By Bruce L. Larson
Read Online or Download Lactation: a Comprehensive Treatise, Volume 3: Nutrition and Biochemistry of Milk/Maintenance PDF
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Extra resources for Lactation: a Comprehensive Treatise, Volume 3: Nutrition and Biochemistry of Milk/Maintenance
Example text
Two different glycosylceramides have been identified in bovine milk fat—glucosyl- and lactosylceramides (Morrison and Smith, 1964; Fujino et al, 1970; Kayser and Patton, 1970). Fujino and Fujishima (1972) isolated about 22 mg of ceramide fraction free of carbohydrate from 10 liters of fresh bovine milk. Both the sphingomyelins and the cerebrosides are divided between the fat globule membrane and the skim milk lipoproteins (Patton and Keenan, 1971; Kayser and Patton, 1970). Morrison (1969, 1970a) and Morrison and Hay (1970) identified 33 long-chain 2-amino-l,3-dihydroxy bases in bovine milk sphingolipids.
The simplest are the trisaccharides fucosyllactose [LFuc a- ( l->2 ) -D-Gal β- ( 1 ^ 4 ) -D-G1C] and N-acetylneuraminyllactoses [NANA-(2-*3)-D-Gal £-(1->4)-D-G1C and NANA-(2->6)-D-Gal j 8 - ( l - > 4)-D-G1C]. About 20 milk oligosaccharides are known ranging up to decasaccharides (see Barker and Stacey, 1963; Kuhn and Gauhe, 1965; Schneir and Rafelson, 1966; Grimmonprez and Montreuil, 1968; Grimmonprez e t a l , 1970; Kobata and Ginsburg, 1969, 1972). The principal neutral carbohydrates of the milk of the echidna is fucosyllactose and that of the platypus, difucosyllactose (Messer and Kerry, 1973).
Goat and human milks have contents of preformed vitamin D similar to that in cow's milk but pig milk has a higher content (79 IU/liter) (Hartman and Dry den, 1965). 7 A carbonyl steroid, A -cholesten-3-one, has been isolated from butter-fat and identified (Parks et al, 1966). i. T O C O P H E R O L S ( V I T A M I N E ) . α-Tocopherol is by far the most abundant member of this family in milk. 022 mg/gm or about 1 mg/liter of milk (Hartman and Dry den, 1965). 0032 mg/gm of fat. There are reports of small amounts of ζ-tocopherol in milks from cows fed brewer's grains (Hartman and Dryden, 1965) but it is not normally present.