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Thermal effects on IgM-milk fat globule-mediated agglutination

Published online by Cambridge University Press:  06 December 2018

Steffen F. Hansen ,
Lotte B. Larsen  and
Lars Wiking
Steffen F. Hansen
Affiliation:
Department of Food Science, Aarhus University, AU Foulum, Blichers Alle 20, DK-8830 Tjele, Denmark
Lotte B. Larsen
Affiliation:
Department of Food Science, Aarhus University, AU Foulum, Blichers Alle 20, DK-8830 Tjele, Denmark
Lars Wiking*
Affiliation:
Department of Food Science, Aarhus University, AU Foulum, Blichers Alle 20, DK-8830 Tjele, Denmark
*
Authors for correspondence: Lars Wiking, Email: [email protected]
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Abstract

The process of agglutination causes firm cream layers in bovine milk, and a functioning agglutination mechanism is paramount to the quality of non-homogenized milks. The phenomenon is not well-described, but it is believed to occur due to interactions between immunoglobulins (Ig) and milk fat globules. For the first time, this paper demonstrates how the process of agglutination can be visualized using confocal laser scanning microscopy, rhodamine red and a fluoresceinisothiocynat-conjugated immunoglobulin M antibody. The method was used to illustrate the effect on agglutination of storage temperature and pasteurization temperature. Storage at 5 °C resulted in clearly visible agglutination which, however, was markedly reduced at 15 °C. Increasing storage temperature to 20 or 37 °C cancelled any detectable interaction between IgM and milk fat globules, whereby the occurrence of cold agglutination was documented. Increasing 20 s pasteurization temperatures from 69 °C to 71 °C and further to 73 °C lead to progressively higher inactivation of IgM and, hence, reduction of agglutination. Furthermore, 2-dimensional sodium dodecyl sulfate polyacrylamide gel electrophoresis showed that changes in storage temperature caused a redistribution of Ig-related proteins in milk fat globule membrane isolates. Poly-immunoglobulin G receptor was present in milk fat globule preparations stored at cold (4 °C) conditions, but absent at storage at higher temperature (25 °C). The findings provide valuable knowledge to dairy producers of non-homogenized milk in deciding the right pasteurization temperature to retain the crucial agglutination mechanism.

Keywords

Agglutinincreamingmilk fat globule membraneimmunoglobulinpasteurization
Type
Research Article
Information
Journal of Dairy Research , Volume 86 , Issue 1 , February 2019 , pp. 108 - 113
Copyright
Copyright © Hannah Dairy Research Foundation 2018 

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