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Wang X, Jing Y, Zheng C, Huang C, Yao H, Guo Z, Wu Y, Wang Z, Wu Z, Ge R, Cheng W, Yan Y, Jiang S, Sun J, Li J, Xie Q, Li X, Wang H. Using integrated transcriptomics and metabolomics to explore the effects of infant formula on the growth and development of small intestinal organoids. Food Funct 2024. [PMID: 39158038 DOI: 10.1039/d4fo01723d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/20/2024]
Abstract
Infant formulas are designed to provide sufficient energy and the necessary nutrients to support the growth and development of newborns. Currently, research on the functions of formula milk powder focuses on clinical research and cell experiments, and there were many cell experiments that investigated the effect of infant formulas on cellular growth. However, most of the cells used are tumor cell lines, which are unable to simulate the real digestion process of an infant. In this study, we innovatively proposed a method that integrates human small intestinal organoids (SIOs) with transcriptomics and metabolomics analysis. We induced directed differentiation of human embryonic stem cells into SIOs and simulated the intestinal environment of newborns with them. Then, three kinds of 1-stage infant formulas from the same brand were introduced to simulate the digestion, absorption, and metabolism of the infant intestine. The nutritional value of each formula milk powder was examined by multi-omics sequencing methods, including transcriptomics and metabolomics analysis. Results showed that there were significant alterations in gene expression and metabolites in the three groups of SIOs after absorbing different infant formulas. By analyzing transcriptome and metabolome data, combined with GO, KEGG, and GSEA analysis, we demonstrated the ability of SIOs to model the different aspects of the developing process of the intestine and discovered the correlation between formula components and their effects, including Lactobacillus lactis and lactoferrin. The study reveals the effect and mechanisms of formula milk powder on the growth and development of infant intestines and the formation of immune function. Furthermore, our method can help to construct a multi-level assessment model, detect the effects of nutrients, and evaluate the interactions between nutrients, which is helpful for future research and development of infant powders.
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Affiliation(s)
- Xianli Wang
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Yuxin Jing
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Chengdong Zheng
- Heilongjiang Feihe Dairy Co., Ltd, C-16, 10A Jiuxianqiao Rd, Chaoyang, Beijing 100015, China
| | - Chenxuan Huang
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Haiyang Yao
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Zimo Guo
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Yilun Wu
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Zening Wang
- Institutes of Biomedical Sciences, Fudan University, 131 Dongan Road, Shanghai, 200032, China.
| | - Zhengyang Wu
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Ruihong Ge
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Wei Cheng
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Yuanyuan Yan
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Shilong Jiang
- Heilongjiang Feihe Dairy Co., Ltd, C-16, 10A Jiuxianqiao Rd, Chaoyang, Beijing 100015, China
| | - Jianguo Sun
- Heilongjiang Feihe Dairy Co., Ltd, C-16, 10A Jiuxianqiao Rd, Chaoyang, Beijing 100015, China
| | - Jingquan Li
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Qinggang Xie
- Heilongjiang Feihe Dairy Co., Ltd, C-16, 10A Jiuxianqiao Rd, Chaoyang, Beijing 100015, China
| | - Xiaoguang Li
- State Key Laboratory of Systems Medicine for Cancer, Center for Single-Cell Omics, School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Hui Wang
- State Key Laboratory of Systems Medicine for Cancer, Center for Single-Cell Omics, School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
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2
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Gao Y, Carne A, Young W, Burrow K, Naji S, Fraser-Miller SJ, Gordon KC, Bekhit AEDA. Effect of consumption of sheep and cow milk on rat brain fatty acid and phospholipid composition. Food Chem 2024; 439:138056. [PMID: 38035492 DOI: 10.1016/j.foodchem.2023.138056] [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: 07/24/2023] [Revised: 11/02/2023] [Accepted: 11/20/2023] [Indexed: 12/02/2023]
Abstract
The effect of sheep milk and cow milk on the lipid composition of rat brain was investigated in two feeding experiments of 28-days duration. Total lipids of the rat brain were extracted using ethanol-hexane, and the fatty acids and phospholipid contents analysed using gas chromatography with flame ionization detection (GC-FID) and phosphorus-31 nuclear magnetic resonance (31P NMR). Furthermore, freeze-dried pooled samples were analysed using attenuated total reflectance Fourier Transform Infrared and Fourier Transform Raman Spectroscopy and analysed with multivariate methods. A significantly (P < 0.05) higher C18:2 content was found in the cow milk group compared with sheep milk-treated groups in Study one. In Study two, a significantly (P < 0.05) lower C16:0 content was present in the sheep milk-treated group compared to the control low Ca/P group. No significant (P > 0.05) differences were observed in the spectroscopy analyses. It is concluded that sheep and cow milks fed to rats for 28-days had a low effect on the brain lipidome.
