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Liao GQ, Han HL, Wang TC, Li HR, Qian YZ, Zhu MX, Jia Q, Qiu J. Comparative analysis of the fatty acid profiles in goat milk during different lactation periods and their interactions with volatile compounds and metabolites. Food Chem 2024; 460:140427. [PMID: 39033635 DOI: 10.1016/j.foodchem.2024.140427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 07/09/2024] [Accepted: 07/10/2024] [Indexed: 07/23/2024]
Abstract
This study aimed to compare the composition of fatty acids in goat milk during lactation with human milk, as well as analyze the differences in their interaction with odor and metabolites. Polyunsaturated fatty acids content was higher in human milk, while odd-chain, branched-chain, and monounsaturated fatty acids content were higher in goat milk with a decreasing trend during lactation. PUFAs in human milk undergo auto-oxidation to produce aldehydes (hexanal), giving it a mild aroma. Butyric acid in goat colostrum mediates the synthesis and auto-oxidation of PUFA, while taurine mediated the hydrolysis of amino acids. They produce a furanone compound (2(5H)-furanone) with a buttery flavor. The presence of butyric acid in goat transitional milk had an impact on flavor and metabolites. The medium chain fatty acid composition of the goat mature milk was affected by nucleic acid compounds, which then oxidized to produce methyl ketone (2-nonanone), giving it an unpleasant flavor.
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Affiliation(s)
- Guang-Qin Liao
- Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; National Center of Technology Innovation for Pigs, Chongqing 402460, China
| | - Hao-Lei Han
- Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Tian-Cai Wang
- Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Hou-Ru Li
- Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; Chengdu university College of food and biological engineering, Chengdu 610000, China
| | - Yong-Zhong Qian
- Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
| | - Mai-Xun Zhu
- National Center of Technology Innovation for Pigs, Chongqing 402460, China.
| | - Qi Jia
- Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
| | - Jing Qiu
- Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
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2
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Wilmot L, Miller C, Patil I, Kelly AL, Jimenez-Flores R. The relevance of a potential bioactive ingredient: The milk fat globule membrane. J Dairy Sci 2024:S0022-0302(24)01227-X. [PMID: 39414020 DOI: 10.3168/jds.2024-25412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2024] [Accepted: 09/20/2024] [Indexed: 10/18/2024]
Abstract
The milk fat globule membrane (MFGM) is the surrounding membrane of the triacyl glyceride-dense fat globules in milk. The native MFGM is a tri-layer structure formed during the biosynthesis of lipids in the rough endoplasmic reticulum of lactocytes within the mammary gland. It is composed of a phospholipid tri-layer, cholesterol, many proteins, glycosylated proteins, and various lipids (Brink and Lönnerdal, 2020). The 2 main sources of MFGM are cream derived during butter production and whey derived from cheese manufacturing. The use of MFGM ingredients in nutritional products, especially in infant nutrition, has received great attention in recent years. Today, there is a range of commercially available MFGM-enriched ingredients from various suppliers across the globe. The basic components of the tri-layer, phospholipids, and proteins have been shown to exert bioactive effects in various models including in humans. It is not yet known how the differences in composition of such complex ingredients impact the bioactive potential of MFGM within the dairy matrix. The MFGM becomes more complex as a result of processing as it loses its native tri-layer structure and MFGM fragments are formed. This review aims to bring to light the underlying mechanisms for the bioactive effects of MFGM ingredients on human health.
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Affiliation(s)
- Leia Wilmot
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Celeste Miller
- Department of Food Science and Technology, Parker Food Science & Technology, The Ohio State University, Columbus, Ohio, USA
| | - Isha Patil
- Department of Food Science and Technology, Parker Food Science & Technology, The Ohio State University, Columbus, Ohio, USA
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Rafael Jimenez-Flores
- Department of Food Science and Technology, Parker Food Science & Technology, The Ohio State University, Columbus, Ohio, USA.
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Antunes I, Bexiga R, Pinto C, Gonçalves H, Roseiro C, Bessa R, Alves S, Quaresma M. Lipid Profile of Plant-Based Milk Alternatives (PBMAs) and Cow's Milk: A Comparison. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:18110-18120. [PMID: 39093148 PMCID: PMC11328168 DOI: 10.1021/acs.jafc.4c03091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/04/2024]
Abstract
Some consumers are replacing cow's milk with plant-based milk alternatives (PBMAs). The present study aimed to characterize the lipid profiles of cow's milk (n = 60) and PBMA types (soya, oat, rice, almond, coconut, and hazelnut; n = 10 per type). Significant differences were found in the fatty acid (FA) profiles of PBMAs and milk, particularly in FA diversity (15 FAs in PBMAs vs 54 FAs in milk) and the proportion of prime FA groups. The FA profile of coconut was dominated by saturated FAs (SFA), whereas monounsaturated FAs (MUFA) or polyunsaturated FAs (PUFA) were dominant in the remaining PBMA types. Cholesterol was not detected in any PBMA type. The FA profile of milk FAs was dominated by SFA; however, different individual SFA have varying health outcomes. Additionally, milk contains some FA groups with health-promoting properties, such as methyl-branched-chain FAs (BCFA) and conjugated linoleic acid (CLA), both of which are absent in PBMAs.
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Affiliation(s)
- Irene Antunes
- CIISA─Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal
| | - Ricardo Bexiga
- CIISA─Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal
| | - Carlos Pinto
- Faculdade de Ciências Agrárias e do Ambiente, Universidade dos Açores, 9700-042 Angra do Heroísmo, Açores, Portugal
| | - Helena Gonçalves
- Food Technology and Safety Division, National Institute for Agricultural and Veterinary Research (INIAV, IP), Quinta do Marquês, 2780-159 Oeiras, Portugal
| | - Cristina Roseiro
- Food Technology and Safety Division, National Institute for Agricultural and Veterinary Research (INIAV, IP), Quinta do Marquês, 2780-159 Oeiras, Portugal
- GeoBioTec─Geobiosciences, Geoengineering e Geobiotechnologies, NOVA School of Science and Technology, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Rui Bessa
- CIISA─Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal
| | - Susana Alves
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal
| | - Mário Quaresma
- CIISA─Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisboa, Portugal
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Ayala L, Gómez-Cortés P, Hernández F, Madrid J, Martínez-Miró S, de la Fuente MA. Comparison of the Fatty Acid Profiles of Sow and Goat Colostrum. Vet Sci 2024; 11:341. [PMID: 39195795 PMCID: PMC11359291 DOI: 10.3390/vetsci11080341] [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: 06/20/2024] [Revised: 07/12/2024] [Accepted: 07/16/2024] [Indexed: 08/29/2024] Open
Abstract
Currently, the utilization of hyperprolific sows has stimulated the search for supplements aimed at enhancing piglet survival, as these sows yield more offspring than they can adequately feed with their colostrum production. In contrast, intensive goat farming often yields surplus colostrum, thus necessitating its removal, since kids are exclusively fed colostrum through lactation solely within the initial day of birth. The objective of this study was to examine and compare the fatty acid (FA) profiles of colostrum from sows and goats, together with possible influencing factors such as sow parity and the postpartum day of the goat, for possible use as an energy supplement for neonatal piglets. Swine colostrum was collected from sows with a 0-5 parity. In addition, samples of goat colostrum were collected on their first (D1) and second (D2) days of postpartum milking. The FA profiles of the colostrum were analyzed via gas chromatography. The parity value of the sows did not affect (p > 0.05) the FA colostrum composition. High proportions of palmitic, oleic, and linoleic acids were found in both types of colostrum. Levels of palmitic, oleic, and linoleic acids were significantly higher in D1 goat colostrum, whereas saturated FAs of less than 14 carbons (4:0, 6:0, 8:0, 10:0, and 12:0) were found in higher proportions in D2. These FAs play an important role in colostrum as they are a readily available source of energy and have also been attributed strong antibacterial activity. Therefore, goat colostrum, especially D2, could be used as an alternative energy supplement for newborn piglets, in particular for the weakest and smallest of the litter, which are the most in need.
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Affiliation(s)
- Lucía Ayala
- Department of Animal Production, Faculty of Veterinary, International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (L.A.); (F.H.); (J.M.); (S.M.-M.)
| | - Pilar Gómez-Cortés
- Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, CSIC-UAM, CEI UAM+CSIC), 28049 Madrid, Spain;
| | - Fuensanta Hernández
- Department of Animal Production, Faculty of Veterinary, International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (L.A.); (F.H.); (J.M.); (S.M.-M.)
| | - Josefa Madrid
- Department of Animal Production, Faculty of Veterinary, International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (L.A.); (F.H.); (J.M.); (S.M.-M.)
| | - Silvia Martínez-Miró
- Department of Animal Production, Faculty of Veterinary, International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (L.A.); (F.H.); (J.M.); (S.M.-M.)
| | - Miguel Angel de la Fuente
- Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, CSIC-UAM, CEI UAM+CSIC), 28049 Madrid, Spain;
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Bošnjaković D, Nedić S, Arsić S, Prodanović R, Vujanac I, Jovanović L, Stojković M, Jovanović IB, Djuricic I, Kirovski D. Effects of Brown Seaweed ( Ascophyllum nodosum) Supplementation on Enteric Methane Emissions, Metabolic Status and Milk Composition in Peak-Lactating Holstein Cows. Animals (Basel) 2024; 14:1520. [PMID: 38891568 PMCID: PMC11171174 DOI: 10.3390/ani14111520] [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: 04/05/2024] [Revised: 04/29/2024] [Accepted: 05/09/2024] [Indexed: 06/21/2024] Open
Abstract
The dairy industry contributes significantly to anthropogenic methane emissions, which have an impact on global warming. This study aimed to investigate the effects of a dietary inclusion of brown seaweed Ascophyllum nodosum on enteric methane emissions (EMEs), hematological and blood biochemical profiles, and milk composition in dairy cows. Eighteen Holstein cows were divided into three groups: CON (non-supplemented cows), BS50 (50 mL of 10% A. nodosum), and BS100 (100 mL of 10% A. nodosum). In each cow, measurements of EME, dry matter intake (DMI), and milk yield (MY), as well as blood and milk sampling with respective analyzes, were performed before supplementation (P1), after 15 (P2) days, and after 30 (P3) days of supplementation. A. nodosum reduced (p < 0.05) methane production, methane yield, and methane intensity in both BS50 and BS100, and raised DMI (p < 0.05) only in BS50. Total bilirubin (p < 0.05) was higher in BS50 compared to CON cows in P2, and triacylglycerols were lower (p < 0.05) in BS50 than in CON cows in P3. Higher milk fat content was found in BS50 than in CON cows in P3. C16:0 proportions were higher (p < 0.05) in BS50 and BS100 than in CON cows, while C18:3n-3 was higher (p < 0.05) in BS100 than in BS50 and CON cows in P3. Dietary treatment with A. nodosum reduced EMEs and showed the potential to increase DMI and to improve energy status as well as milk composition in peak-lactating dairy cows.
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Affiliation(s)
- Dušan Bošnjaković
- Department of Physiology and Biochemistry, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia; (D.B.); (L.J.); (M.S.); (I.B.J.)
| | - Sreten Nedić
- Department of Ruminant and Swine Diseases, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia; (S.N.); (S.A.); (R.P.); (I.V.)
| | - Sveta Arsić
- Department of Ruminant and Swine Diseases, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia; (S.N.); (S.A.); (R.P.); (I.V.)
| | - Radiša Prodanović
- Department of Ruminant and Swine Diseases, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia; (S.N.); (S.A.); (R.P.); (I.V.)
| | - Ivan Vujanac
- Department of Ruminant and Swine Diseases, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia; (S.N.); (S.A.); (R.P.); (I.V.)
| | - Ljubomir Jovanović
- Department of Physiology and Biochemistry, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia; (D.B.); (L.J.); (M.S.); (I.B.J.)
| | - Milica Stojković
- Department of Physiology and Biochemistry, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia; (D.B.); (L.J.); (M.S.); (I.B.J.)
| | - Ivan B. Jovanović
- Department of Physiology and Biochemistry, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia; (D.B.); (L.J.); (M.S.); (I.B.J.)
| | - Ivana Djuricic
- Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11221 Belgrade, Serbia;
| | - Danijela Kirovski
- Department of Physiology and Biochemistry, Faculty of Veterinary Medicine, University of Belgrade, Bulevar Oslobodjenja 18, 11000 Belgrade, Serbia; (D.B.); (L.J.); (M.S.); (I.B.J.)
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6
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Nguyen DD, Solah VA, Hunt W, Daubney S, Meek J, Gray N, Du X. Fatty acid profiling of Western Australian pasteurised milk using gas chromatography-mass spectrometry. Food Res Int 2024; 180:114050. [PMID: 38395566 DOI: 10.1016/j.foodres.2024.114050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 01/14/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
The fatty acid composition of Western Australian commercial pasteurised milk was profiled using gas chromatography-mass spectrometry (GC-MS). A total of 31 fatty acids (FA) were identified in the milk samples. The majority of FA were medium-chain fatty acids (MCFA) with 6-13 carbon atoms and long-chain fatty acids (LCFA) with 14-20 carbon atoms. The results of principal component analysis (PCA) showed significant differences in the levels of MCFA and LCFA in the different milk samples. The levels of MCFA and LCFA ranged from 10.09 % to 12.12% and 87.88% to 89.91% of total FA, respectively. C10:0 and C12:0 were the major components of MCFA comprising 3.46% and 4.22% of total FA, while C16:0 and C18:1 (cis 9-octadecenoic acid) represented the majority of LCFA with the levels of 26.18% and 23.34% of total FA, respectively. This study provides new insight into the FA composition of Western Australian pasteurised milk and differences in FA profiles which influence human health.
