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Updated: Jun 10, 2025

Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings
Published on: February 7, 2025
Sphingomyelin-enriched milk phospholipids offer superior benefits in improving the physicochemical properties,
Yue Pan1, Xueying Zhang1, Qingquan Yan2
1Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030, Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030, Harbin, China.
Abstract:
Phospholipids from different sources have varying chemical compositions, but how they contribute to different properties of infant formula is unclear. In this study, four types of phospholipids, milk phospholipids (MPLs), soybean phospholipids (SBPLs), sunflower phospholipids (SFPLs), and egg yolk phospholipids (EYPLs), were added to infant formula to investigate their physicochemical properties, microstructure, and surface characteristics. MPLs uniquely offer high sphingomyelin and saturated fatty acid levels. The MPL-based emulsion had the smallest particle size (334.50 nm), lowest stability constant (0.30), and highest viscosity among all groups tested. Furthermore, the abundance of sphingomyelin in MPLs allowed for a denser interfacial film and the complete phospholipid-coated structure of lipid droplets in infant formula emulsion. This consequently improved the microstructure and fat encapsulation of the powder, leading to significantly lower surface fat content in the MPL group. Therefore, the proper selection of phospholipids is crucial for modulating the stability and surface characteristics of infant formula.
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