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)
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)
Article
Food Science & Technology
Naiyan Lu, Jiyue Wang, Zhe Chen, Xuan Zhang, Chen Chen, Sisi Wang
Summary: The study found that pretreating milk samples with added phospholipids resulted in smaller MFGs particle size, lower ζ-potential, and improved storage stability. Laser confocal microscopy revealed that more surface area of MFGs was covered by phospholipids. Additionally, SDS-PAGE patterns showed that adding phospholipids reduced serum protein absorption and preserved more native MFGM proteins.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yue Sun, Songfan Tian, Muhammad Hussain, Shuang Lin, Yue Pan, Xiaodong Li, Lu Liu, Xinyu Lu, Chunmei Li, Youbin Leng, Shilong Jiang
Summary: This study used a lipidomics approach to investigate the differences in lipidome and fatty acid composition among human, bovine, and caprine milk fat globule membrane (MFGM). The results revealed variations in lipid classes and fatty acids between different types of MFGM, providing valuable insights for the design of new infant formula.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Nutrition & Dietetics
Avinash Pokala, William R. Quarles, Joana Ortega-Anaya, Rafael Jimenez-Flores, Sisi Cao, Min Zeng, Joanna K. Hodges, Richard S. Bruno
Summary: Full-fat dairy milk with milk fat globule membrane (MFGM) may protect against cardiometabolic disorders. This study aimed to alleviate metabolic endotoxemia in metabolic syndrome (MetS) patients by using a MFGM-enriched milk beverage (MEB). The results showed that MEB did not affect gut barrier function, glucose tolerance, and other cardiometabolic health biomarkers.
Article
Biochemistry & Molecular Biology
Xiaoxiao Zou, Wallace Yokoyama, Xiaohui Liu, Kai Wang, Hui Hong, Yongkang Luo, Yuqing Tan
Summary: Milk fat globule membranes (MFGMs) are complex structures with bioactive proteins and lipids, which are beneficial for infant development. This study found that MFGM supplementation could reduce fatigue and improve antioxidant capacity, suggesting its potential as an antifatigue and antioxidant dietary supplement.
Article
Food Science & Technology
Rosalind Davies, Janna A. van Diepen, Lauren R. Brink, Sabina Bijlsma, Karen-Anne McVey Neufeld, John F. Cryan, Siobhain M. O'Mahony, Ivana Bobeldijk, Gabriele Gross
Summary: This study investigates the bioavailability of bovine milk fat globule membrane (bMFGM) and its effect on lipid composition in the plasma and brain of rodents. The results show that a bMFGM-enriched diet can alter plasma phospholipid composition, predominantly increasing sphingomyelin levels. However, no significant changes were observed in the brain lipidome. These findings suggest that the changes induced by bMFGM may contribute to the beneficial effects on neurodevelopment during early life.
MOLECULAR NUTRITION & FOOD RESEARCH
(2022)
Article
Food Science & Technology
Victoria Martinez-Sanchez, M. Visitacion Calvo, I. Viera, J. Giron-Calle, J. Fontecha, Antonio Perez-Galvez
Summary: The milk fat globule membrane (MFGM), with its unique composition and arrangement of lipids, provides both infants and adults with various health benefits. Research has shown a fusion process between MFGM and the cellular membrane of differentiated Caco-2 cells, supported by the use of fluorochromes associated with lipid derivatives. By incubating MFGM with Caco-2 cells in the presence of fusogenic agents or compounds that block other MFGM interaction pathways, the mechanism of this interaction has been explored. Confocal fluorescence microscopy provided visual evidence of the fusion process, and analysis of the lipid profile of cells after their interaction with MFGM indicated a metabolic rearrangement of lipids resulting in the accumulation of triacylglycerols.
FOOD RESEARCH INTERNATIONAL
(2023)
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.
Article
Immunology
Zhenhua Wu, Xiaoyi Liu, Shimeng Huang, Tiantian Li, Xiangyu Zhang, Jiaman Pang, Junying Zhao, Lijun Chen, Bing Zhang, Junjun Wang, Dandan Han
Summary: Milk fat globule membrane (MFGM) can attenuate colitis and hepatic injury by enhancing the mucosal barrier and bacterial community while inhibiting oxidative stress.
FRONTIERS IN IMMUNOLOGY
(2022)
Review
Agriculture, Dairy & Animal Science
Ghulam Shere Raza, Karl-Heinz Herzig, Juhani Leppaluoto
Summary: MFGM components have positive effects on human health, particularly in different life stages such as infants, children, and older adults, improving neurodevelopment, cardiometabolic health, and muscle quality. The components of MFGM have a wide range of beneficial effects and are worth further research.
