The composition, characterisation, and health impacts of human milk lipid medium‐ and long‐chain <scp>TAGs</scp>

Karrar, Emad; Albakry, Zainab; Mohamed Ahmed, Isam A.; Chen, Chaoxiang; Yan, Youchun; Brennan, Charles S.; Li, Jian

doi:10.1111/ijfs.16754

Cited by 2 publications

(1 citation statement)

References 75 publications

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“…Infant formula (IF) manufacturers have been committed to meeting the nutrition needs of infants during their growth stage, so HMF substitute (HMFS) is used in IF production, which is based on the composition of HMF and selected from many plant, animal and microbial oils or fats mixed scientifically [8]. There are two main kinds of HMFS; the first arises from a variety of oil-compounding methods to adjust the fatty acid (FA) composition of baby powder, among which vegetable oil and cow milk fat are the most common sources [9].…”

Section: Introductionmentioning

confidence: 99%

Fabrication of Human Milk Fat Substitute: Based on the Similarity Evaluation Model and Computer Software

Zhu,

Zhao,

Wang

et al. 2024

Molecules

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We aimed to obtain the optimal formula for human milk fat substitute (HMFS) through a combination of software and an evaluation model and further verify its practicability through an animal experiment. The results showed that a total of 33 fatty acid (FA) and 63 triglyceride (TAG) molecular species were detected in vegetable oils. Palmitic acid, oleic acid, linoleic acid, 18:1/16:0/18:1, 18:2/16:0/18:2, 18:1/18:1/18:1 and 18:1/18:2/18:1, were the main molecular species among the FAs and TAGs in the vegetable oils. Based on the HMFS evaluation model, the optimal mixed vegetable oil formula was blended with 21.3% palm oil, 2.8% linseed oil, 2.6% soybean oil, 29.9% rapeseed oil and 43.4% maize oil, with the highest score of 83.146. Moreover, there was no difference in the weight, blood routine indices or calcium and magnesium concentrations in the feces of the mice between the homemade mixed vegetable oil (HMVO) group and the commercial mixed vegetable oil (CMVO) group, while nervonic acid (C24:1) and octanoic acid (C8:0) were absorbed easily in the HMVO group. Therefore, these results demonstrate that the mixing of the different vegetable oils was feasible via a combination of computer software and an evaluation model and provided a new way to produce HMFS.

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Section: Introductionmentioning

confidence: 99%

Fabrication of Human Milk Fat Substitute: Based on the Similarity Evaluation Model and Computer Software

Zhu,

Zhao,

Wang

et al. 2024

Molecules

View full text Add to dashboard Cite

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Analytical advances in the determinations of dietary sphingolipids in milk, dairy products, and infant formula and impacts on human health

Karrar,

Usman,

Mohamed Ahmed

et al. 2024

Int J of Food Sci Tech

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SummarySphingolipids (SL) are bioactive compounds in milk, dairy products, and infant formula. SL has been found to have different health benefits, such as anti‐inflammatory, antimicrobial, anticancer, and cholesterol‐lowering characteristics. SL requires careful extraction, separation, and identification due to their unique characteristics. This review discusses the importance of extracting, purifying, and analysing SL from milk and dairy products. OE (Organic extraction), SPE (solid‐phase extraction), and SFE (supercritical CO2) techniques, as well as dispersive OE and SPE, are the most common methods. In addition, this review discussed various analytical techniques that can be used to determine and quantify SL classes, including TLC (thin‐layer chromatography), HPLC (high‐performance liquid chromatography), nuclear magnetic resonance spectroscopy, and mass spectrometry. These techniques are crucial for understanding the amounts of SL dairy products and infant formula. The paper also focuses on the different types of SL present in milk, dairy products, and infant formula and their concentrations. SL has the potential to be applied to the development of functional foods, and further research in this area is needed. This article sheds light on the extract, purification, and analysis of SL dairy products and infant formula, as well as their potential health benefits.

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The composition, characterisation, and health impacts of human milk lipid medium‐ and long‐chain TAGs

Cited by 2 publications

References 75 publications

Fabrication of Human Milk Fat Substitute: Based on the Similarity Evaluation Model and Computer Software

Fabrication of Human Milk Fat Substitute: Based on the Similarity Evaluation Model and Computer Software

Analytical advances in the determinations of dietary sphingolipids in milk, dairy products, and infant formula and impacts on human health

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