Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA.
National Dairy Council, Rosemont, IL 60018-5616, USA.
Nutrients. 2020 Apr 4;12(4):1001. doi: 10.3390/nu12041001.
Milk fat is encased in a polar lipid-containing tri-layer milk fat globule membrane (MFGM), composed of phospholipids (PLs) and sphingolipids (SLs). Milk PLs and SLs comprise about 1% of total milk lipids. The surfactant properties of PLs are important for dairy products; however, dairy products vary considerably in their polar lipid to total lipid content due to the existence of dairy foods with different fat content. Recent basic science and clinical research examining food sources and health effects of milk polar lipids suggest they may beneficially influence dysfunctional lipid metabolism, gut dysbiosis, inflammation, cardiovascular disease, gut health, and neurodevelopment. However, more research is warranted in clinical studies to confirm these effects in humans. Overall, there are a number of potential effects of consuming milk polar lipids, and they should be considered as food matrix factors that may directly confer health benefits and/or impact effects of other dietary lipids, with implications for full-fat vs. reduced-fat dairy.
乳脂肪被包裹在含有极性脂质的三层乳脂肪球膜（MFGM）中，由磷脂（PLs）和鞘脂（SLs）组成。乳 PLs 和 SLs 约占总乳脂质的 1%。PLs 的表面活性剂特性对乳制品很重要；然而，由于存在不同脂肪含量的乳制品，乳制品的极性脂质与总脂质含量差异很大。最近的基础科学和临床研究检查了乳极性脂质的食物来源和健康影响，表明它们可能有益地影响功能失调的脂质代谢、肠道菌群失调、炎症、心血管疾病、肠道健康和神经发育。然而，需要更多的临床研究来证实这些在人类中的影响。总的来说，摄入乳极性脂质有许多潜在的影响，它们应该被视为可能直接赋予健康益处和/或影响其他膳食脂质作用的食物基质因素，这对全脂与低脂乳制品有影响。
