Research Progress in Components, Structure and Functions of Human Milk and Bovine Milk Fat Globules

Abstract

As an important nutrient in milk, fat exists in the form of milk fat globules. Cow’s milk is an important substitute for breast milk, but the difference between its milk fat globules and those of human milk remains to be clarified. In this paper, the main differences in protein composition, lipid composition, structure and function between cow’s and human milk fat globules are reviewed. The types of milk fat globule membrane proteins (MFGMPs) in human milk are significantly more than those in cow’s milk, and there are also obvious differences in the abundance of some special proteins. The composition and distribution of unsaturated and saturated fatty acids in cow’s milk and human milk are also different. Sphingomyelin is more abundant in human milk phospholipids, but in cow’s milk, lecithin is the main phospholipid. In all mammalian milk, the core of the lipid structure is triglyceride, encapsulated by a complex three-layer membrane. In terms of composition and structure, there is heterogeneity in milk fat globule membrane (MFGM) between the same species and different species. By summarizing the differences between human milk and cow’s milk fat globules, this review aims to increase the utilization rate and value of milk MFGM, to improve the structure of simulated milk fat globules, and to further optimize infant formula.

Keywords

• human milk fat globules; cow’s milk fat globules; protein; lipid; structure