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Comparison of fatty acid characteristics in human milk, bovine milk, and infant formula for better emulation

文献类型： 外文期刊

作者： Yang, Xue;Meng, Lu;Rahman, Ashikur;Wang, Jiaqi;Zheng, Nan

作者机构：

期刊名称： CURRENT OPINION IN FOOD SCIENCE

ISSN： 2214-7993

年卷期： 2025 年 61 卷

页码：

收录情况： SCIE（2025版）

摘要： Fatty acids (FAs) in human milk (HM) are essential for infant growth and development, particularly during the first six months of life. In infant formula (IF), FAs mainly originate from bovine structures across HM, BM, and IF are limited. This review, analyzing 37 studies from 2018 to 2023, provides a comprehensive FA characteristic, highlighting their differences in macroscopic patterns and key structures. For detectable FAs, HM and BM exhibit more diverse FA species compared to IF. HM is richer in monounsaturated (MUFA) and polyunsaturated FAs (PUFA), while BM contains higher levels of saturated FAs (SFA), placing IF between the two. The content of MUFA (except for C18:1 c9, c20:1 c9) and PUFA (C18:2 n6, c18:2 c9 t11, c18:2 t10.c12, and c18:3 n3) in IF should be increased, and the content of SFA (C6:0, C8:0, C11:0, C12:0, C17:0) should be reduced in order to more closely simulate HM. The differences between HM and IF may be attributed to the use of BM as a base ingredient, mainly reflected in profile, structure, stability, and bioavailability. Despite the latest advancements, such as the addition of structural lipid 1,3-dioleoyl-2-palmitoylglycerol and milk fat globule membranes, fully replicating the complexity and functionality of HM FAs in IF remains challenging. Further investigation into these aspects could reveal new insights into how HM supports optimal infant health and development, providing the foundation for even more advanced IF formulations.

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