Diferencias en la composición de la grasa de la leche en mamíferos seleccionados: Revisión
DOI:
https://doi.org/10.3989/gya.1200232.2229Palabras clave:
Digestión de lípidos, Fosfolípidos, Grasa de leche, MFGM, No rumiantes, Procesamiento, RumiantesResumen
La composición de la grasa de la leche varía significativamente entre especies, lo que influye tanto en las cualidades nutricionales como sensoriales de la leche. El tamaño de los glóbulos de grasa de la leche (GGL) y la estructura de tres capas de la membrana de los glóbulos de grasa de la leche (GGM) difieren entre especies, lo que afecta a la digestión y la absorción de nutrientes. La leche de burra y la humana, con glóbulos de grasa más pequeños y capas externas de glucoproteína, facilitan una digestión más rápida. Por el contrario, la capa adicional de fosfolípidos que se encuentra en la leche de rumiantes dificulta la actividad de la lipasa, lo que conduce a una digestibilidad reducida en comparación con la leche de burra y la humana. La leche de rumiantes, con niveles más altos de ácidos grasos saturados (AGS) (54,48-70,15 %) y ácido linoleico conjugado (ALC) (0,72-1,69 %), contrasta con la leche de los no-rumiantes, que es más rica en ácidos grasos poliinsaturados (AGPI) (17,33-31,70 %) y tiene índices aterogénico (IA) y trombogénico (IT) más bajos, lo que sugiere posibles beneficios para la salud cardiovascular. Varios métodos de procesamiento, incluida la homogeneización, pasteurización, ebullición, enfriamiento y congelación, afectan al tamaño de los glóbulos, los perfiles de ácidos grasos y la digestibilidad general de la leche.
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