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Affiliation(s)
- Yutong Gao
- Food Science Department, University of Otago, P.O. Box 56, Dunedin 9016, New Zealand
| | - Alan Carne
- Biochemistry Department, University of Otago, P.O. Box 56, Dunedin 9016, New Zealand
| | - Wayne Young
- AgResearch Ltd, Tennent Drive, Palmerston North 4442, New Zealand
| | - Keegan Burrow
- Department of Wine, Food and Molecular Biosciences, RFH Building, Lincoln University, PO Box 85084, Lincoln 7647, Christchurch, New Zealand
| | - Samer Naji
- Te Whai Ao - Dodd-Walls Centre for Photonic and Quantum Technologies, Department of Chemistry, University of Otago, P.O. Box 56, Dunedin 9016, New Zealand
| | - Sara J Fraser-Miller
- Te Whai Ao - Dodd-Walls Centre for Photonic and Quantum Technologies, Department of Chemistry, University of Otago, P.O. Box 56, Dunedin 9016, New Zealand
| | - Keith C Gordon
- Te Whai Ao - Dodd-Walls Centre for Photonic and Quantum Technologies, Department of Chemistry, University of Otago, P.O. Box 56, Dunedin 9016, New Zealand
| | - Alaa El-Din A Bekhit
- Food Science Department, University of Otago, P.O. Box 56, Dunedin 9016, New Zealand.
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Zeraattalab-Motlagh S, Mortazavi AS, Ghoreishy SM, Mohammadi H. Association between total and animal proteins with risk of fracture: A systematic review and dose-response meta-analysis of cohort studies. Osteoporos Int 2024; 35:11-23. [PMID: 37855886 DOI: 10.1007/s00198-023-06948-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Accepted: 10/10/2023] [Indexed: 10/20/2023]
Abstract
Previous cohort studies have indicated that consumption of total and animal proteins are related to fracture risk; however, results were inconclusive. This dose-dependent review sought to summarize the earlier evidence regarding the relation between total and animal proteins and fracture risk. We searched Scopus, PubMed, and Web of Science until July 2023 for original research articles examining the association of certain types of proteins and the incidence of all fractures in general adults. Summary relative risks (RRs) were calculated using random effects analysis to examine the relation between each certain amount (g/day) increment of total and animal protein and fracture risk. Twenty cohort studies with serious to moderate risk of bias involving 780,322 individuals were included. There was a non-statistically significant relation between intake of animal proteins and dairy products and all fracture risk. However, 43% and 5% decreased incidence of fracture was obtained with total protein (RR, 0.57; 95%CI, 0.36 to 0.93; per 100 g/day) and fish (RR, 0.95; 95%CI, 0.91 to 0.99; per 15 g/day) intake. Every 100 g/day total and animal protein consumption and every 15 g/day fish consumption were linked to 48%, 50%, and 5% lower hip fracture risk. Greater dietary animal protein intake might reduce risk of hip but not fracture at any site. We obtained a lower risk of any or hip fracture with greater total protein (per 100 g/day) and fish (per 15 g/day) intake. No evidence was obtained that higher intake of dairy could decrease risk of fracture.
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Affiliation(s)
- Sheida Zeraattalab-Motlagh
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Akram Sadat Mortazavi
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Seyed Mojtaba Ghoreishy
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
- Student Research Committee, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Hamed Mohammadi
- Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.
