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Dernière mise à jour : Mai 2018

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Supramolecular structures of milk: structure and nutritional impact of the casein micelle and the milk fat globule

INRA Prod Anim 26(2) 129-144


1 INRA, UMR1253 STLO, F-35042 Rennes, France

2 Agrocampus Ouest, UMR1253 STLO, F-35042 Rennes, France

3 INRA USC1235, CarMeN, INSA-Lyon, IMBL, F-69621 Villeurbanne, France

4 INRA, UMR1313 GABI, F-78350 Jouy-en-Josas, France

5 AgroParisTech, UMR1313 GABI, 16 rue Claude Bernard, F-75231 Paris, France


The variety of specific molecules that exist in milk as supramolecular structures, such as casein micelles and fat globules, make this extraordinarily complex and physically stable biological fluid system, able to vectorize bioactive compounds both in the protein and the lipid fractions. Progress made on both the composition and the structural organisation of these structures, although there are still shadowy areas, show that this organisation is not without significance on the effect they have on the organism. The presence in milk of nanovesicles secreted by the mammary epithelial cell (lactosomes) and capable of transmitting molecular information to other cells or organisms is, in this regard, a new exciting field of investigation.

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