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Affiliation(s)
- Duc Doan Nguyen
- Food Science and Nutrition, Centre for Crop and Food Innovation, Food Futures Institute, Murdoch University, Western Australia 6150, Australia; Food Science and Nutrition, School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch University, Western Australia 6150, Australia.
| | - Vicky Ann Solah
- Food Science and Nutrition, Centre for Crop and Food Innovation, Food Futures Institute, Murdoch University, Western Australia 6150, Australia; Food Science and Nutrition, School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch University, Western Australia 6150, Australia
| | - Wendy Hunt
- Food Science and Nutrition, Centre for Crop and Food Innovation, Food Futures Institute, Murdoch University, Western Australia 6150, Australia; Food Science and Nutrition, School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch University, Western Australia 6150, Australia
| | - Suzanne Daubney
- Bannister Downs Dairy, Northcliffe, Western Australia 6262, Australia
| | - Julie Meek
- Food Science and Nutrition, School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch University, Western Australia 6150, Australia
| | - Nicola Gray
- Australian National Phenome Centre, Health Futures Institute, Murdoch University, Western Australia 6150, Australia
| | - Xin Du
- Harry Butler Institute, Murdoch University, Western Australia 6150, Australia
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Muñoz-Alvarez KY, Gutiérrez-Aguilar R, Frigolet ME. Metabolic effects of milk fatty acids: A literature review. NUTR BULL 2024; 49:19-39. [PMID: 38226553 DOI: 10.1111/nbu.12657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 12/07/2023] [Accepted: 12/18/2023] [Indexed: 01/17/2024]
Abstract
Milk and dairy products are known to have a significant role in human development and tissue maintenance due to their high nutritional value. With the higher incidence of obesity and metabolic diseases, nutrition and public health authorities have recommended the intake of fat-free or low-fat dairy due to the saturated fatty acid content of whole-fat products and their effect on serum cholesterol levels. However, recent studies have questioned the association between milk fat consumption and cardiometabolic risk. This literature review aims to compile the scientific evidence of the metabolic effects of milk fatty acids in clinical and basic research studies, as well as their relationship with metabolic disorders and gut microbiota composition. Research shows that various milk fatty acids exert effects on metabolic alterations (obesity, type 2 diabetes and cardiovascular diseases) by modifying glucose homeostasis, inflammation and lipid profile-related factors. Additionally, recent studies have associated the consumption of milk fatty acids with the production of metabolites and the promotion of healthy gut microbiota. From mainly observational studies, evidence suggests that milk and dairy fatty acids are not directly linked to cardiometabolic risk, but further controlled research is necessary to clarify such findings and to assess whether dietary recommendations to choose low-fat dairy foods are necessary for the population for the prevention of obesity and cardiometabolic disease.
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Affiliation(s)
- Karla Y Muñoz-Alvarez
- Laboratorio de Investigación en Enfermedades Metabólicas: Obesidad y Diabetes, Hospital Infantil de México 'Federico Gómez' (HIMFG), Mexico City, Mexico
| | - Ruth Gutiérrez-Aguilar
- Laboratorio de Investigación en Enfermedades Metabólicas: Obesidad y Diabetes, Hospital Infantil de México 'Federico Gómez' (HIMFG), Mexico City, Mexico
- División de Investigación, Facultad de Medicina, Universidad Nacional Autónoma de México (UNAM), Mexico City, Mexico
| | - María E Frigolet
- Laboratorio de Investigación en Enfermedades Metabólicas: Obesidad y Diabetes, Hospital Infantil de México 'Federico Gómez' (HIMFG), Mexico City, Mexico
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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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Vioque-Amor M, Gómez-Díaz R, Del Río-Celestino M, Avilés-Ramírez C. Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain. Animals (Basel) 2023; 13:3559. [PMID: 38003176 PMCID: PMC10668682 DOI: 10.3390/ani13223559] [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: 10/24/2023] [Revised: 11/13/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
Butter is an important product for the dairy industry due to its particular sensory attributes and nutritional value, while the variability of the composition of the fatty acids in the milk can alter the nutritional and physical properties of butter and its acceptance by consumers. Butter is highly appreciated for its distinctive flavor and aroma; however, one of its main drawbacks lies in the difficulty in spreading it at low temperatures. Several types of butter that are present in the market were used in this study. We assessed the variability in the composition of the samples regarding their texture, color properties, and volatile organic compound profiles. We analyzed samples commercially produced from sheep's milk (SB), goat's milk (GB), and cow's milk (CB); samples from the latter species with (CSB) and without salt (CB); and the low-fat (CLB) version. All the physicochemical composition parameters were significantly affected by the effect of the type of butter, although only 29 out of the 45 fatty acids examined were identified in the butter samples analyzed. The textural properties of the butters were influenced by both their solid fat content and the fatty acid profile. In addition, the origin of the milk not only affected the texture parameters but also the color of the butters and the compounds associated with traits such as odor and flavor. Through the multivariate data analysis of butter fatty acids and volatile compound percentages, we observed a clear differentiation of the samples based on the species of origin.
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Affiliation(s)
- Montserrat Vioque-Amor
- Research Group AGR-120, Department of Food Science and Technology, University of Cordoba, Ctra. Madrid-Cadiz km 396, 14071 Cordoba, Spain; (M.V.-A.); (R.G.-D.)
| | - Rafael Gómez-Díaz
- Research Group AGR-120, Department of Food Science and Technology, University of Cordoba, Ctra. Madrid-Cadiz km 396, 14071 Cordoba, Spain; (M.V.-A.); (R.G.-D.)
| | | | - Carmen Avilés-Ramírez
- Research Group AGR-120, Department of Food Science and Technology, University of Cordoba, Ctra. Madrid-Cadiz km 396, 14071 Cordoba, Spain; (M.V.-A.); (R.G.-D.)
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Si B, Liu K, Huang G, Chen M, Yang J, Wu X, Li N, Tang W, Zhao S, Zheng N, Zhang Y, Wang J. Relationship between rumen bacterial community and milk fat in dairy cows. Front Microbiol 2023; 14:1247348. [PMID: 37886063 PMCID: PMC10598608 DOI: 10.3389/fmicb.2023.1247348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Accepted: 09/22/2023] [Indexed: 10/28/2023] Open
Abstract
Introduction Milk fat is the most variable nutrient in milk, and recent studies have shown that rumen bacteria are closely related to milk fat. However, there is limited research on the relationship between rumen bacteria and milk fatty. Fatty acids (FAs) are an important component of milk fat and are associated with various potential benefits and risks to human health. Methods In this experiment, forty-five healthy Holstein dairy cows with alike physiological and productive conditions were selected from medium-sized dairy farms and raised under the same feeding and management conditions. The experimental period was two weeks. During the experiment, raw milk and rumen fluid were collected, and milk components were determined. In this study, 8 high milk fat percentage (HF) dairy cows and 8 low milk fat percentage (LF) dairy cows were selected for analysis. Results Results showed that the milk fat percentage in HF group was significantly greater than that of the dairy cows in the LF group. 16S rRNA gene sequencing showed that the rumen bacterial abundance of HF dairy cows was significantly higher than that in LF dairy cows; at the genus level, the bacterial abundances of Prevotellaceae_UCG-001, Candidatus_Saccharimonas, Prevotellaceae_UCG-003, Ruminococcus_1, Lachnospiraceae_XPB1014_group, Lachnospiraceae_AC2044_group, probable_genus_10 and U29-B03 in HF group were significantly higher than those in the LF group. Spearman rank correlation analysis indicated that milk fat percentage was positively related to Prevotellaceae_UCG-001, Candidatus_Saccharimonas, Prevotellaceae_UCG-003, Ruminococcus_1, Lachnospiraceae_XPB1014_group, Lachnospiraceae_AC2044_group, probable_genus_10 and U29-B03. Furthermore, Prevotellaceae_UCG-001 was positively related to C14:0 iso, C15:0 iso, C18:0, Ruminococcus_1 with C18:1 t9, Lachnospiraceae_AC2044_group with C18:1 t9 and C18:1 t11, U29-B03 with C15:0 iso. Discussion To sum up, rumen bacteria in dairy cows are related to the variation of milk fat, and some rumen bacteria have potential effects on the deposition of certain fatty acids in raw milk.
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Affiliation(s)
- Boxue Si
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kaizhen Liu
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Henan International Joint Laboratory of Nutrition Regulation and Ecological Raising of Domestic Animal, College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Guoxin Huang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Meiqing Chen
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jiyong Yang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xufang Wu
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ning Li
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Wenhao Tang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shengguo Zhao
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Nan Zheng
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yangdong Zhang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jiaqi Wang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
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Zhu H, Si X, Wang Y, Zhu P, Pang X, Wang X, Fauconnier ML, Ju N, Zhang S, Lv J. Fatty acid, triglyceride, and kinetic properties of milk fat fractions made by the combination of dry fractionation and short-path molecular distillation. J Dairy Sci 2023; 106:6655-6670. [PMID: 37210356 DOI: 10.3168/jds.2022-22970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Accepted: 04/14/2023] [Indexed: 05/22/2023]
Abstract
In this study, we aimed to detect the physicochemical properties of distilled products (residue and distillate) obtained from anhydrous milk fat (AMF) and its dry fractionation products (liquid and solid fractions at 25°C [25 L and 25 S]). The results showed that the saturated fatty acids and low- and medium molecular-weight triglycerides were easily accumulated in the distillate, and the percentage of unsaturated fatty acid and high molecular-weight triglycerides in the residue were higher, and these components in 25 S and 25 L were influenced more significantly than those in the AMF. In addition, the distillate had larger melting ranges in comparison with the distilled substrate, while the melting ranges of residue was smaller. The triglycerides were presented as the mixture crystal forms (α, β', and β crystal) in 25 S, AMF, and their distilling products, and it was transformed gradually to a single form as the increasing of distilling temperature. Moreover, the accumulated pattern of triglycerides was double chain length in 25 S, AMF, and their distilling products. These results provide a new approach to obtain the milk fat fractions with different properties, and the findings of this study enrich the theoretical basis of milk fat separation in practical production.
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Affiliation(s)
- Huiquan Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Xin Si
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750000, China
| | - Yunna Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Panpan Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750000, China
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xiaodan Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium
| | - Ning Ju
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750000, China.
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Jiaping Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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12
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Singh A, Malla WA, Kumar A, Jain A, Thakur MS, Khare V, Tiwari SP. Review: genetic background of milk fatty acid synthesis in bovines. Trop Anim Health Prod 2023; 55:328. [PMID: 37749432 DOI: 10.1007/s11250-023-03754-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Accepted: 09/12/2023] [Indexed: 09/27/2023]
Abstract
Milk fat composition is an important trait for the dairy industry as it directly influences the nutritional and technological properties of milk and other dairy products. The synthesis of milk fat is a complex process regulated by a network of genes. Thus, understanding the genetic variation and molecular mechanisms regulating milk fat synthesis will help to improve the nutritional quality of dairy products. In this review, we provide an overview of milk fat synthesis in bovines along with the candidate genes involved in the pathway. We also discuss de novo synthesis of fatty acids (ACSS, ACACA, FASN), uptake of FAs (FATP, FAT, LPL), intracellular activation and channelling of FAs (ACSL, FABP), elongation (EVOLV6), desaturation (SCD, FADS), formation of triglycerides (GPAM, AGPAT, LIPIN, DGAT), and milk lipid secretion (BTN1A1, XDH, PLIN2). The genetic variability of individual fatty acids will help to develop selection strategies for obtaining a healthier milk fat profile in bovines. Thus, this review will offer a potential understanding of the molecular mechanisms that regulate milk fat synthesis in bovines.
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Affiliation(s)
- Akansha Singh
- College of Veterinary Science and Animal Husbandry, NDVSU, Jabalpur, M.P, 482001, India.
| | - Waseem Akram Malla
- ICMR-National Institute of Malaria Research, Field Unit Guwahati, Assam, 781022, India
| | - Amit Kumar
- ICAR- Indian Veterinary Research Institute, Izatnagar, Bareilly, U.P, 243122, India
| | - Asit Jain
- College of Veterinary Science and Animal Husbandry, NDVSU, Jabalpur, M.P, 482001, India
| | - Mohan Singh Thakur
- College of Veterinary Science and Animal Husbandry, NDVSU, Jabalpur, M.P, 482001, India
| | - Vaishali Khare
- College of Veterinary Science and Animal Husbandry, NDVSU, Jabalpur, M.P, 482001, India
| | - Sita Prasad Tiwari
- College of Veterinary Science and Animal Husbandry, NDVSU, Jabalpur, M.P, 482001, India
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13
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Li A, Han X, Liu L, Zhang G, Du P, Zhang C, Li C, Chen B. Dairy products and constituents: a review of their effects on obesity and related metabolic diseases. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 37724572 DOI: 10.1080/10408398.2023.2257782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Obesity has become a global public health problem that seriously affects the quality of life. As an important part of human diet, dairy products contain a large number of nutrients that are essential for maintaining human health, such as proteins, peptides, lipids, vitamins, and minerals. A growing number of epidemiological investigations provide strong evidence on dairy interventions for weight loss in overweight/obese populations. Therefore, this paper outlines the relationship between the consumption of different dairy products and obesity and related metabolic diseases. In addition, we dive into the mechanisms related to the regulation of glucose and lipid metabolism by functional components in dairy products and the interaction with gut microbes. Lastly, the role of dairy products on obesity of children and adolescents is revisited. We conclude that whole dairy products exert more beneficial effect than single milk constituent on alleviating obesity and that dairy matrix has important implications for metabolic health.
