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Azorín I, Madrid J, Martínez-Miró S, López M, López MB, López MJ, Hernández F. Combined Supplementation of Two Selenium Forms (Organic and Inorganic) and Iodine in Dairy Cows' Diet to Obtain Enriched Milk, Cheese, and Yogurt. Animals (Basel) 2024; 14:1373. [PMID: 38731376 PMCID: PMC11083049 DOI: 10.3390/ani14091373] [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: 03/26/2024] [Revised: 04/27/2024] [Accepted: 04/30/2024] [Indexed: 05/13/2024] Open
Abstract
This study evaluated the effects of dietary supplementation in dairy cows with two Se forms (organic and inorganic) and I at the maximum levels permitted in the European Union, with the aim to obtain naturally enriched milk and derived products. A total of 20 Holstein Friesian cows in lactation were fed 2 diets for 64 days: a control diet with a supply of 0.57 mg of inorganic Se and 0.57 mg of I per kg of ration in dry matter (DM), and an experimental diet (SeI) with a supply of 0.34 mg of inorganic Se, 0.23 mg of organic Se, and 5.68 mg of I per kg of ration in DM. The SeI diet did not modify the performance or, in general, the metabolic profile of cows. Se and I levels in milk were affected by diet type and time of measurement (p < 0.01). Thus, a marked increase of both microminerals was evident between the beginning and the end of the test, when the SeI diet was administered. For Se, this increase ranged from 1.95 to 3.29 μg/100 g of milk; and for I, from 19.69 to 110.06 μg/100 g of milk. The SeI diet increased (p < 0.01) the Se and I content in the cheese, reaching levels of 16.4 μg/100 g for Se and 269.7 μg/100 g for I. An increase in I was observed in yogurt from the SeI diet (p < 0.001). The supplementation of two forms of Se and I in the cows' ration, at the levels evaluated, produced milk and dairy products enriched in these microelements without altering their quality parameters. However, a responsible intake of these products is necessary to avoid risks of deficiencies or excesses that could negatively affect the health of consumers.
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Affiliation(s)
- Irene Azorín
- Department of Animal Production, Faculty of Veterinary, Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (I.A.); (S.M.-M.); (M.L.); (M.J.L.); (F.H.)
| | - Josefa Madrid
- Department of Animal Production, Faculty of Veterinary, Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (I.A.); (S.M.-M.); (M.L.); (M.J.L.); (F.H.)
| | - Silvia Martínez-Miró
- Department of Animal Production, Faculty of Veterinary, Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (I.A.); (S.M.-M.); (M.L.); (M.J.L.); (F.H.)
| | - Marina López
- Department of Animal Production, Faculty of Veterinary, Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (I.A.); (S.M.-M.); (M.L.); (M.J.L.); (F.H.)
| | - María Belén López
- Department of Food Technology, Nutrition and Bromatology, Faculty of Veterinary, Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain;
| | - Miguel José López
- Department of Animal Production, Faculty of Veterinary, Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (I.A.); (S.M.-M.); (M.L.); (M.J.L.); (F.H.)
| | - Fuensanta Hernández
- Department of Animal Production, Faculty of Veterinary, Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (I.A.); (S.M.-M.); (M.L.); (M.J.L.); (F.H.)
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Capcarova M, Frigenti M, Arvay J, Janco I, Harangozo L, Bandlerova A, Sartoni M, Guidi A, Stawarz R, Formicki G, Argente MJ, Massanyi P. Levels of Essential and Trace Elements in Mozzarella Available on the Slovak Market with the Estimation of Consumer Exposure. Biol Trace Elem Res 2024; 202:2357-2366. [PMID: 37594594 PMCID: PMC10955032 DOI: 10.1007/s12011-023-03813-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Accepted: 08/14/2023] [Indexed: 08/19/2023]
Abstract
The aim of this study was to determinate the content of some elements in a specific dairy product, mozzarella, in a particular area of western Slovakia and to evaluate the estimation of the risk to the consumers based on the contribution to the provisional tolerable weekly intake. The consumption of mozzarella can contribute to the intake of important elements in the diet, such as calcium and magnesium, along with others. The contents of some toxic and trace elements were low and have not exceeded the permitted limit. In addition, the contribution to PTWI was found to be very low, which means that the consumption of mozzarella possesses no risk to humans. It is concluded that the data obtained in this study can help as a valuable addition to methodological and scientific material in the field of food safety of dairy products and their positive impact on human health.
