HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Cartier, P. Articles by Chilliard, Y. Search for Related Content PubMed PubMed Citation Articles by Cartier, P. Articles by Chilliard, Y.

Effects of Different Skim Milk Fractions on Activity of Cow Milk Purified Lipoprotein Lipase

Laboratoire de la Lactation, Institut National de la Recherche Agronomique, Theix 63122, Ceyrat, France

² To whom correspondence should be addressed.

ABSTRACT

Hydrolysis of a long-chain triglyceride substrate by purified cow milk lipoprotein lipase, in the absence of blood serum, was changed by adding heated skim milks. Preincubation of the substrate with small amounts of several skim milks increased (+ 50 to 300%) lipoprotein lipase activity. By contrast, greater amounts of skim milk increased further or decreased lipoprotein lipase activity (+ 300 to –90%). The inhibitory effect was due to substrate surface protection.

Results obtained after removal of casein (by isoelectric precipitation or by ultracentrifugation) and of whey proteins (by heat treatment) showed that the effect of skim milk was due to the proteose-peptone fraction. Fractionation of the proteose-peptone fraction into component 5-enriched fraction and component 3-enriched fractions suggested that the activating effect was due partially to proteose-peptone component 5, and the inhibitory effect resulted from component 3. These effects were over-come by blood serum.

¹ Institut Technique de l'Elevage Bovin.