[Results] The micelles from digested jellies, cookies, and SF-cookies containing MFGM showed a distinct separation using PLS-DA. Both correlation loadings and VIP scores demonstrated a preference of MFGM polar lipids (ceramides, glycolipids) for micelles from digested jelly, whereas micelles from digested cookies were associated with MFGM apolar lipids (free fatty acids, cholesterol). The effect of MFGM supplementation level on the micellar lipid profiles reinforced this pattern. The lipid profiles of intestinal cells after incubation with the micellar fractions differed considerably from the corresponding micellar lipid profiles. Specifically, the SF-cookie-treated cells were associated with a greater abundance of PUFAs relative to jelly- and cookie-treated cells; however, increasing MFGM supplementation showed irregular patterns and rearrangement of cellular lipid profiles, suggesting the cell’s role in regulating lipid synthesis in response to nutritional stimuli.

[Methods] An MFGM ingredient derived from cottage cheese acid whey was supplemented at 2, 5, or 10% (w/w) into 3 food matrices: protein-rich (jelly), carbohydrate-rich (cookie), and carbohydrate- and fat-rich (cookie with sunflower oil (SF-cookie). Each formulation underwent simulated digestion consisting of oral, gastric, and intestinal phases, and the micellar fraction was collected for analysis and lipid assimilation in Caco-2 intestinal cells. The micellar fractions were diluted and applied to the cells for 4 h. After lipid extraction, a lipidomics approach was used to assess the lipid profiles of micellar fractions and intestinal cells.

[Introduction] Attributing to its unique composition of lipids and proteins, the milk fat globule membrane (MFGM) imparts vast human health benefits ranging from improved immune system, gut, and brain function to cardiometabolic health. The expanding potential applications of MFGM from infant formula to sports and stress management in adults demand evidence-based formulation. In this study, the impact of food matrices and supplementation level on the bioaccessibility and assimilation of MFGM lipids in cell culture was investigated.

[Significance] The nature of lipid micellarization and assimilation in intestinal cells from MFGM-containing food formulations echoes the complexity of lipids inherent to the MFGM itself, suggesting the need for application-based MFGM supplementation. The findings from in this work are a beginning understanding toward helping govern formulation decisions for MFGM supplementation that maximize its health potential.

Resumen del trabajo presentado al IFT- FIRST. Annual Event and Expo, celebrado en Chicago (USA) del 16 al 19 de julio de 2023.

Peer reviewed