1
|
Feng F, Yang G, Ma X, Zhang J, Huang C, Ma X, La Y, Yan P, Zhandui P, Liang C. Polymorphisms within the PRKG1 Gene of Gannan Yaks and Their Association with Milk Quality Characteristics. Foods 2024; 13:1913. [PMID: 38928854 PMCID: PMC11203268 DOI: 10.3390/foods13121913] [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: 04/03/2024] [Revised: 05/30/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
Yak milk, known as the "liquid gold", is a nutritious food with extensive consumption. Compared with cow milk, yak milk contains higher levels of nutrients such as dry matter, milk fat, and milk protein, which demonstrates great potential for exploitation and utilization. Protein kinase cGMP-dependent 1 (PRKG1) is an important functional molecule in the cGMP signaling pathway, and its significant influence on milk fatty acids has been discovered. The aim of this study is to explore the correlation between single nucleotide polymorphisms (SNPs) in the PRKG1 gene and the quality traits of Gannan yak milk in order to identify candidate molecular markers for Gannan yak breeding. In this study, genotyping was performed on 172 healthy, 4-5-year-old lactating Gannan yaks with similar body types, naturally grazed, and two to three parity. Three SNPs (g.404195C>T, g.404213C>T, and g.760138T>C) were detected in the PRKG1 gene of Gannan yaks, which were uniformly distributed in the yak population. Linkage disequilibrium analysis was conducted, revealing complete linkage disequilibrium between g.404195C>T and g.404213C>T. After conducting a correlation analysis between SNPs in the PRKG1 gene and milk quality in Gannan yaks, we found that PRKG1 SNPs significantly increased the content of casein, protein, and SNFs in yak milk. Among them, the TT homozygous genotype at the PRKG1 g.404195C>T loci exhibited higher casein and protein contents compared to the CC and CT genotypes (p < 0.05). The SNP g.760138T>C locus was associated with casein, protein, SNFs, and TS traits (p < 0.05). The CC genotype had higher casein and protein contents than the TT and TA genotypes (p < 0.05). However, there were no significant differences in milk fat, lactose, and acidity among the three genotypes (p > 0.05). In summary, PRKG1 gene polymorphism can serve as a candidate molecular marker for improving milk quality in Gannan yaks.
Collapse
Affiliation(s)
- Fen Feng
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (F.F.); (G.Y.); (X.M.); (J.Z.); (C.H.); (X.M.); (Y.L.); (P.Y.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
| | - Guowu Yang
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (F.F.); (G.Y.); (X.M.); (J.Z.); (C.H.); (X.M.); (Y.L.); (P.Y.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
| | - Xiaoyong Ma
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (F.F.); (G.Y.); (X.M.); (J.Z.); (C.H.); (X.M.); (Y.L.); (P.Y.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
| | - Juanxiang Zhang
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (F.F.); (G.Y.); (X.M.); (J.Z.); (C.H.); (X.M.); (Y.L.); (P.Y.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
| | - Chun Huang
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (F.F.); (G.Y.); (X.M.); (J.Z.); (C.H.); (X.M.); (Y.L.); (P.Y.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
| | - Xiaoming Ma
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (F.F.); (G.Y.); (X.M.); (J.Z.); (C.H.); (X.M.); (Y.L.); (P.Y.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
| | - Yongfu La
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (F.F.); (G.Y.); (X.M.); (J.Z.); (C.H.); (X.M.); (Y.L.); (P.Y.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
| | - Ping Yan
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (F.F.); (G.Y.); (X.M.); (J.Z.); (C.H.); (X.M.); (Y.L.); (P.Y.)
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
| | - Pingcuo Zhandui
- Institute of Animal Husbandry and Veterinary Medicine, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lasa 850004, China
| | - Chunnian Liang
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (F.F.); (G.Y.); (X.M.); (J.Z.); (C.H.); (X.M.); (Y.L.); (P.Y.)
