The artificial milk fat globule membrane with different structures was added into infant formula milk as an emulsifier and nutrient enhancer, and the MFGM-10 rich in natural MFGM components was used as a control.Through the simulation of an infant in vitro digestion model, the key indicators such as particle size distribution, electric potential change, and free fatty acid release in the digestive stage of the stomach and small intestine were compared to explore the effects of different structures of artificial MFGM on the physicochemical properties and fat digestion characteristics of infant formula milk.Results showed that the infant formula added with monolayer artificial MFGM had a smaller average particle size and larger absolute value of ζ-potential, high emulsifying activity index and emulsifying stability index, and the smallest range of particle size change during digestion indicated that single-layer artificial MFGM had the best effect in improving the physical and chemical properties of infant formula milk and improving the stability of lotion.The order of the total amount of released free fatty acids among different groups after digestion completion is as follows:control group 1 560 μmol/mL >bilayer group 1 415 μmol/mL >monolayer group 1 361 μmol/mL >blank group 1 048 μmol/mL, indicating that adding artificial MFGM could achieve similar fat digestion effect to natural MFGM.This study provides a theoretical basis for the application of artificial MFGM instead of natural MFGM in infant formula.
MA Xinyi
,
ZHANG Yiyun
,
WU Ran
,
WANG Xingben
,
GU Ruixia
,
CHEN Xia
. Effect of different structures of artificial milk fat globular membrane added to formula milk on fat digestibility in simulated in vitro infant model[J]. Food and Fermentation Industries, 2024
, 50(11)
: 161
-168
.
DOI: 10.13995/j.cnki.11-1802/ts.035302
[1] EL-LOLY M.Composition, properties and nutritional aspects of milk fat globule membrane:A review[J].Polish Journal of Food and Nutrition Sciences, 2011, 61(1):7-32.
[2] LIPKIE T E, BANAVARA D, SHAH B, et al.Caco-2 accumulation of lutein is greater from human milk than from infant formula despite similar bioaccessibility[J].Molecular Nutrition & Food Research, 2014, 58(10):2014-2022.
[3] VORS C, DRAI J, PINEAU G, et al.Emulsifying dietary fat modulates postprandial endotoxemia associated with chylomicronemia in obese men:A pilot randomized crossover study[J].Lipids in Health and Disease, 2017, 16(1):97.
[4] CHEN Y, GE H, ZHENG Y, et al.Phospholipid-protein structured membrane for microencapsulation of DHA oil and evaluation of its in vitro digestibility:Inspired by milk fat globule membrane[J].Journal of Agricultural and Food Chemistry, 2020, 68(22):6190-6201.
[5] HOLZMÜLLER W, KULOZIK U.Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial settings-A critical review[J].International Dairy Journal, 2016, 61:51-66.
[6] 曹春杰. 乳脂肪球膜蛋白的富集分离及定量分析研究[D].天津:天津科技大学, 2020.
CAO C J.Enrichment and quantitative analysis of milk fat globule membrane[D].Tianjin:Tianjin University of Science & Technology, 2020.
[7] 龚金炎, 靳羽晓, 王静静, 等.硫氰亚铁铵比色法测定蛋黄卵磷脂中总磷脂含量[J].食品工业, 2018, 39(8):319-322.
GONG J Y, JIN Y X, WANG J J, et al.Determination of total phospholipids in egg yolk lecithin by thiocyanuric ammonium spectrophotometry[J].The Food Industry, 2018, 39(8):319-322.
[8] 姬晓曦. 乳源乳脂肪球膜蛋白组学分析及其对细胞凋亡的作用机制[D].哈尔滨:哈尔滨工业大学, 2017.
JI X X.The proteome analysis of mfgm original from different milk and the apoptosis mechanism of mfgm proteins on tumor cells[D].Harbin:Harbin Institute of Technology, 2017.
[9] MÉNARD O, BOURLIEU C, DE OLIVEIRA S C, et al.A first step towards a consensus static in vitro model for simulating full-term infant digestion[J].Food Chemistry, 2018, 240:338-345.
[10] 韩天翔, 李杨, 毕爽, 等.磷脂对大豆乳清蛋白乳化特性的影响[J].食品与发酵工业, 2017, 43(2):13-20.
HAN T X, LI Y, BI S, et al.Effect of phospholipids on the emulsifying properties of soy whey protein[J].Food and Fermentation Industries, 2017, 43(2):13-20.
[11] 梁丽. 乳脂肪球的体外消化特性及其影响因素研究[D].无锡:江南大学, 2019.
LIANG L.Study on milk fat globules digestion characteristics in vitro and its influence factors[D].Wuxi:Jiangnan University, 2019.
[12] 李杨, 王妍, 张雅娜, 等.大豆磷脂对大豆蛋白乳化体系的影响[J].食品工业科技, 2013, 34(19):74-76;79.
LI Y, WANG Y, ZHANG Y N, et al.Influence of soybean lecithin on soy protein emulsifying system[J].Science and Technology of Food Industry, 2013, 34(19):74-76;79.
[13] 张浩. 富含OPL结构酯的人乳替代脂的制备及其体外消化研究[D].郑州:河南工业大学, 2021.
ZHANG H.Preparation and in vitro digestion of human milk substitute fat containing OPL structural lipid[D].Zhengzhou:Henan University of Technology, 2021.
[14] LUEAMSAISUK C, LENTLE R G, MACGIBBON A K H, et al.Factors influencing the dynamics of emulsion structure during neonatal gastric digestion in an in vitro model[J].Food Hydrocolloids, 2014, 36:162-172.
[15] MICHALSKI M C, MICHEL F, SAINMONT D, et al.Apparent ζ-potential as a tool to assess mechanical damages to the milk fat globule membrane[J].Colloids and Surfaces B:Biointerfaces, 2002, 23(1):23-30.
[16] ZHANG R J, ZHANG Z P, ZHANG H, et al.Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin)[J].Food Hydrocolloids, 2015, 45:175-185.
[17] DIFTIS N, KIOSSEOGLOU V.Stability against heat-induced aggregation of emulsions prepared with a dry-heated soy protein isolate-dextran mixture[J].Food Hydrocolloids, 2006, 20(6):787-792.
[18] BOUZID H, RABILLER-BAUDRY M, PAUGAM L, et al.Impact of zeta potential and size of caseins as precursors of fouling deposit on limiting and critical fluxes in spiral ultrafiltration of modified skim milks[J].Journal of Membrane Science, 2008, 314(1-2):67-75.
[19] SARKAR A, GOH K K T, SINGH H.Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva[J].Food Hydrocolloids, 2009, 23(5):1270-1278.
[20] GALLIER S, YE A, SINGH H.Structural changes of bovine milk fat globules during in vitro digestion[J].Journal of Dairy Science, 2012, 95(7):3579-3592.
[21] SINGH H, GALLIER S.Nature’s complex emulsion:The fat globules of milk[J].Food Hydrocolloids, 2017, 68:81-89.
[22] LIU L, LIN S, MA S Y, et al.A comparative analysis of lipid digestion in human milk and infant formulas based on simulated in vitro infant gastrointestinal digestion[J].Foods, 2022, 11(2):200.
[23] LUO J, WANG Z W, LI Y R, et al.The simulated in vitro infant gastrointestinal digestion of droplets covered with milk fat globule membrane polar lipids concentrate[J].Journal of Dairy Science, 2019, 102(4):2879-2889.
