Article
Engineering, Chemical
Pu Zhao, Jing Lu, Huiquan Zhu, Gangcheng Wu, Shuwen Zhang, Jiaping Lv, Wei Wei, Xingguo Wang
Summary: This study aimed to prepare infant formula concentrates (IF) that simulate human milk fat globule (HMFG) composition, size, and distribution. The results showed that IF4 had the closest size distribution and interface with HMFG.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Chemistry, Applied
Yan Liu, Yan Liu, Qian Liu, Junying Zhao, Weicang Qiao, Bin Liu, Baoyu Yang, Lijun Chen
Summary: Phospholipids play a crucial role in infant nutrition and cognitive development. It is believed that infant formula has lower levels of phospholipid species, content, and milk fat globule structural integrity compared to human milk. Through qualitative and quantitative analyses, it was found that the levels of phosphatidylethanolamine and sphingomyelin were significantly lower in infant formula than in human milk. Different types of infant formula showed variations in phospholipid species and content, with cow's milk-based formula having the highest number of species. The size, zeta potential, and amount of milk fat globules in infant formula were also lower than those in human milk. These findings can be used to improve the design of infant formula to better mimic human milk.
Article
Chemistry, Applied
Yue Pan, Lu Liu, Songfan Tian, Xiaodong Li, Muhammad Hussain, Chunmei Li, Lihong Zhang, Qiumei Zhang, Youbin Leng, Shilong Jiang, Shuyan Liang
Summary: The study analyzed and compared fat globule interfacial compositions and structures in human milk and three types of infant formulas (IF1, IF2, IF3). While IF1 was closer to human milk in terms of interfacial protein composition, it still lacked certain important bioactive proteins. Differences were also found in interfacial phospholipids between human milk and infant formulas, with IF1 having the closest composition. However, the study concluded that despite the inclusion of MFGM, infant formulas did not replicate the fat globule structures found in human milk.
FOOD HYDROCOLLOIDS
(2022)
Article
Nutrition & Dietetics
Antonio Gazquez, Maria Sabater-Molina, Ines Dominguez-Lopez, Maria Sanchez-Campillo, Neus Torrento, Joan Tibau, Jose A. Moreno-Munoz, Maria Rodriguez-Palmero, Maria C. Lopez-Sabater, Elvira Larque
Summary: Adding MFGM and milk fat to infant formulas can increase the availability of DHA and promote gut development.
EUROPEAN JOURNAL OF NUTRITION
(2023)
Article
Food Science & Technology
Florian Herrmann, Ana Nieto-Ruiz, Natalia Sepulveda-Valbuena, M. Teresa Miranda, Estefania Dieguez, Jesus Jimenez, Roser De-Castellar, Maria Garcia-Ricobaraza, Jose Antonio Garcia-Santos, Mercedes G. Bermudez, Cristina Campoy
Summary: The study found that infants fed with an enriched infant formula containing functional nutrients had a lower risk of infections, particularly respiratory and gastrointestinal infections, in early development stages.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Review
Nutrition & Dietetics
Dominika Ambrozej, Karolina Dumycz, Piotr Dziechciarz, Marek Ruszczynski
Summary: The supplementation of milk fat globule membrane (MFGM) in children's formula has shown potential immunological and antimicrobial effects, as well as safety for growth and development. However, further research is needed to confirm its promising effects on cognitive development.
Article
Nutrition & Dietetics
Angela M. Jaramillo-Ospina, Rosario Toro-Campos, Teresa Murguia-Peniche, Jennifer L. Wampler, Steven S. Wu, Carol L. Berseth, Ricardo Uauy
Summary: This study assessed the effects of an experimental formula with added whey protein-lipid concentrate on growth, body composition, and safety in term infants. The results showed that the formula supported typical growth and safety in infants during the first two years of life.
Article
Nutrition & Dietetics
James Hedrick, Michael Yeiser, Cheryl L. Harris, Jennifer L. Wampler, Hila Elisha London, Ashley C. Patterson, Steven S. Wu
Summary: The study found that the inclusion of bMFGM and modification of protein, iron, and ARA concentrations in cow's milk-based infant formula had positive effects on healthy term infants' growth and iron status.
Review
Microbiology
Erica Kosmerl, Diana Rocha-Mendoza, Joana Ortega-Anaya, Rafael Jimenez-Flores, Israel Garcia-Cano
Summary: The synergy between MFGM and probiotics benefits human health by influencing the survival and adhesion of probiotic bacteria in gastrointestinal transit, mucosal immunity, and neurocognitive behavior in developing infants.
Article
Pediatrics
Marcia H. Monaco, Gabriele Gross, Sharon M. Donovan
Summary: The study showed that whey protein lipid concentrate (WPLC) can inhibit the infectivity of two strains of rotavirus (RV) which differ in their dependency on sialic acid for binding to cells, and it is more effective in reducing infectivity compared to whey protein concentrate (WPC).
