info@apippress.com
+86 18163351462 (WhatsApp)
+86 182 8014 0209
Article Content
Abstract
Milk fat composition varies significantly across species, influencing both the nutritional and sensory qualities of milk. The size of milk fat globules (MFGs) and the three-layer structure of the milk fat globule membrane (MFGM) differ among species, impacting digestion and nutrient absorption. Donkey and human milk, with smaller fat globules and outer glycoprotein layers, facilitate faster digestion. In contrast, the additional phospholipid layer found in ruminant milk hinders lipase activity, leading to reduced digestibility compared to donkey and human milk. Ruminant milk, with higher levels of saturated fatty acids (SFAs) (54.48-70.15 %) and conjugated linoleic acid (CLA) (0.72-1.69 %), contrasts with non-ruminant milk, which is richer in polyunsaturated fatty acids (PUFAs) (17.33-31.70 %) and has a lower Atherogenic Index (AI) and Thrombogenic Index (TI), suggesting potential cardiovascular health benefits. Various processing methods, including homogenization, pasteurization, boiling, cooling, and freezing, affect the size of the globules, the fatty acid profiles, and overall digestibility of the milk.
Keywords:
References
Ali AH, Wei W, Abed SM, Korma SA, Mousa AH, Hassan HM, Wang X. 2018. Impact of technological processes on buffalo and bovine milk fat crystallization behavior and milk fat globule membrane phospholipids profile. LWT – Food Sci. Technol. 90, 424-432. https://doi.org/10.1016/j.lwt.2017.12.058
Bernard L, Bonnet M, Delavaud C, Delosiere M, Ferlay A, Fougere H, Graulet B. 2018. Milk fat globule in ruminant: major and minor compounds, nutritional regulation and differences among species. Eur. J. Lipid Sci. Technol. 120, 1700039. https://doi.org/10.1002/ejlt.201700039
Chai C, Oh S, Imm JY. 2022. Roles of milk fat globule membrane on fat digestion and infant nutrition. Food Sci. Anim. Resour. 42, 351-371. https://doi.org/10.5851/kosfa.2022.e11 PMid:35611078 PMCid:PMC9108948
Charfi I, Tidona F, Makhlouf A, Rezouga F, Boukhari H, Bornaz S. 2019. Biochemical and quality changes occurring in donkey milk subjected to non-standard heat treatments. Integr. Food Nutr. Metab. 6 (4), 1-5. https://doi.org/10.15761/IFNM.1000261
Claeys WL, Verraes C, Cardoen S, De Block J, Huyghebaert A, Raes K, Herman L. 2014. Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits. Food Control 42, 188-201. https://doi.org/10.1016/j.foodcont.2014.01.045
Fan R, Runjia S, Zhongyuan Ji, Du Q, Jun W, Rongwei H and Yongxin Y. 2022. Effects of homogenization and heat treatment on fatty acids in milk from five dairy species. Food Qual. Saf. 7, 1-7. https://doi.org/10.1093/fqsafe/fyac069
Fernandes SA, Mattos WRS, Matarazzo SM, Gama MAS, Malhado CHM, Etchegaray MAL, de Lima CG. 2010. Indices of atherogenicity and thrombogenicity in milk fat from Buffaloes raised under different feeding systems. Red.Vet. 21, 536-608.
Dhankhar J, Sharma R, Indumathi KP. 2020. A comparative study of sterols in milk fat of different Indian dairy animals based on chemometric analysis. J. Food Meas. Charact. 14, 2538-2548. https://doi.org/10.1007/s11694-020-00500-6
EFSA 2012. EFSA Panel on Dietetic Products, Nutrition and Allergies. Scientific Opinion on the substantiation of a health claim related to 3 g/day plant sterols/stanols and lowering blood LDL-cholesterol and reduced risk of (coronary) heart disease pursuant to Article 19 of Regulation
(EC) No 1924/2006. EFSA J. 10, 2693.