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Affiliation(s)
- Marcela Capcarova
- Institute of Applied Biology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic.
| | - Marcella Frigenti
- Department of Veterinary Sciences, University of Pisa, Viale Delle Piagge 2, 56124, Pisa, Italy
| | - Julius Arvay
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
| | - Ivona Janco
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
| | - Lubos Harangozo
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
| | - Anna Bandlerova
- Institute of Law, Faculty of European Studies and Regional Development, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
| | - Martina Sartoni
- Department of Veterinary Sciences, University of Pisa, Viale Delle Piagge 2, 56124, Pisa, Italy
| | - Alessandra Guidi
- Department of Veterinary Sciences, University of Pisa, Viale Delle Piagge 2, 56124, Pisa, Italy
| | - Robert Stawarz
- Institute of Biology, Pedagogical University of Cracow, Ul. Podchorazych 2, 30-084, Cracow, Poland
| | - Gregorz Formicki
- Institute of Biology, Pedagogical University of Cracow, Ul. Podchorazych 2, 30-084, Cracow, Poland
| | - Maria-Jose Argente
- Department of Agro-Food Technology, Universidad Miguel Hernández de Elche, 03312, Orihuela, Spain
| | - Peter Massanyi
- Institute of Applied Biology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
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Negi T, Kumar A, Sharma SK, Rawat N, Saini D, Sirohi R, Prakash O, Dubey A, Dutta A, Shahi NC. Deep eutectic solvents: Preparation, properties, and food applications. Heliyon 2024; 10:e28784. [PMID: 38617909 PMCID: PMC11015381 DOI: 10.1016/j.heliyon.2024.e28784] [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: 02/02/2024] [Revised: 03/24/2024] [Accepted: 03/25/2024] [Indexed: 04/16/2024] Open
Abstract
Deep Eutectic Solvents (DESs) emerge as innovative 21st-century solvents, supplanting traditional ones like ethanol and n-hexane. Renowned for their non-toxic, biodegradable, and water-miscible nature with reduced volatility, DESs are mostly synthesized through heating and stirring method. Physicochemical properties such as polarity, viscosity, density and surface tension of DESs influenced their application. This review paper gives the overview of application of eco-benign DESs in fruits, vegetables, cereals, pulses, spices, herbs, plantation crops, oil seed crops, medicinal and aromatic plants, seaweed, and milk for the extraction of bioactive compounds. Also, it gives insight of determination of pesticides, insecticides, hazardous and toxic compounds, removal of heavy metals, detection of illegal milk additive, purification of antibiotics and preparation of packaging film. Methodologies for separating bioactive compounds from DESs extracts are systematically examined. Further, safety regulations of DESs are briefly discussed and reviewed literature reveals prevalent utilization of DES-based bioactive compound rich extracts in cosmetics, indicating untapped potential of their application in the food industry.
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Affiliation(s)
- Taru Negi
- Department of Food Science and Technology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, 263145, Uttarakhand, India
| | - Anil Kumar
- Department of Food Science and Technology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, 263145, Uttarakhand, India
| | - Satish Kumar Sharma
- Department of Food Science and Technology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, 263145, Uttarakhand, India
| | - Neha Rawat
- Department of Food Science and Technology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, 263145, Uttarakhand, India
| | - Deepa Saini
- Department of Food Science and Technology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, 263145, Uttarakhand, India
| | - Ranjna Sirohi
- Sri Karan Narendra Agriculture University, Jobner, 303329, Rajasthan, India
| | - Om Prakash
- Department of Chemistry, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, 263145, Uttarakhand, India
| | - Ashutosh Dubey
- Department of Biochemistry, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, 263145, Uttarakhand, India
| | - Anuradha Dutta
- Department of Foods & Nutrition, College of Community Sciences, Pantnagar, 263145, Uttarakhand, India
| | - Navin Chand Shahi
- Department of Post-Harvest Process and Food Engineering, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, 263145, India
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Cámara-Martos F. Influence of Dietary Fibre and Protein Fractions on the Trace Element Bioaccessibility of Turnip Tops ( Brassica rapa) Growing under Mediterranean Conditions. Foods 2024; 13:462. [PMID: 38338598 PMCID: PMC10855086 DOI: 10.3390/foods13030462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 01/28/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
The objective of this work was to study the influence of three dietary fibre fractions (pectin, gum arabic and cellulose) and three protein fractions (casein, lactalbumin and soy) on the trace element bioaccessibility (Fe, Mn, Ni, Se and Zn) of turnip tops (B. rapa subsp. Rapa) growing under Mediterranean conditions. Then, it aimed to promote the use of this vegetable not only for direct fresh consumption but also as a main ingredient in the development of food mixtures. The results showed that soluble fibre fractions, such as pectin and gum arabic, can enhance the bioaccessibility of trace elements, such as Fe, Mn, Se and Zn. This effect was not proved for cellulose (an insoluble fibre fraction), in which, at best, no bioaccessibility effect was observed. Regarding the protein fractions, with the exception of Se, caseins and lactalbumin had a neutral effect on improving the trace element bioaccessibility. This did not hold true for soy protein, in which a considerable improvement in the bioaccessibility of Fe, Mn, Se and Zn was determined.