FRONTIERS IN PEDIATRICS
(2021)
Article
Food Science & Technology
Hanna Lee, Carolyn M. Slupsky, Anne B. Heckmann, Britt Christensen, Yongmei Peng, Xiaonan Li, Olle Hernell, Bo Lonnerdal, Zailing Li
Summary: Supplementing MFGM in infant formula can help reduce metabolic gaps between formula-fed and breastfed infants by regulating metabolism and gut microbiota. It was observed that MFGM supplementation promotes fatty acid oxidation and ketogenesis, which may benefit brain development.
MOLECULAR NUTRITION & FOOD RESEARCH
(2021)
Article
Agriculture, Multidisciplinary
Lu Liu, Xiuxiu Zhang, Yibo Liu, Lina Wang, Xiaodong Li
Summary: This study analyzed and compared the simulated in vitro digestion of human milk and infant formulas with different fat sources. Human milk exhibited higher lipolysis levels, while infant formulas showed higher hydrolysis efficiency. This research could potentially help in formulating infant formulas that are closer to human milk.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Pediatrics
BoWen Jiang, Yong Xia, LiHong Zhou, XiaoYing Liang, XuHui Chen, MeiZhen Chen, XiaoXia Li, Shan Lin, Nai Zhang, Ling Zheng, Miao Tao, Peter Petocz, Sophie Gallier, Angela Rowan, Bing Wang
Summary: This study evaluated the safety and tolerability of MFGM supplementation in formula for infants aged 0 to 12 months. The results showed that the MFGM-enriched formula was safe and well-tolerated in healthy term infants, and the incidence of adverse events was similar to that of the standard formula group.
Review
Food Science & Technology
Caroline Thum, Nicole C. Roy, David W. Everett, Warren C. McNabb
Summary: Milk fat globules (MFGs) are composed of a triacylglycerol core surrounded by a triple membrane structure. The milk fat globule membrane (MFGM) contains complex lipids and proteins with various functions. Different species of milk have variations in MFG size and MFGM composition, which may impact human health. Methods for purifying and enriching bioactive components in the MFGM are not yet established for human consumption. Selecting specific MFG size fractions or breeds may be a convenient way to meet human dietary and health requirements.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Qian Ma, Xiuxiu Zhang, Xiaodong Li, Lu Liu, Shuming Liu, Donghai Hao, Awa Fanny Massounga Bora, Kouadio Jean Eric-Parfait Kouame, Yanling Xu, Wenli Liu, Jiajun Li
Summary: Differences in lipid droplets between infant formula and human milk can affect fat digestion and metabolism in infants. There is growing interest in simulating human milk fat, particularly in terms of fatty acids and triacylglycerols. Attention should also be given to the impact of fat modification on milk fat globules in next-generation infant formula.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Melanie Sergius-Ronot, Shyam Suwal, Michael A. Pitino, Sara Shama, Sharon Unger, Deborah L. O'Connor, Yves Pouliot, Alain Doyen
Summary: The impact of different processing methods on the digestibility of human milk protein concentrate (HMPC) was evaluated. Results showed that heat treatments and high hydrostatic pressure (HHP) affected the release of certain amino acids during digestion. However, overall digestibility was similar between pasteurized and raw HMPC. The non-thermal HHP process was found to preserve the bioactive proteins in HMPC during digestion.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Dairy & Animal Science
L. Krebs, Y. Pouliot, A. Doyen, K. Venema, G. Brisson
Summary: This study aimed to enhance the utilization of Buttermilk (BM) by preconcentration using reverse osmosis (RO) and high-pressure homogenization (UHPH), which led to modifications in the composition and structure of BM.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Pharmacology & Pharmacy
Andrea del Saz-Lara, Hatim Boughanem, Maria-Carmen Lopez de las Hazas, Carmen Crespo, Alicia Saz-Lara, Francesco Visioli, Manuel Macias-Gonzalez, Alberto Davalos
Summary: The Mediterranean diet is associated with lower incidence of cardio-vascular and cerebrovascular diseases as well as cancer. Extra virgin olive oil, with its phenolic components such as hydroxytyrosol, has been attributed with many healthful effects. Recent studies show that extra virgin olive oil and hydroxytyrosol modulate epigenetic mechanisms, specifically DNA methylation, in human tissues. In this study, colorectal cancer cells treated with hydroxytyrosol demonstrated an increase in global DNA methylation, suggesting a potential gene target for this compound.
PHARMACOLOGICAL RESEARCH
(2023)
Review
Nutrition & Dietetics
Michael A. Pitino, Megan R. Beggs, Deborah L. O'Connor, Alain Doyen, Yves Pouliot, Melanie Sergius-Ronot, Sharon Unger
Summary: For preterm infants, pasteurized donor human milk is preferred over formula when there is insufficient supply of mother's milk. However, changes in composition and reduction in bioactivity during processing affect the growth of these infants. Research is currently investigating strategies to optimize processing techniques, but studies on the impact of donor milk processing on infant digestion/absorption are lacking. More research is needed to improve the quality and nutrition of donor milk.(
ADVANCES IN NUTRITION
(2023)
Article
Chemistry, Applied
Michael A. Pitino, Sharon Unger, Alain Doyen, Yves Pouliot, Akash Kothari, Melanie Sergius-Ronot, Richard P. Bazinet, Debbie Stone, Deborah L. O'Connor
Summary: Holder pasteurization (HoP) can lead to denaturation and aggregation of bioactive proteins, while high pressure processing (HPP) minimally affects bioactive components. In vitro digestion showed that HoP increased proteolysis of lactoferrin and milk fat globule membrane proteins. Lysozyme activity was significantly impacted by HoP digestion compared to HPP or raw milk. HPP-treated donor milk is digested similarly to raw milk, while preserving functional bioactive proteins.
