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Yu M, Xie Q, Sun H, Wang Y, Tang Y, Wang B, Song H, Wang L, Jiang S, Li K, Zhang Y, Zheng C. Characterization of odor properties of human milk: Effect of inter-individual nutrient differences on key odor-active compounds and odor attributes. Food Chem 2024; 431:137091. [PMID: 37567077 DOI: 10.1016/j.foodchem.2023.137091] [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: 04/14/2023] [Revised: 07/28/2023] [Accepted: 08/01/2023] [Indexed: 08/13/2023]
Abstract
Odor is an important indicator of human milk (HM) quality, with a proven function. Here, the effect of inter-individual nutrient differences on key odor-active compounds (OACs) and odor attributes of HM samples was investigated using flavor analysis techniques and correlation network analysis. A total of ninety-four OACs were identified from 30 HMs, of which 24 key OACs could represent the basic odor characteristics of HMs. Fat content was closely related to the amounts of OACs, with aldehydes being the most abundant species and having the highest correlation with fat content. Of them, nonanal and octanal were the most important OACs in HM, having both high flavor dilution factor (2 ∼ 64, 4 ∼ 128) and odor activity values (<1 ∼ 37, 2 ∼ 36) in most samples. Additionally, different pattern of synergism between key OACs contribute to each odor attribute of HM. These findings will provide insights for subsequent in-depth studies of HM flavor.
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Affiliation(s)
- Mingguang Yu
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Qinggang Xie
- Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
| | - Han Sun
- Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
| | - Ying Wang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yuan Tang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Baosong Wang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Huanlu Song
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Lijin Wang
- Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Shilong Jiang
- Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
| | - Kaifeng Li
- Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
| | - Yongjiu Zhang
- Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China
| | - Chengdong Zheng
- Heilongjiang Feihe Dairy Co., Ltd., C-16, 10A Jiuxianqiao Rd., Chaoyang, Beijing 100015, China; PKUHSC-China Feihe Joint Research Institute of Nutrition and Healthy Lifespan Development, Xueyuan Road 38, Haidian, Beijing 100083, China.
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2
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Wang D, Zhou Y, Zheng X, Guo J, Duan H, Zhou S, Yan W. Yak Milk: Nutritional Value, Functional Activity, and Current Applications. Foods 2023; 12:foods12112090. [PMID: 37297335 DOI: 10.3390/foods12112090] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 06/12/2023] Open
Abstract
The yak is a special species that inhabits the Qinghai-Tibet Plateau and its surrounding areas. Its unique habitat gives yak milk certain distinct characteristics compared to regular cow milk. Yak milk not only has a high nutritional value but also holds potential benefits for human health. In recent years, there has been increasing research attention on yak milk. Studies have found that the bioactive components in yak milk have various functional properties, including antioxidant, anticancer, antibacterial, blood pressure-lowering, anti-fatigue, and constipation-relieving effects. However, more evidence is needed to confirm these functions in the human body. Therefore, by reviewing the current research status on the nutrition and functionality of yak milk, we aim to reveal its enormous potential as a source of nutritional and functional substances. This article primarily analyzed the nutritional composition of yak milk and the functional effects of its bioactive components, categorically elucidated the mechanisms behind its functional activities, and provided a brief introduction to related yak milk products. Our objective is to deepen people's understanding of yak milk and provide some references for its further development and utilization.
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Affiliation(s)
- Diandian Wang
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Yaxi Zhou
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Xianping Zheng
- Ganzi Prefecture Seda County Zang Yuan Zhao Mei Dairy Products Co., Ltd., No. 51, West Section of Jinma Avenue, Seda County, Ganzi Tibetan Autonomous Prefecture, Ganzi 626700, China
| | - Jinhong Guo
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Hao Duan
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Shiqi Zhou
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Wenjie Yan
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
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Settachaimongkon S, Homyog K, Mekboonsonglarp W, Soonoue P, Lerdamnuaylarp T, Prayoonpeeraput P, Theil PK, Nuntapaitoon M. Dynamics of fatty acid and non-volatile polar metabolite profiles in colostrum and milk depending on the lactation stage and parity number of sows. Sci Rep 2023; 13:1989. [PMID: 36737492 PMCID: PMC9898266 DOI: 10.1038/s41598-023-28966-6] [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: 08/11/2022] [Accepted: 01/27/2023] [Indexed: 02/05/2023] Open
Abstract
The objective of this study was to investigate the impact of lactation stage and parity number on fatty acid and non-volatile polar metabolite profiles in sow colostrum and milk using a metabolomics approach. A total number of 63 colostrum, transient and mature milk were collected from primiparous and multiparous Landrace × Yorkshire crossbred sows. Macrochemical, fatty acid and non-volatile polar metabolite compositions of samples were analyzed using infrared spectrometry, gas chromatography coupled with mass-spectrometry and proton nuclear magnetic resonance spectroscopy, respectively. Univariate and multivariate statistical analysis demonstrated significant impacts of lactation stage and parity number on colostrum and milk compositions. Chemometric analysis revealed significant influences of sow parity on the distinction in fatty acid profiles of mature milk while the distinction in non-volatile polar metabolite profiles was more evident in colostrum. Alterations in the concentration of linoleic (C18:2n6), lignoceric (C24:0), behenic (C22:0), caprylic (C8:0) and myristoleic (C14:1) acid together with those of creatine, creatinine phosphate, glutamate and glycolate were statistically suggested to be mainly affected by sow parity number. Variations in the concentration of these compounds reflected the physiological function of sow mammary gland influenced. This information could be applied for feed and feeding strategies in lactating sows and improving lactating performances.