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Affiliation(s)
- Fernando Cámara-Martos
- Departamento de Bromatología y Tecnología de Alimentos, Universidad de Córdoba, 14014 Cordoba, Spain
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Teixeira JLDP, Rebellato AP, Fioravanti MIA, Milani RF, Morgano MA. Selenium in plant-based beverages: Total content, estimated bioaccessibility and contribution to daily intake. J Trace Elem Med Biol 2024; 81:127329. [PMID: 37924611 DOI: 10.1016/j.jtemb.2023.127329] [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: 07/13/2023] [Revised: 10/09/2023] [Accepted: 10/21/2023] [Indexed: 11/06/2023]
Abstract
BACKGROUND The search for alternative protein sources has increased the consumption and commercialization of plant-based beverages (PBBs). This study aimed to determine the total Se content, estimate the bioaccessibility of selenium (Se) in commercial PBBs derived from different raw materials, and evaluate their contribution to the reference daily intake (RDI). METHODS An ultrasound assisted acid digestion method and ICP-MS was used to determine Se, and the INFOGEST method to estimate the bioaccessible percentages. Validation of this method was also performed, and the parameters obtained were: LOD and LOQ were 2.1 and 4.0 µg/kg, respectively. For accuracy, recovery percentages ranged from 99 % and 111 % (certified reference materials), and 95 % and 101 % (spiked experiments for bioaccessible extracts as recoveries). RESULTS The PBBs presented total Se content between 4 and 226 µg/kg. Bioaccessible percentages ranged from 63.5 % (mix of plant sources) to 95.9 % (produced with organic cashew nuts). Only one cashew nut PBBs supplied the daily demand of Se, representing 64.6 %, 75.3 % and 82.2 % of the RDI; for lactating and pregnant women, children (≥ 4 years) and adults, respectively. CONCLUSIONS The Se determination method through acid digestion assisted by ultrasound and ICP-MS was considered adequate for the PBBs samples. Se content varied according to the raw material used in sample preparation. High percentages (> 60 %) of bioaccessibility were observed and only one PBBs derived from organic cashew nuts supplied the recommended Se demand for different groups of individuals.
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Affiliation(s)
- José Luan da Paixão Teixeira
- Food Science and Quality Center, Institute of Food Technology, Av. Brazil, 2880, Jd. Chapadão, CEP.: 13070-178, Campinas, SP, Brazil.
| | - Ana Paula Rebellato
- Food Science and Quality Center, Institute of Food Technology, Av. Brazil, 2880, Jd. Chapadão, CEP.: 13070-178, Campinas, SP, Brazil
| | | | - Raquel Fernanda Milani
- Food Science and Quality Center, Institute of Food Technology, Av. Brazil, 2880, Jd. Chapadão, CEP.: 13070-178, Campinas, SP, Brazil
| | - Marcelo Antonio Morgano
- Food Science and Quality Center, Institute of Food Technology, Av. Brazil, 2880, Jd. Chapadão, CEP.: 13070-178, Campinas, SP, Brazil
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McCoard SA, Pacheco D. The significance of N-carbamoylglutamate in ruminant production. J Anim Sci Biotechnol 2023; 14:48. [PMID: 37046347 PMCID: PMC10100185 DOI: 10.1186/s40104-023-00854-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Accepted: 02/12/2023] [Indexed: 04/14/2023] Open
Abstract
Improving the efficiency and production of grazing ruminants to support food and fiber production, while reducing the environmental footprint and meeting the welfare needs of the animals, is important for sustainable livestock production systems. Development of new technologies that can improve the efficiency of nitrogen (N) utilization in ruminants, and that are effective and safe, has important implications for ruminant livestock production. N-carbomoylglutamate (NCG) is a functional micronutrient that stimulates endogenous synthesis of arginine, which can improve survival, growth, lactation, reproductive performance, and feed efficiency in mammals. There is a growing body of evidence to support the potential of dietary NCG supplementation to improve the productive capacity and N utilization efficiency of ruminants. This review summarizes the current literature on the effects of dietary supplementation with NCG in ruminants and impacts on production and potential to reduce the environmental footprint of farmed ruminant livestock. The current literature highlights the potential for commercial application in ruminant livestock to improve productivity and N utilization efficiency.