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Kowalczyk M, Znamirowska-Piotrowska A, Buniowska-Olejnik M, Zaguła G, Pawlos M. Bioavailability of Macroelements from Synbiotic Sheep's Milk Ice Cream. Nutrients 2023; 15:3230. [PMID: 37513648 PMCID: PMC10383885 DOI: 10.3390/nu15143230] [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: 06/26/2023] [Revised: 07/19/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
To determine the potential bioavailability of macroelements (Ca, Mg, P, K), probiotic ice cream samples (Lactaseibacillus paracasei L-26, Lactobacillus casei 431, Lactobacillus acidophilus LA-5, Lactaseibacillus rhamnosus and Bifidobacterium animalis ssp. lactis BB-12) from sheep's milk with inulin, apple fiber and inulin, or apple fiber and control samples were submitted to in vitro digestion in the mouth, stomach and small intestine. The bioavailability of calcium in the ice cream samples ranged from 40.63% to 54.40%, whereas that of magnesium was 55.64% to 44.42%. The highest bioavailability of calcium and magnesium was shown for the control samples. However, adding 4% inulin reduced the bioavailability of calcium by about 3-5% and magnesium only by about 5-6%. Adding 4% apple fiber reduced the bioavailability of calcium by as much as 6-12% and magnesium by 7-8%. The highest bioavailability of calcium was determined in ice cream with L. paracasei, and the highest bioavailability of magnesium was determined in ice cream with L. casei. The bioavailability of phosphorus in ice cream ranged from 47.82% to 50.94%. The highest bioavailability of phosphorus (>50%) was in sheep ice cream fermented by B. animalis. In the control ice cream, the bioavailability of potassium was about 60%. In ice cream with inulin, the bioavailability of potassium was lower by 3-4%, and in ice cream with apple fiber, the bioavailability of potassium was lower by up to 6-9%. The bioavailability of potassium was significantly influenced only by the addition of dietary fiber. The results of the study confirmed the beneficial effect of bacteria on the bioavailability of Ca, Mg and P.
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Affiliation(s)
- Magdalena Kowalczyk
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland
| | - Agata Znamirowska-Piotrowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland
| | - Magdalena Buniowska-Olejnik
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland
| | - Grzegorz Zaguła
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food and Nutrition Technology, College of Natural Science, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland
| | - Małgorzata Pawlos
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland
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5
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Jia M, Luo J, Gao B, Huangfu Y, Bao Y, Li D, Jiang S. Preparation of synbiotic milk powder and its effect on calcium absorption and the bone microstructure in calcium deficient mice. Food Funct 2023; 14:3092-3106. [PMID: 36919678 DOI: 10.1039/d2fo04092a] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
Calcium deficiency can lead to osteoporosis. Adequate calcium intake can improve calcium deficiency and prevent osteoporosis. Milk powder is the best source of dietary calcium supplements. Probiotics and prebiotics are considered to be beneficial substances for promoting calcium absorption. In this study, synbiotic milk powder (SMP) was prepared by combining the three, and its calcium supplementation effect and osteogenic activity were evaluated in calcium deficient mice. Through prebiotic screening experiments in vitro, after adding 1.2% iso-malto-oligosaccharide, the number of viable bacteria and the calcium enrichment of Lactobacillus plantarum JJBYG12 increased by 8.15% and 94.53% compared with those of the control group. Long-term calcium deficiency led to a significant reduction in calcium absorption and bone calcium content in mice, accompanied by structural deterioration of bone trabeculae. SMP significantly improved apparent calcium absorption, increased serum calcium and phosphorus levels, and decreased ALP activity and CTX-1 levels. In the meantime, the bone mineral density increased significantly, and the number of bone trabeculae and the proliferation and differentiation of osteoblasts also increased. SMP has good dietary calcium supplementation capacity and bone remodeling ability without significant side effects on major organs. These findings provide insights into using SMP as a dietary calcium source to improve bone health.
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Affiliation(s)
- Mingjie Jia
- School of Forestry, Northeast Forestry University, #26Hexing Road, Harbin 150040, PR China.
| | - Jiayuan Luo
- School of Forestry, Northeast Forestry University, #26Hexing Road, Harbin 150040, PR China.
| | - Bo Gao
- School of Forestry, Northeast Forestry University, #26Hexing Road, Harbin 150040, PR China.
| | - Yunpeng Huangfu
- School of Forestry, Northeast Forestry University, #26Hexing Road, Harbin 150040, PR China.
| | - Yihong Bao
- School of Forestry, Northeast Forestry University, #26Hexing Road, Harbin 150040, PR China. .,Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, PR China
| | - Dehai Li
- School of Forestry, Northeast Forestry University, #26Hexing Road, Harbin 150040, PR China. .,Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, PR China
| | - Shilong Jiang
- Heilongjiang Feihe Dairy Company Limited, Beijing 100015, PR China
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6
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Enax J, Meyer F, Schulze zur Wiesche E, Epple M. On the Application of Calcium Phosphate Micro- and Nanoparticles as Food Additive. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:4075. [PMID: 36432359 PMCID: PMC9693044 DOI: 10.3390/nano12224075] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/12/2022] [Accepted: 11/16/2022] [Indexed: 06/16/2023]
Abstract
The human body needs calcium and phosphate as essential nutrients to grow bones and teeth, but they are also necessary for many other biochemical purposes (e.g., the biosynthesis of phospholipids, adenosine triphosphate, ATP, or DNA). The use of solid calcium phosphate in particle form as a food additive is reviewed and discussed in terms of bioavailability and its safety after ingestion. The fact that all calcium phosphates, such as hydroxyapatite and tricalcium phosphate, are soluble in the acidic environment of the stomach, regardless of the particle size or phase, means that they are present as dissolved ions after passing through the stomach. These dissolved ions cannot be distinguished from a mixture of calcium and phosphate ions that were ingested separately, e.g., from cheese or milk together with soft drinks or meat. Milk, including human breast milk, is a natural source of calcium and phosphate in which calcium phosphate is present as nanoscopic clusters (nanoparticles) inside casein (protein) micelles. It is concluded that calcium phosphates are generally safe as food additives, also in baby formula.
