Department of Biotechnology, Indian Institute of Technology, Roorkee, India.
Center for Nanotechnology, Indian Institute of Technology, Roorkee, India.
PLoS One. 2019 Aug 29;14(8):e0221830. doi: 10.1371/journal.pone.0221830. eCollection 2019.
Characterization of milk fat globule (MFG) was performed to investigate the difference in MFG membrane (MFGM) between fresh and mastitis Holstein Friesian cow milk. Lipid distribution investigated by exogenous phospholipids using microscopy showed higher phospholipid content in fresh compared to mastitic MFGM. Xanthine oxidase assay indicative of membrane impairment revealed lower activity in mastitic samples compared to fresh globules. Of note, significantly higher roughness of globule surface and zeta potential was observed in mastitis compared to fresh globules. Influence of globule membrane on the interaction with L. fermentum demonstrated preferential adhesion of bacteria to fresh compared to mastitic globules including enhanced extent of binding. Results of the present study provides an insight of the interfacial changes occurring at the globule surface as well as highlighting the importance of selective bacterial interaction with milk components for the potential development of functional food with relevance to human health.
对牛奶脂肪球（MFG）进行了表征，以研究新鲜和乳腺炎荷斯坦弗里生牛乳之间 MFG 膜（MFGM）的差异。通过显微镜用外源性磷脂研究脂质分布表明，新鲜 MFGM 的磷脂含量高于乳腺炎。膜损伤的黄嘌呤氧化酶测定显示，乳腺炎样品的活性低于新鲜脂肪球。值得注意的是，与新鲜脂肪球相比，乳腺炎脂肪球的表面粗糙度和zeta 电位显著更高。脂肪球膜对与 L. fermentum 相互作用的影响表明，与乳腺炎脂肪球相比，细菌更喜欢附着在新鲜脂肪球上，包括结合程度的增强。本研究的结果提供了对脂肪球表面发生的界面变化的深入了解，并强调了与人类健康相关的功能性食品的潜在发展中，细菌与牛奶成分的选择性相互作用的重要性。
