Article
Agriculture, Dairy & Animal Science
Qi Xue Huang, Jingna Yang, Mingyue Hu, Wenyan Lu, Kai Zhong, Yueying Wang, Guoyu Yang, Juan J. Loor, Liqiang Han
Summary: The study aimed to investigate the profile of MFGM proteins during MFD induced by CLA. The results provide evidence for an important role of MFGM proteins in regulating MFG diameter, and they facilitate a mechanistic understanding of diet-induced MFD.
JOURNAL OF DAIRY SCIENCE
(2022)
Review
Nutrition & Dietetics
Maria Cavaletto, Annalisa Givonetti, Chiara Cattaneo
Summary: Human milk is the best food for newborns, containing immunological molecules, supra-molecular structures, and even entire cells. The components of the milk fat globule membrane (MFGM) play a key role in the structure and function of the milk. Differences between human and bovine MFGM components are reported and the benefits of supplementing infant formula with MFGM are highlighted.
Review
Food Science & Technology
Caroline Thum, Nicole C. Roy, David W. Everett, Warren C. McNabb
Summary: Milk fat globules (MFGs) are composed of a triacylglycerol core surrounded by a triple membrane structure. The milk fat globule membrane (MFGM) contains complex lipids and proteins with various functions. Different species of milk have variations in MFG size and MFGM composition, which may impact human health. Methods for purifying and enriching bioactive components in the MFGM are not yet established for human consumption. Selecting specific MFG size fractions or breeds may be a convenient way to meet human dietary and health requirements.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Nutrition & Dietetics
Antonio Gazquez, Maria Sabater-Molina, Ines Dominguez-Lopez, Maria Sanchez-Campillo, Neus Torrento, Joan Tibau, Jose A. Moreno-Munoz, Maria Rodriguez-Palmero, Maria C. Lopez-Sabater, Elvira Larque
Summary: Adding MFGM and milk fat to infant formulas can increase the availability of DHA and promote gut development.
EUROPEAN JOURNAL OF NUTRITION
(2023)
Article
Food Science & Technology
Yibo Liu, Jinju Cheng, Lina Sun, Xiaodong Li, Lu Liu, Qian Ma, Chunli Ma, Zhibin Jia, Lihong Zhang, Qiumei Zhang, Youbin Leng
Summary: In this study, milk fat globule membrane (MFGM) was used as an emulsifier to prepare human milk fat analog emulsions (MFEs), mimicking the composition of human milk fat globules. The MFEs showed high encapsulation rate and stable dispersion in the aqueous phase. Moreover, the MFEs exhibited viscoelastic behavior and formed a gel at lower pH, resembling the properties of human milk. The study also found that MFEs had digestion characteristics similar to human milk, with lipid droplets aggregating during gastric digestion but some parts of the globule structure remaining intact during intestinal digestion.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Yue Pan, Lu Liu, Songfan Tian, Xiaodong Li, Muhammad Hussain, Chunmei Li, Lihong Zhang, Qiumei Zhang, Youbin Leng, Shilong Jiang, Shuyan Liang
Summary: The study analyzed and compared fat globule interfacial compositions and structures in human milk and three types of infant formulas (IF1, IF2, IF3). While IF1 was closer to human milk in terms of interfacial protein composition, it still lacked certain important bioactive proteins. Differences were also found in interfacial phospholipids between human milk and infant formulas, with IF1 having the closest composition. However, the study concluded that despite the inclusion of MFGM, infant formulas did not replicate the fat globule structures found in human milk.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Tobias Dons, Victor Candelario, Ulf Andersen, Lilia M. Ahrne
Summary: Due to their high hydrophilicity, ceramic silicon carbide (SiC) membranes are suitable for fat separation from raw milk, as an alternative to centrifugation. The filtration performance of SiC membranes was studied at different temperatures, showing high fat separation rates ranging from 88% to 95%. The membranes exhibited excellent water permeability and no irreversible fouling, making them suitable for industrial use.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Yingchao Huang, Teng Wei, Fang Chen, Chaoli Tan, Zhiqing Gong, Fengxin Wang, Zeyuan Deng, Jing Li
Summary: This study aimed to investigate the changes of milk fat globules (MFG) and their membranes after thermal treatments, and analyzed the relationship between the stability of MFG and interfacial compositions of the milk fat globule membrane (MFGM). The results showed that thermal treatment damaged the MFGM and caused MFG coalescence. The physical properties of the membranes were affected, and the abundance of MFGM proteins changed after thermal treatment. The results of phospholipidomics showed specific changes in phospholipid species, which could distinguish different samples.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Nutrition & Dietetics
Dominika Ambrozej, Karolina Dumycz, Piotr Dziechciarz, Marek Ruszczynski
Summary: The supplementation of milk fat globule membrane (MFGM) in children's formula has shown potential immunological and antimicrobial effects, as well as safety for growth and development. However, further research is needed to confirm its promising effects on cognitive development.
