Blog: Raw Milk: The Whole Truth
by chef jem

Cheers! - Milk Fat Globules Can Counteract Escherichia Coli!

A study adds important information to the growing evidence for anti-microbial properties of milk and dairy foods.

Date:   3/6/2019 5:05:42 AM   ( 3 y ) ... viewed 1120 times

Article linked in subscription email from the “Raw Milk Institute”:

Dairy Battles Bad Bacteria -
by Peter Williamson in SPLASH!® milk science update: March 2019 Issue -

A new study demonstrates that milk fat globules can counteract Escherichia coli.
Milk fat globules directly bind E. coli and reduce its adherence to intestinal cells.
Mice fed high-milk fat globule cheese had lower levels of E. coli colonization compared with mice fed low-milk fat globule cheese.


It seems that more and more frequently, the news reports on outbreaks of pathogens like Escherichia coli, which can result in food poisoning. The common approach to treatment is antibiotic therapy, but sometimes this treatment is not effective, or the bacteria are resistant to the antibiotic. Scientists are working hard to find ways to control bacteria without antibiotics. A study by Douëllu et al. [1] has shown how a component of milk—milk fat globules (MFG)—may counter effects of E. coli.



This study adds important information to the growing evidence for anti-microbial properties of milk and dairy foods [1]. The anti-microbial properties are characterized by a number of highly developed approaches that include passive neutralization, passive inhibition, and sequestering of bioactive molecules. … As stated by the authors of the study, it also adds to the prospect that milk-derived bioactive molecules may be useful as preventative or competitive treatments in cases of food poisoning.”[2]
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Comment: Although I've read the article in full[2] there are a couple more detail that I'd like to have. Therefore this may be a possible research project (that I wish I had donations to support so that I could make this research a high priority). Nevertheless I am reasonably certain that the "milk fat globules" come from a whole (non-homogenized) milk source. In any case I believe that the same type of study could compare milk fat globules in "the two milks" - milk intended to be pasteurized vs milk intended to remain raw.
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Notes:

[1] 1. Douëllou T, Galia W, Kerangart S, Marchal T, Milhau N, et al. (2018) Milk fat globules hamper adhesion of enterohemorrhagic Escherichia coli to enterocytes: In vitro and in vivo evidence. Front Microbiol 9: 947.

[2] http://milkgenomics.org/article/dairy-battles-bad-bacteria/
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Keywords:

Dairy, Bad Bacteria, milk science, milk fat globules, Escherichia coli, E. coli, outbreaks of pathogens, like Escherichia coli, food poisoning, anti-microbial properties of milk, anti-microbial properties of dairy foods, passive neutralization, passive inhibition, sequestering of bioactive molecules, milk-derived bioactive molecules
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