初乳和成熟牛乳脂肪球膜的组成和微观结构。

Composition and microstructure of colostrum and mature bovine milk fat globule membrane.

机构信息

State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; Department of Engineering, Aarhus University, Gustav Wieds Vej 10, 8000 Aarhus C, Denmark.

Department of Engineering, Aarhus University, Gustav Wieds Vej 10, 8000 Aarhus C, Denmark.

出版信息

Food Chem. 2015 Oct 15;185:362-70. doi: 10.1016/j.foodchem.2015.03.145. Epub 2015 Apr 4.

DOI:10.1016/j.foodchem.2015.03.145

PMID:25952880

Abstract

The microstructures of colostrum and mature bovine milk fat globule membrane (MFGM) were investigated using confocal laser scanning microscopy (CLSM) at different temperatures, and the relationships between microstructure variations and the chemical compositions of the MFGM were also examined. Using a fluorophore-labeled phospholipid probe, we found that non-fluorescent domains on the MFGM were positively correlated with the amount of sphingomyelin at both room (20 °C) and physiological (37 °C) temperatures. However, at the storage temperature (4 °C), there were more non-fluorescent domains on the MFGM. These results indicate that the heterogeneities in the MFGM are most likely to be the result of the lateral segregation of sphingomyelin at the room and physiological temperatures, and at the storage temperature, phospholipids with saturated fatty acids affect the formation of these domains.

摘要

使用共聚焦激光扫描显微镜（CLSM）在不同温度下研究了初乳和成熟牛乳脂肪球膜（MFGM）的微观结构，并研究了微观结构变化与 MFGM 化学成分之间的关系。使用荧光标记的磷脂探针，我们发现 MFGM 上的非荧光域与鞘磷脂的含量在室温（20°C）和生理温度（37°C）下呈正相关。然而，在储存温度（4°C）下，MFGM 上有更多的非荧光域。这些结果表明，MFGM 的异质性很可能是鞘磷脂在室温及生理温度下横向分离的结果，而在储存温度下，具有饱和脂肪酸的磷脂会影响这些域的形成。