Abstract
Human milk is generally regarded as the best choice for infant feeding. Human milk fat (HMF) is one of the most complex natural lipids, with a unique fatty acid composition and distribution and complex lipid composition. Lipid intake in infants not only affects their energy intake but also affects their metabolic mode and overall development. Infant formula is the best substitute for human milk when breastfeeding is not possible. As the main energy source in infant formula, human milk fat substitutes (HMFSs) should have a composition similar to that of HMF in order to meet the nutritional needs of infant growth and development. At present, HMFS preparation mainly focuses on the simulation of fatty acid composition, the application of structured lipids and the addition of milk fat globule membrane (MFGM) supplements. This paper first reviews the composition and structure of HMF, and then the preparation development of structured lipids and MFGM supplements are summarized. Additionally, the evaluation and regulation of HMFSs in infant formula are also presented.
Highlights
Human milk is the most ideal source of nutrition in the early stages of human life
These components are packaged into milk fat lipid globules, with phospholipids forming the bulk of the milk fat globule membrane (MFGM) and TAGs found in the core
The results showed that lipids in infant formula had a high similarity to Human milk fat (HMF) in terms of fatty acid composition but a generally low similarity in terms of the distribution of fatty acids [8]
Summary
Human milk is the most ideal source of nutrition in the early stages of human life. It provides comprehensive and balanced nutrition for infants and greatly reduces their incidence of diarrhea, allergic diseases and infectious diseases and reduces infant mortality [1,2]. Human milk fat (HMF) is one of the most complex natural lipids, with a unique fatty acid composition and distribution. HMF accounts for 3–5% of human milk, mainly containing triacylglycerols (TAGs, 98–99%), phospholipids (0.26–0.80%), sterols (0.25–0.34%, mainly cholesterol) and trace amounts of various minor components, including monoacylglycerols (MAGs), diacylglycerols (DAGs), fatty acids and other substances [8]. These components are packaged into milk fat lipid globules, with phospholipids forming the bulk of the milk fat globule membrane (MFGM) and TAGs found in the core. There is probably an interdigitation among the tails of SM molecules in the MFGM bilayer, and cholesterol can fill the voids between the heads of SM
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