Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Lipid Absorption

Lipid Absorption

Dietary triglycerides from chyme in the duodenum are mixed with bile salts produced by the liver to emulsify fats. As a result, large droplets are broken down into smaller ones, increasing the surface area for enzymatic action. Once emulsified, pancreatic lipases hydrolyze the triglycerides into free fatty acids and monoglycerides.
These breakdown products bind with bile salts and lecithin to form micelles, which quickly pass between microvilli to come in close contact with the apical...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Tucum-do-Cerrado (Bactris setosa Mart.) Consumption Promoted a Healthier Expansion of Adipose Tissue in High-Fat Diet-Induced Obesity Rats.

Molecular nutrition & food research·2026

Same author

Seasonal and phenotypic effects on sperm quality in a taurine breed acclimated to the tropics versus a specialized commercial Zebu breed.

Tropical animal health and production·2026

Same author

Redox Response in Postoperative Metabolic and Bariatric Surgery: New Insights into Cardiovascular Risk Markers.

Nutrients·2025

Same author

Jerked Beef: Chemical Composition and Desalting Techniques.

Foods (Basel, Switzerland)·2025

Same author

Efficiency of Ozone Applied in Flow and at Low Pressures in the Inactivation of <i>Salmonella</i> in Black Peppercorns (<i>Piper nigrum</i> L.) and the Effects of Ozone Treatment on Grain Quality and Essential Oil Composition.

Foods (Basel, Switzerland)·2025

Same author

Stability of lutein-based nanoemulsions under thermal and UVC-light exposure: Effect of lutein esterification and oil phase constitution.

Food chemistry·2025

Search research articles

Related Experiment Video

Updated: May 7, 2026

Preparation of Giant Vesicles Encapsulating Microspheres by Centrifugation of a Water-in-oil Emulsion

Preparation of Giant Vesicles Encapsulating Microspheres by Centrifugation of a Water-in-oil Emulsion

Published on: January 24, 2017

Fat globule diameter in infant formulas.

Márcio Antônio Mendonça¹, Sandra Fernandes Arruda², Ernandes Rodrigues de Alencar³

¹Faculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília, Campus Darcy Ribeiro, Asa Norte, Brasília, Brazil.

Nutrition (Burbank, Los Angeles County, Calif.)

|March 8, 2024

Summary

This summary is machine-generated.

Infant formulas vary significantly in fat globule diameter compared to human milk. Only starter formulas showed similar fat globule size, but overall profiles differed, impacting infant nutrition.

Keywords:

Diameter Fat globules Fatty acids Human milk Infant formula Infants

More Related Videos

Fabricating High-viscosity Droplets using Microfluidic Capillary Device with Phase-inversion Co-flow Structure

Fabricating High-viscosity Droplets using Microfluidic Capillary Device with Phase-inversion Co-flow Structure

Published on: April 17, 2018

In Vitro Reconstitution of the Actin Cytoskeleton Inside Giant Unilamellar Vesicles

In Vitro Reconstitution of the Actin Cytoskeleton Inside Giant Unilamellar Vesicles

Published on: August 25, 2022

Related Experiment Videos

Last Updated: May 7, 2026

Preparation of Giant Vesicles Encapsulating Microspheres by Centrifugation of a Water-in-oil Emulsion

Preparation of Giant Vesicles Encapsulating Microspheres by Centrifugation of a Water-in-oil Emulsion

Published on: January 24, 2017

Fabricating High-viscosity Droplets using Microfluidic Capillary Device with Phase-inversion Co-flow Structure

Fabricating High-viscosity Droplets using Microfluidic Capillary Device with Phase-inversion Co-flow Structure

Published on: April 17, 2018

In Vitro Reconstitution of the Actin Cytoskeleton Inside Giant Unilamellar Vesicles

In Vitro Reconstitution of the Actin Cytoskeleton Inside Giant Unilamellar Vesicles

Published on: August 25, 2022

Area of Science:

Nutritional Science
Food Science
Pediatrics

Background:

Infant formulas differ from human milk in lipid composition, affecting infant fat digestion and development.
Fat globule characteristics are crucial for nutrient absorption and overall infant health.
Understanding these differences is vital for optimizing infant nutrition.

Purpose of the Study:

To analyze and compare the diameter of fat globules in various infant formulas with those found in human milk.
To assess the implications of fat globule size variations on infant formula composition.

Main Methods:

Scanning electron microscopy (SEM) was employed to determine the diameter of fat globules.
Analysis included 10 different infant formulas and samples of human milk.

Main Results:

Only starter infant formula exhibited a mean fat globule diameter comparable to human milk.
Starter infant formulas displayed the largest D3,2 and D4,3 mean diameters among tested formulas.
Formulas with hydrolyzed whey protein or pregelatinized starch had significantly smaller fat globules.

Conclusions:

No analyzed infant formula demonstrated a fat globule diameter profile matching human milk.
Significant variations in fat globule size exist across different infant formula types.
Further research is needed to align infant formula characteristics with human milk for optimal infant health.