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Affiliation(s)
- Joachim Enax
- Dr. Kurt Wolff GmbH & Co. KG, Research Department, Johanneswerkstr. 34-36, 33611 Bielefeld, Germany
| | - Frederic Meyer
- Dr. Kurt Wolff GmbH & Co. KG, Research Department, Johanneswerkstr. 34-36, 33611 Bielefeld, Germany
| | - Erik Schulze zur Wiesche
- Dr. Kurt Wolff GmbH & Co. KG, Research Department, Johanneswerkstr. 34-36, 33611 Bielefeld, Germany
| | - Matthias Epple
- Inorganic Chemistry and Center for Nanointegration Duisburg-Essen (CeNIDE), University of Duisburg-Essen, Universitaetsstr. 5-7, 45117 Essen, Germany
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Bu T, Zheng J, Liu L, Li S, Wu J. Milk proteins and their derived peptides on bone health: Biological functions, mechanisms, and prospects. Compr Rev Food Sci Food Saf 2021; 20:2234-2262. [PMID: 33522110 DOI: 10.1111/1541-4337.12707] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Bone is a dynamic organ under constant metabolism (or remodeling), where a delicate balance between bone resorption and bone formation is maintained. Disruption of this coordinated bone remodeling results in bone diseases, such as osteoporosis, the most common bone disorder characterized by decreased bone mineral density and microarchitectural deterioration. Epidemiological and clinical evidence support that consumption of dairy products is beneficial for bone health; this benefit is often attributed to the presence of calcium, the physiological contributions of milk proteins on bone metabolism, however, are underestimated. Emerging evidence highlighted that not only milk proteins (including individual milk proteins) but also their derived peptides positively regulate bone remodeling and attenuate bone loss, via the regulation of cellular markers and signaling of osteoblasts and osteoclasts. This article aims to review current knowledge about the roles of milk proteins, with an emphasis on individual milk proteins, bioactive peptides derived from milk proteins, and effect of milk processing in particular fermentation, on bone metabolism, to highlight the potential uses of milk proteins in the prevention and treatment of osteoporosis, and, to discuss the knowledge gap and to recommend future research directions.
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Affiliation(s)
- Tingting Bu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China
| | - Jiexia Zheng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China
| | - Ling Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China
| | - Shanshan Li
- College of Animal Sciences, Zhejiang University, Hangzhou, P. R. China
| | - Jianping Wu
- ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China.,Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, University of Alberta, Edmonton, Alberta, Canada
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8
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Analytical advances in the determination of calcium in bovine milk, dairy products and milk-based infant formulas. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Burrow K, Young W, Hammer N, Safavi S, Scholze M, McConnell M, Carne A, Barr D, Reid M, Bekhit AED. The Effect of the Supplementation of a Diet Low in Calcium and Phosphorus with Either Sheep Milk or Cow Milk on the Physical and Mechanical Characteristics of Bone using A Rat Model. Foods 2020; 9:E1070. [PMID: 32784633 PMCID: PMC7466322 DOI: 10.3390/foods9081070] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Revised: 08/04/2020] [Accepted: 08/05/2020] [Indexed: 11/16/2022] Open
Abstract
This study assessed the effect of cow milk (CM) and sheep milk (SM) consumption on the micro-structure, mechanical function, and mineral composition of rat femora in a male weanling rat model. Male weanling rats were fed a basal diet with a 50% reduction in calcium and phosphorus content (low Ca/P-diet) supplemented with either SM or CM. Rats were fed for 28 days, after which the femora were harvested and stored. The femora were analyzed by μ-CT, three-point bending, and inductively coupled plasma-mass spectrometry (ICP-MS). The addition of either milk to the low Ca/P-diet significantly increased (p < 0.05) trabecular bone volume, trabecular bone surface density, trabecular number, cortical bone volume, and maximum force, when compared to rats that consumed only the low Ca/P-diet. The consumption of either milk resulted in a significant decrease (p < 0.05) in trabecular pattern factor, and cortical bone surface to volume ratio when compared to rats that consumed only the low Ca/P-diet. The results were achieved with a lower consumption of SM compared to that of CM (p < 0.05). This work indicates that SM and CM can help overcome the effects on bone of a restriction in calcium and phosphorus intake.
