Milk fat as a source of bioactive compounds

Simona Dudásová

doi:10.15414/afz.2021.24.04.315-321

Abstract

Milk fat as a source of bioactive compounds

Highlights

Milk is one of the most important foods because it is the first form of feed to provide immunological factors in addition to energy and nutrients for mammals (Verardo et al, 2017)
Lipids are produced in milk-secreting mammary gland cells in the form of milk fat globules (Smoczyński, 2017), which are surrounded by a milk fat globular membrane (MFGM)
The phospholipid/triacylglycerol ratio was significantly associated with fat content and with the Diacylglycerol O-acyltransferase 1 (DGAT1) K232A polymorphism (Argov-Argaman et al, 2013)

Summary

Introduction

Milk is one of the most important foods because it is the first form of feed to provide immunological factors in addition to energy and nutrients for mammals (Verardo et al, 2017). The composition of milk fat is important for health because milk fat contains a number of components that have functional properties (Morris et al, 2007). As one of the main constituents of milk – lipids are a complex group of chemical compounds that have an important role in the human diet (Smoczyński, 2017). Milk fat is thought to contain several thousand types of lipids, making it the most complex material in nature in terms of lipid composition (Liu et al, 2018). Milk lipids have attracted attention due to the presence of several bioactive components present in the lipid fraction, such as omega-3 and omega-6 polyunsaturated fatty acids, conjugated linoleic acid and phospholipids (Verardo et al, 2017)

Bioactive components of milk fat

Genes affecting lipid content and composition

Health benefits of phospholipids and fatty acids

Findings

Conclusions