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Affiliation(s)
- Aili Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xueting Han
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Libo Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Guofang Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Peng Du
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Chao Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Chun Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Research Institute, Harbin, China
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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Rosa MC, Mahieu B, Rogério Tavares Filho E, Cavalcanti RN, Martins M, Sobral LA, Sant'Anna C, Esmerino EA, Goldbeck R, Pimentel TC, Cristina Silva M, Cruz AG. Impact of adding xylooligosaccharides encapsulated in butter: Microstructural, optical, rheological and sensory aspects. Food Res Int 2023; 170:113003. [PMID: 37316072 DOI: 10.1016/j.foodres.2023.113003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/16/2023]
Abstract
This study investigated the microstructure, rheological properties, and sensory characteristics of butters produced with free and encapsulated xylooligosaccharides (XOS). Four formulations of butter were processed: BCONT: 0 % w/w XOS (control); BXOS: 20% w/w free XOS; BXOS-ALG: 20% w/w XOS microencapsulated with alginate (XOS-alginate ratio of 3:1 w/w); and BXOS-GEL: 20% w/w XOS microencapsulated with alginate-gelatin (XOS-alginate-gelatin ratio of 3:1:1.5 w/w). The microparticles showed a bimodal distribution, low size and low span values, demonstrating physical stability to be included in emulsions. The XOS-ALG presented surface weighted mean diameter (D3.2) of 90.24 µm, volume-weighted mean diameter (D4.3) of 131.8 µm, and Span of 2.14. In contrast, the XOS-GEL presented D3.2 of 82.80 µm, D4.3 of 141.0 µm, and a Span of 2.46. Products with XOS were characterized by higher creaminess, sweet taste, and lower salty taste than the control. However, the addition form significantly impacted the other evaluated parameters. The utilization of XOS in a free form (BXOS) resulted in smaller droplet sizes (1.26 μm) than encapsulated XOS and control (XOS-ALG = 1.32 µm / XOS-GEL = 1.58 µm, / BCONT = 1.59 µm), and changes in the rheological parameters (higher values of shear stress, viscosity, consistency index, rigidity (J0), and Newtonian viscosity (ηN) and lower elasticity (τ)). Furthermore, it changed the color parameters (more yellow and dark color, lower L* and higher b* values). On the other hand, the utilization of micropaticles of XOS (BXOS-ALG and BXOS-GEL) kept shear stress, viscosity, consistency index, rigidity (J0), and elasticity (τ) more similar to control. The products had a less intense yellow color (lower b* values) and was perceived with more consistency and butter taste. However, the presence of particles was perceived by consumers. The results suggest that consumers were more attentive to reporting flavor-related attributes than texture. In conclusion, adding microparticles of XOS could improve butter's rheological and sensory properties. In conclusion, adding microparticles of XOS could improve butter's rheological and sensory properties.
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Affiliation(s)
- Mariana C Rosa
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | | | - Elson Rogério Tavares Filho
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Rodrigo N Cavalcanti
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Manoela Martins
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Brazil
| | - Louise A Sobral
- Universidade Federal do Rio de Janeiro (UFRJ), Escola de Química, Rio de Janeiro, Brazil
| | - Celso Sant'Anna
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias, RJ, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, Niterói, Niterói, Brazil
| | - Rosana Goldbeck
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Brazil
| | | | - Marcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil.
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Starkute V, Lukseviciute J, Klupsaite D, Mockus E, Klementaviciute J, Rocha JM, Özogul F, Ruzauskas M, Viskelis P, Bartkiene E. Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry ( Rubus idaeus), Blueberry ( Vaccinium myrtillus) and Elderberry ( Sambucus nigra) Industry By-Products. Foods 2023; 12:2860. [PMID: 37569128 PMCID: PMC10417324 DOI: 10.3390/foods12152860] [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: 06/30/2023] [Revised: 07/24/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized (NI) and agar-immobilized (AI) BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed. It was established that the tested BIBs possess desirable antimicrobial (raspberry BIB inhibited 7 out of 10 tested pathogens) and antioxidant activities (the highest total phenolic compounds (TPC) content was displayed by NI elderberry BIB 143.6 mg GAE/100 g). The addition of BIBs to U-CC increased TPC content and DPPH- (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity of the U-CC (the highest TPC content was found in C-RaNI 184.5 mg/100 g, and strong positive correlation between TPC and DPPH- of the U-CC was found, r = 0.658). The predominant fatty acid group in U-CC was saturated fatty acids (SFA); however, the lowest content of SFA was unfolded in C-EldAI samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-EldAI (104.1 mg/kg). In total, 43 volatile compounds (VC) were identified in U-CC, and, in all cases, a broader spectrum of VCs was observed in U-CC enriched with BIBs. After 10 days of storage, the highest enterobacteria number was in C-BluNI (1.88 log10 CFU/g). All U-CC showed similar overall acceptability (on average, 8.34 points); however, the highest intensity of the emotion "happy" was expressed by testing C-EldNI. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits.
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Affiliation(s)
- Vytaute Starkute
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (J.L.)
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
| | - Justina Lukseviciute
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (J.L.)
| | - Dovile Klupsaite
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
| | - Ernestas Mockus
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
| | - Jolita Klementaviciute
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal;
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Faculty of Engineering, University of Porto (FEUP), Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Turkey;
- Biotechnology Research and Application Center, Cukurova University, Balcali, Adana 01330, Turkey
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania;
- Faculty of Veterinary, Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania;
| | - Elena Bartkiene
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (J.L.)
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (D.K.); (E.M.); (J.K.)
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Pajor F, Várkonyi D, Dalmadi I, Pásztorné-Huszár K, Egerszegi I, Penksza K, Póti P, Bodnár Á. Changes in Chemical Composition and Fatty Acid Profile of Milk and Cheese and Sensory Profile of Milk via Supplementation of Goats' Diet with Marine Algae. Animals (Basel) 2023; 13:2152. [PMID: 37443950 DOI: 10.3390/ani13132152] [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: 04/28/2023] [Revised: 06/20/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of the present study was to assess the effects of the low level of Schizochytrium limacinum marine algae (daily 5 g per animal) on the milk, cheese, and whey composition; fatty acid profile of milk and cheese; and the sensory profile of goat milk using an e-nose device. Thirty Alpine goats were randomly divided into two groups: the control group (C, n = 15)-fed grass with daily 600 g concentrate and the experimental group (MA, n = 15) who received the same forage and concentrate supplemented with 5 g/head/day marine algae. Animals were kept indoors and the investigation period lasted 52 days, including the first six weeks as the period of adaptation and the last 10 days as the treatment period. During the adaptation period, bulk milk samples from each group were collected once a week (0, 7, 14, 21, 28, 35, and 42 d), while during the treatment period (10 days), bulk milk samples from each group were taken every day, and cheese samples were processed from bulk milk each day from both groups. Marine algae supplementation had no negative effect on milk composition. In contrast, the marine algae inclusion significantly elevated the fat and protein content of whey and the protein content of cheese, as well as the recovery of fat and protein in the curd, while increasing the cheeses' moisture content on a fat-free basis. The marine algae supplementation significantly increased the docosahexaenoic acid (DHA) and the rumenic acid (CLA c9t11) concentrations and decreased the n-6/n-3 ratio in the milk and cheese. There were no significant differences between the C and the MA group with regard to the sensory profiles of the milk. It can be concluded that the milk obtained from goats given daily supplementation of 5g of MA has a fatty acid profile more beneficial to human health, without any negative effects on the milk's aromatic components.
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Affiliation(s)
- Ferenc Pajor
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
| | - Dávid Várkonyi
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
| | - István Dalmadi
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary
| | - Klára Pásztorné-Huszár
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary
| | - István Egerszegi
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
| | - Károly Penksza
- Department of Botany, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
| | - Péter Póti
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
| | - Ákos Bodnár
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
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17
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Chen M, Wang F, Wu X, Si B, Pan J, Zheng N, Zhang Y, Wang J. Updating the fatty acid profiles of retail bovine milk in China based on an improved GC-MS method: implications for nutrition. Front Nutr 2023; 10:1204005. [PMID: 37305087 PMCID: PMC10248175 DOI: 10.3389/fnut.2023.1204005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Accepted: 05/03/2023] [Indexed: 06/13/2023] Open
Abstract
The importance of food components to potential benefits and risks to human health is gradually being consumer awareness. Milk is an important part of the lipid content of the human diet, and there are few detailed reports on the fatty acid (FA) profiles of retail milk. In the study, we developed a gas chromatography-mass spectrometry (GC-MS) method to simultaneously determine 82 FAs, including 11 even-chain saturated FAs, 10 odd-chain saturated FAs, 9 branched-chain saturated FAs, 30 monounsaturated FAs, and 22 polyunsaturated FAs; this was applied to analyze samples (186 samples) of commercially available milk from 22 provinces throughout China and to evaluate the nutritional value of these samples based on FA-related indices. The results showed that the overall composition of milk FAs among the different regions was numerically similar, and minor FAs showed few differences. When considering the retail milk FA composition and dairy fat intake in China, regional variations have a limited impact on FA consumption. Moreover, milk accounts for approximately one-third and <10% of the maximum recommended intake of saturated FAs and trans-FAs in consumer diets, respectively. This study provides an updated report on the composition of FAs and the nutritional value of retail milk across China, which can serve as a reference for producers for future research on regulating milk FAs, for consumers to select milk, and for nutrition departments to formulate relevant nutritional guidance recommendations.
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Affiliation(s)
- Meiqing Chen
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Milk and Milk Products Inspection Center of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Fengen Wang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Xufang Wu
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Milk and Milk Products Inspection Center of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Boxue Si
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Milk and Milk Products Inspection Center of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Junyu Pan
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Milk and Milk Products Inspection Center of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Nan Zheng
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Milk and Milk Products Inspection Center of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yangdong Zhang
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Milk and Milk Products Inspection Center of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jiaqi Wang
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Milk and Milk Products Inspection Center of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
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18
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de Oliveira Moura Araújo E, Gavioli EC, Holanda VAD, da Silva VC, Oliveira Nunes Messias TB, Dutra LMG, de Oliveira MC, Ramos do Egypto Queiroga RDC, Guerra GCB, Soares JKB. REPEATED DONKEY MILK CONSUMPTION REDUCES ANXIETY-LIKE BEHAVIORS AND BRAIN OXIDATIVE DAMAGE TO LIPIDS IN MICE. Behav Brain Res 2023; 449:114477. [PMID: 37150444 DOI: 10.1016/j.bbr.2023.114477] [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: 02/23/2023] [Revised: 05/03/2023] [Accepted: 05/03/2023] [Indexed: 05/09/2023]
Abstract
Donkey milk (DM) is a source of bioactive compounds that can benefit neural functioning. In the present study, we investigated the effects of DM consumption on anxiolytic-related, despair-like, locomotion and coordination behaviors, as well as the provision of protection from oxidative damage to lipids and proteins in brain tissues and melatonin plasma levels. To achieve this, male mice orally received DM (4g.kg-1) or vehicle for 18 days. Their behavior was assessed in the following tests: elevated plus maze (EPM), open field and rotarod tests (OF, RR) and forced swimming test (FST). Acute treatments with diazepam (DZP, 1.5mg.kg-1, v.o.), fluoxetine (FLX, 20mg.kg-1, i.p.) and nortriptyline (NTP, 20mg.kg-1, i.p.) were used as positive controls. On the eighteenth day, the animals were euthanized and brain tissue and blood were collected to measure oxidative damage, and melatonin plasma levels. Similar to DZP, repeated DM consumption reduced exploration to open areas in the EPM test. Under our experimental conditions, conventional antidepressants reduced immobility time in the FST, and the benzodiazepine treatment impaired motor coordination in mice. No significant differences in locomotion, motor coordination and despair-related behaviors were observed in the mice treated with DM when assessed in the EPM, OF, RR and FST, respectively. Biochemical assays showed that repeated DM exposition protected against oxidative damage to lipids and increased plasma levels of melatonin. These findings suggest consumption of DM may be a promising food for the treatment of anxiety-related disorders, without depressant effects on the central nervous system.
