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Showing 1 to 6 of 6 for “"Milk fat globule membrane (MFGM)"”.
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Investigations of the health benefits of buttermilk fat globule membrane lipid components
The milk fat globule membrane (MFGM) that surrounds fat globules in milk is a natural source of sphingolipids, phoshpholipids and proteins with defined anticancer properties. Dairy processing operations can affect the structure and composition of MFGM, potentially influencing its anticancer …
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Effects of Milk Processing on the Milk Fat Globule Membrane Constituents
<p>ABSTRACT</p> <p><em>Effects of Milk Processing on the Milk Fat Globule Membrane Constituents </em></p> <p>Xiomara E. Elías-Argote</p> <p>The milk fat globule membrane (MFGM) is avidly studied by many groups of scientists around the world due to its unprecedented nutritional and functional …
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Novel insights into early life stress-induced dysfunction of the gut-brain axis
… CL-316243, a pharmacological intervention, and milk fat globule membrane (MFGM), a dietary intervention, as potential novel strategies to ameliorate visceral hypersensitivity resultant from exposure to stress in the early postnatal period were assessed. Specifically, using Sprague Dawley rats …
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Reconstruction of milk fat globules/membrane (MFGs/MFGM) and characterization of its physicochemical properties and techno-functionalities
… infant formulas (IFs) lack phospholipids and milk fat globule membrane (MFGM) proteins. To mimic human milk's lipid profile, MFGs/MFGM ingredients from sweet whey or buttermilk are fortified in IF. Understanding the structural and compositional, and techno-functionalities changes of MFGs/MFGM …
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Dairy phospholipids: analysis, enrichment and biological application
… underpinning their structural integrity as a membrane surrounding milk fat globules- the milk fat globule membrane (MFGM). The techno-functional capabilities, nutritional benefits and putative health associations of dairy PLs have garnered considerable interest over the last number of decades …
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The Effects of Microfluidization and Homogenization on the Composition and Structure of Liposomal Aggregates from Whey Buttermilk and Commercial Buttermilk
<p>Milk derived ingredients from the production of cheese and butter can be used as vehicles for nutrients. Buttermilk is a nutritious product of milk that comes from the churning of cream into butter. One of the advantages of buttermilk is that it is enriched in milk fat globule components, such …