Milk sphingolipids as functional components

Milk sphingomyelin (SM) and gangliosides represent key bioactive sphingolipids in dairy products increasingly recognized for their multifaceted health benefits. Recent work has demonstrated that dietary (milk) SM can reduce systemic inflammation, modulate gut microbiota, and improve lipid metabolism in models of diet-induced obesity. Sphingolipids exert both pro- and anti-tumorigenic effects depending on the specific cancer cell type and molecular context. Ceramides and related metabolites promote apoptosis and suppress tumor progression, whereas sphingosine-1-phosphate (S1P) facilitates cell survival, angiogenesis, and metastasis. The differential role of sphingolipids in various cancer cell models underscores their potential as therapeutic targets and biomarkers in oncology. SM–protein interactions influence the microstructure and stability of dairy emulsions and have beneficial effects in infant formula and other dairy emulsions, including SLs’ techno-functional properties. These studies underscore the potential of milk-based sphingolipids as functional food components for reducing the risk of developing and managing chronic metabolic and developmental disorders. Dietary sphingolipids (SLs) undergo absorption in the small intestine, distribution via lipoproteins, metabolism into ceramide and S1P, and excretion primarily through bile and feces. They are generally recognized as safe (GRAS). However, pharmacological SLs analogs may pose risks such as immune suppression and gastrointestinal effects, necessitating further safety evaluations. This review explores the health-promoting effects of dietary bovine milk SLs, including their absorption, chemical structure, and functional interactions, and their potential applications in functional foods. The mechanisms of the enhanced stability of dairy beverages, increased bioavailability of SLs, and pathogen binding ability of SLs have been unraveled.