• 한국축산식품학회지
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• 제42권3호
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• pp.351-371
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• 2022

Milk fats are present as globules emulsified in the aqueous phase of milk and stabilized by a delicate membrane architecture called milk fat globule membrane (MFGM). The unique structure and composition of the MFGM play an important role in fat digestion and the metabolic programming of neonates. The objective of this review is to compare the structure, composition, and physicochemical characteristics of fat globules in human milk, bovine milk, and infant formula. It provides an overview of the fat digestion process and enzymes in healthy infants, and describes the possible roles of the MFGM in association with factors affecting fat digestion. Lastly, the health benefits of the MFGM on infant nutrition and future perspectives are discussed with a focus on brain development, metabolic response, and gut health.

• Journal of Dairy Science and Biotechnology
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• 제14권2호
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• pp.175-183
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• 1996

• 한국축산식품학회지
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• 제31권1호
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• pp.1-8
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• 2011

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.

• Journal of Dairy Science and Biotechnology
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• 제15권1호
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• pp.27-32
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• 1997

Most lipids in milk are dispetsed as the form of fat globules. Apical portion of plasma membrane is coated with fat globules, which are synthesized from mammary epithelial cells and then secreted into the lumen. The unique phenomenon in separation of the plasma membrane from the cell is observed only in mammary system. It has been suggested that milk fat globule membrane(MFGM) is formed from endoplasmic reticulum, Golgi apparatus, secretory granule to plasma membrane. For this reason MFGM is important for nuderstanding the structure and function of biological membrane. Because MFGM also plays an important role in inhibition of lipase action, stimulation of nutrient digestion and absorption, emulsion or function as natural liposome, study of the major components in MFGM will provide the opportunity for more broad industrial uses of MFGM in the future.

• 한국식품과학회지
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• 제21권5호
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• pp.726-734
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• 1989

우유 지방구막의 고밀도 표피에 결합된 지질의 조성을 분석하기 위하여 지방구막의 고밀도 표피부분을 여러 농도의 비이온성 세제 Triton X-100으로 처리하였고 세제에 용해되지 않는 물질, 즉 지방과 결합된 성분을 분석하였다. 유지방구막의 단백질, 인지질, 콜레스테롤과 ganglioside의 양은 Triton X-100의 농도가 증가함에 따라 감소하였다. 불용성 표피물질로서 butyrophilin(band 12), xanthine oxidase (band 3)와 band 16이 SDS-polyacrylamide gel을 이용한 전기영동에서 나타났다. Phosphatidyl ethanolamine, phosphatidyl choline, phosphatidyl serine, phosphatidyl inositol 및 spingomyeline 함량은 처리되지 않은 원래의 막의 것과 큰 차이가 있어 표피물질의 주요 인지질로 규명되었다. 전체 지질에서 지방산은 myristate, palmitate, stearate(주요 포화지방산), oleate, linoleate(주요 불포화지방산)이었다. 단백질에 결합된 콜레스테롤은 다른 성분에서보다 단백질에 더 견고하게 부착되어 있었다. Ganglioside의 함량은 Triton X-100의 농도가 증가함에 따라 비례 감소하였다.

• Journal of Dairy Science and Biotechnology
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• 제21권2호
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• pp.138-147
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• 2003

We here analyzed and proposed the structures of the N-linked sugar chains of PAS-7 from bovine milk fat globule membrane. The N-linked sugar chains were liberated from PAS-7 by hydrazinolysis and, after modifying the reducing ends with 2-aminopyridine (PA), were separated into one neutral (7N,55%) and two acidic (7M mono-, 43%; 7D, di-, 2%) sugar chain roups. The latter were converted into neutral groups (7MN and 7DN) by sialidase digestion. The structure of each of these PA-neutral sugar chains was determined by sugar analysis, sequential exoglycosidase digestion, partial acetolysis, and 1H-NMR spectroscopy. The results show that the 10 sugar chains were of the biantennary complex type with and without fucose. The structure of 7N2A one of the major sugar chains, was proposed as; [structure: see text] A structural comparison between PAS-6 and -7 indicated that although they shared the same protein core, their sugar moiety was markedly different, involving the existence of a different pathway during the post-transcriptional modification.

