Milk fat globule membrane ingredients and their potential applications for human health and performance
Tom F. O’Callaghan, Elaine K. McCarthy, Conor C. Carey
Abstract
The milk fat globule membrane (MFGM) is a protective membrane natively present in human and bovine milk, surrounding milk fat globules, which contributes to maintaining its stable emulsion by protecting fat from coalescence and oxidation. The composition of the MFGM is highly complex, dependent on a number of intrinsic and extrinsic factors, which can result in significant variation across MFGM ingredients. MFGM is utilised as an ingredient due to its techno-functional properties, which include applications for improved emulsification or encapsulation. However, there is growing interest in its application as a functional ingredient with several proposed health-benefitting properties, particularly for brain development and function, cardiometabolic, musculoskeletal, intestinal and immune health. This review discusses the techno-functional and nutritional properties of the MFGM, highlighting recent clinical evidence, current gaps in knowledge and discussion of its potential application as an ingredient for individuals across the lifespan. • Bovine MFGM is considered a functional food ingredient. • MFGM composition and biological action are affected by several factors that are not fully understood. • MFGM may confer beneficial effects on health and performance across the lifespan. • MFGM ingredients offer potential for valorisation of dairy streams and new product development. • Further data are required to discern most appropriate dosage, source and composition.