Open AccessCharacterization of difference in structure and function of fresh and mastitic bovine milk fat globules
Author(s) -
Aparna Verma,
Tapash Chandra Ghosh,
Bharat Bhushan,
P. Gopinath,
Naveen Kumar Navani,
Pranita P. Sarangi,
Kiran Ambatipudi
Publication year - 2019
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0221830
Subject(s) - mastitis , globules of fat , chemistry , phospholipid , membrane , bovine milk , food science , bacteria , biology , biochemistry , microbiology and biotechnology , milk fat , genetics , linseed oil
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.