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Wang M, Zhang L, Jiang X, Song Y, Wang D, Liu H, Wu S, Yao J. Multiomics analysis revealed that the metabolite profile of raw milk is associated with lactation stage of dairy cows and could be affected by variations in the ruminal microbiota. J Dairy Sci 2024:S0022-0302(24)00919-6. [PMID: 38876221 DOI: 10.3168/jds.2024-24753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Accepted: 05/12/2024] [Indexed: 06/16/2024]
Abstract
The nutritional components and quality of milk are influenced by the rumen microbiota and its metabolites at different lactation stages. Hence, rumen fluid and milk samples from 6 dairy cows fed the same diet were collected during peak, early mid- and later mid-lactation. Untargeted metabolomics and 16S rRNA sequencing were applied for analyzing milk and rumen metabolites, as well as rumen microbial composition, respectively. The levels of lipid-related metabolites, L-glutamate, glucose-1-phosphate and acetylphosphate in milk exhibited lactation-dependent attenuation. Maltol, N-acetyl-D-glucosamine, and choline, which are associated with milk flavor or coagulation properties, as well as L-valine, lansioside-A, clitocine and ginsenoside-La increased significantly in early mid- and later mid-lactation, especially in later mid-lactation. The obvious increase in rumen microbial diversities (Ace and Shannon indices) were observed in early mid-lactation compared with peak lactation. Twenty-one differential bacterial genera of the rumen were identified, with Succinivibrionaceae_UCG-001, Candidatus Saccharimonas, Fibrobacter, and SP3-e08 being significantly enriched in peak lactation. Rikenellaceae_RC9_gut_group, Eubacterium_ruminantium_group, Lachnospira, Butyrivibrio, Eubacterium_hallii_group, and Schwartzia were most significantly enriched in early mid-lactation. In comparison, only 2 bacteria (unclassified_f__Prevotellaceae and Prevotellaceae_UCG-001) were enriched in later mid-lactation. For rumen metabolites, LPE(16:0), L-glutamate and L-tyrosine had higher levels in peak lactation, whereas PE(17:0/0:0), PE(16:0/0:0), PS(18:1(9Z)/0:0), L-phenylalanine, dulcitol, 2-(methoxymethyl)furan and 3-phenylpropyl acetate showed higher levels in early mid- and later mid-lactation. Multiomics integrated analysis revealed that a greater abundance of Fibrobacter contributed to phospholipid content in milk by increasing ruminal acetate, L-glutamate and LysoPE(16:0). Prevotellaceae_UCG-001 and unclassified_f_Prevotellaceae provide substrates for milk metabolites of the same category by increasing ruminal L-phenylalanine and dulcitol contents. These results demonstrated that milk metabolomic fingerprints and critical functional metabolites during lactation, and the key bacteria in rumen related to them. These findings provide new insights into the development of functional dairy products.
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Affiliation(s)
- Mengya Wang
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, P. R. China; Key Laboratory of Livestock Biology, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Lei Zhang
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, P. R. China; Key Laboratory of Livestock Biology, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xingwei Jiang
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, P. R. China; Key Laboratory of Livestock Biology, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yuxuan Song
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, P. R. China; Key Laboratory of Livestock Biology, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Dangdang Wang
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, P. R. China; Key Laboratory of Livestock Biology, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Huifeng Liu
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, P. R. China; Key Laboratory of Livestock Biology, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Shengru Wu
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, P. R. China; Key Laboratory of Livestock Biology, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Junhu Yao
- College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi, 712100, P. R. China; Key Laboratory of Livestock Biology, Northwest A&F University, Yangling 712100, Shaanxi, China.
