Milk Extracellular Vesicles and Their Functional Potential in Osteoblast Activity: A Cross‐Species Comparison for Nutraceutical Development
Anna Maria Grimaldi, Jessie Santoro, Monica Barone, Patrizia Brigidi, Katia Pane, Monica Franzese +1 more
Food Frontiers
Abstract
ABSTRACT Milk is a complete food that plays a fundamental role in supporting bone health with high content of calcium and protein. Recent research highlights the significance of milk‐derived extracellular vesicles (mEVs) with emerging roles in modulating physiological processes, including bone remodeling. This study reports a comparative analysis of mEVs isolated from raw milk of three ruminant species: bovine, goat, and sheep. Extracellular vesicles (EVs) are characterized for size distribution, particle concentration, and protein composition. Functional relevance of each type of mEVs is evaluated on cell proliferation and osteogenic differentiation of murine fibroblasts model. Results reveal significant interspecies differences in both the structural and biological characteristics of mEV