Unraveling the Complexity of Milk Fat Globules to Tailor Bioinspired Emulsions Providing Health Benefits: The Key Role Played by the Biological Membrane
Résumé
Many food products are oil in water (O/W) emulsions. Milk has the specificity to be a natural O/W emulsion secreted by the lactating cells. The milk fat globules are recognized as being efficient conveyors of energy
in the form of triacylglycerols and of bioactive molecules, specifically provided by the biological membrane, the MFGM, which is the interface with the gastrointestinal tract. However, the MFGM is altered in many
processed dairy products and is currently absent from standard infant milk formulas. The objectives of this invited article are to evaluate whether the specific composition and structure of the MFGM and milk polar lipid
assemblies, associated with their nutritional and health benefits, could be used to tailor functional emulsions bioinspired by the MFGM-coated milk fat globules. Recent knowledge about the structure of the MFGM revealing the heterogeneous distribution of proteins and the formation of ordered lipid domains rich in milk sphingomyelin and cholesterol is presented. The impacts of the unique composition and biophysical properties of milk polar lipids on the structure and potential functions of the MFGM are highlighted. Facing the evidence of both the functional and health benefits provided by the MFGM, the preparation of MFGM-enriched ingredients from dairy products has recently attracted wide attention. The utilization of MFGM components to tailor the surface of processed lipid droplets in food emulsions and to develop new products providing health benefits is
discussed.
