Bioactive Milk Lipids

Abstract

8Current information about the nutritional composition of milk fat is required for the consumer and therefore 9 essential for the successful development of dairy industries as well as marketing their products. The progress 10 in the knowledge concerning some milk fat components that possess biological properties and health benefits 11 beyond their nutritional significance, have a growing interest in the dairy industry to design and formulate 12 products that incorporate specific bioactive components derived from milk. 13In the last two decades, special attention has been paid to the fatty acid (FA) composition on all short, 14 medium chain and branched fatty acid as well as linoleic conjugated acid (CLA) in milk and dairy products. 15Trans monounsaturated fatty acids profiles from dairy fat has gained increasing relevance because may have

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

“…The major differences in the composition of milk and yogurts made from ewe’s and cow’s milk lie in the higher protein and fat content of the former, as well as higher amounts of vitamins, calcium, and phosphorus [15,65]. As indicated previously, ewe’s milk is richer in fat and SFA than cow’s milk, and a number of studies have shown that it offers a healthier nutritional profile than that of the cow, especially because of its higher content in short-chain FA (SCFA) from butyric to caproic acid, C4 to C10 (SCFA, see Table 2), associated with health benefits [66,67]. Besides SCFA, there are other beneficial lipids, such as the unsaturated FA, including MUFA (mainly oleic acid, which accounts for around 20%), as well as the PUFA (n-6 and n-3 FA), which includes CLA, and phosphor- and sphingolipids from the milk fat globule [68].…”

“…Besides SCFA, there are other beneficial lipids, such as the unsaturated FA, including MUFA (mainly oleic acid, which accounts for around 20%), as well as the PUFA (n-6 and n-3 FA), which includes CLA, and phosphor- and sphingolipids from the milk fat globule [68]. With respect to the fat content of dairy products, general dietary guidance to reduce total milk fat intake in order to decrease SFA consumption is currently considered inadequate, because that recommendation will also reduce the supply of bioactive lipid compounds and vitamins [67,69]. …”

Dietary supplementation with bovine-derived milk fat globule membrane lipids promotes neuromuscular development in growing rats

“…It also contains a number of minor constituents that possess potential bioactivity beyond their pure nutritional significance [21, 22]. Milk fat is secreted as lipid droplets consisting of a hydrophobic triglyceride core enclosed within a thin membrane that is composed of a lipid and protein trilayer and is known as the milk fat/lipid globule membrane (MFGM) [22].…”

“…It also contains a number of minor constituents that possess potential bioactivity beyond their pure nutritional significance [21, 22]. Milk fat is secreted as lipid droplets consisting of a hydrophobic triglyceride core enclosed within a thin membrane that is composed of a lipid and protein trilayer and is known as the milk fat/lipid globule membrane (MFGM) [22]. The MFGM contains polar lipids including phospholipids (PLs) [phosphatidylserine (PS), phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI)], sphingolipids [sphingomyelin (SM)] and gangliosides (GM3 and GD3) [21–23].…”

“…The MFGM contains polar lipids including phospholipids (PLs) [phosphatidylserine (PS), phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI)], sphingolipids [sphingomyelin (SM)] and gangliosides (GM3 and GD3) [21–23]. Although PLs and sphingolipids represent only 0.5–1% of the total lipids in milk, there is considerable interest in these compounds due to their potential bioactivity and because several health-promoting effects have been attributed to MFGM composites [21, 22, 24, 25]. In particular, MFGM composites including PLs [24], sphingolipids [26, 27] and gangliosides [28–30] have purported positive effects on neuroplasticity.…”