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Liao G, Wang T, Li X, Gu J, Jia Q, Wang Z, Li H, Qian Y, Qiu J. Comparison of the Lipid Composition of Milk Fat Globules in Goat ( Capra hircus) Milk during Different Lactations and Human Milk. Foods 2024; 13:1618. [PMID: 38890847 PMCID: PMC11171730 DOI: 10.3390/foods13111618] [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: 04/24/2024] [Revised: 05/10/2024] [Accepted: 05/14/2024] [Indexed: 06/20/2024] Open
Abstract
Goat milk is considered the optimal substitute for human milk and is characterized by variations in the lipid composition of its fat globules across lactation phases. Therefore, the objective of this study was to thoroughly analyze the differences between goat milk during different lactations and human milk, aiming to offer scientific guidance for the production of functional dairy products. Compared with transitional and mature milk, the findings indicated that the total membrane protein content in goat colostrum exhibited greater similarity to that found in human milk. Additionally, goat milk exhibited higher milk fat globule size, as well as a higher total lipid and protein content than human milk. A total of 1461 lipid molecules across 61 subclasses were identified in goat milk and human milk. The contents of glycerides and glycerophospholipids were higher in goat colostrum, whereas sphingolipids and fatty acids were more abundant in human milk. Meanwhile, the compositions of lipid subclasses were inconsistent. There were 584 differentially expressed lipids identified between human and goat milk, including 47 subclasses that were primarily involved in the metabolism of glycerophospholipids, sphingolipids, and triglycerides. In summary, for both the membrane protein and the lipid composition, there were differences between the milk of different goat lactations and human milk.
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Affiliation(s)
- Guangqin Liao
- Key Laboratory of Agri-Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; (G.L.); (T.W.); (X.L.); (J.G.); (Q.J.); (Z.W.); (H.L.); (Y.Q.)
| | - Tiancai Wang
- Key Laboratory of Agri-Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; (G.L.); (T.W.); (X.L.); (J.G.); (Q.J.); (Z.W.); (H.L.); (Y.Q.)
| | - Xiabing Li
- Key Laboratory of Agri-Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; (G.L.); (T.W.); (X.L.); (J.G.); (Q.J.); (Z.W.); (H.L.); (Y.Q.)
| | - Jingyi Gu
- Key Laboratory of Agri-Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; (G.L.); (T.W.); (X.L.); (J.G.); (Q.J.); (Z.W.); (H.L.); (Y.Q.)
| | - Qi Jia
- Key Laboratory of Agri-Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; (G.L.); (T.W.); (X.L.); (J.G.); (Q.J.); (Z.W.); (H.L.); (Y.Q.)
| | - Zishuang Wang
- Key Laboratory of Agri-Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; (G.L.); (T.W.); (X.L.); (J.G.); (Q.J.); (Z.W.); (H.L.); (Y.Q.)
| | - Houru Li
- Key Laboratory of Agri-Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; (G.L.); (T.W.); (X.L.); (J.G.); (Q.J.); (Z.W.); (H.L.); (Y.Q.)
- College of Food and Biological Engineering, Chengdu University, Chengdu 610065, China
| | - Yongzhong Qian
- Key Laboratory of Agri-Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; (G.L.); (T.W.); (X.L.); (J.G.); (Q.J.); (Z.W.); (H.L.); (Y.Q.)
| | - Jing Qiu
- Key Laboratory of Agri-Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; (G.L.); (T.W.); (X.L.); (J.G.); (Q.J.); (Z.W.); (H.L.); (Y.Q.)
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Fan L, Wang X, Szeto IMY, Liu B, Sinclair AJ, Li D. Dietary intake of different ratios of ARA/DHA in early stages and its impact on infant development. Food Funct 2024; 15:3259-3273. [PMID: 38469864 DOI: 10.1039/d3fo04629j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2024]
Abstract
Long-chain polyunsaturated fatty acids (LC-PUFAs), arachidonic acid (ARA, 20:4n-6) and docosahexaenoic acid (DHA, 22:6n-3) are essential in the development of infants. ARA and DHA from breast milk or infant formula are the main sources of access for infants to meet their physiological and metabolic needs. The ratio of ARA to DHA in breast milk varies among regions and different lactation stages. Different ratios of ARA and DHA mainly from algal oil, animal fat, fish oil, and microbial oil, are added to infant formula in different regions and infant age ranges. Supplementing with appropriate ratios of ARA and DHA during infancy promotes brain, neural, visual, and other development aspects. In this review, we first introduced the current intake status of ARA and DHA in different locations, lactation stages, and age ranges in breast milk and infant formula. Finally, we discussed the effect of different ratios of ARA and DHA on infant development. This review provided a comprehensive research basis for the nutritional research of infants who consume different ratios of ARA and DHA.
