Regular Industrial Processing of Bovine Milk Impacts the Integrity and Molecular Composition of Extracellular Vesicles | Zendy

Marije Kleinjan | Zendy; Martijn J. C. van Herwijnen | Zendy; Sten F.W.M. Libregts | Zendy; R. J. Joost van Neerven | Zendy; Anouk L. Feitsma | Zendy; Marca H. M. Wauben | Zendy

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Regular Industrial Processing of Bovine Milk Impacts the Integrity and Molecular Composition of Extracellular Vesicles

Author(s) -

Marije Kleinjan,

Martijn J. C. van Herwijnen,

Sten F.W.M. Libregts,

R. J. Joost van Neerven,

Anouk L. Feitsma,

Marca H. M. Wauben

Publication year - 2021

Publication title -

journal of nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.463

H-Index - 265

eISSN - 1541-6100

pISSN - 0022-3166

DOI - 10.1093/jn/nxab031

Subject(s) - composition (language) , bovine milk , chemistry , extracellular vesicles , extracellular , vesicle , food science , biochemistry , biology , microbiology and biotechnology , membrane , philosophy , linguistics

Bovine milk contains extracellular vesicles (EVs), which act as mediators of intercellular communication by regulating the recipients' cellular processes via their selectively incorporated bioactive molecules. Because some of these EV components are evolutionarily conserved, EVs present in commercial milk might have the potential to regulate cellular processes in human consumers.

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