Article
Nutrition & Dietetics
Xinhao Zhang, Bo Jiang, Chuanliang Ji, Haijing Li, Li Yang, Guimiao Jiang, Yantao Wang, Guangyuan Liu, Guiqin Liu, Lingjiang Min, Fuwei Zhao
Summary: Previous studies have suggested that donkey milk shares similar compositions with human milk and could be a hypoallergenic alternative for infants with cow's milk allergy. This study used label-free proteomics to compare differentially expressed milk fat globule membrane (MFGM) proteins in donkey milk and human milk, identifying differences in immune system regulation, membrane invagination, and lymphocyte activation. The findings contribute to understanding the biological functions and potentially valuable information for nutritional quality assessment.
FRONTIERS IN NUTRITION
(2021)
Article
Chemistry, Applied
Yan Liu, Yan Liu, Qian Liu, Junying Zhao, Weicang Qiao, Bin Liu, Baoyu Yang, Lijun Chen
Summary: Phospholipids play a crucial role in infant nutrition and cognitive development. It is believed that infant formula has lower levels of phospholipid species, content, and milk fat globule structural integrity compared to human milk. Through qualitative and quantitative analyses, it was found that the levels of phosphatidylethanolamine and sphingomyelin were significantly lower in infant formula than in human milk. Different types of infant formula showed variations in phospholipid species and content, with cow's milk-based formula having the highest number of species. The size, zeta potential, and amount of milk fat globules in infant formula were also lower than those in human milk. These findings can be used to improve the design of infant formula to better mimic human milk.
Article
Food Science & Technology
Dingrong Liu, Chaoyue Zhang, Zhuangzhuang Chen, Xueying Zhang, Xiaolei Han, Lei Chen, Jinhua Hu, Peng Zhou
Summary: We investigated the changes in microstructure and composition of milk fat globule membrane (MFGM) in fresh human milk under different storage temperatures. Freezing at -18°C resulted in the formation of ice crystals that ruptured the MFGM, while storage at -3°C maintained the stability of MFGM structure. Proteomics analysis identified significant changes in MFGM proteins under different storage temperatures, with -3°C showing similarity to the initial samples. Our findings suggest that -3°C is the optimal temperature for preserving MFGM integrity.
Article
Food Science & Technology
Kapil K. Chousalkar, Samiullah Khan, Andrea R. McWhorter
Summary: In the past decade, significant progress has been made in egg quality and safety research within the scientific community, particularly focusing on nontyphoidal Salmonella. Cold storage is effective in limiting bacterial replication on and in eggs, but there is a lack of prescriptive guidelines for egg storage in the retail market in many countries. While the risk of foodborne virus transmission via table eggs is low, the rise in cage-free egg production has led to an increased risk of fungal contamination. Probiotics or vitamin supplementation can enhance egg defense by altering the caecal microbiota, though further research is needed on how indicator bacteria are related to egg quality.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Agriculture, Multidisciplinary
Cuina Wang, Ru Zhao, Wenfei Fu, Shuyi Li, Jianjun Cheng, Shilong Jiang, Mingruo Guo
Summary: A 4D label-free proteomic technique was used to investigate the milk fat globule membrane (MFGM) protein profiles of breast milk collected from women in northeast China with male or female babies. A total of 2538 proteins were detected, with 249 differentially expressed proteins, predominantly located in the nucleus. The differentially expressed proteins were mainly involved in cellular processes, binding, and lipid-related biological processes and molecular functions, with the pathway of neurodegeneration-multiple disease ranking top among the altered proteins.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Acoustics
