Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?

Abstract : The membrane (Milk Fat Globule Membrane - MFGM) surrounding the milk fat globule is becoming increasingly studied for its use in food applications due to proven nutritional and technological properties. This review focuses first on current researches which have been led on the MFGM structure and composition and also on laboratory and industrial purification and isolation methods developed in the last few years. The nutritional, health benefits and techno-functional properties of the MFGM are then discussed. Finally, new techno-functional opportunities of MFGM glycoproteins as a possible ingredient for Lactic Acid Bacteria (LAB) encapsulation are detailed. The ability of MFGM to form liposomes entrapping bioactive compounds has been already demonstrated. One drawback is that liposomes are too small to be used for bacteria encapsulation. For the first time, this review points out the numerous advantages to use MFGM glycoproteins as a protecting, encapsulating matrix for bacteria and especially for LAB.
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https://hal.univ-lorraine.fr/hal-02132397
Contributor : Claire Gaiani <>
Submitted on : Friday, May 17, 2019 - 10:16:49 AM
Last modification on : Saturday, May 18, 2019 - 1:16:29 AM

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Justine Guerin, Jennifer Burgain, Faustine Gomand, Joël Scher, Claire Gaiani. Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?. Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2017, 59 (4), pp.639-651. ⟨10.1080/10408398.2017.1386158⟩. ⟨hal-02132397⟩

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