Article
Chemistry, Applied
J. Iung, Y. Pouliot, G. Remondetto, R. Jimenez-Flores, G. Brisson
Summary: This research proposes a new approach to separating milk fat globule membrane (MFGM) from buttermilk. The results showed a high affinity of MFGM for hydroxyapatite (HA) cristal, suggesting the potential for its separation from buttermilk to improve its valorization.
Review
Biochemistry & Molecular Biology
Andrea Poli, Carlo Agostoni, Francesco Visioli
Summary: Among polyunsaturated fatty acids, the n-3 series (ALA, EPA, and DHA) have been extensively studied for their cardiovascular health benefits, while recent research is focusing on n-6 PUFAs, especially linoleic acid (LA). Although n-6 PUFAs are criticized for being pro-inflammatory, growing evidence suggests their positive effects on cardiovascular health. This review discusses the role of n-6 PUFAs in inflammation, human health, and prognosis, concluding that adequate intakes of n-6 fatty acids are associated with better cardiovascular health and child development.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Romuald Gaillard, Diane Gagnon, Veronique Perreault, Alice Marciniak, Yves Pouliot, Guillaume Brisson, Alain Doyen
Summary: The impact of ultra-high pressure homogenization (UHPH) on the structure of egg yolk granule proteins was evaluated. UHPH treatment destabilized and modified the structure of egg yolk granules, leading to improved water and oil binding capacities and stability. However, egg yolk granule solubility was not affected. These findings have important implications for the food industry in developing new egg yolk granule-based ingredients.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Leocadio Alonso, Maria V. Calvo, Javier Fontecha
Summary: This study aimed to evaluate the effect of curd washing combined with β-CD on cholesterol reduction in Manchego cheese and the characteristics of its main components. The results showed that β-CD treatment achieved approximately 98.45% cholesterol reduction and the remaining residual β-CD in the washed cheese was only 0.15%. The chemical properties and lipid fractions of the cheese did not change significantly. Therefore, curd washing combined with β-CD is an effective method for cholesterol removal in Manchego cheese.
Letter
Rheumatology
G. Pela, F. Visioli, M. Aiello, E. Solinas, C. Ferrari, A. Chetta
SCANDINAVIAN JOURNAL OF RHEUMATOLOGY
(2023)
Article
Food Science & Technology
Maria Senorans, Veronica Gallo, Maria V. Calvo, Javier Fontecha
Summary: Recent studies have shown that regular consumption of milk fat globule membranes (MFGMs) has positive effects on neural and cognitive development, as well as immune and gastrointestinal health in infants and elders. Dairy by-products generated from the butter and butter oil manufacturing process are valuable sources of MFGM. Therefore, it is important to conduct research on the utilization of these by-products to obtain MFGM-enriched ingredients for the production of biologically active products.
Article
Food Science & Technology
Serine Touhami, Alain Doyen, Yves Pouliot, Guillaume Brisson
Summary: To improve the performance of buttermilk (BM) in dairy applications, the effects of pH and ultra-high pressure homogenisation (UHPH) on the stability of milk fat globule membrane (MFGM) and casein (CN) micelles were studied. UHPH at higher pressures and alkaline pH resulted in smaller particle sizes and reduced turbidity. The UHPH process dissociated MFGM fragments into smaller phospholipid vesicles, which could enhance the technological properties of BM and improve the delivery of MFGM health-promoting properties in yogurt and cheese applications.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Psychiatry
Nicola Meda, Susanna Pardini, Paolo Rigobello, Francesco Visioli, Caterina Novara
Summary: University students' mental health is a major concern, with worse mental health status than peers in other occupations. Economic worries are associated with depression, and predicting students' mental health outcomes is more challenging than predicting symptom worsening.
EPIDEMIOLOGY AND PSYCHIATRIC SCIENCES
(2023)
Article
Food Science & Technology
Maria V. Calvo, Viviana Loria Kohen, Carmen Diaz-Mardomingo, Sara Garcia-Herranz, Shishir Baliyan, Joao Tome-Carneiro, Gonzalo Colmenarejo, Francesco Visioli, Cesar Venero, Javier Fontecha
Summary: Cognitive decline is a significant consequence of aging, and pharmacological therapies have not been effective. The use of a milk drink fortified with MFGM as a dietary supplement may improve cognitive function, particularly in women.
JOURNAL OF FUNCTIONAL FOODS
(2023)