Milk Fat Globule Membrane (MFGM): An Ingredient of Dairy Products as Nutraceutical

摘要

Over the recent couple of years, milk fat globule membrane perceived a considerable attention due to its complexity in structure and health beneficial properties. This chapter describes the complex structure of the milk fat globule membrane as potential ingredient of dairy products as nutraceutical. The structure and function of milk fat globule membrane proteins are significant markers of the dietary nature of milk which might be ensnared in an assortment of medical advantages. Utilization of MFGM as nutraceutical depends upon its chemical composition, modifications introduced during processing and individual specific prepared food products. The MFGM and its associated proteins are involved in energy production, signal transduction, metabolic process regulation, cell to cell communication, and boost up immune system. This cross examination gives more bits of knowledge into the dynamic organization of human MFGM proteins, which thus will improve our comprehension of the physiological noteworthiness of MFGM proteins. We present the summary of the advances of research and functions of membrane and its associated proteins that are relevant to health and wellness. Milk fat globule membrane (MFGM) has attained a greater consideration as a potential source of nutraceutical with regards to its lipid-soluble vitamins, phospholipids and essential fatty acids. HIGHLIGHTS ?Milk fat globule membrane is a complex biological membrane of lipid-protein, surrounded by the minute fat globules. ?MFGM holds a great potential as nutraceutical with health beneficial properties. ?Functionally important bioactivities associated with milk fat globule membrane protein include immune-stimulating, antimicrobial and antiviral properties. ?MFGM proteins plays a role in a protection against colon cancer and gastrointestinal stress.