Abstract
Summary
We present experimental evidence for the hypothesis that bovine milk xanthine oxidase (BMXO) is entrapped in liposomal form by the milk homogenization process. In this form, it will resist gastric digestion and become biologically available. This is the first demonstration of the presence of a liposome-sequestered enzyme in a widely consumed food. The results indicate that a major physical alteration by a technological manipulation of a basic food may have far-reaching biological significance.
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