- Plateau Agricultural Science and Technology Innovation Center, Lasa 850004, China
| |
Collapse
|
2
|
Yang F, Wen X, Xie S, He X, Qu G, Zhang X, Sun S, Luo Z, Liu Z, Lin Q. Characterization of lipid composition and nutritional quality of yak ghee at different altitudes: A quantitative lipidomic analysis. Food Chem X 2024; 21:101166. [PMID: 38322764 PMCID: PMC10844969 DOI: 10.1016/j.fochx.2024.101166] [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: 09/27/2023] [Revised: 01/15/2024] [Accepted: 01/27/2024] [Indexed: 02/08/2024] Open
Abstract
Efficient and comprehensive analysis of lipid profiles in yak ghee samples collected from different elevations is crucial for optimal utilization of these resources. Unfortunately, such research is relatively rare. Yak ghee collected from three locations at different altitudes (S2: 2986 m; S5: 3671 m; S6: 4508 m) were analyzed by quantitative lipidomic. Our analysis identified a total of 176 lipids, and 147 s lipid of them were upregulated and 29 lipids were downregulated. These lipids have the potential to serve as biomarkers for distinguishing yak ghee from different altitudes. Notably, S2 exhibited higher levels of fatty acids (21:1) and branched fatty acid esters of hydroxy fatty acids (14:0/18:0), while S5 showed increased levels of phosphatidylserine (O-20:0/19:1) and glycerophosphoric acid (19:0/22:1). S6 displayed higher levels of triacylglycerol (17:0/20:5/22:3), ceramide alpha-hydroxy fatty acid-sphingosine (d17:3/34:2), and acyl glucosylceramides (16:0-18:0-18:1). Yak ghee exhibited a high content of neutralizing glycerophospholipids and various functional lipids, including sphingolipids and 21 newly discovered functional lipids. Our findings provide insights into quantitative changes in yak ghee lipids during different altitudes, development of yak ghee products, and screening of potential biomarkers.
Collapse
Affiliation(s)
- Feiyan Yang
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xin Wen
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Siwei Xie
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xudong He
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Guangfan Qu
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xueying Zhang
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Shuguo Sun
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Zhang Luo
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, Tibet, China
| | - Zhendong Liu
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, Tibet, China
| | - Qinlu Lin
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| |
Collapse
|
3
|
Guo Z, Yi D, Hu B, Zhu L, Zhang J, Yang Y, Liu C, Shi Y, Gu Z, Xin Y, Liu H, Zhang L. Supplementation with yak (Bos grunniens) bone collagen hydrolysate altered the structure of gut microbiota and elevated short-chain fatty acid production in mice. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
|
4
|
Singh TP, Arora S, Sarkar M. Yak milk and milk products: functional, bioactive constituents and therapeutic potential. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
|
5
|
Liu Z, Li H, Gao D, Su J, Su Y, Ma Z, Li Z, Qi Y, Ding G. Microbial diversity of milk ghee in southern Gansu and its effect on the formation of ghee flavor compounds. Open Life Sci 2022; 17:1629-1640. [PMID: 36567720 PMCID: PMC9746701 DOI: 10.1515/biol-2022-0516] [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: 07/15/2022] [Revised: 09/21/2022] [Accepted: 09/24/2022] [Indexed: 12/14/2022] Open
Abstract
Ghee is a traditional Tibetan dairy product with high-fat content, low yield, plasticity, caseation, and rich nutrition. In this study, we analyzed the diversity of microbial communities in yak milk and ghee samples at high and low altitudes, especially the Lactobacillus genus, and further used metabolomic techniques to compare the differences in metabolites in yak ghee at different altitudes. The results showed that the increase in altitude had a significant and generally inhibitory effect on the microbial community diversity in milk ghee, and yak milk at high altitude was abundant in nutrients, which could antagonize the negative impact of increased altitude. Using non-targeted metabolomics, we infer the composition of flavor compounds in ghee: nine kinds of carboxylic acids, 11 kinds of esters, six kinds of ketones, two kinds of alcohols, and four kinds of alkene compounds, among which the key flavor compounds are dl-2-(acetylamino)-3-phenylephrine acid, 1-(4-methoxyphenyl)-2-propanone, sebacic acid, Lysope 18:1, and uracil 1-beta-d-arabinofuranoside. These flavor substances are found in Lactococcus, Lactobacillus, and Streptococcus. With the participation of Lactobacillus, it is synthesized through biosynthesis of alkaloids derived from ornithine, lysine, and nicotine acid and glyoxylate and decarboxylate metabolism, among which Lactococcus plays a key role. In this study, a variety of lactic acid bacteria related to ghee fermentation were screened out, revealing the composition of volatile flavor compounds in Gannan yak milk ghee in the Qinghai-Tibet Plateau and providing a reference for further key volatile flavor compounds and the formation mechanism of flavor compounds.
