INFORM January 2024

HEALTH & NUTRITION

inform January 2024, Vol. 35 (1) • 17

acid-binding protein heart, polymeric immunoglobulin recep tor, and platelet glycoprotein 4 (Figure 1). MFGM also con tain phospholipids, namely phosphatidylethanolamine (PE), phosphatidylcholine (PC), phosphatidylserine (PS), phospha tidylinositol (PI), and sphingomyelin (SM). The presence of MFGM proteins and phospholipids in bovine milk accounts for around 1-2% of the overall protein and fat content (https://doi. org/10.1016/j.tifs.2003.12.005). Due to its unique composition and valuable components, MFGM have been studied exten sively (https://doi.org/10.1093/nutrit/nuab099 ). ISOLATION TECHNIQUES Innovative technologies have advanced to significantly enhance the production and generation of dairy-derived compounds. Dairy processing yields a variety of by-prod ucts containing bioactive compounds, such as lactose, pro teins, non-protein nitrogen compounds, minerals, fats, and various solids (https://doi.org/10.1039/C8GC00517F ). Whey is a common by-product derived from the dairy industry and is typically categorized into two main types: sweet whey, a byproduct of cheese and yogurt production, and acid whey, obtained during the manufacturing of cottage cheese and Greek yogurt (https://doi.org/10.17113/ftb.59.02.21.6968). Different products are manufactured from these different types of whey, leading to variations in their protein levels, min eral composition, lipid content, and lactose concentrations. Advancements in processing technology, particularly membrane filtration, have enabled the successful separation of whey compounds. Pioneering techniques such as microfil tration and ultrafiltration during processing can separate fats and proteins from whey (https://doi.org/10.1108/NFS-01-2018 0017). For example, whey protein phospholipid concentrate is obtained from the microfiltration of whey protein concentrate (WPC) in the process of whey protein isolate (WPI) production (Figure 2, pg. 18). The American Dairy Products Institute (ADPI) has established a marketing standard sheet for WPPC, stating that WPPC should contain a minimum of 50% protein and 12% fat on a dry basis (https://www.adpi.org).

WPPC COMPOSITION A recent comprehensive analysis of a WPPC demonstrated that phospholipids constituted 20% of the total lipid pool and glyco sylated membrane-bound proteins, including milk fat globule membrane proteins, accounted for 23% of total proteins (1-2% in bovine milk and 1% in human milk) (Figure 3, pg. 18) (https://doi.org/10.1080/10408398.2017.1386158).

PAS6/7

Sphingomyelin

Butyrophilin

Cholesterol

Xanthine oxidase

Triglyceride core

XO

Adipophilin

A

CD36

TGC

Glycolipids

Phospholipids

Glycoproteins (MUC 1, MUC 15, Lactadherin

Whole Milk

Fat Globules

Milk fat globule membrane

FIG. 1. Milk fat globule membrane and related compounds. Source: Thum, C., et al. , Front. Nutr., 9, 2022.

Whey