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Affiliation(s)
| | - Elaine Cristina Gavioli
- Department of Biophysics and Pharmacology, Biosciences Centre, Federal University of Rio Grande do Norte, Natal, Brazil
| | | | - Valéria Costa da Silva
- Department of Biophysics and Pharmacology, Biosciences Centre, Federal University of Rio Grande do Norte, Natal, Brazil
| | | | | | - Matheus Cardoso de Oliveira
- Department of Biophysics and Pharmacology, Biosciences Centre, Federal University of Rio Grande do Norte, Natal, Brazil
| | | | | | - Juliana Kessia Barbosa Soares
- Department of Food Engineering, Technology Centre, Federal University of Paraíba, Brazil; Center of Education and Health, Federal University of Campina Grande, Cuité, Brazil
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19
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Otsuka R, Zhang S, Furuya K, Tange C, Sala G, Ando F, Shimokata H, Nishita Y, Arai H. Association between short-chain fatty acid intake and development of muscle strength loss among community-dwelling older Japanese adults. Exp Gerontol 2023; 173:112080. [PMID: 36634721 DOI: 10.1016/j.exger.2023.112080] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 12/22/2022] [Accepted: 01/01/2023] [Indexed: 01/11/2023]
Abstract
BACKGROUND Short-chain fatty acids (SCFAs) have been suggested to be associated with skeletal muscle mass maintenance. However, the role of dietary SCFAs in preserving muscle strength in the older population remains unclear. OBJECTIVES To clarify the longitudinal association between the dietary intake of SCFAs and the development of low muscle strength in older community dwellers. METHODS Data were obtained from the National Institute for Longevity Sciences-Longitudinal Study of Aging cohort. The participants included 441 men and 382 women who participated in the baseline survey (the fifth wave, between 2006 and 2008) and at least one follow-up examination (sixth to ninth waves, between 2008 and 2022) and were ≥60 years old and did not have low muscle strength (defined as a grip strength of <28 kg for men and <18 kg for women) at baseline. Baseline nutrient intakes were assessed with a 3-day dietary record. A generalized estimating equation was employed to estimate the odds ratio (OR) and 95 % confidence intervals (CIs) for low muscle strength per 1 standard deviation (SD) increase in the intake of SCFAs and other nutrients at baseline (adjusted for sex, age, follow-up time, baseline grip strength, physical activity, smoking, family income, education, and disease histories). RESULTS The mean (SD) follow-up time and number were 7.8 (3.2) years and 3.2 (1.0) times, respectively. Approximately 8.1 % of the participants exhibited muscle strength loss in at least one follow-up assessment. The multivariate-adjusted OR (95 % CIs) was 0.77 (0.63-0.93) for each 1-SD increase in SCFA intake (268 mg/day), and the ORs for the highest through the lowest tertiles of SCFA intake were 1.00 (reference), 1.44 (0.95-2.17), and 1.83 (1.20-2.78), respectively (trend p = 0.005). The results remained significant after multivariate adjusting for energy or fat intake. CONCLUSION Dietary intake of SCFAs may prevent muscle strength decline in community-dwelling older adults.
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Affiliation(s)
- Rei Otsuka
- Department of Epidemiology of Aging, Research Institute, National Center for Geriatrics and Gerontology, Aichi 474-8511, Japan.
| | - Shu Zhang
- Department of Epidemiology of Aging, Research Institute, National Center for Geriatrics and Gerontology, Aichi 474-8511, Japan
| | - Kanae Furuya
- Department of Epidemiology of Aging, Research Institute, National Center for Geriatrics and Gerontology, Aichi 474-8511, Japan
| | - Chikako Tange
- Department of Epidemiology of Aging, Research Institute, National Center for Geriatrics and Gerontology, Aichi 474-8511, Japan
| | - Giovanni Sala
- Department of Epidemiology of Aging, Research Institute, National Center for Geriatrics and Gerontology, Aichi 474-8511, Japan
| | - Fujiko Ando
- Department of Epidemiology of Aging, Research Institute, National Center for Geriatrics and Gerontology, Aichi 474-8511, Japan; Faculty of Health and Medical Sciences, Aichi Shukutoku University, Aichi 480-1197, Japan
| | - Hiroshi Shimokata
- Department of Epidemiology of Aging, Research Institute, National Center for Geriatrics and Gerontology, Aichi 474-8511, Japan; Graduate School of Nutritional Sciences, Nagoya University of Arts and Sciences, Aichi 470-0196, Japan
| | - Yukiko Nishita
- Department of Epidemiology of Aging, Research Institute, National Center for Geriatrics and Gerontology, Aichi 474-8511, Japan
| | - Hidenori Arai
- National Center for Geriatrics and Gerontology, Aichi 474-8511, Japan
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20
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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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21
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Balivo A, Sacchi R, Genovese A. The Noble Method in the dairy sector as a sustainable production system to improve the nutritional composition of dairy products: A review. INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
Affiliation(s)
- Andrea Balivo
- Department of Agricultural Sciences University of Naples Federico II 80055 Portici (NA) Italy
| | - Raffaele Sacchi
- Department of Agricultural Sciences University of Naples Federico II 80055 Portici (NA) Italy
| | - Alessandro Genovese
- Department of Agricultural Sciences University of Naples Federico II 80055 Portici (NA) Italy
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22
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Wang X, Kong X, Zhang C, Hua Y, Chen Y, Li X. Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt. Food Res Int 2023; 164:112375. [PMID: 36738019 DOI: 10.1016/j.foodres.2022.112375] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 12/13/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The aim of this study was to investigate and compare the physicochemical characteristics and volatile flavor compounds of three kinds of yoghurt made from reconstituted milk, soy drink and oat drink. The results showed that with the same fermentation ending pH of 4.5, reconstituted yoghurt had the highest titratable acidity mainly due to the highest buffering capacity and microbial counts (LAB). The textural and water holding capacity (WHC) parameters revealed that soy-based yoghurt had the highest firmness, consistency and WHC, indicating more rigid gel was formed. Meanwhile, rheological analysis showed soy-based yoghurt owned higher G' and G'' values and higher stability against external stress, demonstrating that more and stronger interactions between soy proteins were built during fermentation. The confocal laser scanning microscopy (CLSM) image witnessed that soy-based yoghurt had the densest and finest network, while oat-based yoghurt had much coarser and looser structure, which was consistent with the lowest firmness and G' value for oat-based yoghurt. In terms of color, reconstituted yoghurt was the lightest and oat-based yoghurt showed more reddish and yellowish. The main volatile flavor compounds in all yoghurts were ketones, while aldehydes contributed more in soy and oat yoghurt. PCA plot showed that volatile flavor compounds of reconstituted yoghurt and oat-based yoghurt were relatively similar, while soy-based yoghurt was much more different with high OAVs of hexanal, 1-octen-3-one, 1-octen-3-ol and 2-octenal. This study supplied a theoretical basis and an improvement direction for the better development of healthier plant-based yoghurt similar to dairy yoghurt.
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Affiliation(s)
- Xinlu Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xiangzhen Kong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
| | - Caimeng Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xingfei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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23
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Rosa LS, Santos ML, Abreu JP, Rocha RS, Esmerino EA, Freitas MQ, Mársico ET, Campelo PH, Pimentel TC, Cristina Silva M, Souza AA, Nogueira FCS, Cruz AG, Teodoro AJ. Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides. Food Res Int 2023; 164:112396. [PMID: 36737979 DOI: 10.1016/j.foodres.2022.112396] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/14/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The effect of probiotic strains (Lactobacillus acidophilus La-03 (La-03); Lactobacillus acidophilus La-05 (La-05); Bifidobacterium Bb-12 (Bb-12) or Lacticaseibacillus casei-01 (L. casei-01)) on the characteristics of fermented whey-milk beverages during storage (4 °C, 30 days) was evaluated. The products were assessed for biological and antioxidant activities, physicochemical characteristics, and bioactive peptides. Probiotic addition increased α-amylase and α-glucosidase inhibition and antioxidant activities, mainly at 15 days of storage. L. casei-01 showed higher metabolic activity (higher titratable acidity and lower pH values) and the presence of anti-hypertensive peptides, while La-5 and Bb-12 showed higher α-glucosidase inhibition, improvements in the high saturated hypercholesterolemic index, and peptides with ACE-inhibitory, antimicrobial, immunomodulatory, and antioxidant activities. Our findings suggest that probiotic fermented whey-milk beverages may exert antidiabetic and antioxidant properties, being suggested La-5 or Bb-12 as probiotics and 15 days of storage.
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Affiliation(s)
- Lana S Rosa
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Laboratório de Alimentos Funcionais, Rio de Janeiro 22290-240, Brazil
| | - Mariana L Santos
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Laboratório de Alimentos Funcionais, Rio de Janeiro 22290-240, Brazil
| | - Joel P Abreu
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Laboratório de Alimentos Funcionais, Rio de Janeiro 22290-240, Brazil
| | - Ramon S Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro 20270-021, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil
| | - Monica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil
| | - Pedro H Campelo
- Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Viçosa 36570-900, Brazil
| | | | - Márcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro 20270-021, Brazil
| | - Adrieli A Souza
- Universidade Federal do Rio de Janeiro (UFRJ), Laboratório de Proteomica (LADETEC), 21941-598, Rio de Janeiro, Brazil
| | - Fabio C S Nogueira
- Universidade Federal do Rio de Janeiro (UFRJ), Laboratório de Proteomica (LADETEC), 21941-598, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro 20270-021, Brazil
| | - Anderson J Teodoro
- Universidade Federal Fluminense (UFF), Faculdade de Nutrição, Niterói 24020-140, Brazil.
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Teng F, Samuelsson LM, Milan AM, Subbaraj A, Agnew M, Shrestha A, Cameron-Smith D, Day L. Postprandial lipemic response in dairy-avoiding females following an equal volume of sheep milk relative to cow milk: A randomized controlled trial. Front Nutr 2023; 9:1029813. [PMID: 36687710 PMCID: PMC9846784 DOI: 10.3389/fnut.2022.1029813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Accepted: 11/14/2022] [Indexed: 01/06/2023] Open
Abstract
Background Sheep milk (SM) is an alternate dairy source, which despite many similarities, has both compositional and structural differences in lipids compared to cow milk (CM). Studies are yet to examine the apparent digestibility of SM lipids, relative to CM, and the potential impact on the plasma lipidome. Objective To determine the response of the circulatory lipidome to equal volume servings of SM and CM, in females who avoid dairy products. Method In a double-blinded, randomized, cross-over trial, self-described dairy avoiding females (n = 30; 24.4 ± 1.1 years) drank SM or CM (650 mL; 33.4 vs. 21.3 g total lipid content; reconstituted from spray dried milk powders) following an overnight fast. Blood samples were collected at fasting and at regular intervals over 4 h after milk consumption. The plasma lipidome was analyzed by LC-MS and fatty acids were quantified by GC-FID. Results The overall postprandial triglyceride (TG) response was similar between SM and CM. TG concentrations were comparable at fasting for both groups, however they were higher after CM consumption at 30 min (interaction milk × time p = 0.003), well before any postprandial lipemic response. This was despite greater quantities provided by SM. However, there were notable differences in the postprandial fatty acid response, with SM leading to an increase in short- and medium-chain fatty acids (MCFAs) (C6:0, C8:0, and C10:0) and several long-chain fatty acids (LCFAs) (C18:1 t11, c9, t11-CLA, and C20:0; interaction time × milk p < 0.05). This corresponded to a greater postprandial response for medium chain triglycerides (MCTs) C10:0, including TG(10:0/14:0/18:1), TG(16:0/10:0/12:0), and TG(16:0/10:0/14:0) (interaction time × milk p < 0.05). Conclusions Despite a higher fat content, SM ingestion resulted in a greater circulating abundance of MCTs, without increasing total postprandial triglyceride response, when compared to CM. The greater abundance and postprandial appearance of MCTs may provide advantageous metabolic responses in children and adults. Unique identifier and registry U1111-1209-7768; https://www.anzctr.org.au/Trial/Registration/TrialReview.aspx?id=375324.
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Affiliation(s)
- Fei Teng
- AgResearch Ltd., Grasslands Research Centre, Palmerston North, New Zealand
| | | | - Amber Marie Milan
- AgResearch Ltd., Grasslands Research Centre, Palmerston North, New Zealand,The Liggins Institute, The University of Auckland, Auckland, New Zealand
| | - Arvind Subbaraj
- AgResearch Ltd., Lincoln Research Center, Lincoln, New Zealand
| | - Michael Agnew
- AgResearch Ltd., Grasslands Research Centre, Palmerston North, New Zealand
| | - Aahana Shrestha
- The Liggins Institute, The University of Auckland, Auckland, New Zealand,Riddet Institute, Palmerston North, New Zealand
| | - David Cameron-Smith
- The Liggins Institute, The University of Auckland, Auckland, New Zealand,AgResearch Ltd., Lincoln Research Center, Lincoln, New Zealand,College of Health, Medicine and Wellbeing, University of Newcastle, Callaghan, NSW, Australia
| | - Li Day
- AgResearch Ltd., Grasslands Research Centre, Palmerston North, New Zealand,*Correspondence: Li Day
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25
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Baizán S, Martínez-Fernández A, Vicente F. Effect of Using Faba Bean and/or Italian Ryegrass in Total Mixed Rations to Dairy Cows. Animals (Basel) 2022; 13:ani13010108. [PMID: 36611717 PMCID: PMC9817943 DOI: 10.3390/ani13010108] [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: 11/08/2022] [Revised: 12/23/2022] [Accepted: 12/24/2022] [Indexed: 12/30/2022] Open
Abstract
The livestock sector must find solutions to reduce the feeding costs and meet the challenge for a more sustainable production system in line with the European Green Deal requirements. The aim of this study was to evaluate the effect of including legume silage on voluntary intake in dairy cows, milk production, and composition. Three total mixed rations (TMR) based on faba bean (FB), Italian ryegrass (IR), or faba bean-Italian ryegrass intercrop (FBIR, 60:40) silages were used in feeding trials of dairy cows during two consecutive years. Nine Friesian cows were randomly allocated in three groups, following a 3 × 3 Latin square design with three diets for three periods. TMR were offered ad libitum in addition to eighteen hours of grazing daily and extra concentrate during milking. No differences were observed in dry matter intake. Diets did not affect milk production or composition, except for urea content, with a higher urea excretion in FB diet. Fatty acid profile was different in milk from cows feeding FB, with a significantly lower content of saturated fatty acids and a higher content of conjugated linoleic acid than milk produced with FBIR and IR diets.
