Abstract
Milk fat is encased in a polar lipid-containing tri-layer milk fat globule membrane (MFGM), composed of phospholipids (PLs) and sphingolipids (SLs). Milk PLs and SLs comprise about 1% of total milk lipids. The surfactant properties of PLs are important for dairy products; however, dairy products vary considerably in their polar lipid to total lipid content due to the existence of dairy foods with different fat content. Recent basic science and clinical research examining food sources and health effects of milk polar lipids suggest they may beneficially influence dysfunctional lipid metabolism, gut dysbiosis, inflammation, cardiovascular disease, gut health, and neurodevelopment. However, more research is warranted in clinical studies to confirm these effects in humans. Overall, there are a number of potential effects of consuming milk polar lipids, and they should be considered as food matrix factors that may directly confer health benefits and/or impact effects of other dietary lipids, with implications for full-fat vs. reduced-fat dairy.
Highlights
Polar lipids are essential components of all biological membranes and found in the human diet as phospholipids (PLs) and sphingolipids (SLs)
They found that long-chain non-esterified fatty acids (LC-NEFA) with 10% sphingosine can increase bifidobacteria relative abundance in fecal content, whereas the LC-NEFA alone did not have an influence on bifidobacteria populations [99]
high-fat diet (HFD) followed by supplementation of total polar lipids (TPL), phospholipids (PL), or sphingolipids (SPL) through
Summary
Polar lipids are essential components of all biological membranes and found in the human diet as phospholipids (PLs) and sphingolipids (SLs). In glucosylceramide (GluCer), the 1-position of ceramide is linked to a glucose residue, ceramide phosphocholine) is an amphipathic sphingolipid in which a phosphorylcholine head group whereas in lactosylceramide (LacCer), it is linked to lactose [8,16]. In glucosylceramide (GluCer), the 1-position of ceramide is linked to a Previous literature has cited the presence minor in milk, including glucose residue, whereas in lactosylceramide (LacCer), of it is other linked to lactosePLs [8,16]. PE and can bethe plasmalogens, which are structurally characterized as a glycerophospholipid having a vinyl-ether formed by hydrolysis during milk handling [12] Another minor class of PLs seen in milk are the linkage with a fatty alcohol at the sn-1 position of theasglycerol backbone [20,21]. Plasmalogens, which are structurally characterized a glycerophospholipid having a vinyl-ether linkage with a fatty alcohol at the sn-1 position of the glycerol backbone [20,21]
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