Collapse
Affiliation(s)
- Zewen Liu
- Life Science and Engineering College, China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
- Ganan Research Institute of Yak Milk, Hezuo, 747000, PR China
| | - Huixia Li
- Key Laboratory of Biotechnology and Bioengineering of State Ethnic Affairs Commission, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
| | - Dandan Gao
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
| | - Junhong Su
- Department of Gastroenterology and Hepatology, Erasmus MC-University Medical Center, Rotterdam, Netherlands
| | - Yuxin Su
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
| | - Zhongren Ma
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
| | - Zhiqiang Li
- Department of Dentistry, Key Laboratory of Oral Diseases of Gansu Province, Key Laboratory of Stomatology of State Ethnic Affairs Commission, Northwest Minzu University, Lanzhou, 730030, PR China
| | - Yanjiao Qi
- Key laboratory for utility of environment-friendly composite materials and biomass in universities of Gansu Province, Lanzhou, 730030, PR China
| | - Gongtao Ding
- Life Science and Engineering College, China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou, 730030, PR China
| |
Collapse
|
6
|
Elemanova R, Musulmanova M, Ozbekova Z, Usubalieva A, Akai RA, Deidiev A, Smanalieva J. Rheological, microbiological and sensory properties of fermented khainak milk fermented with different starter cultures. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
7
|
Si R, Wu D, Na Q, He J, Yi L, Ming L, Guo F, Ji R. Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel ( Camelus bactrianus) Meat. Foods 2022; 11:3276. [PMID: 37431023 PMCID: PMC9602032 DOI: 10.3390/foods11203276] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/03/2022] [Accepted: 10/18/2022] [Indexed: 09/04/2024] Open
Abstract
Bactrian camel (Camelus bactrianus) meat, as a product of national geographical indication, is mainly produced in the northwest regions of China. This study systematically evaluated the edible quality, nutritional quality, and carcinogenic substances of Bactrian camel meat using different heating times in four thermal processing methods (steaming, boiling, frying, and microwaving). Compared with the control group (uncooked), the thermal processing of meat demonstrated lower redness and moisture content; higher shear force values and protein, fat, and ash contents; and sharply increased the levels of amino acids and fatty acids. The moisture content of the fried and microwave-treated meat was significantly lower than that of the steamed and boiled meat (p < 0.05). Steamed meat was higher in protein but had a lower fat content than the other three processing methods (p < 0.05). Compared with frying and microwaving, meat from steaming and boiling showed higher levels of essential amino acids and lower shear force values. However, the smoke generated during frying led to the formation of large amounts of polycyclic aromatic hydrocarbons (PAHs) and nitrites, and the levels of these substances increased with heating time. In addition, with the extension of the heating time, the shear force of the meat also increased gradually (p < 0.05). In summary, steaming and boiling were proven to be suitable processing methods for preserving better nutritional values while delivering less carcinogenic risk. With our results, we have established a nutritional database for Bactrian camel meat, providing a reference for selecting a suitable thermal processing method.
Collapse
Affiliation(s)
- Rendalai Si
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Dandan Wu
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Qin Na
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Jing He
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Li Yi
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Liang Ming
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Fucheng Guo
- School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014010, China
| | - Rimutu Ji
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Institute of Camel Research, Alxa 737300, China
| |
Collapse
|
8
|
Si R, Na Q, Wu D, Wu X, Ming L, Ji R. Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel ( Camelus bactrianus) Meat. Foods 2022; 11:foods11071021. [PMID: 35407108 PMCID: PMC8997391 DOI: 10.3390/foods11071021] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 02/01/2023] Open
Abstract
Camel meat could have health benefits for human consumers due to its nutritional value. The influence of age and muscle type on the chemical composition and quality characteristics of Bactrian camel meat was examined in the present study. Samples of the Longissimus thoracic (LT), Semitendinosus (ST), and Psoas major (PM) muscles were collected from a total of fifteen male camels in three different age groups (3−4 years, 6−7 years, and 9−10 years). The younger camels exhibited higher values of moisture, polyunsaturated fatty acids, ultimate pH, cooking loss, and lightness, but lower fat, shear force, and redness values compared to meat collected from older camels. The LT muscle had higher fat and color parameters (lightness, redness, yellowness) but lower shear force values than the ST and PM muscles (p < 0.05). The ST muscles had a higher content of n-6 polyunsaturated fatty acids and n-3 polyunsaturated fatty acids but lower cooking loss values than the LT and PM muscles. These results indicated that younger camels provide better meat quality traits than older camels. The results of the present study will improve the marketing of Bactrian camel meat products and will provide more information about the most suitable muscles and the optimal slaughter age.
Collapse
Affiliation(s)
- Rendalai Si
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Qin Na
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Dandan Wu
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Xiaoyun Wu
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Liang Ming
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Rimutu Ji
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
- Inner Mongolia Institute of Camel Research, Alxa 737300, China
- Correspondence:
| |
Collapse
|
9
|
Zhang X, Yang J, Zhang C, Chi H, Zhang C, Zhang J, Li T, Liu L, Li A. Effects of Lactobacillus fermentum HY01 on the quality characteristics and storage stability of yak yogurt. J Dairy Sci 2022; 105:2025-2037. [PMID: 35033347 DOI: 10.3168/jds.2021-20861] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Accepted: 10/08/2021] [Indexed: 11/19/2022]
Abstract
Lactobacillus fermentum HY01 is a probiotic strain screened from traditional yak yogurt, which can effectively relieve enteritis and constipation. This study aimed to evaluate the effects of HY01 as an adjunct starter on the quality and storage of yak yogurt. A total of 36 main volatile flavor substances were detected in all samples. In particular, more aldehydes, esters, and alcohols were detected in yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter MY105 (including Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus). The rheological results showed that the yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter MY105 had higher apparent viscosity and lower tan δ value compared with compared with traditional yak yogurt, yak yogurt with only L. fermentum HY01, and cow yogurt with L. fermentum HY01 and starter MY105. Meanwhile, the conjugated linoleic acid in the yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter was significantly higher than those in the HY01 group or the yogurt starter group alone. After 28 d of storage at 4°C, the number of HY01 in the yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter was still higher than 107 cfu/mL, its acidity was lower than 110°T, and its syneresis was the lowest. The results indicated that L. fermentum HY01 could improve the flavor, texture, and storage properties of yak yogurt.
