Lipidomic Characterization of the Milk Fat Globule Membrane Polar Lipids

  • Olimpio Montero
  • Javier FontechaEmail author
  • M. Pillar Castro-Gómez
  • Luis Miguel Rodríguez-Alcalá


The milk fat globule structure is of colloidal nature with a triacylglycerol (TAG) rich core surrounded by the milk fat globule membrane (MFGM), emulsified and dispersed into the aqueous phase. MFGM is a unique trilayer structure, with the inner monolayer stemming from the endoplasmic reticulum and the outer bilayer from the apical cells of the mammary gland. Therefore, as biological membrane, MFGM is a highly complex ensemble of self-associating lipids, mainly phospholipids (PL), into which a diverse array of proteins and other biomolecules are embedded. Although PL constitute a small percentage of the milk total lipids (0.5–2% in cow’s milk), they may represent a substantial part of the total lipids in buttermilk, the aqueous phase released during the elaboration of butter, owing to the presence of significant quantities of MFGM components in this by-product.


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Copyright information

© Springer Nature Switzerland AG 2020

Authors and Affiliations

  • Olimpio Montero
    • 1
  • Javier Fontecha
    • 2
    Email author
  • M. Pillar Castro-Gómez
    • 2
  • Luis Miguel Rodríguez-Alcalá
    • 3
  1. 1.Spanish National Research Council, CSICValladolidSpain
  2. 2.Institute of Food Science Research (CIAL, CSIC-UAM)MadridSpain
  3. 3.Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de BiotecnologiaPortoPortugal

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