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Affiliation(s)
- Sarn Settachaimongkon
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.,Omics Sciences and Bioinformatics Center, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.,Emerging Processes for Food Functionality Design Research Unit, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Kunaporn Homyog
- Center for Veterinary Diagnosis, Faculty of Veterinary Science, Mahidol University, Nakhon Pathom, 73170, Thailand
| | - Wanwimon Mekboonsonglarp
- Scientific and Technological Research Equipment Center (STREC), Chulalongkorn University, Bangkok, 10330, Thailand
| | - Pitikorn Soonoue
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Theerawat Lerdamnuaylarp
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Poonradit Prayoonpeeraput
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
| | | | - Morakot Nuntapaitoon
- Department of Obstetrics, Gynaecology and Reproduction, Faculty of Veterinary Science, Chulalongkorn University, Bangkok, 10330, Thailand. .,Center of Excellence for Swine Reproduction, Faculty of Veterinary Science, Chulalongkorn University, Bangkok, 10330, Thailand.
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Karrar E, Mohamed Ahmed IA, Huppertz T, Wei W, Jin J, Wang X. Fatty acid composition and stereospecificity and sterol composition of milk fat from different species. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105313] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Danchuk V, Ushkalov V, Midyk S, Vigovska L, Danchuk O, Korniyenko V. MILK LIPIDS AND SUBCLINICAL MASTITIS. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.15673/fst.v15i2.2103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
This article deals with the process of obtaining quality raw milk by analyzing its lipid composition. The lipid composition of raw milk depends on many factors, among which, first of all, is the species, the composition of the diet and the physiological state of the breast. In recent years, a large amount of data has accumulated on the fluctuations of certain lipid parameters of milk depending on the type, age, lactation, diet, time of year, exercise, animal husbandry technology, physiological state of the lactating organism in general and breast status in particular. Factors of regulation of fatty acid composition of raw milk: genetically determined parameters of quality and safety; fatty acid composition of the diet; synthesis of fatty acids by microorganisms of the digestive tract; synthesis of fatty acids in the breast; physiological state of the breast. The milk of each species of productive animals has its own specific lipid profile and is used in the formulation of certain dairy products to obtain the planned technological and nutritional parameters. Diagnosis of productive animals for subclinical mastitis involves the use of auxiliary (thermometry, thermography, electrical conductivity) and laboratory research methods: counting the number of somatic cells; use of specialized tests; microbiological studies of milk; biochemical studies of milk. The biochemical component in the diagnosis of subclinical forms of mastitis is underestimated. An increase in body temperature implies an increase in the intensity of heat release during the oxidation of substrates, sometimes due to a decrease in the intensity of synthesis of energy-intensive compounds. There are simply no other sources of energy in the body. The situation is the same with certain parts of the metabolism, which are aimed at the development of protective reactions to the etiological factor aimed at the defeat of the breast. That is why the biochemical composition of breast secretions in the absence of clinical signs of mastitis undergoes biochemical changes and the task of scientists is to develop mechanisms for clear tracking of such changes, identification of animals with subclinical forms of mastitis and effective treatment.
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A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat. Foods 2021; 10:foods10092158. [PMID: 34574268 PMCID: PMC8472115 DOI: 10.3390/foods10092158] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/04/2021] [Accepted: 09/06/2021] [Indexed: 11/16/2022] Open
Abstract
Recently, camel milk (CM) has been considered as a health-promoting icon due to its medicinal and nutritional benefits. CM fat globule membrane has numerous health-promoting properties, such as anti-adhesion and anti-bacterial properties, which are suitable for people who are allergic to cow's milk. CM contains milk fat globules with a small size, which accounts for their rapid digestion. Moreover, it also comprises lower amounts of cholesterol and saturated fatty acids concurrent with higher levels of essential fatty acids than cow milk, with an improved lipid profile manifested by reducing cholesterol levels in the blood. In addition, it is rich in phospholipids, especially plasmalogens and sphingomyelin, suggesting that CM fat may meet the daily nutritional requirements of adults and infants. Thus, CM and its dairy products have become more attractive for consumers. In view of this, we performed a comprehensive review of CM fat's composition and nutritional properties. The overall goal is to increase knowledge related to CM fat characteristics and modify its unfavorable perception. Future studies are expected to be directed toward a better understanding of CM fat, which appears to be promising in the design and formulation of new products with significant health-promoting benefits.
