Understanding and implications of formation of lipid nanostructures in milk

牛奶中脂质纳米结构形成的理解和影响

• 批准号: DP160102906
• 负责人: Prof Benjamin Boyd
• 金额: $ 36.65万
• 依托单位: Monash University
• 依托单位国家: 澳大利亚
• 项目类别: Discovery Projects
• 财政年份: 2016
• 资助国家: 澳大利亚
• 起止时间: 2016-01-01 至 2019-12-31
• 项目状态: 已结题
• 来源: https://dataportal.arc.gov.au/RGS/Web/Grants/DP160102906
• 关键词: Understanding; implications; formation; lipid; nanostructures

This project aims to deliver new understanding of the processes of milk digestion. Milk is the most important food for human survival, providing all the essential nutrition to newborn infants and constituting a major part of the adult diet. The recent discovery that nanostructure is formed during the digestion of both cow and breast milk, but not of vegetable 'milk', has opened a large number of questions to answer in this project. Specifically, the project plans to link nanostructure formation in milk with composition during digestion, and the subsequent delivery of nutrients. The project plans to use synchrotron and microscopy techniques to address these questions. Project outcomes may improve our understanding of digestion and drive innovation in products delivering nutrients to infants.

该项目旨在提供对牛奶消化过程的新理解。牛奶是人类生存最重要的食物，为新生儿提供所有必要的营养，是成人饮食的主要组成部分。最近发现的纳米结构是在牛奶和母乳的消化过程中形成的，而不是在植物性牛奶的消化过程中形成的，这一发现开启了这个项目中需要回答的大量问题。具体地说，该项目计划将牛奶中纳米结构的形成与消化过程中的成分以及随后的营养输送联系起来。该项目计划使用同步加速器和显微镜技术来解决这些问题。项目成果可能会提高我们对消化的理解，并推动向婴儿提供营养的产品的创新。