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Kupczyński R, Pacyga K, Lewandowska K, Bednarski M, Szumny A. Milk Odd- and Branched-Chain Fatty Acids as Biomarkers of Rumen Fermentation. Animals (Basel) 2024; 14:1706. [PMID: 38891752 PMCID: PMC11171151 DOI: 10.3390/ani14111706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Revised: 05/23/2024] [Accepted: 06/04/2024] [Indexed: 06/21/2024] Open
Abstract
Cow's milk and dairy products are the primary sources of OBCFAs, which have beneficial health properties. The goal of this study was to identify the factors that influence the content of OBCFAs in cow's milk and to indicate which OBCFAs can serve as biomarkers for fermentation processes. The content of OBCFAs in milk depends on the species of ruminants, with studies showing that this varies between 3.33% (in goat's milk) and 5.02% (in buffalo's milk). These differences also stem from the animals' energy balance, lactation phases, forage-to-concentrate ratio, and the presence of bioactive compounds in feeds, as well as management practices and environmental conditions. The OBCFAs in milk fat mainly come from rumen bacteria, but can also be synthesized de novo in the mammary gland, making them potentially useful noninvasive indicators of rumen fermentation. The concentration of BCFA is lower in colostrum and transitional milk than in full lactation milk. The proportions of total OBCFAs are higher in first- and second-parity cows. The most effective predictors of the biohydrogenation of fatty acids in the rumen are likely C18:2 cis-9, trans-11, iso-C16:0, and iso-C13:0. OBCFAs have been identified as potential biomarkers for rumen function, because their synthesis depends on specific bacteria. Strong predictors of subclinical ruminal acidosis include iso-C14:0, iso-C13:0, and C15:0. The concentration of ∑ OBCFA >C16 in milk is associated with fat mobilization and serves as a significant marker of the energy balance in cows.
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Affiliation(s)
- Robert Kupczyński
- Department of Environment Hygiene and Animal Welfare, The Faculty of Biology and Animal Science, Wroclaw University of Environmental and Life Sciences, 38c Chelmonskiego St., 50-375 Wroclaw, Poland; (K.P.); (K.L.)
| | - Katarzyna Pacyga
- Department of Environment Hygiene and Animal Welfare, The Faculty of Biology and Animal Science, Wroclaw University of Environmental and Life Sciences, 38c Chelmonskiego St., 50-375 Wroclaw, Poland; (K.P.); (K.L.)
| | - Kamila Lewandowska
- Department of Environment Hygiene and Animal Welfare, The Faculty of Biology and Animal Science, Wroclaw University of Environmental and Life Sciences, 38c Chelmonskiego St., 50-375 Wroclaw, Poland; (K.P.); (K.L.)
| | - Michał Bednarski
- Department of Epizootiology and Clinic of Bird and Exotic Animals, Faculty of Veterinary Medicine, Wroclaw University of Environmental and Life Science, 47 Grunwaldzki Sq., 50-366 Wroclaw, Poland;
| | - Antoni Szumny
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, 50-375 Wroclaw, Poland;
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Di Trana A, Sabia E, Di Rosa AR, Addis M, Bellati M, Russo V, Dedola AS, Chiofalo V, Claps S, Di Gregorio P, Braghieri A. Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese's Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication. Foods 2023; 12:4339. [PMID: 38231870 DOI: 10.3390/foods12234339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 11/26/2023] [Accepted: 11/27/2023] [Indexed: 01/19/2024] Open
Abstract
Traditional agri-food products (TAPs) are closely linked to the peculiarities of the territory of origin and are strategic tools for preserving culture and traditions; nutritional and organoleptic peculiarities also differentiate these products on the market. One such product is Caciocavallo Podolico Lucano (CPL), a stretched curd cheese made exclusively from raw milk from Podolian cows, reared under extensive conditions. The objective of this study was to characterise CPL and evaluate the effects of ripening (6 vs. 12 months) on the quality and organoleptic properties, using the technological "artificial senses" platform, of CPL produced and sold in the region of Basilicata, Italy. Additionally, this study represents the first analysis of cheese-related digital communication and trends online. The study found no significant differences between 6-month- and 12-month-ripened cheese, except for a slight increase in cholesterol levels in the latter. CPL aged for 6 and 12 months is naturally lactose-free, rich in bioactive components, and high in vitamin A and antioxidants and has a low PUFA-n6/n3 ratio. The "artificial sensory profile" was able to discriminate the organoleptic fingerprints of 6-month- and 12-month-ripened cheese. The application of a socio-semiotic methodology enabled us to identify the best drivers to create effective communication for this product. The researchers recommend focusing on creating a certification mark linked to the territory for future protection.