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Kashaninejad M, Razavi SMA. The effect of pH and NaCl on the diafiltration performance of camel milk. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12774] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Morteza Kashaninejad
- Division of Food Engineering Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad91775‐1163Iran
| | - Seyed M A Razavi
- Division of Food Engineering Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad91775‐1163Iran
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Silva MND, Tagliapietra BL, Pivetta FP, Flores VDA, Richards NSPDS. Nutritional quality of commercial butters. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.20220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract The consumption and consequent production of butter has increased considerably in recent years. In order to know the butters sold in Brazil, the study aimed to analyze butters of Brazilian, French, Italian and Argentine origin. The samples were analyzed for fat content, moisture, Defatted Dry Extract (DDE), and total acidity for comparison with Brazilian legislation. The levels of chlorides, protein, ash, total dry extract, water activity, color and determination of the lipid profile were also determined. In all analyses, there was a statistically significant difference between the samples. Some samples showed disagreement with the quality requirements recommended in Brazilian legislation for commercialization. Indeed, 10 samples did not present the minimum fat content required, varying from 68.53% to 77.31% in butters with salt and from 71.64% to 81.72% in those without salt. Eight samples presented humidity levels above the legal recommendations, varying from 17.05% to 20.28%. All products were in agreement with acidity levels. The predominant fatty acids in all samples were myristic acid (C14: 0), palmitic acid (C16: 0), stearic acid (C18: 0) and oleic acid (C18: 1n9). The regional influence, breed and handling of the animals and season of the year in which the milk was obtained for butter production, were suggested to be the main reason for the physical-chemical difference found between the samples.
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9
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Cheng S, Wei L, Muthukumarappan K, Martínez‐Monteagudo SI. Kinetic analysis of non‐isothermal oxidation of bioactive milk lipids. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shouyun Cheng
- Dairy and Food Science Department South Dakota State University Brookings South Dakota USA
| | - Lin Wei
- Agricultural and Biosystems Engineering Department South Dakota State University Brookings South Dakota USA
| | | | - Sergio I. Martínez‐Monteagudo
- Dairy and Food Science Department South Dakota State University Brookings South Dakota USA
- Family and Consumer Sciences New Mexico State University Las Cruces New Mexico USA
- Chemical & Materials Engineering Department New Mexico State University Las Cruces New Mexico USA
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Jia W, Zhang R, Shi L, Zhang F, Chang J, Chu X. Accurate determination of volatile-flavor components in bos grunniens milk by high-throughput dynamic headspace gas chromatographic-mass spectrometry. J Chromatogr A 2019; 1603:67-82. [DOI: 10.1016/j.chroma.2019.06.058] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Accepted: 06/26/2019] [Indexed: 10/26/2022]
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Stergiadis S, Nørskov NP, Purup S, Givens I, Lee MRF. Comparative Nutrient Profiling of Retail Goat and Cow Milk. Nutrients 2019; 11:E2282. [PMID: 31554167 PMCID: PMC6835441 DOI: 10.3390/nu11102282] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 09/09/2019] [Accepted: 09/16/2019] [Indexed: 02/01/2023] Open
Abstract
Goat milk is globally consumed but nutritional profiling at retail level is scarce. This study compared the nutrient composition of retail cow and goat milk (basic solids, fatty acids, minerals, and phytoestrogens) throughout the year and quantified the potential implications on the consumers' nutrient intakes. When compared to cow milk, goat milk demonstrated nutritionally desirable traits, such as lower concentrations of C12:0, C14:0, C16:0 and Na: K ratio, and the higher concentrations of cis polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), isoflavones, B, Cu, Mg, Mn, P and I, although the latter may be less desirable in cases of high milk intakes. However, in contrast with nutritional targets, it had lower concentrations of omega-3 PUFA, vaccenic acid, lignans, Ca, S and Zn. The extent of these differences was strongly influenced by season and may demonstrate a combination of differences on intrinsic species metabolism, and farm breeding/husbandry practices.
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Affiliation(s)
- Sokratis Stergiadis
- Department of Animal Sciences, University of Reading, Agriculture Building, P.O. Box 237, Earley Gate, Reading RG6 6AR, UK.
| | - Natalja P Nørskov
- Department of Animal Science, Aarhus University, AU-Foulum, Blichers Alle 20, P.O. Box 50, DK-8830 Tjele, Denmark.
| | - Stig Purup
- Department of Animal Science, Aarhus University, AU-Foulum, Blichers Alle 20, P.O. Box 50, DK-8830 Tjele, Denmark.
| | - Ian Givens
- Institute for Food Nutrition and Health, University of Reading, Agriculture Building, P.O. Box 237, Earley Gate, Reading RG6 6AR, UK.
| | - Michael R F Lee
- Rothamsted Research, North Wyke, Okehampton, Devon EX20 2SB, UK.
- Bristol Veterinary School, University of Bristol, Langford, Somerset BS40 5DU, UK.
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