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Article Abstract
To mimic the lipid composition and structure of human milk fat globules, phospholipid-cholesterol complex membranes were used as emulsifiers to coat lipid droplets in mimicking human milk fat emulsions (MHMFEs). The interactions between phospholipids and cholesterol and the effects of cholesterol concentration on the physicochemical, structural, and lipid digestion properties of MHMFEs were investigated. Cholesterol enhanced membrane compactness through hydrogen bonding with phospholipid, which in turn reduced the particle size of MHMFEs by 2.35-8.05 % and the stability constants by 15.72-27.68 % compared to the control group, but these improvements plateaued when cholesterol concentration exceeded 30 %. Incorporating 30-40 % cholesterol also enhanced the lipid droplet structure of MHMFEs and induced "lipid raft" formation. The improved lipid droplet structure resulting from cholesterol contributed to a higher lipolysis degree of emulsions stabilized by complex membranes (84.93 %) compared to emulsions without cholesterol (79.19 %). These findings helped to designing infant formula with human milk-like lipid droplet structure and lipid nutrition.
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| http://dx.doi.org/10.1016/j.foodchem.2025.144584 | DOI Listing |
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