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Affiliation(s)
- Adriana Di Trana
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
| | - Emilio Sabia
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
| | - Ambra Rita Di Rosa
- Department of Veterinary Sciences, University of Messina, Viale Palatucci 13, 98168 Messina, Italy
| | | | - Mara Bellati
- Behavior and Brain Lab IULM, Center of Research on Neuromarketing, IULM University, 20143 Milano, Italy
| | - Vincenzo Russo
- Department of Business, Law, Economics and Consumer Behaviour "Carlo A. Ricciardi", IULM University, 20143 Milano, Italy
| | | | - Vincenzo Chiofalo
- Department of Veterinary Sciences, University of Messina, Viale Palatucci 13, 98168 Messina, Italy
| | - Salvatore Claps
- CREA Research Centre for Animal Production and Aquaculture, 85051 Bella, Italy
| | - Paola Di Gregorio
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
| | - Ada Braghieri
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
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Liu Z, Rochfort S. Lipidomics in milk: recent advances and developments. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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Ding J, Fu Z, Zhu Y, He J, Ma L, Bu D. Enhancing docosahexaenoic acid production of Schizochytrium sp. by optimizing fermentation using central composite design. BMC Biotechnol 2022; 22:39. [PMID: 36494804 PMCID: PMC9737722 DOI: 10.1186/s12896-022-00769-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Accepted: 11/29/2022] [Indexed: 12/13/2022] Open
Abstract
Docosahexaenoic acid (DHA) can improve human and animal health, particularly including anti-inflammatory, antioxidant, anticancer, neurological, and visual functions. Schizochytrium sp. is a marine heterotrophic protist producing oil with high DHA content, which is widely used in animal and food production. However, different fermentation conditions have intensive impacts on the growth and DHA content of Schizochytrium sp. Thus, this study aimed to enhance the DHA yield and concentration of Schizochytrium sp. I-F-9 by optimizing the fermentation medium. First, a single-factor design was conducted to select a target carbon and nitrogen source from several generic sources (glucose, sucrose, glycerol, maltose, corn syrup, yeast extract, urea, peptone, and ammonium sulfate). The Plackett-Burman design and the central composite design (CCD) were utilized to optimize the fermentation mediums. Schizochytrium sp. in 50-mL fermentation broth was cultured in a 250 mL shake flask at 28 °C and 200 rpm for 120 h before collecting the cell pellet. Subsequently, the cell walls were destroyed with hydrochloric acid to extract the fatty acid using n-hexane. The DHA content was detected by gas chromatography. The single-factor test indicated that glucose and peptone, respectively, significantly improved the DHA content of Schizochytrium sp. compared to the other carbon and nitrogen sources. Glucose, sodium glutamate, and sea crystal were the key factors affecting DHA production in the Plackett-Burman test (P = 0.0247). The CCD result showed that DHA production was elevated by 34.73% compared with the initial yield (from 6.18 ± 0.063 to 8.33 ± 0.052 g/L). Therefore, the results of this study demonstrated an efficient strategy to increase the yield and content of DHA of Schizochytrium sp.
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Affiliation(s)
- Jun Ding
- grid.410727.70000 0001 0526 1937State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing, 100193 China
| | - Zilin Fu
- grid.410727.70000 0001 0526 1937State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing, 100193 China
| | - Yingkun Zhu
- grid.410727.70000 0001 0526 1937State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing, 100193 China
| | - Junhao He
- grid.410727.70000 0001 0526 1937State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing, 100193 China
| | - Lu Ma
- grid.410727.70000 0001 0526 1937State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing, 100193 China
| | - Dengpan Bu
- grid.410727.70000 0001 0526 1937State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing, 100193 China
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