Human milk fat substitutes: Past achievements and current trends

Wei, Wei; Jin, Qingzhe; Wang, Xingguo

doi:10.1016/j.plipres.2019.02.001

Cited by 145 publications

(172 citation statements)

References 192 publications

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“…Another important aspect of HM and FM compositional differences is the positional distribution of fatty acids in triacylglycerols, palmitic acid in the sn -2 position and unsaturated fatty acids primarily at the sn -1,3 positions in the TG structure enhancing the fat and calcium absorption [ 47 ]. This unique stereochemistry of TG molecules is difficult to replicate in milk formulas that contain mainly fat originated from a blend of three or more vegetable oils and/or mammalian milk fats [ 48 ]. We could not evaluate the position distribution of fatty acids in TG structures but could determine the fatty acyl composition in TGs.…”

Section: Discussionmentioning

confidence: 99%

Comparative Lipidomic Study of Human Milk from Different Lactation Stages and Milk Formulas

et al. 2020

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In this report, we present a detailed comparison of the lipid composition of human milk (HM) and formula milk (FM) targeting different lactation stages and infant age range. We studied HM samples collected from 26 Polish mothers from colostrum to 19 months of lactation, along with FM from seven brands available on the Polish market (infant formula, follow-on formula and growing-up formula). Lipid extracts were analysed using liquid chromatography coupled to high-resolution mass spectrometry (LC–Q-TOF–MS). We found that the lipid composition of FM deviates significantly from the HM lipid profile in terms of qualitative and quantitative differences. FM had contrasting lipid profiles mostly across brands and accordingly to the type of fat added but not specific to the target age range. The individual differences were dominant in HM; however, differences according to the lactation stage were also observed, especially between colostrum and HM collected in other lactation stages. Biologically and nutritionally important lipids, such as long-chain polyunsaturated fatty acids (LC-PUFAs) containing lipid species, sphingomyelines or ether analogues of glycerophosphoethanoloamines were detected in HM collected in all studied lactation stages. The observed differences concerned all the major HM lipid classes and highlight the importance of the detailed compositional studies of both HM and FM.

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Section: Discussionmentioning

confidence: 99%

Comparative Lipidomic Study of Human Milk from Different Lactation Stages and Milk Formulas

et al. 2020

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“…However, wild type Arabidopsis seeds do not have the appropriate FA composition necessary to mimic that of human milk, which is much richer in both 16:0 and 18:1 (Wei et al, 2019). We therefore produced an Arabidopsis HPHO multi-mutant background with ~20% 16:0 and ~70% 18:1 by combining fab1-1 (Wu et al, 1994), fae1 (James et al, 1995) and fad2 (Miquel and Browse, 1992) alleles.…”

Section: Discussionmentioning

confidence: 99%

“…In infant formulas the lipid phase is usually provided by a mixture of vegetable fats and oils, blended to mimic the FA composition of human milk (Wei et al, 2019). However, plants virtually always exclude 16:0 from the sn-2 position of their TG (Brockerhoff and Yurkowsk, 1966;Christie et al, 1991) and therefore vegetable fats cannot mimic the regiospecific distribution of 16:0 that is found in human milk.…”

Section: Introductionmentioning

confidence: 99%

“…However, plants virtually always exclude 16:0 from the sn-2 position of their TG (Brockerhoff and Yurkowsk, 1966;Christie et al, 1991) and therefore vegetable fats cannot mimic the regiospecific distribution of 16:0 that is found in human milk. To address this problem several companies have developed human milk fat substitutes (HMFS) that are produced by enzyme-catalyzed acidolysis (or alcoholysis and esterification) of fractionated vegetable fats and free FAs using sn-1/3regioselective lipases (Wei et al, 2019). These HMFS contain TG with substantial levels of 16:0 enrichment at the sn-2 position and are widely use as ingredients in infant formulas (Wei et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Production of the infant formula ingredient 1,3-olein-2-palmitin in Arabidopsis seeds

Erp

Bryant

Martin-Moreno³

et al. 2020

Preprint

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In human milk fat, palmitic acid (16:0) is esterified to the middle (sn-2 or β) position on the glycerol backbone and oleic acid (18:1) predominantly to the outer positions, giving the triacylglycerol (TG) a distinctive stereoisomeric structure that is believed to assist nutrient absorption in the infant gut. However, the fat used in most infant formulas is derived from plants, which preferentially esterify 16:0 to the outer positions. We have previously showed that the metabolism of the model oilseed Arabidopsis thaliana can be engineered to incorporate 16:0 into the middle position of TG. However, the fatty acyl composition of Arabidopsis seed TG does not mimic human milk, which is rich in both 16:0 and 18:1 and is defined by the high abundance of the TG molecular species 1,3-olein-2-palmitin (OPO). Here we have constructed an Arabidopsis fatty acid biosynthesis 1-1 fatty acid desaturase 2 fatty acid elongase 1 mutant with around 20% 16:0 and ~70% 18:1 in its seeds and we have engineered it to esterify more than 80% of the 16:0 to the middle position of TG, using heterologous expression of the human lysophosphatidic acid acyltransferase isoform AGPAT1, combined with suppression of LYSOPHOSPHATIDIC ACID ACYLTRANSFERASE 2 and PHOSPHATIDYLCHOLINE:DIACYLGLYCEROL CHOLINEPHOSPHOTRANSFERASE. Our data suggest that oilseeds can be engineered to produce TG that is rich in OPO, which is an important structured fat ingredient used in infant formulas.

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“…Although there have been several reviews either on a particular type of SLs such as HMFSs (Şahin-Yeşilçubuk & Akoh, 2017;Wei, Jin, & Wang, 2019;Zou et al, 2016a), MAGs and/or DAGs (Feltes, De Oliveira, Block, & Ninow, 2013;Lee et al, 2019;Lo et al, 2008;Phuah et al, 2015), MLM-type SLs (Utama, Sitanggang, Adawiyah, & Hariyadi, 2019), and trans-free plastic fats (Berger & Idris, 2005;Pande & Akoh, 2013), or on an overview of several common SLs (Ferreira & Tonetto, 2017a;Kim & Akoh, 2015;Rohm, Schäper, & Zahn, 2018), very few of them have focused on processing-structure-function relationship of the corresponding SLs. An early review of Osborn and Akoh (2002) gave a concise introduction to several important physical and nutritional properties of SLs and their related applications.…”

Section: F I G U R E 1 Schematic Representation Of the Main Content Omentioning

confidence: 99%

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Guo

Cai

Xie

et al. 2020

Comp Rev Food Sci Food Safe

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Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.

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Human milk fat substitutes: Past achievements and current trends

Cited by 145 publications

References 192 publications

Comparative Lipidomic Study of Human Milk from Different Lactation Stages and Milk Formulas

Comparative Lipidomic Study of Human Milk from Different Lactation Stages and Milk Formulas

Production of the infant formula ingredient 1,3-olein-2-palmitin in Arabidopsis seeds

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

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