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Affiliation(s)
- Lijiao Fan
- Institute of Nutrition & Health, School of Public Health, Qingdao University, Qingdao 266071, China.
| | - Xincen Wang
- Institute of Nutrition & Health, School of Public Health, Qingdao University, Qingdao 266071, China.
| | | | - Biao Liu
- National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Andrew J Sinclair
- Department of Nutrition, Dietetics and Food, School of Clinical Sciences, Monash University, Notting Hill, VIC 3168, Australia
- Faculty of Health, Deakin University, Burwood, VIC 3152, Australia
| | - Duo Li
- Institute of Nutrition & Health, School of Public Health, Qingdao University, Qingdao 266071, China.
- Department of Nutrition, Dietetics and Food, School of Clinical Sciences, Monash University, Notting Hill, VIC 3168, Australia
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
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Baloch KA, Patil U, Pudtikajorn K, Khojah E, Fikry M, Benjakul S. Lipase-Catalyzed Synthesis of Structured Fatty Acids Enriched with Medium and Long-Chain n-3 Fatty Acids via Solvent-Free Transesterification of Skipjack Tuna Eyeball Oil and Commercial Butterfat. Foods 2024; 13:347. [PMID: 38275715 PMCID: PMC10815637 DOI: 10.3390/foods13020347] [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: 12/25/2023] [Revised: 01/15/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024] Open
Abstract
Human milk lipids generally have the maximum long-chain fatty acids at the sn-2 position of the glycerol backbone. This positioning makes them more digestible than long-chain fatty acids located at the sn-1, 3 positions. These unique fatty acid distributions are not found elsewhere in nature. When lactation is insufficient, infant formula milk has been used as a substitute. However, the distribution of most fatty acids ininfant formula milk is still different from human milk. Therefore, structured lipids were produced by the redistribution of medium-chain fatty acids from commercial butterfat (CBF) and n-3 and n-6 long-chain fatty acids from skipjack tuna eyeball oil (STEO). Redistribution was carried out via transesterification facilitated by Asian seabass liver lipase (ASL-L). Under the optimum conditions including a CBF/STEO ratio (3:1), transesterification time (60 h), and ASL-L unit (250 U), the newly formed modified-STEO (M-STEO) contained 93.56% triacylglycerol (TAG), 0.31% diacylglycerol (DAG), and 0.02% monoacylglycerol (MAG). The incorporated medium-chain fatty acids accounted for 18.2% of M-STEO, whereas ASL-L could incorporate 40% of n-3 fatty acids and 25-30% palmitic acid in M-STEO. The 1H NMRA and 13CNMR results revealed that the major saturated fatty acid (palmitic acid) and unsaturated fatty acids (DHA and EPA) were distributed at the sn-2 position of the TAGs in M-STEO. Thus, M-STEO enriched with medium-chain fatty acids and n-3 fatty acids positioned at the sn-2 position of TAGs can be a potential substitute for human milk fatty acids in infant formula milk (IFM).
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Affiliation(s)
- Khurshid Ahmed Baloch
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.A.B.); (U.P.); (K.P.); (M.F.)
| | - Umesh Patil
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.A.B.); (U.P.); (K.P.); (M.F.)
| | - Khamtorn Pudtikajorn
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.A.B.); (U.P.); (K.P.); (M.F.)
| | - Ebtihal Khojah
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. 11099, Taif 21944, Saudi Arabia
| | - Mohammad Fikry
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.A.B.); (U.P.); (K.P.); (M.F.)
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Egypt
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.A.B.); (U.P.); (K.P.); (M.F.)
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
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