China Dairy ›› 2026, Vol. 0 ›› Issue (4): 92-99.doi: 10.12377/1671-4393.26.04.15

• DAIRY INDUSTRY • Previous Articles     Next Articles

Innovation in Dairy Products Driven by Precision Nutrition:Research Progress on Bioactive Components and Delivery Systems

SUN Wenjia, CHEN Na, LI Chen, HUANG Wei*   

  1. Liaoning YueXiu HuiShan Holdings Co.,Ltd.,Shenyang Liaoning 110000
  • Online:2026-04-25 Published:2026-05-22

Abstract: With the increasing health awareness of consumers,the dairy industry is undergoing a profound transformation-moving from the traditional basic nutrition provision to a strategic upgrade that focuses on precision nutrition and specific health functions. This review aimed to systematically elaborate on the key research progress in dairy product innovation driven by the concept of precision nutrition:Firstly,it analyzed the key bioactive components in dairy sources,including bioactive peptides from milk proteins,milk fat globule membranes(MFGM),and analogues of human milk oligosaccharides(HMOs). In view of the common problems of poor stability and low bioavailability of most active substances,this study further focused on the research breakthrough of efficient delivery systems and explored their cutting-edge application in protecting probiotics and encapsulating hydrophobic functional factors. Finally,this review outlined the challenges and future directions in this field,aiming to provide a solid theoretical basis for the development of the next generation of personalized and highly functional dairy products.

Key words: precision nutrition, functional dairy product, bioactive peptide, delivery system, bioavailability