Elsabaawy EH, Gad SM. 2021. Lipids in Ruminant Nutrition and Its Effect on Human Health. In Precision Agriculture Technologies for Food Security and Sustainability (pp. 344-367). IGI Global. https://doi.org/10.4018/978-1-7998-5000-7.ch015
Felice VD, Owens RA, Kennedy D, Hogan SA, Lane JA. 2021. Comparative structural and compositional analyses of cow, buffalo, goat and sheep cream. Foods 10, 2643. https://doi.org/10.3390/foods10112643 PMid:34828924 PMCid:PMC8618205
García C, Lutz NW, Confort-Gouny S, Cozzone PJ, Armand M, Bernard M. 2012. Phospholipid fingerprints of milk from different mammalians determined by 31P NMR: Towards specific interest in human health. Food Chem. 135, 1777-1783. https://doi.org/10.1016/j.foodchem.2012.05.111 PMid:22953921
Khan IT, Nadeem M, Imran M, Ayaz M, Ajmal M, Muhammad YE and Khalique A. 2017. Antioxidant capacity and fatty acids characterization of heat treated cow and buffalo milk. Lipids Health Dis. 16, 163-172. https://doi.org/10.1186/s12944-017-0553-z PMid:28836975 PMCid:PMC5571557
Khan MU, Hassan MF, Rauf A. 2018. Effect of temperature on milk fats of cow, buffalo, and goat used for frying local food products. Food Qual. Saf. 2, 51-57. https://doi.org/10.1093/fqsafe/fyx029
Kilic-Akyilmaz M, Ozer B, Bulat T and Topcu A. 2022. Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk. Int. Dairy J. 126, 105231. https://doi.org/10.1016/j.idairyj.2021.105231
Li S, Yang Y, Chen C, Li L, Valencak TG and Ren D. 2021. Differences in milk fat globule membrane proteins among Murrah, Nili-Ravi and Mediterranean buffaloes revealed by a TMT proteomic approach. Food Res. Int. 139, 109847. https://doi.org/10.1016/j.foodres.2020.109847 PMid:33509470
Logan A, Auldist M, Greenwood J, Day L. 2014. Natural variation of bovine milk fat globule size within a herd. J. Dairy Sci. 97, 4072-4082. https://doi.org/10.3168/jds.2014-8010 PMid:24835967
Ma L, MacGibbon AK, Mohamed HJ, Loy S, Rowan A, McJarrow P, Fong BY. 2017. Determination of phospholipid concentrations in breast milk and serum using a high performance liquid chromatography-mass spectrometry-multiple reaction monitoring method. Int. Dairy J. 71, 50-59. https://doi.org/10.1016/j.idairyj.2017.03.005
Manoni M, Cattaneo D, Mazzoleni S, Giromini C, Baldi A, Pinotti L. 2021. Milk fat globule membrane proteome and micronutrients in the milk lipid fraction: insights into milk bioactive compounds. Dairy 2 (2), 202-217. https://doi.org/10.3390/dairy2020018
Martini M, Altomonte I, Licitra R, Bartaloni FV, Salari F. 2021. A preliminary investigation into the unsaponifiable fraction of donkey milk: Sterols of animal origin, phytosterols, and tocopherols. J. Dairy Sci. 104, 1378-1383. https://doi.org/10.3168/jds.2020-19268 PMid:33189282
Meena S, Rajput YS, Sharma R. 2014. Comparative fat digestibility of goat, camel, cow and buffalo milk. Int. Dairy J. 35, 153-156. https://doi.org/10.1016/j.idairyj.2013.11.009
Mejares CT, Huppertz T, Chandrapala J. 2022. Thermal processing of buffalo milk-A review. Int. Dairy J. 129, 105311. https://doi.org/10.1016/j.idairyj.2021.105311
Mollica MP, Trinchese G, Cimmino F, Penna E, Cavaliere G, Tudisco R, Crispino M. (2021). Milk fatty acid profiles in different animal species: Focus on the potential effect of selected pufas on metabolism and brain functions. Nutr. 13, 1111. https://doi.org/10.3390/nu13041111 PMid:33800688 PMCid:PMC8066999
Mou B, Liu Y, Yang W, Song S, Shen C, Lai OM, Cheong LZ. 2021. Effects of dairy processing on phospholipidome, in-vitro digestion and Caco-2 cellular uptake of bovine milk. Food Chem. 364, 130426. https://doi.org/10.1016/j.foodchem.2021.130426 PMid:34175616
Nayak C, Ramachandra CT, Kumar G. 2020. A Comprehensive Review on Composition of Donkey Milk in Comparison to Human, Cow, Buffalo, Sheep, Goat, Camel and Horse Milk. Mysore J. Agric. Sci. 54, 42-50.
