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Milk Fat Globule Membrane: Structural Organization, Bioactive Constituents, and Therapeutic Applications
Hongchen Lv1, Mengqi Sun1, Mengmeng Mi2
1School of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China.
Foods (Basel, Switzerland)
|May 13, 2026
Summary
Milk fat globule membrane (MFGM) is a complex biomaterial with significant health benefits. Further research will unlock its potential as a multifunctional ingredient in various industries.
Area of Science:
- Biochemistry
- Food Science
- Materials Science
Background:
- Milk fat globule membrane (MFGM) is a trilayer structure surrounding milk fat globules.
- It comprises lipids, sphingolipids, and proteins, with increasing research into its biological functions.
Purpose of the Study:
- To systematically review MFGM's composition, structure, and extraction methods.
- To analyze MFGM's functional mechanisms and evaluate its application potential.
- To identify current challenges and future research directions for MFGM.
Main Methods:
- Literature review summarizing existing research on MFGM.
- Comparative analysis of MFGM extraction and preparation techniques.
- Evaluation of MFGM's biological activity and application value.
Main Results:
- MFGM possesses diverse applications in infant formula, functional foods, and cosmetics.
- Its composition and structure are linked to various health benefits.
- Current challenges include incomplete understanding of components and mechanisms.
Conclusions:
- MFGM holds significant potential as a multifunctional biomaterial.
- Further research is crucial to overcome knowledge gaps and facilitate its industrial transformation.
- Optimizing MFGM utilization can enhance nutritional and health-promoting products.
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