基于不同加工处理研究乳脂肪球膜稳定性及其对肠道菌群的调节作用与机制

乳脂肪球膜的传统制备工艺及配方乳粉生产关键环节对乳脂肪球膜的组成和结构（蛋白、磷脂和糖链）有不同程度的破坏，从而影响其稳定性和生理作用。本研究拟以生乳为原料，研究乳脂分离、脂肪球清洗、酶凝等加工条件对乳脂肪球膜组成、结构和稳定性的影响，建立获得高纯度、结构完整乳脂肪球膜富集物的制备条件及关键控制点。探究配方乳粉生产关键环节（杀菌、均质、喷雾干燥等）对乳脂肪球膜蛋白、磷脂和糖链组成及其相互作用的影响，明确乳脂肪球膜在各加工环节的稳定性变化规律，确定适宜的添加模式，有效保持其稳定性。采用蛋白组学、糖组学和脂质组学技术分析不同处理乳脂肪球膜调节肠道菌群作用的潜在变化，明确其有益组分。研究乳脂肪球膜对小鼠肠道菌群的调节作用，探明乳脂肪球膜组成结构与调节肠道菌群作用的变化规律与关联性。本研究旨在为提高乳脂肪球膜结构稳定性和调节肠道菌群作用研究，及其在婴幼儿配方食品生产中应用提供科学依据。

At present, the composition and structure of milk fat globule membrane (MFGM) including protein, phospholipid and glycan structure was often damaged during the traditional production process and the production process (including heat treatment, homogenization, spray drying) of formula milk powder, thereby affecting its stability and physiological function. In this study, the effect of milk fat globule separation & cleaning and enzymatic coagulation on the composition and microstructure of MFGM will be investigated using raw milk as raw material to clearly understand the process conditions and critical control points for the preparation of high-purity, well-structured MFGM enrichment. The effects of different processing steps on the composition and interaction of MFGM protein, phospholipids, and glycan structure during the production process of formulated milk powder will be investigated to understand the change patterns of MFGM microstructure stability and to determine the appropriate addition technology. The potential changes of the modulation effects of MFGM on intestinal microflora will be analyzed by proteomics techniques, glycomics and lipidomics to explore the potential beneficail components of MFGM. The effect of different processing MFGM on intestinal microflora will also be estimated using mice model to explore the change patterns and relevance between the composition and structure of MFGM and the modulation effect of MFGM on intestinal microflora. This study is aimed to provide fundamental research basis for the stability of MFGM structure and the modulation of MFGM on intestinal microflora, which providing scientific basis for the addition of MFGM in the development of infant formula foods.