scholarly journals Milk Polar Lipids: Underappreciated Lipids with Emerging Health Benefits

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1001 ◽  
Author(s):  
Liya Anto ◽  
Sarah Wen Warykas ◽  
Moises Torres-Gonzalez ◽  
Christopher N. Blesso
Keyword(s):  
Polar Lipid ◽  
Milk Fat ◽  
Dairy Products ◽  
Health Benefits ◽  
Total Lipid Content ◽  
Dietary Lipids ◽  
Polar Lipids ◽  
Food Sources ◽  
Gut Health ◽  
Milk Fat Globule

Milk fat is encased in a polar lipid-containing tri-layer milk fat globule membrane (MFGM), composed of phospholipids (PLs) and sphingolipids (SLs). Milk PLs and SLs comprise about 1% of total milk lipids. The surfactant properties of PLs are important for dairy products; however, dairy products vary considerably in their polar lipid to total lipid content due to the existence of dairy foods with different fat content. Recent basic science and clinical research examining food sources and health effects of milk polar lipids suggest they may beneficially influence dysfunctional lipid metabolism, gut dysbiosis, inflammation, cardiovascular disease, gut health, and neurodevelopment. However, more research is warranted in clinical studies to confirm these effects in humans. Overall, there are a number of potential effects of consuming milk polar lipids, and they should be considered as food matrix factors that may directly confer health benefits and/or impact effects of other dietary lipids, with implications for full-fat vs. reduced-fat dairy.

scholarly journals Adsorption behavior at interface of oil-in-water emulsions prepared with mixtures of milk fat globule membrane proteins and polar lipids

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1744-1752
Author(s):  
T.T.Q. Phan ◽  
T.T. Le ◽  
K. Dewettinck
Keyword(s):  
Polar Lipid ◽  
Milk Fat ◽  
Complex Mixture ◽  
Polar Lipids ◽  
Protein Concentrate ◽  
Emulsifying Properties ◽  
Solvent Fractionation ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

The milk fat globule membrane (MFGM) contains proteins and polar lipids making this complex mixture a good emulsifier. In this study, MFGM material was isolated from reconstituted buttermilk using microfiltration and further separated into MFGM protein concentrate and polar lipid concentrate using solvent fractionation. The emulsifying properties of those two emulsifier fractions, separately or in combination, at various concentrations of proteins (0.3; 1.3 and 2.3 w%) and polar lipids (0.3; 1.3 and 2.3 w%), were investigated. The results showed that at low emulsifier concentrations (< 2.3%), the combination of both proteins and polar lipids resulting in the formation of emulsions with a small droplets size and low apparent viscosity. The addition of polar lipids did not replace the adsorbed proteins. Between the two emulsifier fractions, MFGM protein concentrate had greater emulsifying properties compared to the polar lipid concentrate.

Lipidomic Characterization of the Milk Fat Globule Membrane Polar Lipids

2020 ◽  
pp. 91-108
Author(s):  
Olimpio Montero ◽  
Javier Fontecha ◽  
M. Pillar Castro-Gómez ◽  
Luis Miguel Rodríguez-Alcalá
Keyword(s):  
Milk Fat ◽  
Polar Lipids ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

scholarly journals Bovine Milk Fats and Their Replacers in Baked Goods: A Review

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 383 ◽  
Author(s):  
Zhiguang Huang ◽  
Letitia Stipkovits ◽  
Haotian Zheng ◽  
Luca Serventi ◽  
Charles S. Brennan
Keyword(s):  
Milk Fat ◽  
Dairy Products ◽  
Bovine Milk ◽  
Saturated Fat ◽  
Dietary Lipids ◽  
Bakery Products ◽  
Baked Goods ◽  
Fat Mimetic ◽  
New Type ◽  
Review Reports

Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products.

Milk fat globule membrane - a source of polar lipids for colon health? A review

2012 ◽  
Vol 65 (3) ◽  
pp. 315-333 ◽  
Author(s):  
ANNA M KUCHTA ◽  
PHILIP M KELLY ◽  
CATHERINE STANTON ◽  
ROSALEEN A DEVERY
Keyword(s):  
Milk Fat ◽  
Polar Lipids ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule
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