The milk fat globule membrane as an ingredient: why, how, when?

Abstract

-This paper presents a personal view on the potential applications of the milk fat globule membrane as an ingredient in the processed foods area. Several factors are of importance for this dissertation: the biological origin of the membrane, the voluminous literature on its individual components and their relationship with health and wellness, the biological role of milk in nutrition to mammals and the innovation on scientific tools being applied in many fields of chemistry and biology. We hope to give a glimpse of the reasons on why it is a good idea to use more efficiently the components of the milk fat globule membrane. In addition we consider current advances in the fractionation of milk components to propose how this ingredient can be produced. However, we leave the timing question, when?, open for discussion in the different scientific and technological fields. milk fat globule membrane (MFGM) / isolation / analytical tools / biological activitiesRésumé -Application de la membrane du globule gras du lait comme ingrédient : perspectives actuelles et futures. Cet article présente nos vues personnelles sur les applications potentielles de la membrane du globule gras du lait comme ingrédient dans le domaine de la transformation alimentaire. Notre réflexion s'articule sur les éléments suivants : l'origine biologique de la membrane du globule gras, la vaste littérature couvrant ses divers composants et leur impact sur la santé et le bien-être, le rôle nutritionnel du lait chez les mammifères et le recours à des outils analytiques novateurs associés aux domaines de la chimie et de la biologie. Nous espérons que ce survol permettra de convaincre le lecteur de l'importance d'optimiser l'utilisation des divers composants de la membrane du globule gras du lait. Cet article propose également un aperçu des plus récents dé-veloppements techniques qui permettront de fractionner et de produire commercialement ces composants. Nul doute que la réalisation de ces défis continuera de stimuler les milieux scientifiques et technologiques.

New complementary foods in the diet of breast-fed and bottle-fed infants

“…Помимо этого, следует отметить, что введенный молочный компонент каш содержит натуральный жир козьего молока -источник ценных коротко-и среднецепочечных жирных кислот и биологиче-ски активных веществ, комплекса липидов и белков, принимающих участие в когнитивном развитии, многих метаболических процессах и становлении иммунной системы ребенка [18][19][20][21]. Интересно от-метить, что жировые глобулы козьего молока зани-мают площадь поверхности 21,778 см 2 /мл, тогда как в коровьем молоке -17,117 см 2 /мл [18].…”

Effects of Milk Processing on the Milk Fat Globule Membrane Constituents

“…As the microdroplets migrate through the cytoplasm, they coalesce to form bigger droplets called cytoplasmic lipid droplets (CLD). This formation is promoted by calcium and by ganglioside mediation (Mather and Keenan, 1998;Keenan and Mather, 2006;Jiménez-Flores and Brisson, 2008). CLD accumulation may be promoted by decreased lipid storage in mammary adipocyte tissue .…”

“…This by-product, known as sweet buttermilk, is the main commercial source of MFGM, which has a low cost but currently very limited market (Jiménez-Flores and Brisson, 2008;Jiménez-Flores and HigueraCiapara, 2009;Lopez et al, 2010b). A second source is butter serum, which is popular in countries where butter is made from very high fat content cream (plastic cream), and there is very little traditional buttermilk production.…”

“…In 2008, 1,644 billion pounds of butter were produced in the United States, generating approximately the same amount of buttermilk (United States Department of Agriculture). We could be using this product to complement food and obtain the health benefits ascribed to MFGM constituents such as proteins and phospholipids (PL), which are present in concentrations of 32.9 and 2.03 grams per 100 grams of dry buttermilk, respectively (Jiménez-Flores and Brisson, 2008).…”

“…Health benefits of MFGM components (adapted from Dewettinck et al, 2008;Fong et al, 2007;Jiménez-Flores and Brisson, 2008;Michalski and Caroline, 2006 ;Riccio, 2004;Pan et al, 2006;Spitsberg, 2005 Table 6. Phospholipid and protein composition in dairy products (adapted from Dewettinck et al, 2008;Fong et al, 2007;Jiménez-Flores, 2009;Morin et al, 2006 …”