Study Reveals Small Milk Fat Globules Boost Growth of Beneficial Bacteria

Jerusalem: Researchers at the Hebrew University of Jerusalem (HU) have discovered that small milk fat globules can promote the growth of beneficial bacteria, as highlighted in a study published in Food Chemistry. The findings, based on research into the interactions between milk fat globules and bacteria, provide insights into how milk's structural properties influence microbial growth.

The study examined milk fat globules derived from mammary gland cells and raw milk to determine their impact on bacterial proliferation and biofilm formation. According to Xinhua news agency, the researchers found that the size and structure of the globules, rather than their chemical composition, played a crucial role in these interactions.

The results showed that smaller milk fat globules encouraged the growth of Bacillus subtilis, a beneficial bacterium associated with gut health. In contrast, larger globules led to biofilm formation, a process that enhances bacterial resilience and can contribute to challenges in food safety. Notably, a synthetic lipid mixture replicating the chemical composition of small milk fat globules did not promote bacterial growth, underscoring the importance of structural attributes over chemical makeup.

Metabolomic profiling reinforced these findings, demonstrating that bacteria respond differently to various globule sizes. Interestingly, the size of the milk fat globules did not influence the growth of Escherichia coli, a harmful bacterium, suggesting a specific interaction between milk structure and beneficial bacteria.

The study highlights milk's natural protective mechanisms and its potential role in promoting gut health. These findings have implications for the dairy and food industries, offering opportunities to enhance food safety by leveraging the structural properties of milk fat globules. By understanding the intricate relationships between milk’s design and bacterial ecosystems, researchers aim to advance nutritional science and improve public health outcomes.

The research underscores milk's unique ability to support a healthy microbial environment, shedding light on its role as a functional food. This study could pave the way for innovations in dairy product development and food safety practices.