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Affiliation(s)
- Keegan Burrow
- Department of Wine, Food and Molecular Biosciences, Lincoln University, PO Box 85084, Lincoln 7647, New Zealand
| | - Wayne Young
- AgResearch Ltd, Grasslands Research Centre, Private Bag 11008, Manawatu Mail Centre, Palmerston North 4442, New Zealand;
- Riddet Institute, Massey University, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - Niels Hammer
- Department of Macroscopic and Clinical Anatomy, Medical University of Graz, 8010 Graz, Austria;
- Department of Orthopaedic and Trauma Surgery, University of Leipzig, Liebigstraße 20, 04103 Leipzig, Germany
- Fraunhofer IWU, Nöthnitzer Straße 44, 01187 Dresden, Germany
| | - Sarah Safavi
- Department of Anatomy, University of Otago, PO Box 56, Dunedin 9054, New Zealand;
| | - Mario Scholze
- Institute of Materials Science and Engineering, Chemnitz University of Technology, Straße der Nationen, 62, 09111 Chemnitz, Germany;
| | - Michelle McConnell
- Department of Microbiology and Immunology, University of Otago, PO Box 56, Dunedin 9054, New Zealand;
| | - Alan Carne
- Department of Biochemistry, University of Otago, PO Box 56, Dunedin 9054, New Zealand;
| | - David Barr
- Department of Chemistry, University of Otago, PO Box 56, Dunedin 9054, New Zealand; (D.B.); (M.R.)
| | - Malcolm Reid
- Department of Chemistry, University of Otago, PO Box 56, Dunedin 9054, New Zealand; (D.B.); (M.R.)
| | - Alaa El-Din Bekhit
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
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Šnirc M, Árvay J, Král M, Jančo I, Zajác P, Harangozo Ľ, Benešová L. Content of Mineral Elements in the Traditional Oštiepok Cheese. Biol Trace Elem Res 2020; 196:639-645. [PMID: 31650448 DOI: 10.1007/s12011-019-01934-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Accepted: 10/14/2019] [Indexed: 01/15/2023]
Abstract
Oštiepok is traditional half-fat semi-hard cheese manufactured in Slovak Republic. In this research, we have analyzed the content of macro-elements (calcium, potassium, magnesium, and sodium) and micro-elements (chromium, copper, iron, manganese, molybdenum, selenium, and zinc) in Oštiepok cheese samples collected from various parts of Slovak Republic. The analysis of Oštiepok cheese samples (n = 19) was carried out by using inductively coupled plasma optical emission spectroscopy (ICP-OES). The macro-element concentrations in the investigated samples varied quite significantly with the highest values recorded for sodium with its average concentration of 8083 mg kg-1. The second highest macro-element concentration was observed for calcium with the average concentration of 6850 mg kg-1. Average concentration of zinc was 23.2 mg kg-1; iron, 14.1 mg kg-1; and copper, 10.0 mg kg-1. The concentration of macro- and micro-elements varied from sample to sample, but we can conclude that the traditional Oštiepok cheese is a suitable source of some minerals important for human health. Based on the RDA, the exposure amounts of analyzed samples are low, and no element can be referred to as significant since none reaches 15% of the nutrient reference values, according to EC Regulation 1169/2011.
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Affiliation(s)
- Marek Šnirc
- Faculty of Biotechnology and Food Sciences, Department of Chemistry, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic.
