Milk fat globule membrane: Production, digestion, and health benefits evaluated through in vitro models

Abstract

Background

Milk is a biologically complex fluid with a primary function as a bioactive compound and energy source for the offspring in the early stages of life. This role is largely due to its high lipid content, encapsulated in globules known as milk fat globules (MFG). Extensive research has led to the conclusion that MFGs are not only energy carriers, as they are surrounded by a milk fat globule membrane (MFGM) which is characterized by its complex architecture and bioactive components such as polar lipids and glycoproteins.

Methods

This literature review was performed by an extensive search of Pubmed, Scopus or Google Scholar database for studies using keywords such as “lactation”, “milk production”, “MFG”, “MFGM”, “polar lipids”, “in vitro”, “milk lipids”, “health benefits”, “human health”, “digestion”, “bioaccessibility”, “bioavailability”.

Results

Brain and intestinal development, modulation of the microbiota or the correct immunological response to infections are some of the benefits that MFGM has in infants. In addition, its therapeutic potential is extended to the adult population through the attenuation of lipid metabolism disorders or the prevention of neurodegenerative diseases. Consequently, the trend in the food industry is to incorporate this MFGM concentrate as a bioactive ingredient in functional foods.

Conclusion

This review provides an overview of the natural and industrial production of MFGM and their relationship to the health benefits identified in in vitro studies. Furthermore, this review highlights the importance of further research to understand the assimilation of MFGM lipids to optimize its incorporation into the human diet.