JOURNAL OF DAIRY SCIENCE
(2021)
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
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
Microbiology
Alba C. Mayta-Apaza, Israel Garcia-Cano, Konrad Dabrowski, Rafael Jimenez-Flores
Summary: This study focused on the controlled fermentation of acid whey, fish waste, molasses, and a lactic acid bacteria strain to assess the dynamic variations in microbial diversity and biochemical changes. The results showed that treating these by-products can significantly increase peptide production, offering a practical alternative for protein hydrolysis and valorizing nutrient-dense materials.
Article
Biotechnology & Applied Microbiology
Kaavya Rathnakumar, Joana Ortega-Anaya, Rafael Jimenez-Flores, Sergio Martinez-Monteagudo
Summary: This study extracted phospholipids from buttermilk and beta-serum using CyNMe2 as a solvent, with higher recovery rates and concentrations compared to traditional Folch method. The predominant phospholipids found in the extracts were phosphatidylcholine and phosphatidylinositol, indicating CyNMe2's potential for efficient extraction of phospholipids from dairy byproducts.
FOOD AND BIOPRODUCTS PROCESSING
(2021)
Review
Agriculture, Dairy & Animal Science
Diana Rocha-Mendoza, Erica Kosmerl, Abigail Krentz, Lin Zhang, Shivani Badiger, Gonzalo Miyagusuku-Cruzado, Alba Mayta-Apaza, Monica Giusti, Rafael Jimenez-Flores, Israel Garcia-Cano
Summary: In recent years, the production of acid whey has increased due to a growing demand for Greek yogurt and acid-coagulated cheeses, leading to an increase in research on sustainable applications. Both academia and industry are exploring different ways to utilize acid whey, with a focus on its potential health benefits in the future.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Agriculture, Dairy & Animal Science
Jerish Joyner Janahar, Alice Marciniak, V. M. Balasubramaniam, Rafael Jimenez-Flores, Edmund Ting
Summary: The study investigated the effects of pressure, temperature, shear, and their interactions on milk quality during UST, revealing that pressure treatment increased viscosity and thermal treatment slightly reduced particle size and creaming. UST treatment at 35 degrees Celsius effectively reduced particle size, decreased lipase activity, and prevented creaming in milk, showcasing the differential effects of pressure, shear, and temperature interactions for potential food process improvements.
JOURNAL OF DAIRY SCIENCE
(2021)
Review
Microbiology
Erica Kosmerl, Diana Rocha-Mendoza, Joana Ortega-Anaya, Rafael Jimenez-Flores, Israel Garcia-Cano
Summary: The synergy between MFGM and probiotics benefits human health by influencing the survival and adhesion of probiotic bacteria in gastrointestinal transit, mucosal immunity, and neurocognitive behavior in developing infants.
Article
Cell Biology
No-Joon Song, Aejin Lee, Rumana Yasmeen, Qiwen Shen, Kefeng Yang, Shashi Bhushan Kumar, Danah Muhanna, Shanvanth Arnipalli, Sabrena F. Noria, Bradley J. Needleman, Jeffrey W. Hazey, Dean J. Mikami, Joana Ortega-Anaya, Rafael Jimenez-Flores, Jeremy Prokop, Ouliana Ziouzenkova
Summary: This study reveals that epiregulin (EREG) regulates glucose uptake by activating leptin receptor (LepR) under leptin-deficient conditions. EREG promotes glucose uptake through ERK activation and GLUT4 translocation to the cell surface. This mechanism is independent of obesity in mice.
Article
Pharmacology & Pharmacy
Aejin Lee, McKensie L. Mason, Tao Lin, Shashi Bhushan Kumar, Devan Kowdley, Jacob H. Leung, Danah Muhanna, Yuan Sun, Joana Ortega-Anaya, Lianbo Yu, Julie Fitzgerald, A. Courtney DeVries, Randy J. Nelson, Zachary M. Weil, Rafael Jimenez-Flores, Jon R. Parquette, Ouliana Ziouzenkova
Summary: This study compares the effects of free insulin to insulin bound to AACs nanofibers in type 1 diabetes models. The results show that the AAC2-hINS complex significantly improves glucose levels, insulin levels, and neurotransmitter expression, and enhances physical and cognitive performance.
