Qingqing Xu , Fangyingnan Zhang , Qian Zou , Weifei Wang , Yonghua Wang
{"title":"我们离定制人乳脂肪替代品还有多远?","authors":"Qingqing Xu , Fangyingnan Zhang , Qian Zou , Weifei Wang , Yonghua Wang","doi":"10.1016/j.tifs.2024.104601","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><p>Infant formula can hardly mimic human milk completely, especially for lipid components. The main lipid type in human milk fat is 1,3-di-unsaturated-2-palmitoyl-glycerol of which the unsaturated fatty acids change with geographical regions. Human milk fat substitutes with similar composition to local human milk fat are suggested for local infants. Additionally, genetic polymorphisms of infants can influence endogenous synthesis of long-chain polyunsaturated fatty acids. Brain development can be impaired if long-chain polyunsaturated fatty acids are supplemented without considering their endogenous synthesis. This asks for customized, or tailor-made long-chain polyunsaturated fatty acid supplementation for individuals. Therefore, human milk fat substitutes should be tailor-made considering both geographical regions and genetic polymorphisms of infants.</p></div><div><h3>Scope and approach</h3><p>We describe the necessity of tailor-made human milk fat substitutes, their preparation methods, and application perspectives.</p></div><div><h3>Key findings and conclusions</h3><p>Although traditional enzymatic synthesis is common for preparing human milk fat substitutes, it still has obvious disadvantages. These disadvantages include limited sources of substrates (lipids rich in palmitic acid at the <em>sn</em>-2 position), low purity of target products and high preparation cost. To overcome disadvantages, we propose a “novel enzymatic synthesis” based on biotechnological methods (such as protein engineering) and tailor-made synthesis (based on substrate pretreatment and computer AI assistance). Despite numerous challenges in the application of tailor-made human milk fat substitutes, technological advances, governmental support, strategic consortium and increased public awareness will progressively stimulate the positive development of this field. We also discuss development perspectives for tailor-made human milk fat substitutes.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.1000,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"How far are we from tailor-made human milk fat substitutes?\",\"authors\":\"Qingqing Xu , Fangyingnan Zhang , Qian Zou , Weifei Wang , Yonghua Wang\",\"doi\":\"10.1016/j.tifs.2024.104601\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Background</h3><p>Infant formula can hardly mimic human milk completely, especially for lipid components. The main lipid type in human milk fat is 1,3-di-unsaturated-2-palmitoyl-glycerol of which the unsaturated fatty acids change with geographical regions. Human milk fat substitutes with similar composition to local human milk fat are suggested for local infants. Additionally, genetic polymorphisms of infants can influence endogenous synthesis of long-chain polyunsaturated fatty acids. Brain development can be impaired if long-chain polyunsaturated fatty acids are supplemented without considering their endogenous synthesis. This asks for customized, or tailor-made long-chain polyunsaturated fatty acid supplementation for individuals. Therefore, human milk fat substitutes should be tailor-made considering both geographical regions and genetic polymorphisms of infants.</p></div><div><h3>Scope and approach</h3><p>We describe the necessity of tailor-made human milk fat substitutes, their preparation methods, and application perspectives.</p></div><div><h3>Key findings and conclusions</h3><p>Although traditional enzymatic synthesis is common for preparing human milk fat substitutes, it still has obvious disadvantages. These disadvantages include limited sources of substrates (lipids rich in palmitic acid at the <em>sn</em>-2 position), low purity of target products and high preparation cost. To overcome disadvantages, we propose a “novel enzymatic synthesis” based on biotechnological methods (such as protein engineering) and tailor-made synthesis (based on substrate pretreatment and computer AI assistance). Despite numerous challenges in the application of tailor-made human milk fat substitutes, technological advances, governmental support, strategic consortium and increased public awareness will progressively stimulate the positive development of this field. 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How far are we from tailor-made human milk fat substitutes?
Background
Infant formula can hardly mimic human milk completely, especially for lipid components. The main lipid type in human milk fat is 1,3-di-unsaturated-2-palmitoyl-glycerol of which the unsaturated fatty acids change with geographical regions. Human milk fat substitutes with similar composition to local human milk fat are suggested for local infants. Additionally, genetic polymorphisms of infants can influence endogenous synthesis of long-chain polyunsaturated fatty acids. Brain development can be impaired if long-chain polyunsaturated fatty acids are supplemented without considering their endogenous synthesis. This asks for customized, or tailor-made long-chain polyunsaturated fatty acid supplementation for individuals. Therefore, human milk fat substitutes should be tailor-made considering both geographical regions and genetic polymorphisms of infants.
Scope and approach
We describe the necessity of tailor-made human milk fat substitutes, their preparation methods, and application perspectives.
Key findings and conclusions
Although traditional enzymatic synthesis is common for preparing human milk fat substitutes, it still has obvious disadvantages. These disadvantages include limited sources of substrates (lipids rich in palmitic acid at the sn-2 position), low purity of target products and high preparation cost. To overcome disadvantages, we propose a “novel enzymatic synthesis” based on biotechnological methods (such as protein engineering) and tailor-made synthesis (based on substrate pretreatment and computer AI assistance). Despite numerous challenges in the application of tailor-made human milk fat substitutes, technological advances, governmental support, strategic consortium and increased public awareness will progressively stimulate the positive development of this field. We also discuss development perspectives for tailor-made human milk fat substitutes.
期刊介绍:
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.