reviews in Food Science and Nutrition
 
27.
Effects of Exercise and Milk Fat Globule Membrane (MFGM) Supplementation on Body Composition, Physical Function, and Hematological Parameters in Community-Dwelling Frail Japanese Women: A Randomized Double Blind, Placebo-Controlled, Follow-Up Trial
Hunkyung Kim, Takao Suzuki, Miji Kim, Narumi Kojima, Noriyasu Ota, Akira Shimotoyodome, Tadashi Hase, Erika Hosoi, Hideyo Yoshida, Maciej Buchowski
PLOS ONE
 
28.
Oligosaccharides, polyamines and sphingolipids in ruminant milk
Daniela Giorgio, Trana Di, Salvatore Claps
Small Ruminant Research
 
29.
Biotechnology of Bioactive Compounds
Sarah Ross, Jonathan Lane, Michelle Kilcoyne, Lokesh Joshi, Rita Hickey
 
30.
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
Pilar Castro-Gómez, Olimpio Montero, Javier Fontecha
International Journal of Molecular Sciences
 
31.
Comprehensive characterization of bioactive peptides from Buffalo ( Bubalus bubalis ) colostrum and milk fat globule membrane proteins
N. Brijesha, H.S. Aparna
Food Research International
 
32.
Towards infant formula biomimetic of human milk structure and digestive behaviour
Claire Bourlieu, Amélie Deglaire, Oliveira de, Olivia Ménard, Gouar Le, Frédéric Carrière, Didier Dupont
OCL
 
33.
Distribution and Analysis of Milk Fat Globule and Crescent in Murrah Buffalo and Crossbred Cow
Ratan Choudhary, Harmanjot Kaur, Shanti Choudhary, Ramneek Verma
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences
 
34.
Whey Protein Production, Chemistry, Functionality, and Applications
Mingruo Guo, Cuina Wang
 
35.
Recent Advances in Phospholipids from Colostrum, Milk and Dairy By-Products
Vito Verardo, Ana Gómez-Caravaca, David Arráez-Román, Kasper Hettinga
International Journal of Molecular Sciences
 
36.
Effect of the native fat globule size on foaming properties and foam structure of milk
Thao Ho, Pramesh Dhungana, Bhesh Bhandari, Nidhi Bansal
Journal of Food Engineering
 
37.
Infant formula interface and fat source impact on neonatal digestion and gut microbiota
Claire Bourlieu, Karima Bouzerzour, Stéphanie Ferret-Bernard, Cindy Bourgot, Sophie Chever, Olivia Ménard, Amélie Deglaire, Isabelle Cuinet, Pascale Ruyet, Cécile Bonhomme, Didier Dupont, Isabelle Huërou-Luron
European Journal of Lipid Science and Technology
 
38.
Challenges and opportunities of bovine milk analysis by mass spectrometry
Aparna Verma, Kiran Ambatipudi
Clinical Proteomics
 
39.
Structure–function relationship of the milk fat globule
Claire Bourlieu, Marie-Caroline Michalski
Current Opinion in Clinical Nutrition and Metabolic Care
 
40.
Buttermilk ice cream—New method for buttermilk utilization
Katarzyna Szkolnicka, Izabela Dmytrów, Anna Mituniewicz‐Małek
Food Science & Nutrition
 
41.
Identification and Detection of Bioactive Peptides in Milk and Dairy Products: Remarks about Agro-Foods
Himani Punia, Jayanti Tokas, Anurag Malik, Sonali Sangwan, Satpal Baloda, Nirmal Singh, Satpal Singh, Axay Bhuker, Pradeep Singh, Shikha Yashveer, Subodh Agarwal, Virender Mor
Molecules
 
42.
Milk fat globules and associated membranes: Colloidal properties and processing effects
Annamari Jukkola, Orlando Rojas
Advances in Colloid and Interface Science
 
43.
Separation and purification of the bovine milk fat globule membrane protein and its effect on improvement of C2C12mouse skeletal muscle cell proliferation
He Li, Weili Xu, Ying Ma, Shaobo Zhou
New Journal of Chemistry
 
44.
Polar lipid composition of bioactive dairy co-products buttermilk and butterserum: Emphasis on sphingolipid and ceramide isoforms
Claire Bourlieu, David Cheillan, Marielle Blot, Patricia Daira, Michèle Trauchessec, Séverine Ruet, Jean-Yves Gassi, Eric Beaucher, Benoit Robert, Nadine Leconte, Saïd Bouhallab, Frédéric Gaucheron, Geneviève Gésan-Guiziou, Marie-Caroline Michalski
Food Chemistry
 
45.
In Vitro and In Vivo Anti-inflammatory Activity of Bovine Milkfat Globule (MFGM)-derived Complex Lipid Fractions
Kate Palmano, Alastair MacGibbon, Caroline Gunn, Linda Schollum
Nutrients
 
46.
Lipids and Edible Oils
Marie-Caroline Michalski, Leslie Couëdelo, Armelle Penhoat, Carole Vaysse, Cécile Vors
 
47.
The effect of high-pressure homogenisation on the size of milk fat globules and MFGM composition in sweet buttermilk and milk
Katarzyna Kiełczewska, Katarzyna Ambroziak, Dorota Krzykowska, Marek Aljewicz
International Dairy Journal
 
48.
Dietary Milk Fat Globule Membrane Restores Decreased Intestinal Mucosal Barrier Development and Alterations of Intestinal Flora in Infant‐Formula‐Fed Rat Pups
Han Gong, Qichen Yuan, Jinzhu Pang, Tiange Li, Jufang Li, Biyuan Zhan, Rui Chang, Xueying Mao
Molecular Nutrition & Food Research
 