• 한국발생생물학회지:발생과생식
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• 제11권3호
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• pp.253-261
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• 2007

Lactadherin은 모유의 유지방구막의 당단백질의 하나로 mucin, butyrophilin과 결합된 복합체이다. 특히 모유중의 mucin과 lactadherin은 출생 직후 면역력이 약한 유아를 병균의 침입으로부터 효율적으로 방어하여 초기 유아의 생존과 성장 및 발달에 매우 중요한 역할을 수행한다. Lactadherin은 유아 설사의 원인이 되는 rotavirus의 번식과 성장을 억제한다. 아울러 이 단백질은 새로운 혈관의 형성을 촉진하는 주요한 단백질로 알려져 있으며, 이 단백질의 결핍이 치매의 발생과 관련되는 것으로 보고되고 있다. 본 연구는 이처럼 중요성이 강조되는 lactadherin에 대한 생화학적 및 생리학적인 연구를 하기 위한 기초연구를 진행하였다. 한국 여성의 유선조직에서 mRNA를 분리하였고, 1.2 kb lactadherin cDNA 유전자를 cloning하여 염기서열과 아미노산 배열을 결정하였다. 이 cDNA를 pET vector에 삽입하여 E. coli에서 43 kD 단백질을 발현시켰으며 Western blot으로 확인하였으며, 이 단백질을 정제하여 토끼에서 항체를 생산하여, 한국 여성의 모유에서 발현되는 70, 55, 46, 30 kD의 band를 확인하였다. 아울러 백인 여성의 lactadherin 유전자와 한국 여성의 정상 및 유방암 조직의 유전자 비교에서 다양한 SNP가 관찰되었고 변이의 다형성이 관찰되었다.

• Journal of Dairy Science and Biotechnology
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• 제32권2호
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• pp.63-70
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• 2014

Automatic milking systems (AMS) have been increasingly introduced to Korean dairy farms. However, in comparison with conventional milking systems (CMS), some negative changes in milk quality are being observed. The use of AMS leads to an increase in milking frequency, which in turn might result in higher physical stress on the milk, possibly causing changes in the milk fat globule (MFG) membrane. Therefore, the purpose of this study was to examine the effect of the different milking systems on the milk quality, with a focus on milk fat properties. At the same time, we studied the effect of feeding the dairy cows with protected fat. Raw milk samples were taken monthly from individual cows as well as from bulk tanks at four AMS and four CMS dairy farms. We measured quality-related parameters such as MFG size distribution, free fatty acid content and composition, and acid values. Although most results showed no significant differences with regard to the milking system, we found a relatively high positive correlation between MFG size and milk fat content. Moreover, larger MFG size was observed in the milk when cows had been fed protected fat. The significantly higher (P< 0.05) free fatty acid content of milk observed under this experimental condition could be attributed to higher milking frequency as a result of using AMS.

• 한국축산식품학회지
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• 제40권2호
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• pp.209-220
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• 2020

Milk fat globule membrane (MFGM) is a lipid carrier in mammals including humans that consists mainly of polar lipids, like phospholipids and glycolipids. In this study, a process to enrich polar lipids in commercial butter and whey powder, including polar lipids of MFGM, was developed. WPC (whey protein concentrate) 60 was selected as the most suitable raw material based on the yield, phospholipid, protein, and lactose content of the polar lipid fraction obtained by ethanol extraction of two WPC (WPC60 and WPC70) and two buttermilk (A and B). After fractionation under optimum conditions, the polar-lipid enriched fraction from WPC60 contained 38.56% phospholipids. The content of glycolipids, cerebroside, lactosylceramide, ganglioside GM3, ganglioside GD3, was 0.97%, 0.55%, 0.09%, and 0.14%, respectively. Rancimat results showed that the oxidation stability of fish oil increased with an increase in the polar-lipid fraction by more than 30 times. In addition, the secretion of IL-6 and TNF-α decreased in a concentration-dependent manner after treatment of RAW 264.7 cells with 0.1 to 100 ppm of the polar lipid fraction. In this study, polar lipid concentrates with antioxidant and anti-inflammatory activity, were prepared from milk processing by-products. The MFGM polar lipid concentrates made from by-products are not only additives for infants, but are also likely to be used as antioxidants in cooking oils and as active ingredients for functional foods.

• Asian-Australasian Journal of Animal Sciences
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• 제14권3호
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• pp.351-357
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• 2001

The rapid formation of a cream line cannot be observed in raw goat's milk standing at a low temperature. Although the poor creaming ability of goat's milk has been considered to be due to the small size of milk fat globules and the lack of euglobulin capable of being adsorbed on milk fat globules, there is much left to study. The present work attempted to elucidate a factor for poor creaming ability of goat's milk. The creaming ability of the experimental milks reconstituted from creams and skim milks separated from cow's milk or goat's milk was measured by the volume of the cream layer and the fat content of bottom layer. The polypeptides composition of the P1 the fraction (i.e., the high molecular weight fraction eluted near the void volume obtained by the gel filtration of whey) and milk fat globule membrane prepared from both milks were compared. It was found that the promotion of creaming originated from goat's skim milk was lower than that from cow's skim milk. The P1 fraction in goat's skim milk was less than that in cow's skim milk. The polypeptide (M.W. $4.3{\times}10^4$), found in the P1 fraction of cow's milk was not found in the P1 fraction of goat's milk. It is suggested that the poor creaming ability of goat milk is caused mainly by the difference from cow milk in the amount and the composition of the P1 fraction.