Kosmerl Erica, Martínez-Sánchez Victoria, Calvo María V, Jiménez-Flores Rafael, Fontecha Javier, Pérez-Gálvez Antonio
Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States.
Group of Chemistry and Biochemistry of Pigments, Instituto de la Grasa (CSIC), Sevilla, Spain.
Front Nutr. 2023 May 9;10:1177152. doi: 10.3389/fnut.2023.1177152. eCollection 2023.
The milk fat globule membrane (MFGM) imparts human health benefits ranging from improved immune system, gut, and brain function to improved cardiometabolic health. The industry's growing interest in introducing MFGM-enriched foods requires scientific evidence that the benefits derived from this compound are not affected by the formulation or processes that may alter its function, such as the digestion process. In this study, the impact of food matrices and supplementation levels on the bioaccessibility and assimilation of MFGM lipids in cell culture was investigated. Three food matrices including a protein-rich jelly, carbohydrate-rich cookie, and a carbohydrate- and fat-rich cookie with sunflower oil (SF-cookie) were supplemented with an MFGM ingredient derived from cottage cheese acid whey at 2, 5, and 10% (w/w). Each formulation underwent simulated digestion consisting of oral, gastric, and intestinal phases, and the micellar fraction was collected for both analysis and lipid assimilation in Caco-2 intestinal cells. The micellar fractions were diluted and applied to the cells for 4 h. A lipidomic approach was used to assess the lipid profiles of micellar fractions and intestinal cells. The micelles from digested jellies, cookies, and SF-cookies containing MFGM showed a distinct separation using partial least squares discriminant analysis (PLS-DA). Both correlation loadings and variable importance in projection (VIP) scores demonstrated a tendency of MFGM polar lipids (ceramides, glucosylceramides) for micelles from digested jelly, whereas micelles from digested cookies were associated with MFGM neutral lipids (free fatty acids, cholesterol, etc.). The effect of 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 PUFA relative to jelly- and cookie-treated cells; however, increasing MFGM supplementation showed irregular patterns and rearrangement of cellular lipid profiles, suggesting the cells' role in regulating lipid metabolism in response to nutritional stimuli. 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.
乳脂肪球膜（MFGM）对人体健康有益，包括改善免疫系统、肠道和大脑功能，以及改善心脏代谢健康。该行业对推出富含MFGM的食品的兴趣日益浓厚，这需要科学证据表明，这种化合物带来的益处不会受到可能改变其功能的配方或工艺（如消化过程）的影响。在本研究中，研究了食品基质和添加水平对细胞培养中MFGM脂质的生物可及性和同化作用的影响。三种食品基质，包括富含蛋白质的果冻、富含碳水化合物的饼干，以及添加了葵花籽油的富含碳水化合物和脂肪的饼干（SF饼干），分别添加了源自农家奶酪酸乳清的MFGM成分，添加量分别为2%、5%和10%（w/w）。每种配方都经历了由口腔、胃和肠道阶段组成的模拟消化过程，并收集胶束部分用于分析和在Caco-2肠道细胞中的脂质同化。将胶束部分稀释后应用于细胞4小时。采用脂质组学方法评估胶束部分和肠道细胞的脂质谱。使用偏最小二乘判别分析（PLS-DA）显示，含有MFGM的消化果冻、饼干和SF饼干中的胶束有明显分离。相关载荷和投影变量重要性（VIP）得分均表明，消化果冻中的胶束具有MFGM极性脂质（神经酰胺、葡萄糖神经酰胺）的趋势，而消化饼干中的胶束与MFGM中性脂质（游离脂肪酸、胆固醇等）有关。添加水平对胶束脂质谱的影响强化了这种模式。与胶束部分孵育后，肠道细胞的脂质谱与相应的胶束脂质谱有很大差异。具体而言，与果冻和饼干处理的细胞相比，SF饼干处理的细胞中多不饱和脂肪酸（PUFA）的丰度更高；然而，增加MFGM添加量显示出细胞脂质谱的不规则模式和重新排列，表明细胞在响应营养刺激时调节脂质代谢的作用。含MFGM食品配方在肠道细胞中的脂质胶束化和同化性质反映了MFGM本身固有的脂质复杂性，这表明需要基于应用的MFGM补充剂。
