Milk Fat Globular Membrane: Composition, Structure, Isolation, Technological Significance and Health Benefits (original) (raw)
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Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane - a Review
Polish Journal of Food and Nutrition Sciences, 2000
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. Review Article Section: Food Chemistry
Milk Fat Globule Membrane (MFGM): An Ingredient of Dairy Products as Nutraceutical
2019
Over the recent couple of years, milk fat globule membrane perceived a considerable attention due to its complexity in structure and health beneficial properties. This chapter describes the complex structure of the milk fat globule membrane as potential ingredient of dairy products as nutraceutical. The structure and function of milk fat globule membrane proteins are significant markers of the dietary nature of milk which might be ensnared in an assortment of medical advantages. Utilization of MFGM as nutraceutical depends upon its chemical composition, modifications introduced during processing and individual specific prepared food products. The MFGM and its associated proteins are involved in energy production, signal transduction, metabolic process regulation, cell to cell communication, and boost up immune system. This cross examination gives more bits of knowledge into the dynamic organization of human MFGM proteins, which thus will improve our comprehension of the physiologica...
Nutritional and technological aspects of milk fat globule membrane material
International Dairy Journal, 2008
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 with unique nutritional and technological properties. This review focuses on the nutritional and technological aspects of the MFGM material, but also gives an overview of the gathered information about the composition, structure and isolation methods of the MFGM from different dairy sources. r
Composition, Structure, and Bioactive Components in Milk Fat Globule Membrane
Hangug chugsan sigpum haghoeji = Korean journal for food science of animal resources
A unique biophysical membrane which surrounds the milk fat globules is called the milk fat globule membrane (MFGM). Various researches were studied about origin, composition, structure and bioactive components of MFGM. Bioactive protein components of MFGM play an important beneficiary function such as defense mechanism in new born. Among the bioactive lipid components from MFGM phospholipids showed health enhancing functions. The phospholipids also help in the production of certain dairy product from deterioration. MFGM phospholipids also showed antioxidant activity in some dairy products such as butter and ghee produced from milk of buffalo. Based on the beneficial effects, researchers developed MFGM as functional ingredients in various food products. This current review focuses on health enhancing function of MFGM and its components in various dairy products.
The milk fat globule membrane as an ingredient: why, how, when?
Dairy Science and Technology, 2008
This paper presents a personal view on the potential applications of the milk fat globule membrane as an ingredient in the processed foods area. Several factors are of importance for this dissertation: the biological origin of the membrane, the voluminous literature on its individual components and their relationship with health and wellness, the biological role of milk in nutrition to mammals and the innovation on scientific tools being applied in many fields of chemistry and biology. We hope to give a glimpse of the reasons on why it is a good idea to use more efficiently the components of the milk fat globule membrane. In addition we consider current advances in the fractionation of milk components to propose how this ingredient can be produced. However, we leave the timing question, when?, open for discussion in the different scientific and technological fields. milk fat globule membrane (MFGM) / isolation / analytical tools / biological activities
Milk fat globule membrane in infant nutrition: a dairy industry perspective
Journal of Dairy Research
This review provides an overview of the composition, structure, and biological activities of milk fat globule membrane (MFGM) compounds with focus on the future application of this compound as a food ingredient. MFGM is a particular component of mammalian milks and is comprised of a tri-layer of polar lipids, glycolipids and proteins. In recent years, MFGM has been extensively studied for the purpose of enhancing the efficacy of infant nutrition formula. For example, infant formulas supplemented with bovine MFGM have shown promising results with regard to neurodevelopment and defense against infections. Components of MFGM have been shown to present several health benefits as the proteins of the membrane have shown antiviral activity and a reduction in the incidence of diarrhea. Moreover, the presence of sphingomyelin, a phospholipid, implies beneficial effects on human health such as enhanced neuronal development in infants and the protection of neonates from bacterial infections. T...
Composition and emulsifying properties of a milk fat globule membrane enriched material
International Dairy Journal, 2013
The milk fat globule membrane (MFGM) contains proteins and phospholipids with potential technological functionalities. The emulsifying properties of MFGM fragments concentrated from reconstituted buttermilk using microfiltration (MF-BM) were compared with those of buttermilk powder (BMP), skim milk powder (SMP) and sodium caseinate (SC). Oil-in-water emulsions stabilised with MFGM fragments, at identical total protein/soybean oil ratios, were prepared using a two-step homogeniser at pressures of 0/2, 3/2, 9/2, 15/2 and 21/2 MPa. Above 15/2 MPa, droplet aggregation was observed with BMP or SMP emulsions, whereas no aggregation was observed with MF-BM emulsions. MF-BM emulsions prepared at 9/2 MPa showed a monomodal particle size distribution with an average droplet size of about 3.5 mm, significantly smaller compared with BMP and SMP emulsions. Emulsion viscosity depended on emulsifying materials and homogenisation pressures. Sodium caseinate emulsions showed poor stability. These results indicate the potential of MF-BM as emulsifiers for the development of new products.
Milk fat globule membrane and buttermilks: From composition to valorization
Buttermilk, the by-product from butter manufacture, is low cost and available in large quantities but has been considered for many years as invaluable. However, over the last two decades it has gained considerable attention due to its specific composition in proteins and polar lipids from the milk fat globule membrane (MFGM). The aim of this review is to take stock of current buttermilk knowledge. Firstly, the milk fat globule membrane composition and structure are described. Secondly, buttermilk and its associated products are defined according to the milk fat making process. Structure and mean composition of these products are summarized from recent dairy research data and related to technological properties, especially the emulsifying properties provided by MFGM components. Finally, new applications are presented, leading to promising valorizations of buttermilk and its derivate products.
Journal of Dairy Science, 2014
Emulsifying properties of milk fat globule membrane (MFGM) materials isolated from reconstituted buttermilk (BM; i.e., BM-MFGM) and BM whey (i.e., whey-MFGM), individually or in mixtures with BM powder (BMP) were compared with those of a commercial dairy ingredient (Lacprodan PL-20; Arla Foods Ingredients Group P/S, Viby, Denmark), a material rich in milk polar lipids and proteins. The particle size distribution, viscosity, interfacial protein, and polar lipids load of oil-in-water emulsions prepared using soybean oil were examined. Pronounced droplet aggregation was observed with emulsions stabilized with whey-MFGM or with a mixture of whey-MFGM and BMP. No aggregation was observed for emulsions stabilized with BM-MFGM, Lacprodan PL-20, or a mixture of BM-MFGM and BMP. The surface protein load and polar lipids load were lowest in emulsions with BM-MFGM. The highest protein load and polar lipids load were observed for emulsions made with a mixture of whey-MFGM and BMP. The differences in composition of MFGM materials, such as in whey proteins, caseins, MFGM-specific proteins, polar lipids, minerals, and especially their possible interactions determine their emulsifying properties.
Nutrients, 2020
Research on milk fat globule membrane (MFGM) is gaining traction. The interest is two-fold; on the one hand, it is a unique trilayer structure with specific secretory function. On the other hand, it is the basis for ingredients with the presence of phospho- and sphingolipids and glycoproteins, which are being used as food ingredients with valuable functionality, in particular, for use as a supplement in infant nutrition. This last application is at the center of this Review, which aims to contribute to understanding MFGM’s function in the proper development of immunity, cognition, and intestinal trophism, in addition to other potential effects such as prevention of diseases including cardiovascular disease, impaired bone turnover and inflammation, skin conditions, and infections as well as age-associated cognitive decline and muscle loss. The phospholipid composition of MFGM from bovine milk is quite like human milk and, although there are some differences due to dairy processing, t...