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26
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Carta S, Correddu F, Battacone G, Pulina G, Nudda A. Comparison of Milk Odd- and Branched-Chain Fatty Acids among Human, Dairy Species and Artificial Substitutes. Foods 2022; 11:foods11244118. [PMID: 36553860 PMCID: PMC9778152 DOI: 10.3390/foods11244118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/14/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
The aim of the study was to compare odd and branched-chain fatty acids (OBCFA) of milk from sheep, goat, cow, buffalo, donkey, human, and formula milk. Ruminant, monogastric, and human milks have different concentrations of these fatty acids (FA). To highlight the differences on OBCFA, a total of 282 individual milk samples were analyzed by gas chromatography. The OBCFA were found higher in ruminant than non-ruminant milks (p < 0.05). Among ruminants, sheep milk had the highest OBCFA (4.5 g/100 g of total FAME), whereases the lowest values were found in formula milk (0.18 g/100 g of total FAME). Regarding individual linear odd-chain FA (linear-OCFA), C11:0 was found higher in donkey milk than others, while sheep and buffalo milks had the greatest concentration of C15:0. Among BCFA, the iso-BCFA were higher than anteiso-BCFA in all considered milks. The isoC17:0 showed the highest concentration in all milks except for donkey and buffalo, which showed higher concentration of isoC16:0 than others. In conclusion, ruminant milks are different in terms of these FA compared to human milk and its substitutes. However, the greatest differences were found with formula milk, suggesting that this product needs the implementation of these FA to be more similar to human milk composition.
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Glazunova OA, Moiseenko KV, Savinova OS, Fedorova TV. In Vitro and In Vivo Antihypertensive Effect of Milk Fermented with Different Strains of Common Starter Lactic Acid Bacteria. Nutrients 2022; 14:nu14245357. [PMID: 36558516 PMCID: PMC9782308 DOI: 10.3390/nu14245357] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 11/30/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022] Open
Abstract
Currently, functional dairy products pave a promising way for the prophylaxis of essential hypertension, and the search for new strains capable of producing such products is a constant challenge for scientists around the world. In this study, the antihypertensive properties of milk fermented with several strains of traditional yogurt starters (Lactobacillus delbrueckii strains Lb100 and Lb200; Lactococcus lactis strains dlA, AM1 and MA1; Streptococcus thermophilus strains 159 and 16t) and one strain of non-conventional probiotic starter (Lacticaseibacillus paracasei ABK) were assessed. The in vitro assessment using angiotensin-converting enzyme inhibition assay was performed for all fermentation products, and the best performed products were tested in vivo using Spontaneously Hypertensive Rat (SHR) animal model. In addition, for the best performed products the fatty acid (FA) composition and FA-related nutritional indices were determined. As a result, the milk fermented with two strains (Lb. delbrueckii LB100 and Lc. lactis AM1) demonstrated significant antihypertensive effect during both in vitro and in vivo experiments. Moreover, the milk fermented with Lb. delbrueckii Lb100 demonstrated significantly better FA-related nutritional indexes and lowered total cholesterol in SHRs upon regular consumption. The obtained results can be used in the future to develop new starter cultures producing effective functional antihypertensive dairy products.
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28
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Cheese and Butter as a Source of Health-Promoting Fatty Acids in the Human Diet. Animals (Basel) 2022; 12:ani12233424. [PMID: 36496944 PMCID: PMC9741069 DOI: 10.3390/ani12233424] [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: 10/19/2022] [Revised: 11/22/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022] Open
Abstract
The assessment of fatty acid composition, including the content of conjugated linoleic acid cis9trans11 C18:2 (CLA) and trans C18:1 and C18:2 isomers in fat extracted from selected high-fat dairy products commonly available to consumers in retail sale on the Polish market, and a comparison of their indicators as to the quality of lipids was the aim of the study. The experimental materials were hard cheeses, white-mold cheeses, blue-veined cheeses, and butters. The conducted study demonstrated that various contents of groups of fatty acids and the values of lipid quality indices were found in the tested products. Butters turned out to be richer sources of short-chain, branched-chain, and odd-chain fatty acids. The fat extracted from butters and white-mold cheeses had a significantly higher (p < 0.05) content of n-3 fatty acids. Lower values of the n-6/n-3 ratio were determined in the fat extracted from butters and white-mold cheeses. The highest values of the thrombogenicity index (TI) were found in fat extracted from hard cheeses. Significantly lower values (p < 0.05) of the atherogenicity index (AI) and values of the H/H ratio were found in fat from mold cheeses. Fat from butters and white-mold cheeses had a significantly higher (p < 0.05) content of CLA and total content of trans C18:1.
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Nie P, Pan B, Ahmad MJ, Zhang X, Chen C, Yao Z, Lv H, Wei K, Yang L. Summer Buffalo Milk Produced in China: A Desirable Diet Enriched in Polyunsaturated Fatty Acids and Amino Acids. Foods 2022; 11:3475. [PMID: 36360088 PMCID: PMC9654212 DOI: 10.3390/foods11213475] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 10/13/2022] [Accepted: 10/28/2022] [Indexed: 11/26/2023] Open
Abstract
The objective of the study was to compare and reveal differences in basic chemical parameters, fatty acids, amino acids, and lipid quality indices of crossbred buffalo (swamp x river type) milk produced in summer and winter. The buffalo milk samples were collected in summer (Jul-Aug) and winter (Dec-Jan) from Hubei province, China. The samples were detected by using CombiFoss apparatus, gas chromatography, and an automated specialized amino acid analyzer. The results showed that the basic chemical parameters, fatty acid profiles, lipid quality indices, and amino acid profiles of crossbred buffalo milk differed between summer and winter. Specifically, summer buffalo milk exhibited a higher content of MUFA (monounsaturated fatty acids) and PUFA (polyunsaturated fatty acids) than winter buffalo milk. Summer buffalo milk had a lower content of major SFA (saturated fatty acids), a higher content of ω-3 and DFA (hypocholesterolemic fatty acids), a lower ω-6/ω-3 ratio, a higher value of 3 unsaturated fatty acid indices (C14, C16, C18), and a lower value of IA (index of atherogenicity) and IT (index of thrombogenicity) than winter buffalo milk. Additionally, 17 amino acids, including 8 EAA (essential amino acids) and 9 NEAA (non-essential amino acids) were higher in summer buffalo milk. These results indicated that summer buffalo milk was more health-beneficial than winter buffalo milk. Therefore, summer buffalo milk might be a desirable diet option for human nutrition and health. Our findings provide valuable information for the research and development of buffalo dairy products in China or other Asian countries.
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Affiliation(s)
- Pei Nie
- College of Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China
| | - Bin Pan
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- International Joint Research Centre for Animal Genetics, Breeding and Reproduction (IJRCAGBR), Huazhong Agricultural University, Wuhan 430070, China
| | - Muhammd Jamil Ahmad
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- International Joint Research Centre for Animal Genetics, Breeding and Reproduction (IJRCAGBR), Huazhong Agricultural University, Wuhan 430070, China
| | - Xinxin Zhang
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- International Joint Research Centre for Animal Genetics, Breeding and Reproduction (IJRCAGBR), Huazhong Agricultural University, Wuhan 430070, China
| | - Chao Chen
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- International Joint Research Centre for Animal Genetics, Breeding and Reproduction (IJRCAGBR), Huazhong Agricultural University, Wuhan 430070, China
| | - Zhiqiu Yao
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- International Joint Research Centre for Animal Genetics, Breeding and Reproduction (IJRCAGBR), Huazhong Agricultural University, Wuhan 430070, China
| | - Haimiao Lv
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- International Joint Research Centre for Animal Genetics, Breeding and Reproduction (IJRCAGBR), Huazhong Agricultural University, Wuhan 430070, China
| | - Ke Wei
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- International Joint Research Centre for Animal Genetics, Breeding and Reproduction (IJRCAGBR), Huazhong Agricultural University, Wuhan 430070, China
| | - Liguo Yang
- Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- International Joint Research Centre for Animal Genetics, Breeding and Reproduction (IJRCAGBR), Huazhong Agricultural University, Wuhan 430070, China
- Hubei Province’s Engineering Research Center in Buffalo Breeding and Products, Wuhan 430070, China
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Ghribi AM, Gafsi IM, Blecker C, Attia H, Bouaziz MA, Besbes S. Cynara cardunculus as a potential source of milk coagulating protease: Effects on physical properties of cow's milk. Food Sci Nutr 2022; 10:3855-3864. [PMID: 36348785 PMCID: PMC9632194 DOI: 10.1002/fsn3.2981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 11/17/2022] Open
Abstract
In the present research study, Cynara cardunculus (wild cardoon) flowers were blended and extracted using different types of buffers (phosphate buffer; citrate buffer and distilled water) for different maceration times. The most reliable, quick and efficient buffer was found to be phosphate (pH = 6.5) with a 6-h maceration time, which was used throughout this study. C. cardunculus extract (CE) was found to have high clotting and proteolytic activities. The extracted enzyme was found to be very stable against a wide range of pH values as well as of temperature. The formation of milk gels prepared in the presence of CE with different types of milk was evaluated using dynamic rheology and Turbiscan. The evolution of both elastic (G') and viscous (G″) moduli was monitored with time. The values of the whole milk enriched with milk powder gels were higher. Coagulum stability was evaluated using Turbiscan. The textural properties and the curd-firming rate of coagulum were also determined. In conclusion, the prepared CE could be an efficient milk-clotting agent in the production of dairy products.
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Affiliation(s)
- Abir Mokni Ghribi
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire AnalyseUniversité de SfaxSfaxTunisie
| | - Ines Makhlouf Gafsi
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire AnalyseUniversité de SfaxSfaxTunisie
| | - Christophe Blecker
- Gembloux Agro Bio‐Tech, Unité de Technologie des Industries Agro‐Alimentaires, passage des Déportés 2Université de LiègeGemblouxBelgium
| | - Hamadi Attia
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire AnalyseUniversité de SfaxSfaxTunisie
| | - Mohamed Ali Bouaziz
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire AnalyseUniversité de SfaxSfaxTunisie
| | - Souhail Besbes
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire AnalyseUniversité de SfaxSfaxTunisie
- Gembloux Agro Bio‐Tech, Unité de Technologie des Industries Agro‐Alimentaires, passage des Déportés 2Université de LiègeGemblouxBelgium
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do Nascimento SPO, da Silva APR, de Sant'ana AS, Rodrigues BR, Quadros CP, de Moraes SA, Vendruscolo RG, Wagner R, Felix WP, de Souza EJO, Menezes DR. Condensed tannins to increase bioactive fatty acids in the milk from Canindé, Repartida, and Saanen goats. Trop Anim Health Prod 2022; 54:318. [PMID: 36151344 DOI: 10.1007/s11250-022-03324-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Accepted: 09/14/2022] [Indexed: 10/14/2022]
Abstract
Bioactive fatty acids present in goat milk have the ability to reduce the risks of coronary heart disease in humans, and condensed tannins (CT) can modulate the polyunsaturated fatty acids (PUFA) biohydrogenation process in the rumen and consequently increase the levels of these fatty acids. Thus, the objective was to evaluate the inclusion of CT in the diet for Canindé, Repartida, and Saanen goats to increase the level of bioactive fatty acids in milk. Twenty-two lactating does of three genetic groups, six Canindé, eight Repartida, and eight Saanen, were randomly assigned in a 3 × 2 factorial arrangement of three genetic groups and two diets (control and with 50 g CT/kg DM). The inclusion of CT in the diet did not change (P > 0.05) nutrient intake and performance. However, the inclusion of CT promoted an increase (P < 0.05) in C14:1; cis-9; C18:2n6; C18:3n6; C18:3n3; PUFA; and long-chain fatty acids and reduction (P < 0.05) of C11; C12; C14; ω6/ω3; and atherogenicity index in milk fat. Thus, it is recommended to include CT in the diet for Canindé, Repartida, and Saanen goats to increase the level of bioactive fatty acids in milk. The inclusion of the tannins of Acacia mearnsii promoted an increase in C14:1; cis-9; C18:2n6; C18:3n6; C18:3n3; polyunsaturated fatty acid; and long-chain fatty acids and reduction of C11; C12; C14; ω6/ω3; and atherogenicity index in milk fat.