| | - Július Árvay
- Faculty of Biotechnology and Food Sciences, Department of Chemistry, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
| | - Martin Král
- Faculty of Veterinary Hygiene and Ecology, Department of Plant Origin Foodstuffs Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tř. 1946/1, 612 42, Brno, Czech Republic
| | - Ivona Jančo
- Faculty of Biotechnology and Food Sciences, Department of Chemistry, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
| | - Peter Zajác
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
| | - Ľuboš Harangozo
- Faculty of Biotechnology and Food Sciences, Department of Chemistry, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
| | - Lucia Benešová
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
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11
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Hidayat K, Du X, Shi BM, Qin LQ. Systematic review and meta-analysis of the association between dairy consumption and the risk of hip fracture: critical interpretation of the currently available evidence. Osteoporos Int 2020; 31:1411-1425. [PMID: 32383066 DOI: 10.1007/s00198-020-05383-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Accepted: 03/06/2020] [Indexed: 12/14/2022]
Abstract
UNLABELLED In the present meta-analysis, reductions in the risk of hip fracture with milk consumption were only observed among American adults, but not among Scandinavian adults, possibly because milk products are more commonly fortified with vitamin D in the former population than in Scandinavian countries. The reduction in the risk of hip fracture was also observed with yogurt consumption, which is often associated with healthy lifestyles and dietary patterns that contribute to improved bone health. INTRODUCTION Although dairy products contain bone-beneficial nutrients, the association between dairy consumption and the risk of hip fracture remains equivocal. Fueling this uncertainty, the elevated risk of hip fracture in association with milk consumption was observed in a cohort of Swedish women. A systematic review and meta-analysis of prospective cohort studies was performed to critically evaluate the association, or lack thereof, between dairy consumption (milk, yogurt, and cheese) and the risk of hip fracture. METHODS A random effects model was used to generate the summary relative risks (RRs) with their 95% confidence intervals (CIs) for the associations of interest. RESULTS In the meta-analysis of the highest versus lowest category of consumption, higher consumption of yogurt (RR 0.78, 95% CI 0.68, 0.90), but not milk (RR 0.86, 95% CI 0.73, 1.02) or cheese (RR 0.85, 95% CI 0.66, 1.08), was associated with a lower risk of hip fracture. For milk, the reduced risk of fracture with higher milk consumption was observed in the USA (RR 0.75, 95% CI 0.65, 0.87), but not in Scandinavian countries (RR 1.00, 95% CI 0.85, 1.17). These findings were further supported by the fact that American studies (RR 0.93, 95% CI 0.88, 0.98; per 1 glass/day), but not Scandinavian studies (RR 1.01, 95% CI 0.95, 1.07; per 1 glass/day), demonstrated a linear association between milk consumption and the risk of hip fracture. CONCLUSIONS The cumulative evidence from prospective cohort studies reassuringly suggests that the risk of hip fracture may not be elevated among people who consume milk, yogurt, and cheese, and that a greater consumption of milk or yogurt may even be associated with a lower risk of hip fracture depending on the factors that may differ across the population of interest.
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Affiliation(s)
- K Hidayat
- Department of Endocrinology and Metabolism, The First Affiliated Hospital of Soochow University, No. 188 Shizi Street, Suzhou, 215006, China.
- Department of Nutrition and Food Hygiene, School of Public Health, Soochow University, No. 199 Ren'ai Road, Suzhou, 215123, China.
| | - X Du
- Department of Endocrinology and Metabolism, The First Affiliated Hospital of Soochow University, No. 188 Shizi Street, Suzhou, 215006, China
| | - B-M Shi
- Department of Endocrinology and Metabolism, The First Affiliated Hospital of Soochow University, No. 188 Shizi Street, Suzhou, 215006, China.
| | - L-Q Qin
- Department of Nutrition and Food Hygiene, School of Public Health, Soochow University, No. 199 Ren'ai Road, Suzhou, 215123, China.
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12
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Zhang YY, Hughes J, Grafenauer S. Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow's Milk Substitute. Nutrients 2020; 12:E1254. [PMID: 32354190 PMCID: PMC7281999 DOI: 10.3390/nu12051254] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 04/22/2020] [Accepted: 04/26/2020] [Indexed: 12/12/2022] Open
Abstract
Growing ethical, environmental and health concerns have encouraged demand for novel plant-based milk alternatives, yet it remains nebulous whether these products are nutritionally adequate as cow's milk replacements. The aim of this study was to conduct a cross-sectional survey of plant-based milk alternatives available in major Australian supermarkets and selected niche food retailers from November 2019 to January 2020 and assess two dietary scenarios (adolescents and older women) where dairy serves were substituted for plant-based alternatives against Australian Estimated Average Requirements (EAR). We collected compositional data from nutrition panels in juxtaposition with derivatives from the Australian Food Composition database, with a total of 115 products, including tree nuts and seeds (n = 48), legumes (n = 27), coconut (n = 10), grains (n = 19) and mixed sources (n = 10). Just over 50% of products were fortified, but only 1/3 contained similar calcium content to cow's milk. Indiscriminate substitutions might reduce intakes of protein and micronutrients, particularly vitamin A, B2, B12, iodine and zinc, and lead to reductions >50% of the EARs for protein, zinc and calcium in the chosen dietary scenarios. To avoid unintended dietary outcomes, it is vital that consumers make pragmatic decisions regarding dietary replacements for cow's milk.
