Thomas C France, Elaine Kennedy, Jonathan O'Regan, David A Goulding
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引用次数: 0
摘要
最好在婴儿配方奶粉(IMF)中添加乳脂球膜(MFGM)来源,以模拟母乳 MFGM 的成分和功能。天然形式的 MFGM 由三层结构组成,其中包含脂质(如胆固醇、磷脂、神经节苷脂、神经酰胺)、蛋白质(如丁嗜蛋白、黄嘌呤氧化酶、粘蛋白-1、脂肪嗜蛋白)和聚糖(如硅铝酸)。中链糖蛋白的成分与各种生物益处有关,包括肠道、神经认知和免疫健康。在用 MFGM 成分补充 IMF 时,需要考虑许多方面,本综述从工业研究的角度对其中的主要方面进行了强调和评论。特点包括成分未知性、关于如何最好地将 MFGM 添加到 IMF 中的讨论、分析方法需求、生物功能未知性,以及关于如何最好地在不同情况下传播 MFGM 的考虑。希望通过确定该主题领域尚未解决的关键科学差距,可以开展集体努力,确保实现 MFGM 对婴儿健康的潜在影响。
Current perspectives on the use of milk fat globule membrane in infant milk formula.
Sources of milk fat globule membrane (MFGM) are desirable to include in infant milk formula (IMF) to mimic the composition and functionality of human milk MFGM. MFGM in its natural form consists of a trilayer structure containing lipids (e.g., cholesterol, phospholipids, gangliosides, ceramides), proteins (e.g., butyrophilin, xanthine oxidase, mucin-1, adipophilin) and glycans (e.g., sialic acid). Components of MFGM have been associated with various biological benefit areas including intestinal, neurocognitive, and immune health. There are many aspects to consider when supplementing IMF with MFGM ingredients, of which the major ones are highlighted and critiqued in this review from an industrial research perspective. Features include compositional unknowns, discussion on how best to incorporate MFGM to IMF, analytical method needs, biological function unknowns, and considerations on how best to communicate MFGM in different contexts. It is hoped that by identifying the key scientific gaps outstanding in this subject area, collective efforts can proceed to ensure the potential impact of MFGM on infant health is realized.
期刊介绍:
Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition.
With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.