Dairy Foods: A Matrix for Human Health and Precision Nutrition—The relevance of a potential bioactive ingredient; The milk fat globule membrane

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dc.contributor.authorWilmot, Leiaen
dc.contributor.authorMiller, Celesteen
dc.contributor.authorPatil, Ishaen
dc.contributor.authorKelly, Alan L.en
dc.contributor.authorJimenez-Flores, Rafaelen
dc.contributor.funderOhio State University (JT Parker Endowment for Dairy Foods )en
dc.date.accessioned2025-04-24T15:49:49Z
dc.date.available2025-04-24T15:49:49Z
dc.date.issued2025en
dc.description.abstractThe milk fat globule membrane (MFGM) is a complex structure that surrounds the surface of fat globules in the milk of mammals. The MFGM is rich in bioactive compounds such as phospholipids, glycoproteins, and sphingolipids. Recent research highlights its important role in human health, particularly in infant nutrition, where it contributes to cognitive development, immune function, and gastrointestinal health. This review article examines the variability in commercial MFGM ingredients derived from dairy sources, detailing the impact of processes used to extrapolate the bioactive rich fractions from the MFGM. The potential applications of MFGM in food products, especially infant formulas, are emphasized, showcasing its ability to improve nutritional outcomes. Furthermore, the review discusses clinical studies that demonstrate the health benefits associated with MFGM supplementation, including enhanced cognitive performance and reduced incidence of infections in infants. Some of the underlying mechanisms behind the health-enhancing effects are elucidated in this review. Overall, this review underscores the importance of MFGM as a valuable bioactive ingredient in promoting health and development in early life nutrition. en
dc.description.sponsorshipOhio State Universityen
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationWilmot, L., Miller, C., Patil, I., Kelly, A. L. and Jimenez-Flores, R. (2024) 'The relevance of a potential bioactive ingredient: The milk fat globule membrane', Journal of Dairy Science, 108(4), pp. 3109-3134. DOI: 10.3168/jds.2024-25412en
dc.identifier.doi10.3168/jds.2024-25412en
dc.identifier.endpage3134en
dc.identifier.issn220302en
dc.identifier.issued4
dc.identifier.journaltitleJournal of Dairy Scienceen
dc.identifier.startpage3109en
dc.identifier.urihttps://hdl.handle.net/10468/17316
dc.identifier.volume108
dc.language.isoenen
dc.publisherElsevier Inc.en
dc.rights© 2025, the Author(s). Published by Elsevier Inc. on behalf of the American Dairy Science Association®. This is an open access article under the CC BY license (https://creativecommons.org/licenses/by/4.0/)en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectDairy matrixen
dc.subjectHuman healthen
dc.subjectMFGMen
dc.subjectMicrobiomeen
dc.titleDairy Foods: A Matrix for Human Health and Precision Nutrition—The relevance of a potential bioactive ingredient; The milk fat globule membraneen
dc.typeArticle (peer reviewed)en
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