Collapse
Affiliation(s)
- Xin Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Jiajie Yang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Chao Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Houyu Chi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Chongwei Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Jingjing Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Tongtong Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Libo Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Aili Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China; Heilongjiang Green Food Research Institute, Harbin 150028, China.
| |
Collapse
|
10
|
Singh TP, Deshwal GK, Bam J, Paul V. A Comparative Appraisal of Traditional “Ghee” Derived From the Three Genotypes (
Arunachali
Yak, Yak–Cow Hybrid, and Cow) Reared Under Semi‐Intensive Conditions. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100101] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Tarun Pal Singh
- ICAR‐National Research Centre on Yak West Kameng District, Dirang Arunachal Pradesh 790101 India
| | - Gaurav Kr Deshwal
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Joken Bam
- ICAR‐National Research Centre on Yak West Kameng District, Dirang Arunachal Pradesh 790101 India
| | - Vijay Paul
- ICAR‐National Research Centre on Yak West Kameng District, Dirang Arunachal Pradesh 790101 India
| |
Collapse
|
11
|
Liu YX, Ma XM, Xiong L, Wu XY, Liang CN, Bao PJ, Yu QL, Yan P. Effects of Intensive Fattening With Total Mixed Rations on Carcass Characteristics, Meat Quality, and Meat Chemical Composition of Yak and Mechanism Based on Serum and Transcriptomic Profiles. Front Vet Sci 2021; 7:599418. [PMID: 33553278 PMCID: PMC7859351 DOI: 10.3389/fvets.2020.599418] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Accepted: 12/21/2020] [Indexed: 12/16/2022] Open
Abstract
The objective of this study was to investigate the effects of intensive fattening with total mixed rations (TMR) on carcass characteristics, meat quality, and chemical composition of the yak meat. Theoretical data has been provided for evaluating the quality of yak meat during natural grazing and short-term fattening. Based on the analysis, we found that in fattening yak, the carcass weight (CWT) was increased by 106.43%, whereas the cooking loss, tenderness, and drop loss were significantly improved due to higher intramuscular fat content and lower moisture (P < 0.05). Protein, fat, calcium, and amino acids were also much higher (P < 0.01) in fattening yak compared with the grazing yak. The levels of albumin (ALB), lactate dehydrogenase (LDH), triglyceride (TRIG), and amylase (AMYL) in serum indicated better nutritional status for fattening yaks. The transcriptomics analysis showed that the high expression of ACSL1 and ACACB genes improved the synthesis and deposition of fat in fattening yak, whereas the regulation of SLC7A8, ATP1A4, ATP1A1, SLC3A2, and CPA3 gene expression weakened the proteolysis. These results indicated that fattening with TMR improves the yield and quality of the yak meat.
Collapse
Affiliation(s)
- Yi-Xuan Liu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Xiao-Ming Ma
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China.,Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou, China
| | - Lin Xiong
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China.,Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou, China
| | - Xiao-Yun Wu
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China.,Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou, China
| | - Chun-Nian Liang
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China.,Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou, China
| | - Peng-Jia Bao
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China.,Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou, China
| | - Qun-Li Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Ping Yan
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China.,Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou, China
| |
Collapse
|
12
|
Faccia M, D’Alessandro AG, Summer A, Hailu Y. Milk Products from Minor Dairy Species: A Review. Animals (Basel) 2020; 10:ani10081260. [PMID: 32722331 PMCID: PMC7460022 DOI: 10.3390/ani10081260] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/13/2020] [Accepted: 07/22/2020] [Indexed: 12/16/2022] Open
Abstract
Milk processing is one of the most ancient food technologies, dating back around 6000 BC. The majority of dairy products are manufactured from cows, buffaloes, goats, and sheep; their production technologies are mostly standardized and have been widely investigated. Milk and dairy products from minor species are less important under the economic point of view, but they play a fundamental social role in many marginal and poor areas. Due to scarce interest of the dairy industry, their technological characteristics and related issues have been investigated less. Recently, the increasing interest toward ethnic foods and food biodiversity is helping these minor products to emerge from the "darkness" in which they have remained for long time. Some of them are increasingly seen as useful for the valorization of marginal areas, while others are recognized as innovative or healthy foods. The present review aims to resume the most recent knowledge about these less-known dairy products. The first part summarizes the main technological properties of equine, camel, and yak milk with a view to processing. The second is a survey on the related dairy products, both the traditional ones that have been manufactured for a long time and those that have been newly developed by food researchers.
