Milk is a biological fluid considered as an ideal food. However milk not only provides a good balance of all nutrients, but also contains many bioactive compounds fulfilling various functions. One of such components gaining increasing attention in recent years is the milk fat globule membrane. Alongside its primary role in stabilizing lipid globules, it comprises many biologically active molecules. One of such groups are proteins. The primary milk fat globule membrane proteins are: butyrophilin, mucin 1, mucin 15, xanthine dehydrogenase/oxidase (XDH/XO), CD 36, adipophilin, lactadherin and fatty-acid binding protein (FABP). Moreover, many minor proteins with different functions are found in the milk fat globule membrane. In this review biological activities of milk fat globule membrane proteins are described. Unraveling the full composition of the membrane and its impact on the nutritional value of milk should enable the conscious application and use of these bioactive compounds in functional foods.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.