Milk fat globule membrane ingredients and their potential applications for human health and performance

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2025-03-13 DOI:10.1016/j.cofs.2025.101302

Tom F O’Callaghan , Elaine K McCarthy , Conor C Carey

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Abstract

The milk fat globule membrane (MFGM) is a protective membrane natively present in human and bovine milk, surrounding milk fat globules, which contributes to maintaining its stable emulsion by protecting fat from coalescence and oxidation. The composition of the MFGM is highly complex, dependent on a number of intrinsic and extrinsic factors, which can result in significant variation across MFGM ingredients. MFGM is utilised as an ingredient due to its techno-functional properties, which include applications for improved emulsification or encapsulation. However, there is growing interest in its application as a functional ingredient with several proposed health-benefitting properties, particularly for brain development and function, cardiometabolic, musculoskeletal, intestinal and immune health. This review discusses the techno-functional and nutritional properties of the MFGM, highlighting recent clinical evidence, current gaps in knowledge and discussion of its potential application as an ingredient for individuals across the lifespan.

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乳脂球膜成分及其对人体健康的潜在应用和性能

乳脂球膜（MFGM）是一种天然存在于人和牛乳中的保护膜，它包裹在乳脂球周围，通过保护脂肪不聚结和氧化来维持乳剂的稳定。MFGM的组成非常复杂，取决于许多内在和外在因素，这可能导致MFGM成分的显着变化。由于其技术功能特性，MFGM被用作配料，其中包括用于改善乳化或封装。然而，人们对其作为一种功能性成分的应用越来越感兴趣，这种成分具有几种提出的有益健康的特性，特别是对大脑发育和功能、心脏代谢、肌肉骨骼、肠道和免疫健康。这篇综述讨论了MFGM的技术功能和营养特性，强调了最近的临床证据，目前的知识差距，并讨论了其作为个体终身成分的潜在应用。

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.