Yue Sun, Xiaoxue Yu, Muhammad Hussain, Xiaodong Li, Lu Liu, Yibo Liu, Shuaiyi Ma, Kouadio Jean Eric-parfait Kouame, Chunmei Li, Youbin Leng, Shilong Jiang
Summary: The present study investigated the effect of ultrasonic treatment time on the properties of milk fat globule membrane and milk protein concentrate. The results showed that ultrasonic treatment improved emulsion stability and encapsulation efficiency, and also enhanced protein solubility. These findings provide a basis for quality control of infant formula.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Agriculture, Dairy & Animal Science
A. Fleming, F. S. Schenkel, R. A. Ali, M. Corredig, S. Carta, C. M. Gregu, F. Malchiodi, N. P. P. Macciotta, F. Miglior
CANADIAN JOURNAL OF ANIMAL SCIENCE
(2019)
Article
Agriculture, Multidisciplinary
Elena Arranz, Marisol Villalva, Anilda Guri, Elena Ortego-Hernandez, Laura Jaime, Guillermo Reglero, Susana Santoyo, Milena Corredig
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2019)
Article
Biochemical Research Methods
Andre Brodkorb, Lotti Egger, Marie Alminger, Paula Alvito, Ricardo Assuncao, Simon Ballance, Torsten Bohn, Claire Bourlieu-Lacanal, Rachel Boutrou, Frederic Carriere, Alfonso Clemente, Milena Corredig, Didier Dupont, Claire Dufour, Cathrina Edwards, Matt Golding, Sibel Karakaya, Bente Kirkhus, Steven Le Feunteun, Uri Lesmes, Adam Macierzanka, Alan R. Mackie, Carla Martins, Sebastien Marze, David Julian McClements, Olivia Menard, Mans Minekus, Reto Portmann, Claudia N. Santos, Isabelle Souchon, R. Paul Singh, Gerd E. Vegarud, Martin S. J. Wickham, Werner Weitschies, Isidra Recio
Article
Agriculture, Dairy & Animal Science
Isis Rodrigues Toledo Renhe, Zhengtao Zhao, Milena Corredig
JOURNAL OF DAIRY RESEARCH
(2019)
Article
Agriculture, Dairy & Animal Science
J. S. Zhang, M. Corredig, R. Morales-Rayas, A. Hassan, M. W. Griffiths, G. LaPointe
JOURNAL OF DAIRY SCIENCE
(2019)
Article
Agriculture, Dairy & Animal Science
N. Rafiee-Tari, M. Z. Fan, T. Archbold, E. Arranz, M. Corredig
JOURNAL OF DAIRY SCIENCE
(2019)
Article
Food Science & Technology
Ying Li, Milena Corredig
JOURNAL OF TEXTURE STUDIES
(2020)
Article
Biotechnology & Applied Microbiology
Ruiqin Wu, Xiaohui Xing, Milena Corredig, Baozhong Meng, Mansel W. Griffiths
Article
Biochemistry & Molecular Biology
Romina Zanabria, Mansel W. Griffiths, Milena Corredig
JOURNAL OF FOOD BIOCHEMISTRY
(2020)
Article
Food Science & Technology
M. Villalva, L. Jaime, E. Arranz, Z. Zhao, M. Corredig, G. Reglero, S. Santoyo
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Agriculture, Dairy & Animal Science
Zhengtao Zhao, Isis Renhe, Robert Fu, Milena Corredig
JOURNAL OF DAIRY RESEARCH
(2020)
Article
Food Science & Technology
Marcello Alinovi, Germano Mucchetti, Ulf Andersen, Tijs A. M. Rovers, Betina Mikkelsen, Lars Wiking, Milena Corredig
Article
Chemistry, Applied
Zhengtao Zhao, Milena Corredig
Article
Agriculture, Dairy & Animal Science
Niloufar Rafiee Tari, Zafir Gaygadzhiev, Anilda Guri, Amanda Wright
Summary: This study investigated the structural and functional properties of liquid MPC by adjusting pH and heat treatment conditions, finding that heating led to denaturation and aggregation of whey proteins, resulting in increased viscosity. Samples processed at higher pH showed significantly higher viscosity, while those treated at 85 degrees C for 5 min had higher viscosity than those at 125 degrees C for 15 s.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
N. Rafiee Tari, E. Arranz, M. Corredig