Roles of Milk Fat Globule Membrane on Fat Digestion and Infant Nutrition
- 한국축산식품학회
- Food Science of Animal Resources
- Food Science of Animal Resources 제42권 제3호
- : SCOPUS, SCIE, KCI등재
- 2022.05
- 351 - 371 (21 pages)
Milk fats are present as globules emulsified in the aqueous phase of milk and stabilized by a delicate membrane architecture called milk fat globule membrane (MFGM). The unique structure and composition of the MFGM play an important role in fat digestion and the metabolic programming of neonates. The objective of this review is to compare the structure, composition, and physicochemical characteristics of fat globules in human milk, bovine milk, and infant formula. It provides an overview of the fat digestion process and enzymes in healthy infants, and describes the possible roles of the MFGM in association with factors affecting fat digestion. Lastly, the health benefits of the MFGM on infant nutrition and future perspectives are discussed with a focus on brain development, metabolic response, and gut health.
Introduction
Structure of Milk Fat Globule Membrane (MFGM)
Composition of Milk Fat Globule Membrane (MFGM)
Fat Digestion in Infants
Factors Affecting Fat Digestion and Absorption
The Role of Milk Fat Globule Membrane (MFGM) in Infant Nutrition
Safety of Milk Fat Globule Membrane (MFGM) Fortification
Conclusion
Conflicts of Interest
Acknowledgments
Author Contributions
Ethics Approval
References