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Unraveling the Complexity of Milk Fat Globules to Tailor Bioinspired Emulsions Providing Health Benefits: The Key Role Played by the Biological Membrane
- Source :
- European Journal of Lipid Science and Technology, European Journal of Lipid Science and Technology, Wiley-VCH Verlag, 2018, pp.1800201. ⟨10.1002/ejlt.201800201⟩, European Journal of Lipid Science and Technology, Wiley-VCH Verlag, 2019, 121 (1), pp.1800201. ⟨10.1002/ejlt.201800201⟩
- Publication Year :
- 2018
- Publisher :
- HAL CCSD, 2018.
-
Abstract
- Many food products are oil in water (O/W) emulsions. Milk has the specificity to be a natural O/W emulsion secreted by the lactating cells. The milk fat globules are recognized as being efficient conveyors of energyin the form of triacylglycerols and of bioactive molecules, specifically provided by the biological membrane, the MFGM, which is the interface with the gastrointestinal tract. However, the MFGM is altered in manyprocessed dairy products and is currently absent from standard infant milk formulas. The objectives of this invited article are to evaluate whether the specific composition and structure of the MFGM and milk polar lipidassemblies, associated with their nutritional and health benefits, could be used to tailor functional emulsions bioinspired by the MFGM-coated milk fat globules. Recent knowledge about the structure of the MFGM revealing the heterogeneous distribution of proteins and the formation of ordered lipid domains rich in milk sphingomyelin and cholesterol is presented. The impacts of the unique composition and biophysical properties of milk polar lipids on the structure and potential functions of the MFGM are highlighted. Facing the evidence of both the functional and health benefits provided by the MFGM, the preparation of MFGM-enriched ingredients from dairy products has recently attracted wide attention. The utilization of MFGM components to tailor the surface of processed lipid droplets in food emulsions and to develop new products providing health benefits isdiscussed.
- Subjects :
- 0301 basic medicine
émulsion
sphingomyeline
matière grasse du lait
allegation nutritionnelle
Blood lipids
Health benefits
human health
Industrial and Manufacturing Engineering
molécule bioactive
sphingomyelin
03 medical and health sciences
chemistry.chemical_compound
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Food science
Globules of fat
émulsion alimentaire
membrane
2. Zero hunger
milk fat globules
membrane des globules gras
030109 nutrition & dietetics
Cholesterol
0402 animal and dairy science
cholestérol
Biological membrane
04 agricultural and veterinary sciences
General Chemistry
santé humaine
triacylglycérol
globule gras du lait
040201 dairy & animal science
formulation infantile
nutrition
chemistry
Blood chemistry
Milk fat
formulation de l'aliment
Sphingomyelin
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Food Science
Biotechnology
Subjects
Details
- Language :
- English
- ISSN :
- 14387697 and 14389312
- Database :
- OpenAIRE
- Journal :
- European Journal of Lipid Science and Technology, European Journal of Lipid Science and Technology, Wiley-VCH Verlag, 2018, pp.1800201. ⟨10.1002/ejlt.201800201⟩, European Journal of Lipid Science and Technology, Wiley-VCH Verlag, 2019, 121 (1), pp.1800201. ⟨10.1002/ejlt.201800201⟩
- Accession number :
- edsair.doi.dedup.....d1129dcb925fdf70f5bf698b8618a246