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Affiliation(s)
| | | | - Aline Silva de Sant'ana
- Department of Veterinary Sciences in Semiarid, Federal University of San Francisco Valley, Petrolina, PE, Brazil
| | | | - Cedenir Pereira Quadros
- Department of the Pharmacy Course, Federal University of San Francisco Valley, Petrolina, PE, Brazil
| | | | | | - Roger Wagner
- Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Wagner Pereira Felix
- Department of Animal Science, Federal University of San Francisco Valley, Petrolina, PE, Brazil
| | | | - Daniel Ribeiro Menezes
- Department of Veterinary Sciences in Semiarid, Federal University of San Francisco Valley, Petrolina, PE, Brazil
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Mechlińska A, Włodarczyk A, Gruchała-Niedoszytko M, Małgorzewicz S, Cubała WJ. Dietary Patterns of Treatment-Resistant Depression Patients. Nutrients 2022; 14:3766. [PMID: 36145142 PMCID: PMC9503336 DOI: 10.3390/nu14183766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/29/2022] [Accepted: 09/01/2022] [Indexed: 11/16/2022] Open
Abstract
Depression is a common mental disorder that occurs all over the world with treatment resistance commonly seen in clinical practice. Ketamine exhibits an antidepressant that is more often used in the case of treatment-resistant depression (TRD) in MDD and BP. Research emphasizes that a healthy diet and the nutrients it contains can lower the risk of developing depression and form a strategy that supports conventional treatment. The aim of the study was to evaluate the patients' diet and to analyze the effect of ketamine on food intake among patients with TRD. The study involved 15 patients suffering from treatment-resistant depression and 15 healthy volunteers. The data required for the analysis were collected using the food frequency questionnaire (FFQ) and 4-day food diaries. The study group was statistically significantly less likely to consume milk and plain milk beverages, plain white cheese, wholemeal bread, various vegetables, wine, and drinks. Our results show several disorders in the eating habits of patients with treatment-resistant depression. After the administration of ketamine, the patients consumed significantly less protein, fats, monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), fiber, tryptophan, vitamins, and minerals compared to the control group. There is a lack of research describing the effects of ketamine on nutrition. In order to confirm the results of the study, more participants are required, and the assessment of food diaries filled in at the patient's home with a longer interval after the last dose of ketamine as well.
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Affiliation(s)
- Agnieszka Mechlińska
- Department of Psychiatry, Faculty of Medicine, Medical University of Gdańsk, 80-952 Gdańsk, Poland
| | - Adam Włodarczyk
- Department of Psychiatry, Faculty of Medicine, Medical University of Gdańsk, 80-952 Gdańsk, Poland
| | - Marta Gruchała-Niedoszytko
- Department of Clinical Nutrition, Faculty of Health Sciences with the Institute of Maritime and Tropical Medicine, Medical University of Gdańsk, 80-211 Gdańsk, Poland
| | - Sylwia Małgorzewicz
- Department of Clinical Nutrition, Faculty of Health Sciences with the Institute of Maritime and Tropical Medicine, Medical University of Gdańsk, 80-211 Gdańsk, Poland
| | - Wiesław Jerzy Cubała
- Department of Psychiatry, Faculty of Medicine, Medical University of Gdańsk, 80-952 Gdańsk, Poland
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Ghosh S, Sarkar T, Chakraborty R, Shariati MA, Simal-Gandara J. Nature's palette: An emerging frontier for coloring dairy products. Crit Rev Food Sci Nutr 2022; 64:1508-1552. [PMID: 36066466 DOI: 10.1080/10408398.2022.2117785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Consumers all across the world are looking for the most delectable and appealing foods, while also demanding products that are safer, more nutritious, and healthier. Substitution of synthetic colorants with natural colorants has piqued consumer and market interest in recent years. Due to increasing demand, extensive research has been conducted to find natural and safe food additives, such as natural pigments, that may have health benefits. Natural colorants are made up of a variety of pigments, many of which have significant biological potential. Because of the promising health advantages, natural colorants are gaining immense interest in the dairy industry. This review goes over the use of various natural colorants in dairy products which can provide desirable color as well as positive health impacts. The purpose of this review is to provide an in-depth look into the field of food (natural or synthetic) colorants applied in dairy products as well as their potential health benefits, safety, general trends, and future prospects in food science and technology. In this paper, we listed a plethora of applications of natural colorants in various milk-based products.
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Affiliation(s)
- Susmita Ghosh
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Tanmay Sarkar
- Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Mohammad Ali Shariati
- Research Department, K. G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
- Department of Scientific Research, Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Moscow, Russian Federation
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Universidade de Vigo, Ourense, E32004, Spain
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Huang G, Wang J, Liu K, Wang F, Zheng N, Zhao S, Qu X, Yu J, Zhang Y, Wang J. Effect of Flaxseed Supplementation on Milk and Plasma Fatty Acid Composition and Plasma Parameters of Holstein Dairy Cows. Animals (Basel) 2022; 12:ani12151898. [PMID: 35892548 PMCID: PMC9332015 DOI: 10.3390/ani12151898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 07/11/2022] [Accepted: 07/15/2022] [Indexed: 12/05/2022] Open
Abstract
The objective of this study was to determine the effect of whole flaxseed and ground flaxseed supplementation on the composition of fatty acids in plasma and milk, particularly the content of omega-3 polyunsaturated fatty acids (n-3 PUFAs). Thirty Holstein dairy cows were randomly assigned to three treatment groups. Cows were fed a total mixed ration without flaxseed (CK), 1500 g of whole flaxseed (WF), and 1500 g of ground flaxseed (GF) supplementation. There were no differences observed in dry matter intake, milk yield, energy-corrected milk, and 4% fat-corrected milk (p > 0.05). Compared with the CK group, the contents of α-linolenic acid (ALA), eicosatrienoic acid, and eicosapentaenoic acid increased in the plasma and milk WF and GF groups, and the content of docosahexaenoic acid and total n-3 PUFA was higher in GF than the other groups (p < 0.001). The ALA yield increased to 232% and 360% in WF and GF, respectively, compared to the CK group. Compared with the WF group, GF supplementation resulted in an increased milk ALA/ALA intake ratio (p < 0.001). Flaxseed supplementation increased the activity of GSH-Px and decreased the concentration of MDA in milk (p < 0.001). Plasma parameters did not differ among the treatments (p > 0.05). This result indicated that compared with the WF group, GF supplementation in the diet showed higher efficiency in increasing the total n-3 PUFA levels and the milk ALA/ALA intake ratio, and decreased the ratio of n-6 PUFAs to n-3 PUFAs in milk.
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Affiliation(s)
- Guoxin Huang
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (G.H.); (J.W.); (K.L.); (F.W.); (N.Z.); (S.Z.)
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
- College of Animal Sciences and Technology, Northeast Agricultural University, Harbin 150030, China
| | - Jie Wang
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (G.H.); (J.W.); (K.L.); (F.W.); (N.Z.); (S.Z.)
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Kaizhen Liu
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (G.H.); (J.W.); (K.L.); (F.W.); (N.Z.); (S.Z.)
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Fengen Wang
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (G.H.); (J.W.); (K.L.); (F.W.); (N.Z.); (S.Z.)
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Nan Zheng
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (G.H.); (J.W.); (K.L.); (F.W.); (N.Z.); (S.Z.)
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Shengguo Zhao
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (G.H.); (J.W.); (K.L.); (F.W.); (N.Z.); (S.Z.)
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
| | - Xueyin Qu
- China Excellent Milk Academy (Tianjin) Co., Ltd., Beichen District, Tianjin 300400, China; (X.Q.); (J.Y.)
| | - Jing Yu
- China Excellent Milk Academy (Tianjin) Co., Ltd., Beichen District, Tianjin 300400, China; (X.Q.); (J.Y.)
| | - Yangdong Zhang
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (G.H.); (J.W.); (K.L.); (F.W.); (N.Z.); (S.Z.)
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
- Correspondence: (Y.Z.); (J.W.)
| | - Jiaqi Wang
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (G.H.); (J.W.); (K.L.); (F.W.); (N.Z.); (S.Z.)
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, China
- Correspondence: (Y.Z.); (J.W.)
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On-the-Pack Voluntary Well-Being Messaging for Milks Targeting Chinese Older Adults: A Content Analysis. Foods 2022; 11:foods11152212. [PMID: 35892798 PMCID: PMC9331808 DOI: 10.3390/foods11152212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/13/2022] [Accepted: 07/21/2022] [Indexed: 02/04/2023] Open
Abstract
China is experiencing severe population aging. Given that milks targeting older adults are one of the most popular foods designed for Chinese older adults (COA), this study investigated on-the-pack (OTP) voluntary well-being messaging (VWM, ways of communicating a product's broad well-being benefits through information on food content or statements linked to favourable components, functions, or well-being outcomes) for milk targeting COA. Over 200 products identified from two sources (JD.com and Mintel's global new products database), were analysed for type, content, and VWM frequency for different brand origins and milk sources of various animal species, nutrition claim regulation compliance and alignment with nutrition facts. The results suggested: (1) different brand origins (domestic vs. international) and milk source (cow vs. goat) highlighted different well-being aspects of products, (2) three products failed to comply with government regulations made for nutrition labelling of pre-packed foods (GB 28050-2011), but (3) excepting fat, all 'contains' claims and most 'high' claims did not reflect significantly greater levels of nutrients, compared to products with no claims. The findings create a comprehensive picture of OTP VWM for milks targeting older adults in China, providing useful information for consumer, domestic, and international dairy industries, and policymakers.
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Zhu H, Wang X, Zhang W, Zhang Y, Zhang S, Pang X, Lu J, Lv J. Dietary Schizochytrium Microalgae Affect the Fatty Acid Profile of Goat Milk: Quantification of Docosahexaenoic Acid (DHA) and Its Distribution at Sn-2 Position. Foods 2022; 11:2087. [PMID: 35885330 PMCID: PMC9322115 DOI: 10.3390/foods11142087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 07/07/2022] [Accepted: 07/11/2022] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to detect the influence of dietary Schizochytrium microalgae on milk composition, milk fatty acids, and milk sn-2 fatty acids in goat's milk. Firstly, we could see that the fat content increased in low microalgae supplementation goat's milk (LM, 15 g/day) and the lactose content decreased in medium microalgae supplementation goat's milk (MM, 25 g/day) compared with control goat's milk (C, 0 g/day). Moreover, the absolute concentration of the docosahexaenoic acid (DHA) of LM, MM, and high microalgae supplementation (HM, 35 g/day) goat's milk was 29.485, 32.351, and 24.817 mg/100 g raw milk, respectively, which were all higher than that in the control goat's milk with 4.668 mg/100 g raw milk. In addition, the sn-2 DHA content increased in MM and HM goat's milk. However, the decreasing trend of the sn-2 DHA content was observed in LM goat's milk. As for other fatty acids, the oleic acid (C18:1n9c) and linolenic acid (C18:3n3) content decreased and increased, respectively, in all experimental goat milk. Finally, an interesting phenomenon was found, which was that docosanoic acid (C22:0) and tetracosenic acid (C24:1) were only detected in test goat's milk. Consequently, the phenomena of this study demonstrated that dietary Schizochytrium microalgae have an obvious effect on the fatty acid and sn-2 fatty acid profile of goat's milk, and they provide an effective method to improve the content of goat's milk DHA in practical production.
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Affiliation(s)
| | | | | | | | | | | | | | - Jiaping Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 1 South Road, Malianwa, Haidian District, Beijing 100193, China; (H.Z.); (X.W.); (W.Z.); (Y.Z.); (S.Z.); (X.P.); (J.L.)
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Manso T, Gallardo B, Lavín P, Ruiz Mantecón Á, Cejudo C, Gómez-Cortés P, de la Fuente MÁ. Enrichment of Ewe’s Milk with Dietary n-3 Fatty Acids from Palm, Linseed and Algae Oils in Isoenergetic Rations. Animals (Basel) 2022; 12:ani12131716. [PMID: 35804615 PMCID: PMC9264961 DOI: 10.3390/ani12131716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 06/17/2022] [Accepted: 06/27/2022] [Indexed: 11/16/2022] Open
Abstract
Increasing the levels of n-3 fatty acids (FA) in dairy products is an important goal in terms of enhancing the nutritional value of these foods for the consumer. The purpose of this research was to evaluate the effects of linseed and algae oil supplements in ovine isoenergetic diets on healthy milk fatty acid composition, mainly n-3. Seventy-two Churra dairy ewes were divided and randomly assigned to four experimental treatments for 6 weeks. The treatments consisted of a TMR (40:60 forage:concentrate ratio) that varied according to the inclusion of different types of fat (23 g/100 g TMR): hydrogenated palm oil (control), linseed oil (LO), calcium soap of linseed oil (CaS-LO) and marine algae oil (AO). The most effective lipid supplement to increase n-3 FA in milk was AO. 22:6 n-3 and total n-3 PUFA content increased from 0.02 and 0.60% (control) to 2.63 and 3.53% (AO), respectively. All diets supplemented with n-3 FA diminished the content of saturated FA in milk and its atherogenic index, while the levels of trans-11 18:1 and cis-9 trans-11 18:2 significantly increased. Overall, the enhancement of n-3 FA in ewe’s milk would be advantageous for the manufacture of nutritionally improved cheeses.