Collapse
Affiliation(s)
- Michele Faccia
- Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari, Via Amendola 165/A, 70126 Bari, Italy
- Correspondence: ; Tel.: +39-080-544-3012
| | | | - Andrea Summer
- Department of Veterinary Science (DSMV), University of Parma, Via del Taglio 10, 43126 Parma, Italy;
| | - Yonas Hailu
- School of Animal and Range Sciences, Haramaya University, P.O. Box 138, Dire Dawa 3000, Ethiopia;
| |
Collapse
|
13
|
Abiodun OO, Nnoruka ME, Tijani RO. Phytochemical Constituents, Antioxidant Activity, and Toxicity Assessment of the Seed of Spondias mombin L. (Anacardiaceae). Turk J Pharm Sci 2020; 17:343-348. [PMID: 32636713 DOI: 10.4274/tjps.galenos.2020.38801] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Accepted: 05/11/2020] [Indexed: 12/01/2022]
Abstract
Objectives Increased generation of free radicals exceeding the antioxidant capacity of the host is deleterious. Thus new, potent, and safe antioxidants will be a valuable addition to the limited antioxidant arsenals available. Therefore, the antioxidant activity, cytotoxicity potential, and phytochemical constituents of the methanol extract of Spondias mombin seed (MESSM) were investigated. Materials and Methods 2,2-diphenyl-1-picrylhydrazyl (DPPH), nitric oxide (NO), and hydrogen peroxide (H2O2) were the antioxidant assays used. The cytotoxicity of MESSM was evaluated against a rhabdomyosarcoma (RD) cell line in a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide based assay. The phytochemical constituents of MESSM were identified using gas chromatography-mass spectrometry. Results MESSM produced better antioxidant activity in the DPPH (IC50=58.64±1.49 μg/mL) and H2O2 (IC50=44.03±5.57 μg/mL) assays than in the NO (IC50=494.55±12.68 μg/mL, p<0.0001) assay. Moreover, MESSM was nontoxic (CC50=139.6±0.54 μg/mL) in comparison to cyclophosphamide (CC50=0.97±0.03 μg/mL) against the RD cell line. The major compounds in MESSM were dodecanoic acid (22.48%), tetradecanoic acid (17.95%), n-hexadecanoic acid (15.35%), capsaicin (12.11%), and dihydrocapsaicin (5.23%). Conclusion The seed extract of Spondias mombin contains nontoxic antioxidant compounds that could be explored in the pharmaceutical and cosmetics industries for the development of antioxidant agents.
Collapse
Affiliation(s)
| | - Mesoma Esther Nnoruka
- University of Ibadan College of Medicine, Department of Pharmacology and Therapeutics, Ibadan, Nigeria
| | - Rasidat Olufunke Tijani
- University of Ibadan College of Medicine, Department of Pharmacology and Therapeutics, Ibadan, Nigeria
| |
Collapse
|
14
|
Danezis GP, Tsiplakou E, Pappa EC, Pappas AC, Mavrommatis A, Sotirakoglou K, Georgiou CA, Zervas G. Fatty acid profile and physicochemical properties of Greek protected designation of origin cheeses, implications for authentication. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03527-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
15
|
Zhang J, Yang M, Cai D, Hao Y, Zhao X, Zhu Y, Zhu H, Yang Z. Composition, coagulation characteristics, and cheese making capacity of yak milk. J Dairy Sci 2019; 103:1276-1288. [PMID: 31864739 DOI: 10.3168/jds.2019-17231] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Accepted: 10/29/2019] [Indexed: 01/25/2023]
Abstract
Yak is one of the few species of which the rennet-coagulated cheese making characteristics of its milk are still not well understood. This study investigated composition and rennet-induced coagulation properties of milk from 17 individual yak cows in comparison with milk from 32 individual Holstein cows. Yak cows produced milk with generally higher concentrations of milk components. The concentrations of fat, protein, solids-not-fat (SNF), and calcium in yak milk were 1.89-, 1.68-, 1.46-, and 2-fold those in Holstein milk, respectively. The hydrodynamic radii of casein micelles (187.25 nm) and chymosin-induced paracasein (1,620 nm) were about twice the sizes of those found in Holstein milk. Higher concentrations of calcium in yak milk, together with larger sizes of casein micelles, explains the reason for its fast rate of curd formation and firmer curd texture. Optical microrheology analysis also showed that Ca2+ concentration had greater influence on the coagulation of yak milk than on Holstein milk. Cheese making trials with yak and Holstein milk proved the higher cheese yield of yak milk: 1.67-fold that of Holstein milk. Therefore, yak milk could be a suitable source of milk for enzyme-coagulated cheese making.