[1] 李晨,陈娜,艾志松,等.乳制品消费趋势洞察[J].中国乳业,2024(8):88-92.
[2] 宁华,冯任南,吴环宇,等.精准营养在肥胖干预中的创新实践:从理论到应用[J].四川大学学报(医学版),2025,56(4):893-899.
[3] 高升,唐欢宇,张树坤,等.乳蛋白活性肽研究进展[J].江苏农业科学,2012,40(10):13-16.
[4] 李思怡,姜雨彤,妥彦峰,等.微生物发酵法制备乳源生物活性肽研究进展[J].食品科学,2023,44(21):312-321.
[5] Zanutto-Elgui M R,Vieira J C S,Prado D Z,et al.Production of milk peptides with antimicrobial and antioxidant properties through fungal proteases[J].Food Chemistry,2019(278):823-831.
[6] Srivastava U,Nataraj B H,Kumari M,et al.Antioxidant and immunomodulatory potency of Lacticaseibacillus rhamnosus NCDC24 fermented milk-derived peptides:A computationally guided in-vitro and ex-vivo investigation[J].Peptides,2022(155):170843.
[7] 滕波,陈成,徐速,等.乳蛋白活性肽功能性的研究[J].中国乳品工业,2005,33(2):16-18.
[8] 苏娜. 驼乳蛋白中降血糖生物活性肽的制备及鉴定[D].呼和浩特:内蒙古农业大学,2020.
[9] 朱一,武俊瑞,纪帅奇,等.乳源活性肽在功能性食品中的应用[J].中国乳品工业,2024,52(10):47-51,63.
[10] Aronica P G A,Reid L M,Desai N,et al.Computational methods and tools in antimicrobial peptide research[J].Journal of Chemical Information and Modeling,2021,61(7):3172-3196.
[11] 徐晓梦. 亚硒酸化β-乳球蛋白诱导乳腺癌细胞凋亡及其机制研究[D].天津:天津科技大学,2020.
[12] 赵肖蓉. 牛乳酪蛋白降血压肽的制备及活性研究[D].大连:大连工业大学,2011.
[13] 曾欣怡. 人工乳脂球膜的制备及对脂肪和叶黄素酯消化特性影响研究[D].长沙:中南林业科技大学,2025.
[14] Timby N,Domellöf E,Hernell O,et al.Neurodevelopment,nutrition,and growth until 12 mo of age in infants fed a low-energy,low-protein formula supplemented with bovine milk fat globule membranes:A randomized controlled trial[J].The American Journal of Clinical Nutrition,2014,99(4):860-868.
[15] 郭洪萍,石羽杰,刘彪,等.乳脂球膜蛋白的研究进展[J].中国食物与营养,2020,26(3):14-18.
[16] Kvistgaard A S,Pallesen L T,Arias C F,et al.Inhibitory effects of human and bovine milk constituents on rotavirus infections[J].Journal of Dairy Science,2004,87(12):4088-4096.
[17] Bu H F,Zuo X L,Wang X,et al.Milk fat globule-EGF factor 8/lactadherin plays a crucial role in maintenance and repair of murine intestinal epithelium[J].The Journal of Clinical Investigation,2007,117(12):3673-3683.
[18] Berger B,Porta N,Foata F,et al.Linking human milk oligosaccharides,infant fecal community types,and later risk to require antibiotics[J].MBio,2020,11(2):10.1128/mbio.03196-19.
[19] Boll E J,Lopez D V,Terne M,et al.Human milk oligosaccharides differentially support gut barrier integrity and enhance Th1 and Th17 cell effector responses in vitro[J].Frontiers in Immunology,2024(15):1359499.
[20] Slater A S,Hickey R M,Davey G P.Interactions of human milk oligosaccharides with the immune system[J].Frontiers in Immunology,2025,15:1523829.
[21] 万李,杨龙浩,罗国聪,等.母乳低聚糖生物合成研究进展[J].合成生物学,2025(6):1-16.
[22] 朱云扬. 高产核黄素乳酸菌口服递送系统的构建及改善核黄素缺乏症的研究[D].合肥:合肥工业大学,2024.
[23] Zhu Y Y,Thakur K,Zhang W W,et al.Double-layer mucin microencapsulation enhances the stress tolerance and oral delivery of Lactobacillus plantarum B2[J].Food Hydrocolloids,2023(141):108678.
[24] Yang X Y,Wang C,Wang Q,et al.Armored probiotics for oral delivery[J].Smart Medicine,2023,2(4):e20230019.
[25] Yao M,Xie J,Du H,et al.Progress in microencapsulation of probiotics:A review[J].Comprehensive Reviews in Food Science and Food Safety,2020,19(2):857-874.
[26] Zhang C,Li X,Liu Y N,et al.Utilization of microcapsule technology in foods[J].Journal of Nanoscience and Nanotechnology,2015,15(12):9330-9340.
[27] Zhang Q,Zhou Y,Yue W,et al.Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds[J].Trends in Food Science & Technology,2021(109):169-196.
[28] Bao C,Jiang P,Chai J,et al.The delivery of sensitive food bioactive ingredients:Absorption mechanisms,influencing factors,encapsulation techniques and evaluation models[J].Food Research International,2019(120):130-140.
[29] Rashidinejad A,Bahrami A,Rehman A,et al.Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products[J].Critical Reviews in Food Science and Nutrition,2022,62(9):2470-2494.
[30] 熊丽娜,都鹏飞,楼佳佳,等.微胶囊技术及其在乳品行业的应用研究进展[J].现代食品,2022,28(3):103-106,117.
[31] 田缘,闫更轩,段文靖,等.益生菌微胶囊技术的优缺点及在食品中的应用[J].食品研究与开发,2025,46(1):217-224.
[32] 高向新,陈永福,乌斯嘎勒.益生菌微胶囊的制备及其在食品中应用的研究进展[J].食品工业科技,2023,44(3):19-28.
[33] 栾倩,张浩,鲍雨萍,等.ω-3脂肪酸与益生菌复合微胶囊的构建及性能评价[A].中国作物学会油料作物专业委员会第八次会员代表大会暨学术年会综述与摘要集[C].青岛:中国作物学会,2018.
[34] Silva K C G,Cezarino E C,Michelon M,et al.Symbiotic microencapsulation to enhance Lactobacillus acidophilus survival[J].Food Science & Technology,2018(89):503-509.
[35] Fadini A L,Alvim I D,Ribeiro I P,et al.Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition[J].Food Science & Technology,2018(91):345-352.
[36] Cassani L,Gomez-Zavaglia A,Simal-Gandara J.Technological strategies ensuring the safe arrival of beneficial microorganisms to the gut:From food processing and storage to their passage through the gastrointestinal tract[J].Food Research International,2020,129:108852.
[37] 胡文梅,李慧雪,孙亚鹏,等.乳清蛋白纳米载体递送生物活性物质研究进展[J].中国食品学报,2024,24(11):424-437.
[38] Walstra P.Studying food colloids:Past,present and future[J].Food Colloids,Biopolymers and Materaials,2003(284):391-400.
[39] Li M,Feng L,Xu Y,et al.Rheological property,β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides[J].Food Chemistry,2023(414):135702.
[40] Dai L,Li R R,Wei Y,et al.Fabrication of zein and rhamnolipid complex nanoparticles to enhance the stability and in vitro release of curcumin[J].Food Hydrocolloids,2018(77):617-628.
[41] Huang H,Belwal T,Aalim H,et al.Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid[J].Food Chemistry,2019(300):125171.
[42] Broyard C,Gaucheron F.Modifications of structures and functions of caseins:A scientific and technological challenge[J].Dairy Science & Technology,2015,95(6):831-862.
[43] 叶晶莹,吴帆,张兆月,等.酪蛋白胶束结构特性及其在递送领域应用的研究进展[J].食品科学,2025,46(12):379-390.
[44] Liu Q,Sun Y,Zhang J,et al.Physicochemical and in vitro digestion properties of soy isoflavones loaded whey protein nanoparticles using a pH-driven method[J].Innovative Food Science & Emerging Technologies,2022(82):103209.
[45] Flores-Andrade E,Allende-Baltazar Z,Sandoval-Gonzalez P E,et al.Carotenoid nanoemulsions stabilized by natural emulsifiers:Whey protein,gum Arabic,and soy lecithin[J].Journal of Food Engineering,2021(290):110208.
[1] LIU Mingsheng, ZHAO Ping. Multifactorial Analysis and Integrated Prevention Techniques for Early Embryonic Death in Dairy Cows [J]. China Dairy, 2025, 0(7): 18-23.
[2] ZHANG Bing, FU Qiang, TANG Shiyun, MENG Weiqin, FU Shijun. Research Progress on the Efficacy and Mechanism of Action of Probiotics in Functional Dairy Products [J]. China Dairy, 2025, 0(5): 93-99.
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
No Suggested Reading articles found!