模拟母乳脂肪球的构建和体外消化：胆固醇在界面上的作用

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-07-28 DOI:10.1016/j.idairyj.2025.106372

Hongbo Li , Hui Chen , Xu Li , Xianjun Gao , Siyuan Xu , Dingkuo Liu , Hongjuan Li , Jinghua Yu

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引用次数: 0

摘要

乳脂球的界面结构和组成对婴儿的发育起着至关重要的作用。然而，胆固醇在乳脂球膜重建中的作用却很少被关注。本研究探讨了胆固醇对模拟母乳乳剂的理化稳定性、界面组成和消化性能的影响。胆固醇的加入降低了界面张力，使乳液的平均粒径最小（425±9.11 nm），分子间静电斥力最高（- 13.86±0.29 mV），在20 mg 100 mL−1时稳定性最佳。在体外模拟婴儿消化模型中，含有20 mg 100 mL−1胆固醇的乳剂表现出最小的絮凝作用和最高的游离脂肪酸释放，两者都有利于婴儿消化。研究结果强调了胆固醇在增强乳脂球的物理和消化特性方面的作用，为改进婴儿配方奶粉的开发提供了见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Insights into the construction and in vitro digestion of simulated breast milk fat globules: the role of cholesterol at the interface

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Insights into the construction and in vitro digestion of simulated breast milk fat globules: the role of cholesterol at the interface

The interfacial structure and composition of milk fat globules play a crucial role for infant. However, the role of cholesterol in the reconstruction of milk fat globule membranes has been less focused. This study investigated the effects of cholesterol on the physicochemical stability, interfacial composition and digestive properties of simulated breast milk emulsions. Cholesterol addition reduced interfacial tension, resulting in emulsion with the smallest average particle size (425 ± 9.11 nm), highest intermolecular electrostatic repulsion (−13.86 ± 0.29 mV), and optimal stability at 20 mg 100 mL⁻¹. In an in vitro simulated infant digestion model, emulsions with 20 mg 100 mL⁻¹ cholesterol exhibited minimal flocculation and the highest free fatty acid release, both favorable for infant digestion. The findings highlighted the role of cholesterol in enhancing the physical and digestive properties of milk fat globules, offering insights for the development of improved infant formulas.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.