Collapse
Affiliation(s)
- Jian Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Ming Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Dongyan Cai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Yijiang Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Xiao Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Yuanhua Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Hong Zhu
- Shijiazhuang Junlebao Dairy Industry Co. Ltd., China 050221
| | - Zhennai Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048.
| |
Collapse
|
16
|
Alothman M, Hogan SA, Hennessy D, Dillon P, Kilcawley KN, O'Donovan M, Tobin J, Fenelon MA, O'Callaghan TF. The "Grass-Fed" Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk. Foods 2019; 8:E350. [PMID: 31426489 PMCID: PMC6723057 DOI: 10.3390/foods8080350] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 08/09/2019] [Accepted: 08/12/2019] [Indexed: 02/07/2023] Open
Abstract
Milk is a highly nutritious food that contains an array of macro and micro components, scientifically proven to be beneficial to human health. While the composition of milk is influenced by a variety of factors, such as genetics, health, lactation stage etc., the animal's diet remains a key mechanism by which its nutrition and processing characteristics can be altered. Pasture feeding has been demonstrated to have a positive impact on the nutrient profile of milk, increasing the content of some beneficial nutrients such as Omega-3 polyunsaturated fatty acids, vaccenic acid, and conjugated linoleic acid (CLA), while reducing the levels of Omega-6 fatty acids and palmitic acid. These resultant alterations to the nutritional profile of "Grass-Fed" milk resonate with consumers that desire healthy, "natural", and sustainable dairy products. This review provides a comprehensive comparison of the impact that pasture and non-pasture feeding systems have on bovine milk composition from a nutritional and functional (processability) perspective, highlighting factors that will be of interest to dairy farmers, processors, and consumers.
Collapse
Affiliation(s)
- Mohammad Alothman
- Department of Food Chemistry & Technology, Teagasc Food Research Center, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Sean A Hogan
- Department of Food Chemistry & Technology, Teagasc Food Research Center, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Deirdre Hennessy
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Pat Dillon
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Kieran N Kilcawley
- Department of Food Quality & Sensory Science, Teagasc Food Research Center, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Michael O'Donovan
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - John Tobin
- Department of Food Chemistry & Technology, Teagasc Food Research Center, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Mark A Fenelon
- Department of Food Chemistry & Technology, Teagasc Food Research Center, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Tom F O'Callaghan
- Department of Food Chemistry & Technology, Teagasc Food Research Center, Moorepark, Fermoy, P61 C996 Cork, Ireland.
| |
Collapse
|
17
|
High levels of branched chain fatty acids in nātto and other Asian fermented foods. Food Chem 2019; 286:428-433. [PMID: 30827628 DOI: 10.1016/j.foodchem.2019.02.018] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 01/09/2019] [Accepted: 02/02/2019] [Indexed: 11/21/2022]
Abstract
The mean intake (500 mg/day) of branched chain fatty acids (BCFA) in western countries is from dairy products and beef. We hypothesized that Asian countries with low dairy consumption have an alternative source of BCFA and report the characterization of nātto and selected fermented foods for BCFA content. Nātto BCFA averaged 0.6 (range 0.21-1.43) mg BCFA per g natto (wet weight) and was highly variable. Nātto major BCFA are C14-17 iso- and anteiso-BCFA similar to fluid milk. BCFA concentrations were 1.00 ± 0.64%, 1.63 ± 0.72% and 0.65 ± 0.07%, of total fatty acids in nātto, shrimp paste and fish sauce, respectively. In contrast, saturates, monounsaturates, and major polyunsaturates were more constant (coefficient of variation = 21%, 26% and 4% compared to 64% for nātto BCFA). Detection of fatty acid ethyl esters were confirmed in miso and found in homemade kimchi. Habitual nātto and/or fermented seafood consumption could support BCFA intakes similar to dairy consumption.
Collapse
|
18
|
Marquardt S, Barsila SR, Amelchanka SL, Devkota NR, Kreuzer M, Leiber F. Fatty acid profile of ghee derived from two genotypes (cattle–yak vs yak) grazing different alpine Himalayan pasture sites. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an16111] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The fatty acid (FA) profile of ghee produced from milk of cattle–yak hybrids grazing five mountain pasture sites along a high-alpine transhumance route in Nepal was analysed. Pastures differed in altitude above sea level (2600–4500 m), time period of being grazed and phytochemical composition of the swards. Additionally, a comparison of ghee from purebred yak and hybrid was performed, with samples produced at two of the sites. Pasture site had a strong effect on almost all FAs. Proportions of oleic, linoleic and α-linolenic acid in ghee were smallest on the highest pasture at 4500 m where the largest condensed tannin concentrations in the forages were found. No systematic site effects were found for c9,t11 conjugated linoleic acid and total polyunsaturated FAs. Ghee produced from the hybrids’ milk was richer in major functional FAs such as α-linolenic and linoleic acid, while yak ghee contained more saturated FAs and eicosapentaenoic, docosapentaenoic and docosahexaenoic acids.
