Protective function of human milk: the milk fat globule

Area of Science:

• Human milk composition
• Infant immunology
• Microbial protection

Background:

• Newborns have underdeveloped immune systems, increasing susceptibility to infections.
• Human milk provides essential nutrients and protective factors for infants.
• Milk fat globules (MFGs) are a key component of human milk, containing triglycerides and a membrane.

Purpose of the Study:

• To elucidate the protective functions of human milk fat against microorganisms.
• To understand the mechanisms by which milk fat components confer antimicrobial properties.

Main Methods:

• Analysis of milk fat globule membrane and core components.
• Assessment of the stability of protective components under infant gastric conditions (low pH, pepsin).
• Evaluation of the antimicrobial activity of hydrolyzed milk fat components (free fatty acids, monoglycerides).

Main Results:

• Milk fat membrane glycoproteins (mucin, lactadherin) resist infant stomach conditions, maintaining structure and function.
• Hydrolysis of core triglycerides yields free fatty acids and monoglycerides.
• These fatty acids and monoglycerides exhibit antimicrobial properties, lysing viruses, bacteria, and protozoa.

Conclusions:

• Human milk fat possesses significant antimicrobial properties beyond its nutritional value.
• The protective components of milk fat are stable in the infant's gastrointestinal tract.
• Milk fat plays a crucial role in protecting the newborn against microbial infections.