Author for correspondence. E-mail:
catherine.stantonATteagasc.ie
Abstract
The
milk fat globule membrane (MFGM) surrounds fat globules, protects them
against lipolysis and disperses the milk fat in the milk plasma. Besides
their structural and emulsifying roles, in vivo and in vitro studies
have demonstrated that phospholipids and sphingolipids of MFGM possess
cancer risk-reducing properties. Several reports attribute its
chemopreventive activity to products of sphingomyelin hydrolysis, which
affect multiple cellular targets that control cell growth,
differentiation and apoptosis. With knowledge on the potential health
benefits of MFGM lipids and proteins, dairy industries could in the
future address their research in developing new functional dairy
products enriched in beneficial MFGM components.
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