Nutrition of yak milk fat – Focusing on milk fat globule membrane and fatty acids
Yak dairy is highly essential in the livelihoods of Tibetans due to abundance of yak, nutritional and non-dietary purposes in Tibet. The agitating methods in making of butter dislocate milk fat globule membrane (MFGM) resulting in its separation from the fat which then forms butter. This study summa...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-08-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464621000530 |
| _version_ | 1818644858630307840 |
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| author | Anita Nkansah Agyare Qi Liang |
| author_facet | Anita Nkansah Agyare Qi Liang |
| author_sort | Anita Nkansah Agyare |
| collection | DOAJ |
| description | Yak dairy is highly essential in the livelihoods of Tibetans due to abundance of yak, nutritional and non-dietary purposes in Tibet. The agitating methods in making of butter dislocate milk fat globule membrane (MFGM) resulting in its separation from the fat which then forms butter. This study summarized current discoveries in nutritional compositions of yak MFGM and butter and compared with those from cow, sheep and goat whilst highlighting their health benefits to humans. Here, we found that yak MFGM had highest sphingomyelin and cholesterol levels. Also, yak butter had highest levels of conjugated linoleic acids, monounsaturated fatty acids, vaccenic acid and n-3 LC-PUFA but lowest SFA level. Taken together, we report that these yak products are rich in nutrients which play significant roles in anticancer, anti-obesity and neurodevelopment. This review demonstrated yak MFGM and butter as functional food ingredients that could be used in supplement and infant food developments. |
| first_indexed | 2024-12-17T00:21:32Z |
| format | Article |
| id | doaj.art-44e88079d8aa428f9cb8f0f9afc80cfe |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-17T00:21:32Z |
| publishDate | 2021-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-44e88079d8aa428f9cb8f0f9afc80cfe2022-12-21T22:10:33ZengElsevierJournal of Functional Foods1756-46462021-08-0183104404Nutrition of yak milk fat – Focusing on milk fat globule membrane and fatty acidsAnita Nkansah Agyare0Qi Liang1College of Food Science and Engineering, Gansu Agricultural University, Anning District, Lanzhou 730070, China; Functional Diary Products Engineering Laboratory of Gansu Province, Lanzhou, ChinaCorresponding author at: College of Food Science and Engineering, Gansu Agricultural University, Anning District, Lanzhou 730070, China.; College of Food Science and Engineering, Gansu Agricultural University, Anning District, Lanzhou 730070, China; Functional Diary Products Engineering Laboratory of Gansu Province, Lanzhou, ChinaYak dairy is highly essential in the livelihoods of Tibetans due to abundance of yak, nutritional and non-dietary purposes in Tibet. The agitating methods in making of butter dislocate milk fat globule membrane (MFGM) resulting in its separation from the fat which then forms butter. This study summarized current discoveries in nutritional compositions of yak MFGM and butter and compared with those from cow, sheep and goat whilst highlighting their health benefits to humans. Here, we found that yak MFGM had highest sphingomyelin and cholesterol levels. Also, yak butter had highest levels of conjugated linoleic acids, monounsaturated fatty acids, vaccenic acid and n-3 LC-PUFA but lowest SFA level. Taken together, we report that these yak products are rich in nutrients which play significant roles in anticancer, anti-obesity and neurodevelopment. This review demonstrated yak MFGM and butter as functional food ingredients that could be used in supplement and infant food developments.http://www.sciencedirect.com/science/article/pii/S1756464621000530MFGMYak butterFatty acidsHealth benefits |
| spellingShingle | Anita Nkansah Agyare Qi Liang Nutrition of yak milk fat – Focusing on milk fat globule membrane and fatty acids Journal of Functional Foods MFGM Yak butter Fatty acids Health benefits |
| title | Nutrition of yak milk fat – Focusing on milk fat globule membrane and fatty acids |
| title_full | Nutrition of yak milk fat – Focusing on milk fat globule membrane and fatty acids |
| title_fullStr | Nutrition of yak milk fat – Focusing on milk fat globule membrane and fatty acids |
| title_full_unstemmed | Nutrition of yak milk fat – Focusing on milk fat globule membrane and fatty acids |
| title_short | Nutrition of yak milk fat – Focusing on milk fat globule membrane and fatty acids |
| title_sort | nutrition of yak milk fat focusing on milk fat globule membrane and fatty acids |
| topic | MFGM Yak butter Fatty acids Health benefits |
| url | http://www.sciencedirect.com/science/article/pii/S1756464621000530 |
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