文献类型：期刊文献

中文题名：乳脂肪球膜功能特性的研究进展

英文题名：Advances in the functional properties of milk fat globule membranes

作者：郭晋红[1];段昊[1];王点点[1];周亚西[1];周士琦[1];闫文杰[1]

第一作者：郭晋红

机构：[1]北京联合大学生物化学工程学院,生物活性物质与功能食品北京市重点实验室,北京100023

第一机构：北京联合大学应用文理学院|北京联合大学生物化学工程学院

年份：2023

卷号：14

期号：23

起止页码：264-273

中文期刊名：食品安全质量检测学报

外文期刊名：Journal of Food Safety and Quality

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：国家重点研发计划项目(2023YFF1103800);北京联合大学科研项目(ZKZD202303)。

语种：中文

中文关键词：乳脂肪球膜;组成成分;功能特性

外文关键词：milk fat globule membranes;composition;functional properties

摘要：乳脂肪以脂肪球的形式存在,乳脂肪球膜是包裹在乳脂肪球周围的三层生物薄膜,具有很高的营养价值。随着食品科学研究的深入和分离技术的发展,乳脂肪球膜中的活性成分及其功能作用正在逐渐被揭示。乳脂肪球膜是含有蛋白质、磷脂、鞘脂、神经节苷脂、胆碱、唾液酸和胆固醇的混合物,这些成分是具有重要功能的食品成分,应用于配方食品生产。本文综述了乳脂肪球膜中常见的蛋白质、脂质及其生物活性,综述了近年来乳脂肪球膜及其成分在改善肠道健康、改善大脑发育、改善肥胖及相关并发症、改善老年人虚弱、抗癌、抗氧化和缓解疲劳等方面的体内研究和临床研究进展,并讨论了其可能的作用机制,以期为乳脂肪球膜配料的研发及其在配方食品中的应用提供借鉴和参考。
Milk fat exists in the form of fat globules,and the milk fat globule membrane is a three-layer biological membrane that encases the milk fat globules,with high nutritional value.With the advancement of food science research and separation technologies,the active components within the milk fat globule membrane and their functional roles are gradually being unveiled.The milk fat globule membrane is a complex mixture containing proteins,phospholipids,sphingolipids,gangliosides,choline,sialic acid,and cholesterol,which are essential food constituents with important functions,suitable for application in the production of formulated foods.This article reviewed common proteins and lipids found in the milk fat globule membrane and their bioactivities,summarized recent progress in in vivo and clinical research on milk fat globule membrane and its components in improving gut health,enhancing brain development,mitigating obesity and related complications,addressing frailty in the elderly,exhibiting anti-cancer and antioxidant properties,as well as alleviating fatigue,and discussed the potential mechanisms,aiming to provide insights and references for the development of milk fat globule membrane ingredients and their application in formulated foods.