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

Abstract

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.

Dietary Milk Fat Globule Membrane Restores Decreased Intestinal Mucosal Barrier Development and Alterations of Intestinal Flora in Infant‐Formula‐Fed Rat Pups

“…Additionally, the low, medium, and high doses of MFGM supplementation in rats in the present study were approximately equal to 41.93, 83.87, and 167.74 mg kg −1 BW for humans, which can be achieved in infant clinical studies by using MFGM supplement. [26,27]…”

Whole Goat Milk as a Source of Fat and Milk Fat Globule Membrane in Infant Formula

“…As the clinical research in pediatric populations consuming goat milk-based infant formulas is scarce at present, most of our knowledge on the role of milk fat to support healthy growth and development of the infant is based on studies with breastfed infants and infants fed cow milk-based formulas. The reader is referred to several recent reviews of preclinical and clinical research on the role of milk lipids on digestion, metabolic programming, immunity and cognitive development in early life [ 3 , 36 , 39 , 49 , 64 , 65 ]. The following section provides a snapshot of the potential for whole goat milk-based infant formula to support lipid digestion and metabolism and the development of the brain, cognition and immunity, and its possible influence on the development of allergy in early life.…”

“…Many clinical studies investigating the role of the MFGM in early life have been published in the last decade. The studies have all been conducted using MFGM-enriched fractions from cow milk [ 65 ] and therefore may have different microstructures and phospholipid ratios as found in human milk [ 39 ]. However, one remaining question is whether the MFGM components play the same role when present at the interface of fat globules, as intact MFGM fragments in the aqueous phase or pulled apart after processing of MFGM-rich ingredients or infant formulas [ 39 ].…”

In Vitro and In Vivo Anti-inflammatory Activity of Bovine Milkfat Globule (MFGM)-derived Complex Lipid Fractions

“…The MFGM isolates that were tested were concentrates derived from a beta serum powder (BSP) from anhydrous milkfat production. The manufacturing flow has been described by Gallier et al [4] and Fontecha et al [6]. The P) series (PC500, PC600, PC700) are phospholipid concentrates (PC) with varying degrees of residual neutral lipid (milkfat).…”

“…The membrane proteins are distinct from milk serum proteins and comprise only 1-2% of the total milk protein. There are several dairy streams containing higher levels of MFGM than fresh milk and these can be used to produce various extracts with specific enrichments in either the protein or polar lipid components [4][5][6].…”