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Affiliation(s)
- Susan A McCoard
- AgResearch Limited, Grasslands Research Centre, Tennent Drive, Private Bag 11008, Palmerston North, 4442, New Zealand.
| | - David Pacheco
- AgResearch Limited, Grasslands Research Centre, Tennent Drive, Private Bag 11008, Palmerston North, 4442, New Zealand
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Fantuz F, Ferraro S, Todini L, Spurio R, Fatica A, Marcantoni F, Salimei E. Distribution of selected trace elements in the major fractions of donkey milk. J Dairy Sci 2022; 105:6422-6430. [PMID: 35691748 DOI: 10.3168/jds.2022-21901] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 04/13/2022] [Indexed: 02/01/2023]
Abstract
The aim of this study was to evaluate the concentrations of Zn, Cu, Mn, Se, Mo, Co, Li, B, Ti, Cr, Rb, Sr, Cd, and Pb in donkey milk and their distribution in major milk fractions (i.e., fat, casein, whey proteins, and aqueous phase). Individual milk samples were provided by 16 clinically healthy lactating donkeys. Subsequent centrifugation, ultracentrifugation, and ultrafiltration were carried out to remove fat, casein, and whey proteins to obtain skim milk, a supernatant whey fraction, and the aqueous phase of milk, respectively. Concentrations of the elements were measured in whole milk and fractions by inductively coupled plasma-mass spectrometry, and the concentrations associated with fat, casein, and whey proteins were then calculated. The effect of removal of fat, casein, and whey proteins was determined by repeated-measures ANOVA. The fat fraction of donkey milk carried a small (∼4.5% to 13.5%) but significant proportion of Mo, Co, Ti, Cr, and Sr. The casein fraction in donkey milk carried almost all milk Zn, a majority of Cu and Mn, and most of Mo, Ti, and Sr. Relevant proportions, between 20% and 36%, of Se, Co, and Cr were also associated with caseins. The majority of Se, Co, Li, B, Cr, and Rb, and relevant proportions of Mn, Mo, Ti, and Sr were found in soluble form (ultracentrifuged samples) and distributed between whey proteins and the aqueous phase of milk (ultrafiltered samples). Whey proteins in donkey milk carried the majority of milk Se and Co. All Li and B was present in the aqueous phase of milk, which also contained most Rb and Cr, and 17% to 42% of Mn, Se, Mo, Co, Ti, and Sr.
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Affiliation(s)
- F Fantuz
- Scuola di Bioscienze e Medicina Veterinaria, Università degli Studi di Camerino, 62032 Camerino, Italy
| | - S Ferraro
- Scuola di Scienze e Tecnologie, Università degli Studi di Camerino, 62032 Camerino, Italy.
