Production of Milk Phospholipid-Enriched Dairy Ingredients

Huang, Zhi‐Guang; Zheng, Haotian; Brennan, Charles S.; Mohan, Maneesha S.; Stipkovits, Letitia; Ling-yi, LI; Kulasiri, Don

doi:10.3390/foods9030263

Cited by 26 publications

(17 citation statements)

References 86 publications

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“…microfiltration, supercritical CO 2 extraction, solvent extraction, etc.) (Huang et al 2020). Those products are enriched in MFGM phospholipids, milk proteins and lactose with no membrane structure remaining (Vanderghem et al 2010).…”

Section: Milk Fat Globule Size Processing and Digestionmentioning

confidence: 99%

Variation in milk fat globule size and composition: A source of bioactives for human health

Thum

Roy

Everett

et al. 2021

Critical Reviews in Food Science and Nutrition

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Milk fat globules (MFGs) are secreted from the mammalian gland and are composed of a triacylglycerol core surrounded by a triple membrane structure, the milk fat globule membrane (MFGM). The MFGM contains complex lipids and proteins reported to have nutritional, immunological, neurological and digestive functions. Human and ruminant milk are shown to share a similar MFG structure but with different size, profile and abundance of protein and polar lipids. This review summarizes the reported data on human, bovine, caprine and ovine MFG composition and concentration of bioactive components in different MFG-size fractions. A comprehensive understanding of compositional variations between milk from different species and MFG size fractions may help promote various milk sources as targeted supplements to improve human development and health. MFG size and MFGM composition are species-specific and affected by lactation, diet and breed (or maternal origin). Purification and enrichment methods for some bioactive proteins and lipids present in the MFGM have yet to be established or are not scaled sufficiently to be used to supplement human diets. To overcome this problem, MFG size selection through fractionation or herd selection may provide a convenient way to pre-enrich the MFG fraction with specific protein and lipid components to fulfill human dietary and health requirements.

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Section: Milk Fat Globule Size Processing and Digestionmentioning

confidence: 99%

Variation in milk fat globule size and composition: A source of bioactives for human health

Thum

Roy

Everett

et al. 2021

Critical Reviews in Food Science and Nutrition

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“…Destabilizing the milk fat globule natural emulsion is at the basis of most of the commercial processes to produce MFGM-enriched ingredients [31,32]. As illustrated in Figure 1, cream that is obtained by skimming whole milk constitutes the raw material for butteroil or anhydrous milk fat (AMF) and butter manufacturing.…”

Section: Sources Production and Treatments Of Dairy-based Ingredienmentioning

confidence: 99%

Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

Fontecha

Brink

et al. 2020

Nutrients

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Research on milk fat globule membrane (MFGM) is gaining traction. The interest is two-fold; on the one hand, it is a unique trilayer structure with specific secretory function. On the other hand, it is the basis for ingredients with the presence of phospho- and sphingolipids and glycoproteins, which are being used as food ingredients with valuable functionality, in particular, for use as a supplement in infant nutrition. This last application is at the center of this Review, which aims to contribute to understanding MFGM’s function in the proper development of immunity, cognition, and intestinal trophism, in addition to other potential effects such as prevention of diseases including cardiovascular disease, impaired bone turnover and inflammation, skin conditions, and infections as well as age-associated cognitive decline and muscle loss. The phospholipid composition of MFGM from bovine milk is quite like human milk and, although there are some differences due to dairy processing, these do not result in a chemical change. The MFGM ingredients, as used to improve the formulation in different clinical studies, have indeed increased the presence of phospholipids, sphingolipids, glycolipids, and glycoproteins with the resulting benefits of different outcomes (especially immune and cognitive outcomes) with no reported adverse effects. Nevertheless, the precise mechanism(s) of action of MFGM remain to be elucidated and further basic investigation is warranted.

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“…Native MFGM is very unstable during processing as handling of raw milk on farms, in transportation, in silos at manufacturing plants and during cream separation results in shear and fluid turbulence causing MFGM damage. Damage to MFGM may cause associated materials, including milk phospholipids, to be depleted from the native milk fat globules in the aqueous milk phase (Huang et al ., 2020). Consequently, more than half of the milk phospholipids in raw milk remain in skim milk (Rombaut et al ., 2006; Britten et al ., 2008).…”

Section: Technological Developments Of Mfgmmentioning

confidence: 99%

“…MFGM extracts can be obtained by combining physical processes, whereas with the extraction of specific phospholipids from MFGM-enriched fractions, solvent-extraction is the chosen method (Lee et al, 2020; Price et al ., 2018). Destabilization of the natural emulsion of the milk fat globule is the starting point of most commercial processes to produce MFGM-enriched ingredients (Huang et al ., 2020). For example, as illustrated in Fig.…”

Section: Technological Developments Of Mfgmmentioning

confidence: 99%

Milk fat globule membrane in infant nutrition: a dairy industry perspective

Silva

Colleran

Ibrahim

2021

Journal of Dairy Research

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This review provides an overview of the composition, structure, and biological activities of milk fat globule membrane (MFGM) compounds with focus on the future application of this compound as a food ingredient. MFGM is a particular component of mammalian milks and is comprised of a tri-layer of polar lipids, glycolipids and proteins. In recent years, MFGM has been extensively studied for the purpose of enhancing the efficacy of infant nutrition formula. For example, infant formulas supplemented with bovine MFGM have shown promising results with regard to neurodevelopment and defense against infections. Components of MFGM have been shown to present several health benefits as the proteins of the membrane have shown antiviral activity and a reduction in the incidence of diarrhea. Moreover, the presence of sphingomyelin, a phospholipid, implies beneficial effects on human health such as enhanced neuronal development in infants and the protection of neonates from bacterial infections. The development of a lipid that is similar to human milk fat would represent a significant advance for the infant formula industry and would offer high technology formulas for those infants that depend on infant formula. The complexity of the structure of MFGM and its nutritional and technological properties is critically examined in this review with a focus on issues relevant to the dairy industry.

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Production of Milk Phospholipid-Enriched Dairy Ingredients

Cited by 26 publications

References 86 publications

Variation in milk fat globule size and composition: A source of bioactives for human health

Variation in milk fat globule size and composition: A source of bioactives for human health

Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being

Milk fat globule membrane in infant nutrition: a dairy industry perspective

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