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Affiliation(s)
- Yianna Y. Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3052, Australia
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Jaimee Hughes
- Grains & Legumes Nutrition Council, Mount Street, North Sydney, NSW 2060, Australia
| | - Sara Grafenauer
- Grains & Legumes Nutrition Council, Mount Street, North Sydney, NSW 2060, Australia
- School of Medicine, University of Wollongong, Northfields Avenue, Wollongong, NSW 2522, Australia
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13
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Burrow K, Young W, McConnell M, Carne A, Barr D, Reid M, Bekhit AED. The Effect of Sheep and Cow Milk Supplementation of a Low Calcium Diet on the Distribution of Macro and Trace Minerals in the Organs of Weanling Rats. Nutrients 2020; 12:E594. [PMID: 32106433 PMCID: PMC7146164 DOI: 10.3390/nu12030594] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 02/22/2020] [Accepted: 02/22/2020] [Indexed: 01/15/2023] Open
Abstract
The aim of this study was to investigate the effect of either sheep or cow milk supplementation to a low calcium and phosphorus diet on growth and organ mineral distribution in weanling rats. Rats were fed diets consisting of either a control chow, a 50% reduced calcium and phosphorous chow (low Ca/P), low Ca/P and sheep milk, or low Ca/P and cow milk diet for 28 days. Food intake of the rats, the growth rate of the rats, and the concentrations of minerals in the soft organs and serum were determined. Rats fed the low Ca/P diet alone had lower weight gain than rats consuming either of the milk-supplemented diets (p < 0.05). Both sheep milk and cow milk supplementation overcame the effects of consuming a diet restricted in calcium and phosphorus but the sheep milk was effective at a significantly lower level of milk intake (p < 0.05). Significant differences (p < 0.05) in essential and trace mineral concentrations due to milk type were observed in the kidney, spleen, and liver. For non-essential minerals, significant differences (p < 0.05), related to diet, were observed in all organs for arsenic, cesium, rubidium, and strontium concentrations.
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Affiliation(s)
- Keegan Burrow
- Department of Food Science, University of Otago PO Box 56, Dunedin 9054, New Zealand
- Department of Wine, Food and Molecular Biosciences, Lincoln University, PO Box 85084, Lincoln 7647, New Zealand
| | - Wayne Young
- AgResearch Ltd, Grasslands Research Centre, Private Bag 11008, Manawatu Mail Centre, Palmerston North 4442, New Zealand;
- Riddet Institute, Massey University, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - Michelle McConnell
- Department of Microbiology and Immunology, University of Otago PO Box 56, Dunedin 9054, New Zealand;
| | - Alan Carne
- Department of Biochemistry, University of Otago PO Box 56, Dunedin 9054, New Zealand;
| | - David Barr
- Department of Chemistry, University of Otago PO Box 56, Dunedin 9054, New Zealand; (D.B.); (M.R.)
| | - Malcolm Reid
- Department of Chemistry, University of Otago PO Box 56, Dunedin 9054, New Zealand; (D.B.); (M.R.)