| | - L Todini
- Scuola di Bioscienze e Medicina Veterinaria, Università degli Studi di Camerino, 62032 Camerino, Italy
| | - R Spurio
- Scuola di Bioscienze e Medicina Veterinaria, Università degli Studi di Camerino, 62032 Camerino, Italy
| | - A Fatica
- Dipartimento di Agricoltura, Ambiente, Alimenti, Università degli Studi del Molise, 86100 Campobasso, Italy
| | - F Marcantoni
- Scuola di Scienze e Tecnologie, Università degli Studi di Camerino, 62032 Camerino, Italy
| | - E Salimei
- Dipartimento di Agricoltura, Ambiente, Alimenti, Università degli Studi del Molise, 86100 Campobasso, Italy
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Gu F, Liang S, Zhu S, Liu J, Sun HZ. Multi-omics revealed the effects of rumen-protected methionine on the nutrient profile of milk in dairy cows. Food Res Int 2021; 149:110682. [PMID: 34600684 DOI: 10.1016/j.foodres.2021.110682] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 08/21/2021] [Accepted: 08/27/2021] [Indexed: 11/28/2022]
Abstract
Cow's milk is a highly-nutritious dairy product part of human diet worldwide. Rumen-protected methionine (RPM) is widely used to improve lactation performance of dairy cows, but understanding of the effects of RPM on milk nutrients composition are still limited. In this study, twenty mid-lactating dairy cows were supplemented with 20 gm/day RPM for 8 weeks to investigate the responses of milk nutritional composition to RPM. Metabolomics was applied for analyzing milk metabolites and 16S rRNA gene sequencing was used for analysis of rumen microbial composition. Milk fat content and yield were significantly increased after RPM supplementation. Totally 443 compounds belonging to 15 classes were identified, among which 15 metabolites were significantly changed. The functional nutrient α-ketoglutaric acid were significantly increased in the milk after RPM supplementation. We found 48 significantly differing bacterial genera in the rumen after supplementing RPM. Multi-omics integrated analysis revealed the higher abundance of Acetobacter, unclassified_f_Lachnospiraceae and Saccharofermentan contributed to the improved milk fat. In addition, the enriched abundance of Thermoactinomyces, Asteroleplasma, and Saccharofermentan showed positive correlations with higher α-ketoglutaric acid of milk. Our results uncover the metabolomic fingerprint and the key functional metabolites in the milk after supplementing RPM in dairy cows, as well as the key rumen bacteria associated with them. These findings provide novel insights into the development of functional dairy products that enriched the functional nutrient α-ketoglutaric acid or high milk fat.
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Affiliation(s)
- Fengfei Gu
- Institute of Dairy Science, MoE Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China
| | - Shuling Liang
- Institute of Dairy Science, MoE Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China
| | - Senlin Zhu
- Institute of Dairy Science, MoE Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China
| | - Jianxin Liu
- Institute of Dairy Science, MoE Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China
| | - Hui-Zeng Sun
- Institute of Dairy Science, MoE Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China.
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González-Salitre L, Román-Gutiérrez A, Contreras-López E, Bautista-Ávila M, Rodríguez-Serrano G, González-Olivares L. Promising Use of Selenized Yeast to Develop New Enriched Food: Human Health Implications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934695] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- L González-Salitre
- Área Académica De Química, Universidad Autónoma Del Estado De Hidalgo. Ciudad Del Conocimiento, Carretera Pachuca-Tulancingo Km 4.5, Colonia Carboneras, Hidalgo, México
| | - Ad Román-Gutiérrez
- Área Académica De Química, Universidad Autónoma Del Estado De Hidalgo. Ciudad Del Conocimiento, Carretera Pachuca-Tulancingo Km 4.5, Colonia Carboneras, Hidalgo, México
| | - E Contreras-López
- Área Académica De Química, Universidad Autónoma Del Estado De Hidalgo. Ciudad Del Conocimiento, Carretera Pachuca-Tulancingo Km 4.5, Colonia Carboneras, Hidalgo, México
| | - M Bautista-Ávila
- Área Académica De Farmacia, Universidad Autónoma Del Estado De Hidalgo, Instituto De Ciencias De La Salud, Ex-Hacienda La Concepción, San Agustíın Tlaxiaca, Hidalgo, México
| | - Gm Rodríguez-Serrano
- Universidad Autónoma Metropolitana, Unidad Iztapalapa, División De Ciencias Biológicas Y De La Salud, Departamento De Biotecnología, Av. San Rafael Atlixco 186, Colonia Vicentina AP 09340, Ciudad De México, México
| | - Lg González-Olivares
- Área Académica De Química, Universidad Autónoma Del Estado De Hidalgo. Ciudad Del Conocimiento, Carretera Pachuca-Tulancingo Km 4.5, Colonia Carboneras, Hidalgo, México
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Green and simple extraction of free seleno-amino acids from powdered and lyophilized milk samples with natural deep eutectic solvents. Food Chem 2020; 326:126965. [PMID: 32413755 DOI: 10.1016/j.foodchem.2020.126965] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 04/27/2020] [Accepted: 04/30/2020] [Indexed: 01/02/2023]
Abstract
Natural deep eutectic solvents (NADES) were introduced for the extraction of free seleno-amino acids from lyophilized and powdered milk samples. Different NADES were evaluated, and lactic acid:glucose (LGH) showed the highest selenium recoveries. Selenium analysis was performed by inductively coupled plasma mass spectrometry (ICP MS). Se-NADES analysis in ICP MS was optimized according to the radio frequency power and nebulization gas flow rate. Se-NADES extraction was optimized by an experimental design. LGH dilution, LGH volume, sample quantity, and ultrasound time were factors influencing the extraction. Seleno-amino acids were determined by liquid chromatography-ICP MS. After optimization, the limits of detection obtained were 7.37, 8.63, and 9.64 µg kg-1 for selenocysteine, selenomethionine, and seleno-methyl-selenocysteine, respectively. The NADES-extraction is a green procedure with 2 penalty points in the EcoScale. The method was applied to the analysis of powdered milk, lyophilized Se-fortified sheep milk, and ERM-BD151 skimmed milk powder.