Collapse
|
19
|
Comparison of Six Methylation Methods for Fatty Acid Determination in Yak Bone Using Gas Chromatography. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0881-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
20
|
Dingess KA, Valentine CJ, Ollberding NJ, Davidson BS, Woo JG, Summer S, Peng YM, Guerrero ML, Ruiz-Palacios GM, Ran-Ressler RR, McMahon RJ, Brenna JT, Morrow AL. Branched-chain fatty acid composition of human milk and the impact of maternal diet: the Global Exploration of Human Milk (GEHM) Study. Am J Clin Nutr 2017; 105:177-184. [PMID: 27903517 PMCID: PMC5183722 DOI: 10.3945/ajcn.116.132464] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Accepted: 10/12/2016] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND An understudied component of the diet, branched-chain fatty acids (BCFAs) are distinctive saturated fatty acids that may have an important influence on health. Human-milk fatty acid composition is known to differ worldwide, but comparative data are lacking on BCFAs. OBJECTIVE We tested the hypotheses that concentrations of BCFAs in human milk differ between populations and are associated with maternal diet. DESIGN We surveyed the BCFA composition of samples collected as part of a standardized, prospective study of human-milk composition. Mothers were enrolled from 3 urban populations with differing diets: Cincinnati, Ohio; Shanghai, China; and Mexico City, Mexico. Enrollment was limited to healthy mothers of term singleton infants. We undertook a cross-sectional analysis of milk from all women with samples at postpartum week 4 (n = 359; ∼120 women/site). Fatty acids were extracted from milk by using a modified Bligh-Dyer technique and analyzed by gas chromatography. Statistical analysis was performed by ANOVA and Tobit regression. For Cincinnati mothers, 24-h diet recalls were analyzed in relation to the individual BCFA concentrations measured in milk samples. RESULTS Total BCFAs in milk differed by site, with the highest concentration in Cincinnati followed by Mexico City and Shanghai (mean ± SE: 7.90 ± 0.41, 6.10 ± 0.36, and 4.27 ± 0.25 mg/100 mL, respectively; P < 0.001). Site differences persisted after delivery mode, maternal age, and body mass index were controlled for. The individual concentrations of iso-14:0, iso-16:0, iso-18:0, anteiso-15:0, and anteiso-17:0 also differed between sites. Milk concentrations of iso-14:0 and anteiso-15:0 were associated with maternal intake of dairy; iso-16:0 was associated with maternal intakes of dairy and beef. CONCLUSIONS BCFA concentrations in milk at 4 wk postpartum differed between mothers from Cincinnati, Shanghai, and Mexico City. Variations in human-milk BCFAs are influenced by diet. The impact of BCFAs on infant health warrants investigation.
Collapse
Affiliation(s)
- Kelly A Dingess
- The Perinatal Institute, Cincinnati Children’s Hospital Medical Center, Cincinnati, OH
| | - Christina J Valentine
- The Perinatal Institute, Cincinnati Children's Hospital Medical Center, Cincinnati, OH; .,Mead Johnson Nutrition Inc., Evansville, IN; Divisions of
| | | | - Barbara S Davidson
- The Perinatal Institute, Cincinnati Children’s Hospital Medical Center, Cincinnati, OH
| | | | - Suzanne Summer
- Clinical Translational Research Center, Cincinnati Children’s, Cincinnati, OH
| | | | - M Lourdes Guerrero
- National Institute of Medical Sciences and Nutrition, Mexico City, Mexico; and
| | | | | | | | | | - Ardythe L Morrow
- The Perinatal Institute, Cincinnati Children’s Hospital Medical Center, Cincinnati, OH
| |
Collapse
|
21
|
Sun W, Ghidini S, Luo Y, Zanardi E, Ma H, Ianieri A. Macro and micro elements profile of yak (Bos grunniens) milk from Qilian of Qinghai plateau. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2012.e33] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
22
|
Patra JK, Das G, Baek KH. Chemical Composition and Antioxidant and Antibacterial Activities of an Essential Oil Extracted from an Edible Seaweed, Laminaria japonica L. Molecules 2015; 20:12093-113. [PMID: 26147582 PMCID: PMC6332342 DOI: 10.3390/molecules200712093] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2015] [Revised: 06/23/2015] [Accepted: 06/25/2015] [Indexed: 12/21/2022] Open
Abstract