| | - Alaa El-Din Bekhit
- Department of Food Science, University of Otago PO Box 56, Dunedin 9054, New Zealand
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14
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McCarthy WP, Daly K, Fenelon A, O'Connor C, McCarthy NA, Hogan SA, Tobin JT, O'Callaghan TF. Energy‐dispersive X‐ray fluorescence spectrometry as a tool for the rapid determination of the five major minerals (Na, Mg, K, P and Ca) in skim milk powder. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12677] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- William P McCarthy
- Teagasc Food Research Centre, Moorepark Fermoy Co. Cork P61 C996 Ireland
- Technological University Dublin School of Food Science and Environmental Health Cathal Brugha Street Dublin 1 D01 HV58 Ireland
| | - Karen Daly
- Teagasc Environment Soils and Land Use Johnstown Castle Co. Wexford Y35 Y521 Ireland
| | - Anna Fenelon
- Teagasc Environment Soils and Land Use Johnstown Castle Co. Wexford Y35 Y521 Ireland
| | - Christine O'Connor
- Technological University Dublin School of Food Science and Environmental Health Cathal Brugha Street Dublin 1 D01 HV58 Ireland
| | - Noel A McCarthy
- Teagasc Food Research Centre, Moorepark Fermoy Co. Cork P61 C996 Ireland
| | - Sean A Hogan
- Teagasc Food Research Centre, Moorepark Fermoy Co. Cork P61 C996 Ireland
| | - John T Tobin
- Teagasc Food Research Centre, Moorepark Fermoy Co. Cork P61 C996 Ireland
- VistaMilk Research Center, Moorepark Fermoy Co. Cork P61 C996 Ireland
| | - Tom F O'Callaghan
- Teagasc Food Research Centre, Moorepark Fermoy Co. Cork P61 C996 Ireland
- VistaMilk Research Center, Moorepark Fermoy Co. Cork P61 C996 Ireland
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15
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Burrow K, Young W, Carne A, McConnell M, Hammer N, Scholze M, Bekhit AED. Consumption of sheep milk compared to cow milk can affect trabecular bone ultrastructure in a rat model. Food Funct 2019; 10:163-171. [PMID: 30516196 DOI: 10.1039/c8fo01598h] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Cow milk has a positive effect on bone health due to the effects of its protein, fat, lipid, vitamin, and mineral components. Sheep milk contains a unique composition of all of these components. However, to the best of our knowledge the benefits of sheep milk in relation to bone development have not been studied. The aim of the present study was to determine the effects of the consumption of sheep milk in comparison to cow milk on the structural and physical characteristics of growing bone in a rat model. Newly weaned male rats were fed either cow milk, sheep milk or sheep milk diluted to the same total solids content as cow milk for 28 days in addition to a basal chow. At the end of the feeding period animals were euthanized, the femora harvested and stored. The femora were analysed by μ-CT, mechanical bending tests, and ICP-MS. Rats consuming sheep milk in the trial were found to have significantly higher trabecular bone surface density and trabecular bone surface to volume ratio (p < 0.05) when compared to the rats consuming cow milk. No significant differences were observed in the mechanical properties and the mineral composition of the bones (p > 0.05). With the exception of Rb, which was found to be present in higher concentrations in rats consuming sheep milk (p < 0.05). Our results indicate that consumption of sheep milk may positively influence the structural integrity of bone, which may result in an enhancement of bone health.
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Affiliation(s)
- Keegan Burrow
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
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16
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Burrow K, Young W, McConnell M, Carne A, Barr D, Reid M, Bekhit AED. The Distribution of Essential, Trace, and Nonessential Minerals in Weanling Male Rats Fed Sheep or Cow Milk. Mol Nutr Food Res 2018; 62:e1800482. [PMID: 30095861 DOI: 10.1002/mnfr.201800482] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 07/31/2018] [Indexed: 12/22/2022]
Abstract
SCOPE The aim of the study is to determine the effects of sheep milk consumption in comparison to cow milk on the mineral distribution in the soft organs and serum in a growing animal model system. As the mineral composition of cow and sheep milk differs, different effects on the bio-accumulations in the body may be observed. Differences in the mineral composition of cow and sheep milk may lead to different bioavailability or accumulation of minerals in the body. Newly weaned rats were fed either cow milk, sheep milk, or sheep milk diluted so that it had the same solid content as cow milk. At the end of the feeding trial, the concentration of minerals in the organs and plasma of the rats was assessed. The results indicate that the consumption of the high level of minerals in sheep milk does not have any negative effects in the rat model. METHODS AND RESULTS Newly weaned male rats were fed ad libitum for 28 days on either cow milk, sheep milk, or sheep milk diluted to have the same concentration of milk solids as cow milk. Animals were euthanized and the soft organs and serum were harvested and then analyzed for mineral composition by inductively coupled plasma MS. Rats fed sheep milk had lower iron concentrations in the liver and higher concentrations of rubidium and cesium in all of the soft organs. The growth rate of the rats was not affected by the type of milk consumed. CONCLUSION The concentration of essential and trace minerals in the liver is found to be significantly different between rats fed sheep milk compared to those fed cow milk (p < 0.05). The consumption of sheep milk does not affect the growth of animals.
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Affiliation(s)
- Keegan Burrow
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Wayne Young
- AgResearch Ltd, Grasslands Research Centre, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand.,High-Value Nutrition National Science Challenge, University of Auckland, Auckland, New Zealand
| | - Michelle McConnell
- Department of Microbiology and Immunology, University of Otago, Dunedin, New Zealand
| | - Alan Carne
- Department of Biochemistry, University of Otago, Dunedin, New Zealand
| | - David Barr
- Department of Chemistry, University of Otago, Dunedin, New Zealand
| | - Malcom Reid
- Department of Chemistry, University of Otago, Dunedin, New Zealand
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