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Affiliation(s)
- Teresa Manso
- Departamento de Ciencias Agroforestales, Universidad de Valladolid, 34004 Palencia, Spain; (T.M.); (B.G.)
| | - Beatriz Gallardo
- Departamento de Ciencias Agroforestales, Universidad de Valladolid, 34004 Palencia, Spain; (T.M.); (B.G.)
| | - Paz Lavín
- Instituto de Ganadería de Montaña (CSIC-ULE), Grulleros, 24346 León, Spain; (P.L.); (Á.R.M.)
| | - Ángel Ruiz Mantecón
- Instituto de Ganadería de Montaña (CSIC-ULE), Grulleros, 24346 León, Spain; (P.L.); (Á.R.M.)
| | - Carmen Cejudo
- Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Nicolás Cabrera 9, 28049 Madrid, Spain; (C.C.); (M.Á.d.l.F.)
| | - Pilar Gómez-Cortés
- Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Nicolás Cabrera 9, 28049 Madrid, Spain; (C.C.); (M.Á.d.l.F.)
- Correspondence: ; Tel.: +34-910-017-900
| | - Miguel Ángel de la Fuente
- Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Nicolás Cabrera 9, 28049 Madrid, Spain; (C.C.); (M.Á.d.l.F.)
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Fatty Acid Content, Lipid Quality Indices, and Mineral Composition of Cow Milk and Yogurts Produced with Different Starter Cultures Enriched with Bifidobacterium bifidum. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136558] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
This study aimed to analyze the composition of fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, the content of minerals, and lipid quality indices in raw milk, pasteurized milk, and in yogurts produced with selected starter cultures enriched with Bifidobacterium bifidum. The GC-FID method was used to determine the fatty acid composition of those dairy products. To analyze the contents of microelements (copper, manganese, iron, and zinc) and macroelements (magnesium, calcium) flame atomic absorption spectrometry was used. The content of phosphorus was determined with the usage of the colorimetric method and the contents of sodium and potassium with emission method. Data analysis showed that such technologies as milk pasteurization and milk fermentation had a significant impact on the fatty acid profile and contents of micro- and macroelements. The lipid quality indices: atherogenicity index (AI), index thrombogenicity (TI), hypocholesterolemic/hypercholesterolemic index (H/H), and (n − 6)/(n − 3) ratio, were at similar levels in raw and pasteurized milk and yogurts produced. Starter culture type affected the content of cis-9, trans-11 CLA C18:2 acid in yogurts. Out of the starter cultures applied in the study, only the FD-DVS YC-X16 Yo-Flex starter culture with BB-12 caused a significant (p < 0.05) increase in CLA content. The CLA content of the yogurts produced using this starter culture was 2.67 mg/g fat. In raw milk, pasteurized milk, and the second batch of yogurts, the content of cis-9, trans-11 C18:2 acid was significantly lower and reached 2.26 mg/g fat, 2.17 mg/g fat, and 2.30 mg/g fat, respectively. The study indicated that, when it comes to being a source of minerals, yogurts were better than milk. Yogurts were also characterized by significantly (p < 0.05) higher contents of all micro- and macroelements taken into account in this study than the raw milk used to produce them.
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Danieli PP, Lopez A, Bellagamba F, Vetturini T, Bernabucci U, Ronchi B, Moretti VM, Basiricò L. Effects of season and management on fatty acid profile, ACE-inhibitory activity and anti-oxidant properties of Italian Alpine cheeses. ITALIAN JOURNAL OF ANIMAL SCIENCE 2022. [DOI: 10.1080/1828051x.2022.2086492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Pier Paolo Danieli
- Dipartimento di Scienze Agrarie e Forestali (DAFNE), University of Tuscia, Viterbo, Italy
| | - Annalaura Lopez
- Dipartimento di Medicina Veterinaria e Scienze Animali (DIVAS), University of Milan, Lodi, Italy
| | - Federica Bellagamba
- Dipartimento di Medicina Veterinaria e Scienze Animali (DIVAS), University of Milan, Lodi, Italy
| | - Tiziana Vetturini
- Dipartimento di Scienze Agrarie e Forestali (DAFNE), University of Tuscia, Viterbo, Italy
| | - Umberto Bernabucci
- Dipartimento di Scienze Agrarie e Forestali (DAFNE), University of Tuscia, Viterbo, Italy
| | - Bruno Ronchi
- Dipartimento di Scienze Agrarie e Forestali (DAFNE), University of Tuscia, Viterbo, Italy
| | - Vittorio Maria Moretti
- Dipartimento di Medicina Veterinaria e Scienze Animali (DIVAS), University of Milan, Lodi, Italy
| | - Loredana Basiricò
- Dipartimento di Scienze Agrarie e Forestali (DAFNE), University of Tuscia, Viterbo, Italy
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Vargas-Bello-Pérez E, Pedersen NC, Khushvakov J, Ye Y, Dhakal R, Hansen HH, Ahrné L, Khakimov B. Effect of Supplementing Dairy Goat Diets With Rapeseed Oil or Sunflower Oil on Performance, Milk Composition, Milk Fatty Acid Profile, and in vitro Fermentation Kinetics. Front Vet Sci 2022; 9:899314. [PMID: 35782564 PMCID: PMC9244143 DOI: 10.3389/fvets.2022.899314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Accepted: 04/21/2022] [Indexed: 11/13/2022] Open
Abstract
The aim of this study was to determine the effect of supplementing dairy goat diets with rapeseed oil and sunflower oil on performance, milk composition, milk fatty acid profile, and in vitro fermentation kinetics. Nine Danish Landrace goats with 42 ± 5 days in milk were allocated to three treatment groups for 42 days. Animals received a basal diet, formulated with 85:15 forage:concentrate ratio, and the basal diet was supplemented with either rapeseed oil or sunflower oil at 4% of dry matter. Goat milk was sampled on days 14, 21, and 42. Milk composition was similar between treatments. From day 14 to day 42, milk yield increased (1.03 vs. 1.34 kg/d), while milk fat (2.72 vs. 1.82 g/d) and total solids (11.2 vs. 9.14 %) were reduced. Compared to control and rapeseed oil, sunflower decreased (P < 0.05) C4:0 (1.56, and 1.67 vs. 1.36 g/100 g) and both oils decreased (P < 0.05) C18:3n3 (0.60 vs. 0.20 and 0.10 g/100g). Rapeseed oil increased (P < 0.05) C18:2 cis9, trans11 compared to control and sunflower oil (0.37 vs. 0.13 and 0.19 g/100 g). Untargeted milk foodomics revealed slightly elevated (P < 0.05) gluconic acid and decreased hippuric acid (P < 0.05) in the milk of oil-fed goats compared to control. In vitro dry matter degradation (63.2 ± 0.02 %) was not affected by dietary treatments, while individual volatile fatty acid proportions, total volatile fatty acids (35.7 ± 2.44 mmol/l), CO2 (18.6 ± 1.15 mol), and CH4 (11.6 ± 1.16 mol) were not affected by dietary treatments. Sunflower oil and rapeseed oil decreased (P < 0.05) total gas production at 24 and 48 h compared with control. Overall, the use of sunflower oil or rapeseed oil at 4% DM inclusion did not compromise animal performance and milk composition.
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Affiliation(s)
- Einar Vargas-Bello-Pérez
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark
- *Correspondence: Einar Vargas-Bello-Pérez
| | - Nanna Camilla Pedersen
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark
| | - Jaloliddin Khushvakov
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
- Institute of Chemistry and Biotechnology, Zurich University of Applied Sciences, Winterthur, Switzerland
| | - Yongxin Ye
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Rajan Dhakal
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark
| | - Hanne H. Hansen
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark
| | - Lilia Ahrné
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Bekzod Khakimov
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
- Bekzod Khakimov
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Lobos-Ortega I, Pizarro-Aránguiz N, Urrutia N, Silva-Lemus M, Pavez-Andrades P, Subiabre-Riveros I, Torres-Püschel D. Determination of nutritional health indexes of fresh bovine milk using near infrared spectroscopy. GRASAS Y ACEITES 2022. [DOI: 10.3989/gya.0450211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Bovine milk is one of the most complete foods that exist. During the last decades, milk FA have shown to improve human health due to the reduction in risk of cardiovascular disease and related pathologies. The aim of this study was to evaluate the feasibility of near infrared spectroscopy (NIRS) reflectance analysis to predict the nutritional value, fatty acid (FA) composition, and health index of fresh milk from dairy cows of pastoral systems. The prediction of Atherogenicity and Thrombogenicity indexes, along with other FA ratios in fresh milk samples by NIRS were precise and accurate. In addition, the calibration model obtained by NIRS provides an opportunity for the routine quantification of milk’s healthy FA such as omega-3 and conjugated linoleic acid (CLA), with applications in the dairy industry for food labeling, and at the farm level for management of the dairy cow’s diet.
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Petrini J, Salgado RM, Rodriguez MAP, Machado PF, Mourão GB. Machine learning methods for the prediction of milk fatty acid content. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Juliana Petrini
- Department of Animal Science University of São Paulo Piracicaba 13418‐900 Brazil
| | - Ricardo Menezes Salgado
- Department of Computer Science, Institute of Exact Sciences Federal University of Alfenas Alfenas 37130‐001 Brazil
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de Barros BV, Proença RPDC, Kliemann N, Hilleshein D, de Souza AA, Cembranel F, Bernardo GL, Uggioni PL, Fernandes AC. Trans-Fat Labeling in Packaged Foods Sold in Brazil Before and After Changes in Regulatory Criteria for Trans-Fat-Free Claims on Food Labels. Front Nutr 2022; 9:868341. [PMID: 35662949 PMCID: PMC9158744 DOI: 10.3389/fnut.2022.868341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Accepted: 04/19/2022] [Indexed: 11/23/2022] Open
Abstract
Consumption of industrially produced trans-fat acids (TFA) is a public health concern. Therefore, it is important that information on TFA in packaged foods be clearly informed to consumers. This study aimed to assess the evolution of TFA information presented in packaged foods sold in Brazil in 2010 and 2013, before and after the introduction of stricter regulatory requirements for TFA-free claims on food labels. A repeated cross-sectional study was performed through food label censuses of all packaged foods available for sale in two stores from the same supermarket chain, totaling 2,327 foods products in 2010 and 3,176 in 2013. TFA-free claims and information indicating TFA in the ingredients list and nutrition facts label were analyzed by descriptive statistics and Pearson's chi-square test. There was a 14% decrease in the use of ingredients containing or potentially containing industrially produced TFA (i-TFA), according to analysis of the ingredients list. However, when analyzing foods by groups, it was found that this decrease was significant only for group A (bakery goods, bread, cereals, and related products; from 59 to 35%, p < 0.001). By contrast, food group F (gravies, sauces, ready-made seasonings, broths, soups, and ready-to-eat dishes) showed a 5% increase in i-TFA. The use of specific terms for i-TFA decreased between 2010 and 2013, but there was an increase in the use of alternative terms, such as vegetable fat and margarine, which do not allow consumers to reliably identify whether a food product is a possible source of i-TFA. There was an 18% decrease in the use of TFA-free claims in products containing or potentially containing i-TFA. However, almost one-third of foods sold in 2013 were false negatives, that is, foods reported to contain 0 g of TFA in the nutrition facts label or with TFA-free claims but displaying specific or alternative terms for i-TFA in the ingredients list. The results indicate that adoption of stricter requirements for TFA-free claims on food labels in Brazil helped reduce the prevalence of such claims but was not sufficient to decrease i-TFA in industrialized foods sold in supermarkets.
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Affiliation(s)
- Beatriz Vasconcellos de Barros
- Department of Nutrition, Health Sciences Center, Postgraduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Rossana Pacheco da Costa Proença
- Department of Nutrition, Health Sciences Center, Postgraduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
- Department of Nutrition, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Nathalie Kliemann
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
- International Agency for Research on Cancer, World Health Organization, Lyon, France
| | - Daniele Hilleshein
- Department of Nutrition, Health Sciences Center, Postgraduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Amanda Alves de Souza
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Francieli Cembranel
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
- Postgraduate Program in Collective Health, Department of Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Greyce Luci Bernardo
- Department of Nutrition, Health Sciences Center, Postgraduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
- Department of Nutrition, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Paula Lazzarin Uggioni
- Department of Nutrition, Health Sciences Center, Postgraduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
- Department of Nutrition, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Ana Carolina Fernandes
- Department of Nutrition, Health Sciences Center, Postgraduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
- Nutrition in Foodservice Research Center, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
- Department of Nutrition, Health Sciences Center, Federal University of Santa Catarina, Florianópolis, Brazil
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Lino DL, Guimarães JT, Ramos GLPA, Sobral LA, Souto F, Neto RPC, Tavares MIB, Celso Sant'Anna, Esmerino EA, Mársico ET, Freitas MQ, Flores EMM, Raices RSL, Campelo PH, Pimentel TC, Cristina Silva M, Cruz AG. Positive effects of thermosonication in Jamun fruit dairy dessert processing. ULTRASONICS SONOCHEMISTRY 2022; 86:106040. [PMID: 35598515 PMCID: PMC9127685 DOI: 10.1016/j.ultsonch.2022.106040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 05/05/2022] [Accepted: 05/14/2022] [Indexed: 06/15/2023]
Abstract
The effects of thermosonication processing (TS, 90 °C, ultrasound powers of 200, 400, and 600 W) on the quality parameters of Jamun fruit dairy dessert compared to conventional heating processing (high-temperature short time, (HTST), 90 °C/20 s) were evaluated. Microbiological inactivation and stability, rheological parameters, physical properties, volatile and fatty acid profiles, and bioactive compounds were assessed. TS provided more significant microbial inactivation (1 log CFU mL-1) and higher microbial stability during storage (21 days) than HTST, with 3, 2, and 2.8 log CFU mL-1 lower counts for yeasts and molds, aerobic mesophilic bacteria, and lactic acid bacteria, respectively. In addition, TS-treated samples showed higher anti-hypertensive (>39%), antioxidant (>33%), and anti-diabetic (>27%) activities, a higher concentration of phenolic compounds (>22%), preservation of anthocyanins, and better digestibility due to the smaller fat droplet size (observed by confocal laser scanning microscopy). Furthermore, lower TS powers (200 W) improved the fatty acid (higher monounsaturated and polyunsaturated fatty acid contents, 52.78 and 132.24%) and volatile (higher number of terpenes, n = 5) profiles and decreased the atherogenic index. On the other hand, higher TS powers (600 W) maintained the rheological parameters of the control product and contributed more significantly to the functional properties of the products (antioxidant, anti-hypertensive, and anti-diabetic). In conclusion, TS proved to be efficient in treating Jamun fruit dairy dessert, opening space for new studies to define process parameters and expand TS application in other food matrices.