Laminaria japonica L. is among the most commonly consumed seaweeds in northeast Asia. In the present study, L. japonica essential oil (LJEO) was extracted by microwave-hydrodistillation and analyzed by gas chromatography and mass spectroscopy. LJEO contained 21 volatile compounds, comprising 99.76% of the total volume of the essential oil, primarily tetradeconoic acid (51.75%), hexadecanoic acid (16.57%), (9Z,12Z)-9,12-Octadecadienoic acid (12.09%), and (9Z)-hexadec-9-enoic acid (9.25%). Evaluation of the antibacterial potential against three foodborne pathogens, Bacillus cereus ATCC 10876, Escherichia coli O157:H7 ATCC 43890, and Staphylococcus aureus ATCC 49444, revealed that LJEO at a concentration of 25 mg/paper disc exerted high antibacterial activity against S. aureus (11.5 ± 0.58 mm inhibition zone) and B. cereus (10.5 ± 0.57 mm inhibition zone), but no inhibition of E. coli O157:H7. LJEO also displayed DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity (80.45%), superoxide anion scavenging activity (54.03%), and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical and hydroxyl radical scavenging at 500 µg/mL. Finally, LJEO showed high inhibition of lipid peroxidation with strong reducing power. In conclusion, LJEO from edible seaweed is an inexpensive but favorable resource with strong antibacterial capacity as well as free radical scavenging and antioxidant activity; therefore, it has the potential for use in the food, cosmetics, and pharmaceutical industries.
Collapse
Affiliation(s)
- Jayanta Kumar Patra
- School of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 712-749, Korea.
| | - Gitishree Das
- School of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 712-749, Korea.
| | - Kwang-Hyun Baek
- School of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 712-749, Korea.
| |
Collapse
|
23
|
Wang J, Zheng Z, Zhao X, Yang Y, Yang Z. Effect of Starter Cultures on the Ripening Properties of Yak Milk Cheese. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.419] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ji Wang
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University
- School of Biological and Agricultural Engineering, Jilin University
| | - Zhe Zheng
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University
| | - Xiao Zhao
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University
| | - Yawei Yang
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University
| | - Zhennai Yang
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University
- School of Biological and Agricultural Engineering, Jilin University
| |
Collapse
|
24
|
Ren Q, Zhang H, Guo H, Jiang L, Tian M, Ren F. Detection of cow milk adulteration in yak milk by ELISA. J Dairy Sci 2014; 97:6000-6. [DOI: 10.3168/jds.2014-8127] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2014] [Accepted: 07/09/2014] [Indexed: 11/19/2022]
|
25
|
Guo X, Long R, Kreuzer M, Ding L, Shang Z, Zhang Y, Yang Y, Cui G. Importance of Functional Ingredients in Yak Milk-Derived Food on Health of Tibetan Nomads Living Under High-Altitude Stress: A Review. Crit Rev Food Sci Nutr 2013; 54:292-302. [DOI: 10.1080/10408398.2011.584134] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
26
|
Albuquerque TG, Costa HS, Castilho MC, Sanches-Silva A. Trends in the analytical methods for the determination of trans fatty acids content in foods. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2011.03.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|
27
|
Liu H, Ren F, Jiang L, Ma Z, Qiao H, Zeng S, Gan B, Guo H. Short communication: Fatty acid profile of yak milk from the Qinghai-Tibetan Plateau in different seasons and for different parities. J Dairy Sci 2011; 94:1724-31. [DOI: 10.3168/jds.2010-3749] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2010] [Accepted: 12/17/2010] [Indexed: 11/19/2022]
|
28
|
KANDEEPAN GURUNATHAN, SANGMA SUDHIR. Comparison of quality characteristics of full fat and low fat paneer developed from yak milk. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00632.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
29
|
Grass-based ruminant production methods and human bioconversion of vaccenic acid with estimations of maximal dietary intake of conjugated linoleic acids. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.01.008] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
30
|
Leite JC, Hearty AP, Nugent AP, Gibney MJ. A method for assessing dietary intakes of n-3 long-chain polyunsaturated fatty acids and trans fatty acids in an Irish adult population. Int J Food Sci Nutr 2010; 61:583-99. [DOI: 10.3109/09637481003652442] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
31
|
Or-Rashid MM, Wright TC, McBride BW. Microbial fatty acid conversion within the rumen and the subsequent utilization of these fatty acids to improve the healthfulness of ruminant food products. Appl Microbiol Biotechnol 2009; 84:1033-43. [DOI: 10.1007/s00253-009-2169-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2009] [Revised: 07/24/2009] [Accepted: 07/26/2009] [Indexed: 01/03/2023]
|