49.
Advanced Dairy Chemistry, Volume 2
D. Oliveira, J. O’Mahony
 
50.
Advanced Dairy Chemistry, Volume 2
E. Guillocheau, M. Milard, V. Rioux, C. Bourlieu, M.-C. Michalski
 
51.
Lactation Associated Genes Revealed in Holstein Dairy Cows by Weighted Gene Co-Expression Network Analysis (WGCNA)
Yongliang Fan, Abdelaziz Arbab, Huimin Zhang, Yi Yang, Mudasir Nazar, Ziyin Han, Zhangping Yang
Animals
 
52.
The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage
Katarzyna Szkolnicka, Izabela Dmytrów, Anna Mituniewicz-Małek
Foods
 
53.
Metabolomics of acid whey derived from Greek yogurt
Muriel Allen, Oscar Pike, Jason Kenealey, Michael Dunn
Journal of Dairy Science
 
54.
Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk
Oskar Brożek, Katarzyna Kiełczewska, Krzysztof Bohdziewicz
Polish Journal of Food and Nutrition Sciences
 
55.
Biotechnology for Zero Waste
Menon Ravindra, Monika Sharma, Rajesh Krishnegowda, Amanchi Sangma
 
56.
Advances in Dairy Microbial Products
Mridul Shakya, Poonam Verma, Sardul Sandhu
 
57.
Advancement on Milk Fat Globule Membrane: Separation, Identification, and Functional Properties
Cong Wang, Xinyu Qiao, Zengli Gao, Lianzhou Jiang, Zhishen Mu
Frontiers in Nutrition
 
58.
Preparation of Human Milk Fat Substitutes: A Review
Xuan Jiang, Xiaoqiang Zou, Zhonghao Chao, Xiuli Xu
Life
 
59.
The influence of buttermilk powder on the stability of emulsion and colloidal phases of homogenized milk
Anna Garczewska-Murzyn, Katarzyna Kiełczewska, Michał Smoczyński
European Food Research and Technology
 
60.
A New Control Strategy for High-Pressure Homogenization to Improve the Safety of Injectable Lipid Emulsions
Carsten Grumbach, Volker Krüger, Peter Czermak
Pharmaceutics
 
61.
Milk polar lipids composition and functionality: a systematic review
Meyya Venkat, Loo Chia, Tim Lambers
Critical Reviews in Food Science and Nutrition
 
62.
Fermented buttermilk-based beverage: impact on young volunteers' health parameters
Raimondas Narkevičius, Arvydas Kaminskas, Jonas Abaravičius, Dalius Vitkus, Valerija Jablonskienė, Dalia Sekmokienė
Czech Journal of Food Sciences
 
63.
Flux Behaviour, Rejection and Concentration Factors, and Energy Demand during Ultrafiltration of Sweet Buttermilk
Mariya Dushkova, Mihaela Ivanova, Luca Trublet, Zhana Petkova, Olga Teneva, Milena Miteva-Petrova, Ivelina Desseva, Dasha Mihaylova
Applied Sciences
 
64.
Unveiling the attributes of rabbit milk
A. Ludwiczak, J. Składanowska-Baryza, B. Kuczyńska, E. Sell-Kubiak, M. Stanisz, E. Skrzypczak
animal
 
65.
A natural and safe diglyceride (DAG)‐MFGM reconstituted milk: preparation, physiochemical, in‐vitro digestion, and sterilisation safety
Jinhua Xu, Yuanchao Lu, Xiaohua Nie, Ningxiang Yu, Xianghe Meng
International Journal of Food Science & Technology
 
66.
Fractionation of milk fat globule membrane enriched materials from caprine milk cream
Yancong Wang, Yanmei Hou, Tong Wu, Jie Zhang, Xiaoming Liu, Dasong Liu, Peng Zhou
International Dairy Journal
 
67.
Оценка йогуртного продукта выработанного с применением вторичного молочного сырья - пахты
Ксения Канина, Ольга Красуля, Николай Жижин
Хранение и переработка сельхозсырья
 
68.
The Effect of Milking Frequency, Breed, and Stage of Lactation on the Milk Fat Globule Size and Fatty Acid Composition in Sheep’s Milk
Theofilos Massouras, Aggeliki-Alexandra Charmanta, Panagiota Koutsouli, Maria Masoura, Ioannis Politis, Kasper Hettinga
Foods
 
69.
Combining transmission speckle photography and convolutional neural network for determination of fat content in cow milk: an exercise in classification of parameters of a complex suspension
Kwasi Nyandey, Daniel Jakubczyk
The European Physical Journal Plus
 
70.
Fat globule diameter in infant formulas
Márcio Antônio Mendonça, Sandra Fernandes Arruda, Ernandes Rodrigues de Alencar, Wilma Maria Coelho Araújo
Nutrition
 
71.
Preparation of milk fat globule membrane ingredients enriched in polar lipids: Composition characterization and digestive properties
Pu Zhao, Guozhi Ji, Ruixue Lin, Li Zhang, Feng Li, Shuwen Zhang, Yun Chen, Wei Wei, Xingguo Wang
Journal of Dairy Science
 
72.
Camembert-Type Cheese with Sweet Buttermilk: The Determination of Quality Properties and Microstructure
Katarzyna Szkolnicka, Izabela Dmytrów, Anna Mituniewicz-Małek, Batoul Meghzili
Foods
 
73.
Analytical advances in the determinations of dietary sphingolipids in milk, dairy products, and infant formula and impacts on human health
Emad Karrar, Muhammad Usman, Isam A. Mohamed Ahmed, Charles S. Brennan, Minwei Xu, Zhao Jin
International Journal of Food Science & Technology
 
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
Scroll to top