Review
Agriculture, Dairy & Animal Science
Brianda D. Gonzalez-Orozco, Israel Garcia-Cano, Rafael Jimenez-Flores, Valente B. Alvarez
Summary: Kefir, a fermented dairy product with probiotic properties, has shown promising antimicrobial effects through its microbiota and associated compounds, which may act through various mechanisms. While research on kefir's health properties exists, more studies are needed to further understand the antimicrobial activity of its microbiota and compounds.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Agriculture, Dairy & Animal Science
G. Ortiz Gonzalez, R. Jimenez Flores, D. R. Bremmer, J. H. Clark, E. J. DePeters, S. J. Schmidt, J. K. Drackley
Summary: Modification of milk fat composition can alter manufacturing characteristics or produce dairy products low in saturated fat. This study evaluated the functional properties of cream obtained from milks with modified fat composition. Results showed that the optimal functionality of cream depends more on its content of palmitic acid than on unsaturated fatty acids.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Agriculture, Multidisciplinary
Da Chen, Diana Rocha-Mendoza, Shengyue Shan, Zachary Smith, Israel Garcia-Cano, Julie Prost, Rafael Jimenez-Flores, Osvaldo Campanella
Summary: This study compared the physicochemical properties, in vitro digestion, and cellular uptake between meat analogues (MAs) and chicken breasts (CB). It was found that MAs had differences in hardness and texturization compared to CB, and the soluble peptides in MAs had higher molecular weight and hydrophobicity after digestion. Both MAs and CB showed no cytotoxicity or inflammatory response to Caco-2 cells, with MAs exhibiting lower peptide permeability across the cells. Liquid chromatography with tandem mass spectrometry revealed that the identified peptides in MAs and CB contained different numbers of amino acid residues, with MAs having fewer essential and non-essential amino acids in the permeate compared to CB.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Kaavya Rathnakumar, Joana Ortega-Anaya, Rafael Jimenez-Flores, Sergio I. Martinez-Monteagudo
Summary: This study extracted milk phospholipids (MPLs) from beta-serum using a tertiary amine (N-N dimethylcyclohexylamine, CyNMe2). The extraction conditions (time, temperature, and sample-to-solvent ratio) were evaluated, and the extracted lipids were analyzed and quantified. The highest extraction yields of MPLs were obtained at 60 degrees C extraction for 18 hours with a sample-to-solvent ratio of 18 (w/w). The recovered fraction consisted of phosphatidylinositol, phosphatidylserine, phosphatidylethanolamine, phosphatidylcholine, and sphingomyelin.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2023)
Article
Food Science & Technology
Holly A. Huellemeier, Necla M. Eren, Taylor D. Payne, Zachary D. Schultz, Rafael Jimenez-Flores, Dennis R. Heldman
Summary: The formation of proteinaceous fouling on both submicron and pilot scales is observed, with a gradient in fouling magnitude at both scales as a function of local residence time and temperature. The study shows that there is a scale-up factor of approximately 70-120 times when converting between QCM-D and pilot-scale fouling thicknesses. The similarities in foulant properties and fouling rates support the use of QCM-D as a viable technology for scale-up studies of milk fouling.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Kaavya Rathnakumar, Joana Ortega-Anaya, Rafael Jimenez-Flores, Sergio I. Martinez-Monteagudo
Summary: The distribution of phospholipids within ice cream manufacturing process was studied using partition coefficients and confocal microscopy. The results showed that phospholipids were mainly located in the fat phase, and the addition of phospholipids increased viscosity and yield stress of the ice cream, delaying the onset and slowing down the rate of meltdown.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Microbiology
Brianda D. Gonzalez-Orozco, Tasha M. Santiago-Rodriguez, Israel Garcia-Cano, Rafael Jimenez-Flores, Valente B. Alvarez
Summary: This study presents the draft genome sequence and assembly of Lactobacillus helveticus OSU-BDGOAK2 and Lactobacillus kefiranofaciens OSU-BDGOA1 isolated from kefir grains, which exhibited in vitro antibacterial activity. Genome analysis revealed the presence of gene clusters encoding bacteriocins in both strains.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2023)
Article
Food Science & Technology
Alba C. Mayta-Apaza, Diana Rocha-Mendoza, Israel Garcia-Cano, Rafael Jimenez-Flores
Summary: This study focuses on valorizing waste streams from the dairy and fisheries industries using fermentation. Previous results showed advantages of rapid acidification and high microbial activity in this fermentation. The study characterizes the peptides produced from this fermentation and provides valuable information for potential applications in industrial fermentation and efficient waste stream utilization.
ACS FOOD SCIENCE & TECHNOLOGY
(2022)