Park YW. 2017. Goat milk-chemistry and nutrition. Handbook of milk of non-bovine mammals, 42-83. Blackwell Publishing, https://doi.org/10.1002/9781119110316.ch2.2
Pelley JW. 2012. Protein synthesis and degradation. Elsevier’s Integrated Review Biochemistry (Second Edition). WB Saunders, Philadelphia, 149-160. https://doi.org/10.1016/B978-0-323-07446-9.00017-9
Pietrzak-Fiecko R, Kamelska-Sadowska AM. 2020. The comparison of nutritional value of human milk with other mammals’ milk. Nutr.12, 1404. https://doi.org/10.3390/nu12051404 PMid:32422857 PMCid:PMC7284997
Polidori P, Spera DM, Sabatini A, Vincenzetti S. 2019. Comparison of nutritional characteristics of fresh and freeze-dried donkey milk. Food Sci. Nutr. Technol. 4, 1-9. https://doi.org/10.23880/fsnt-16000172
Roy D, Ye A, Moughan PJ, Singh H. 2020. Composition, structure, and digestive dynamics of milk from different species – A review. Front. Nutr. 7, 577759. https://doi.org/10.3389/fnut.2020.577759 PMid:33123547 PMCid:PMC7573072
Santillo A, Figliola L, Ciliberti MG, Caroprese M, Marino R, Albenzio M. 2018. Focusing on fatty acid profile in milk from different species after in vitro digestion. J. Dairy Res. 85, 257-262. https://doi.org/10.1017/S0022029918000274 PMid:29785916
Silva DA, Rocha Junior VR, Ruas JRM, Santana PF, Borges LA, Caldeira LA, Lanna DP. 2019. Chemical and fatty acid composition of milk from crossbred cows subjected to feed restriction. Pesq. Agropec. Bras. 54, e00051 https://doi.org/10.1590/s1678-3921.pab2019.v54.00051
Singh H, Gallier S. 2017. Nature’s complex emulsion: The fat globules of milk. Food Hydrocoll. 68, 81-89. https://doi.org/10.1016/j.foodhyd.2016.10.011
Singh M, Dabas R. 2023. Essential Fatty Acids: A Systematic Review. Eduzone: Internat. Peer Rev./Ref. Multidis. J. 12, 171-175.
Sun YX, Wang CN, Sun XM and Guo MR. 2019. Comparative proteomics of whey and milk fat globule membrane proteins of Guanzhong goat and Holstein cow mature milk. J Food Sci. 84, 244-253. https://doi.org/10.1111/1750-3841.14428 PMid:30620781
Teng F, Wang P, Yang L, Ma Y, Day L. 2017. Quantification of fatty acids in human, cow, buffalo, goat, yak, and camel milk using an improved one-step GC-FID method. Food Anal. Methods 10, 2881-2891. https://doi.org/10.1007/s12161-017-0852-z
Thum C, Roy NC, Everett DW, McNabb WC. 2023. Variation in milk fat globule size and composition: A source of bioactives for human health. Crit. Rev. Food Sci. Nutr. 63, 87-113. https://doi.org/10.1080/10408398.2021.1944049 PMid:34190660
Uniacke-Lowe T. 2011. Studies on equine milk and comparative studies on equine and bovine milk systems. PhD Thesis, University College Cork.
Venkat M, Chia LW, Lambers TT. 2024. Milk polar lipids composition and functionality: A systematic review. Crit. Rev. Food Sci. Nutr. 64, 31-75. https://doi.org/10.1080/10408398.2022.2104211 PMid:35997253
Vincenzetti S, Santini G, Polzonetti V, Pucciarelli S, Klimanova Y, Polidori P. 2021. Vitamins in human and donkey milk: functional and nutritional role. Nutr. 13, 1509. https://doi.org/10.3390/nu13051509 PMid:33947032 PMCid:PMC8145040
Xu QB, Zhang YD, Zheng N, Wang Q, Li S, Zhao SG, Wang JQ. 2020. Decrease of lipid profiles in cow milk by ultra-high-temperature treatment but not by pasteurization. J. Dairy Sci. 103 (2), 1900-1907. https://doi.org/10.3168/jds.2019-17329 PMid:31785883
Yang M, Deng W, Cao X, Wang L, Yu N, Zheng Y, Junrui W, Rina W, Xiqing Y. 2020. Quantitative phosphoproteomics of milk fat globule membrane in human colostrum and mature milk: New insights into changes in protein phosphorylation during lactation. J. Agric. Food Chem. 68, 4546-4556. https://doi.org/10.1021/acs.jafc.9b06850 PMid:32208690
Zamora A, Guamis B, Trujillo AJ. 2009. Protein composition of caprine milk fat globule membrane. Small Rumin. Res. 82, 122-129. https://doi.org/10.1016/j.smallrumres.2009.02.010
Zapletal P, Maj D. 2023. Fatty acid profile of cow’s milk from regions of Malopolska available on the Polish market. Animal Sci. Genet. 19. https://doi.org/10.5604/01.3001.0053.7704