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Affiliation(s)
- Débora L Lino
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, RJ, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinaria, Niterói, RJ, Brazil
| | - Gustavo Luis P A Ramos
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, RJ, Brazil; Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinaria, Niterói, RJ, Brazil
| | - Louise A Sobral
- Universidade Federal do Rio de Janeiro (UFRJ), Escola de Quimica, RJ, Brazil
| | - Felipe Souto
- Universidade Federal do Rio de Janeiro (UFRJ), Escola de Quimica, RJ, Brazil
| | - Roberto P C Neto
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), Rio de Janeiro, Brazil
| | - Maria Inês B Tavares
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), Rio de Janeiro, Brazil
| | - Celso Sant'Anna
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (INMETRO), Duque de Caxias, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinaria, Niterói, RJ, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinaria, Niterói, RJ, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinaria, Niterói, RJ, Brazil
| | - Erico M M Flores
- Universidade Federal de Santa Maria (UFSM), Departamento de Química., Santa Maria, Brasil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, RJ, Brazil
| | - Pedro H Campelo
- Universidade Federal do Amazonas (UFAM), Departamento de Engenharia Agrícola e Solos, Manaus, AM, Brazil
| | | | - Marcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, RJ, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, RJ, Brazil.
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Chai C, Oh S, Imm JY. Roles of Milk Fat Globule Membrane on Fat Digestion and Infant Nutrition. Food Sci Anim Resour 2022; 42:351-371. [PMID: 35611078 PMCID: PMC9108948 DOI: 10.5851/kosfa.2022.e11] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 03/05/2022] [Accepted: 03/07/2022] [Indexed: 11/14/2022] Open
Abstract
Milk fats are present as globules emulsified in the aqueous phase of milk and stabilized by a delicate membrane architecture called milk fat globule membrane (MFGM). The unique structure and composition of the MFGM play an important role in fat digestion and the metabolic programming of neonates. The objective of this review is to compare the structure, composition, and physicochemical characteristics of fat globules in human milk, bovine milk, and infant formula. It provides an overview of the fat digestion process and enzymes in healthy infants, and describes the possible roles of the MFGM in association with factors affecting fat digestion. Lastly, the health benefits of the MFGM on infant nutrition and future perspectives are discussed with a focus on brain development, metabolic response, and gut health.
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Affiliation(s)
- Changhoon Chai
- Department of Applied Animal Science,
Kangwon National University, Chuncheon 24341, Korea
| | - Sejong Oh
- Devision of Animal Science, Chonnam
National University, Gwangju 61186, Korea
| | - Jee-Young Imm
- Department of Foods and Nutrition, Kookmin
University, Seoul 02707, Korea
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Szterk A, Ofiara K, Strus B, Abdullaev I, Ferenc K, Sady M, Flis S, Gajewski Z. Content of Health-Promoting Fatty Acids in Commercial Sheep, Cow and Goat Cheeses. Foods 2022; 11:foods11081116. [PMID: 35454702 PMCID: PMC9028068 DOI: 10.3390/foods11081116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 03/29/2022] [Accepted: 04/06/2022] [Indexed: 12/14/2022] Open
Abstract
The study aimed to examine samples of different market original sheep cow and goat cheeses, in respect of the content and profile of FA with special emphasis on health-promoting FA. The content of fatty acids in the examined cheeses was highly differentiated and depended on the sort and type of cheese. The content of fatty acid groups in milk fat varied within the limits: SFA, 55.2–67.2%; SCSFA, 10.9–23.4%; BCFA, 1.6–2.9%; MUFA, 15.2–23.4%; PUFA, 1.9–4.3%; trans-MUFA, 1.8–6.0%; and CLA, 1.0–3.1%. From among the examined cheeses, the seasonal sheep cheeses (Oscypek) and mountain cow cheeses were characterized by the highest content of health-promoting fatty acids. The content of health-promoting fatty acids in the fat fraction of these cheeses was CLA 2.1–3.1%, trans-MUFA 3.5–6%, BCFA 2.7–2.9%, and SCSFA 12–18%.
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Affiliation(s)
- Arkadiusz Szterk
- Transfer of Science Sp. z o.o., Strzygłowska 15, 04-872 Warsaw, Poland; (K.O.); (B.S.); (I.A.)
- Center for Translational Medicine, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797 Warsaw, Poland; (K.F.); (M.S.); (S.F.); (Z.G.)
- Correspondence:
| | - Karol Ofiara
- Transfer of Science Sp. z o.o., Strzygłowska 15, 04-872 Warsaw, Poland; (K.O.); (B.S.); (I.A.)
| | - Bartosz Strus
- Transfer of Science Sp. z o.o., Strzygłowska 15, 04-872 Warsaw, Poland; (K.O.); (B.S.); (I.A.)
| | - Ilkhom Abdullaev
- Transfer of Science Sp. z o.o., Strzygłowska 15, 04-872 Warsaw, Poland; (K.O.); (B.S.); (I.A.)
| | - Karolina Ferenc
- Center for Translational Medicine, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797 Warsaw, Poland; (K.F.); (M.S.); (S.F.); (Z.G.)
| | - Maria Sady
- Center for Translational Medicine, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797 Warsaw, Poland; (K.F.); (M.S.); (S.F.); (Z.G.)
| | - Sylwia Flis
- Center for Translational Medicine, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797 Warsaw, Poland; (K.F.); (M.S.); (S.F.); (Z.G.)
| | - Zdzisław Gajewski
- Center for Translational Medicine, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797 Warsaw, Poland; (K.F.); (M.S.); (S.F.); (Z.G.)
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Bayram HM, Ozturkcan SA. Greenhouse gas emissions in the food system: Current and alternative dietary scenarios. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2022. [DOI: 10.3233/mnm-220006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND: There is a growing interest in diets due to the high contribution to greenhouse gas emissions (GHGE). OBJECTIVE: The study was aimed to estimate the impact on GHGE of replacing the current diet with eight alternative diets, which would be associated with GHGE, to contribute to the discussion of how dietary changes affect the GHGE. METHODS: The latest National Nutrition and Health Survey was utilized to determine the nutrient composition of Turkey’s current diet, with eight dietary scenarios designed to meet the National Dietary Guidelines. RESULTS: The current diet had the highest GHGE with 3254.50 g CO2eq/person/day with beef, lamb, and cheese products accounting for the majority of emissions (18.61%, 17.15%, and 10.89%, respectively). The Model diet had a GHGE of 2994.18 g CO2eq/person/day, whereas vegetarian diets had the lowest (lacto-ovo vegetarian diet with 1944.95 g CO2eq/person/day and vegan diet with 1166.80 g CO2eq/person/day). Low energy efficiencies were associated with high diet-related GHGE levels. CONCLUSION: When evaluating future dietary guidelines for a sustainable diet, our study highlighted the need of integrating both health and environmental aspects. The present study found that dietary changes would significantly contribute to lowering GHGE. These findings will be beneficial in informing Turkey’s nutrition, agriculture, and public policymakers.
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Affiliation(s)
- Hatice Merve Bayram
- Department of Nutrition and Dietetics, Istanbul Gelisim University, Istanbul, Turkey
| | - S. Arda Ozturkcan
- Department of Nutrition and Dietetics, Istanbul Gelisim University, Istanbul, Turkey
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Șanta A, Mierlita D, Dărăban S, Socol CT, Vicas SI, Șuteu M, Maerescu CM, Stanciu AS, Pop IM. The Effect of Sustainable Feeding Systems, Combining Total Mixed Rations and Pasture, on Milk Fatty Acid Composition and Antioxidant Capacity in Jersey Dairy Cows. Animals (Basel) 2022; 12:ani12070908. [PMID: 35405896 PMCID: PMC8997149 DOI: 10.3390/ani12070908] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/23/2022] [Accepted: 03/30/2022] [Indexed: 01/27/2023] Open
Abstract
This study was carried out to assess the effect of using pasture combined with total mixed ration (TMR) on milk production and composition, fatty acid (FA) profiles, fat-soluble antioxidant content, and total milk antioxidant capacity (TAC). In addition, the effect of milk pasteurization and storage at 2 °C for 4 days, lipophilic antioxidants and TAC were assessed. Two homogeneous groups of Jersey cows (n = 8) were constituted, which were randomly assigned to one of the two treatments: TMR (without access to pasture), or partial mixed diet (pTMR: grazing 8 h/day + TMR indoors). To establish FA profiles and lipophilic antioxidants’ changes in milk during the grazing period, in case of the pTMR group the experimental period was spilt in three grazing periods: P1 (May), P2 (June), and P3 (June/July). Milk yielded from cows having limited access on pasture (pTMR diet) showed an improved FA profile, with higher concentrations of FAs considered benefic for human health (vaccenic acid (VA), conjugated linoleic acid (CLA), omega-3 FA (n-3 FA)) (p < 0.01) and a lower concentration of FAs with hypercholesterolemiant potential (C12:0, C14:0, and C16:0) (p < 0.05), compared to that of the TMR diet. This change in FA profile was correlated with improved sanogenous lipid indices of milk fat (n-6/n-3 FA atherogenic index and thrombogenic index). Milk yielded during the P1 grazing period had higher concentrations of VA, CLA, and n-3 FA (p < 0.05) and lower concentrations of C14:0 and C16:0 (p < 0.01); it exhibited the best values for the main sanogenous fat lipid indices of fat. Moreover, pTMR milk showed a higher α-tocopherol, retinol, and β-carotene content (p < 0.05), positively correlated with TAC values in milk (P1 ˃ P2 ˃ P3). By comparison, cows fed using the TMR diet yielded a higher quantity of milk (p < 0.05), but a lower fat and protein content (p < 0.01), and also a higher saturated FAs and n-6 FA content (p < 0.05) together with a lower concentration of lipophilic antioxidants in milk. Thermal treatment showed no effect on α-tocopherol and retinol content in milk, but their concentrations decreased during the storage, at the same time a TAC decrease. The results of this study prove the positive effect of using pasture combined with TMR on FA profiles, milk antioxidant content, and antioxidant capacity, with beneficial effects on nutrition and health in humans.
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Affiliation(s)
- Anita Șanta
- Doctoral School of Agricultural Engineering Sciences, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăștur St., 400372 Cluj-Napoca, Romania;
| | - Daniel Mierlita
- Doctoral School of Agricultural Engineering Sciences, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăștur St., 400372 Cluj-Napoca, Romania;
- Department of Animal Science, Faculty of Environmental Protection, University of Oradea, 1 University St., 410087 Oradea, Romania; (C.T.S.); (S.I.V.); (C.M.M.); (A.S.S.)
- Correspondence:
| | - Stelian Dărăban
- Department of Technological Science, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăștur St., 400372 Cluj-Napoca, Romania; (S.D.); (M.Ș.)
| | - Claudia Terezia Socol
- Department of Animal Science, Faculty of Environmental Protection, University of Oradea, 1 University St., 410087 Oradea, Romania; (C.T.S.); (S.I.V.); (C.M.M.); (A.S.S.)
| | - Simona Ioana Vicas
- Department of Animal Science, Faculty of Environmental Protection, University of Oradea, 1 University St., 410087 Oradea, Romania; (C.T.S.); (S.I.V.); (C.M.M.); (A.S.S.)
| | - Mihai Șuteu
- Department of Technological Science, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăștur St., 400372 Cluj-Napoca, Romania; (S.D.); (M.Ș.)
| | - Cristina Maria Maerescu
- Department of Animal Science, Faculty of Environmental Protection, University of Oradea, 1 University St., 410087 Oradea, Romania; (C.T.S.); (S.I.V.); (C.M.M.); (A.S.S.)
| | - Alina Stefania Stanciu
- Department of Animal Science, Faculty of Environmental Protection, University of Oradea, 1 University St., 410087 Oradea, Romania; (C.T.S.); (S.I.V.); (C.M.M.); (A.S.S.)
| | - Ioan Mircea Pop
- Department of Animal Nutrition, Faculty of Animal Science, University of Agricultural Sciences and Veterinary Medicine of Iași, 3 Mihail Sadoveanu St., 700490 Iași, Romania;
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Nutritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101564] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Turek K, Wszołek M. Effect of walnut oil on the fatty acid content of probiotic kefir produced either with kefir grains or kefir starter cultures. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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