title: Composition and microstructure of colostrum and mature bovine milk fat globule membrane.
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.
authors.affiliation: 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. Electronic address: xiaoqiangzou@163.com.
authors.forename: Xiaoqiang
authors.initials: X
authors.lastname: Zou
authors.affiliation: Department of Engineering, Aarhus University, Gustav Wieds Vej 10, 8000 Aarhus C, Denmark. Electronic address: guo@mb.au.dk.
authors.forename: Zheng
authors.initials: Z
authors.lastname: Guo
authors.affiliation: 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. Electronic address: jqzwuxi@163.com.
authors.forename: Qingzhe
authors.initials: Q
authors.lastname: Jin
authors.affiliation: 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. Electronic address: huangjianhua1124@sina.com.cn.
authors.forename: Jianhua
authors.initials: J
authors.lastname: Huang
authors.affiliation: Department of Engineering, Aarhus University, Gustav Wieds Vej 10, 8000 Aarhus C, Denmark. Electronic address: lingzhicheong@yahoo.com.
authors.forename: Lingzhi
authors.initials: L
authors.lastname: Cheong
authors.affiliation: Department of Engineering, Aarhus University, Gustav Wieds Vej 10, 8000 Aarhus C, Denmark. Electronic address: xu@mb.au.dk.
authors.forename: Xuebing
authors.initials: X
authors.lastname: Xu
authors.affiliation: 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. Electronic address: wxg1002@qq.com.
authors.forename: Xingguo
authors.initials: X
authors.lastname: Wang
mesh_terms: D000818:Animals; D002417:Cattle; D003126:Colostrum / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis; D005260:Female; D006017:Glycolipids / Q000032:analysis; D006023:Glycoproteins / Q000032:analysis / Q000648:ultrastructure*; D066292:Lipid Droplets; D018613:Microscopy, Confocal / Q000379:methods; D013109:Sphingomyelins / Q000032:analysis
chemical_list: D005227:Fatty Acids; D006017:Glycolipids; D006023:Glycoproteins; D013109:Sphingomyelins; C110367:milk fat globule
keywords: Confocal laser scanning microscopy; Microstructure variations; Milk fat globule membrane; Phospholipids; Sphingomyelin