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Gu FF, Wang DM, Yang DT, Liu JX, Ren DX. Short communication: Effects of dietary N-carbamoylglutamate supplementation on the milk amino acid profile and mozzarella cheese quality in mid-lactating dairy cows. J Dairy Sci 2020; 103:4935-4940. [PMID: 32307176 DOI: 10.3168/jds.2019-17385] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Accepted: 01/13/2020] [Indexed: 01/18/2023]
Abstract
N-Carbamoylglutamate (NCG) is an enhancer of Arg, which is a functional AA and could prevent cardiovascular disease and improve immunity. The present study was conducted to investigate the effects of supplementing NCG in diets of lactating cattle on the NCG concentration and AA composition of raw milk and on mozzarella cheese quality. Thirty multiparous cows with a mean body weight of 669 kg (standard deviation = 71) and days in milk of 176 (standard deviation = 55) were blocked based on parity and milk production and randomly assigned to 1 of 2 treatments: basal diet (CON) and basal diet supplemented with 40 g of NCG per day per cow (NCG). After 8 wk of treatment, raw milk samples were collected from the 2 groups for AA analysis and mozzarella cheese-making. Furthermore, the NCG concentration and distribution in milk and mozzarella cheese were detected. The AA concentration in milk was greater and the NCG concentration in raw milk was approximately 6 times greater in the NCG group than in the CON group. No NCG was detected in cheese from the CON group, and very little NCG (<1.0 μg/kg) of cheese was detected in the NCG group. Most of the dietary NCG was transferred into whey, stretch water, and brine during cheese production. No significant difference was found between the 2 groups on cheese texture and color except that hardness was lower in the NCG group. Overall, the results indicated that dietary supplementation of NCG could improve the NCG and AA concentrations in raw milk without affecting the quality of cheeses such as mozzarella.
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Affiliation(s)
- F F Gu
- Institute of Dairy Science, Ministry of Education Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou 310058, P. R. China
| | - D M Wang
- Institute of Dairy Science, Ministry of Education Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou 310058, P. R. China
| | - D T Yang
- Institute of Dairy Science, Ministry of Education Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou 310058, P. R. China
| | - J X Liu
- Institute of Dairy Science, Ministry of Education Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou 310058, P. R. China
| | - D X Ren
- Institute of Dairy Science, Ministry of Education Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou 310058, P. R. China.
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Fan X, Lv X, Meng L, Ai M, Li C, Teng F, Feng Z. Effect of microwave sterilization on maturation time and quality of low-salt sufu. Food Sci Nutr 2020; 8:584-593. [PMID: 31993182 PMCID: PMC6977479 DOI: 10.1002/fsn3.1346] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 11/05/2019] [Accepted: 11/09/2019] [Indexed: 11/23/2022] Open
Abstract
The objective of this study was to reduce the microorganism number and salt content in pehtze by microwave sterilization. The maturation time and quality of low-salt sufu were evaluated. The microorganism inactivation rate, moisture content and water activity of the pehtze, which was used for the growth of the starter culture, showed that 4,250 W for 30 s was suitable for the preparation of low-salt sufu. With regard to the physicochemical properties of sufu, 120-day sufu samples obtained by traditional high-salt (14%) fermentation and 75-day sufu samples obtained by low-salt (4%) fermentation met the standard requirements. With regard to the sensory characteristics of sufu, the taste and after taste scores of 75-day low-salt sufu samples were significantly higher than those of 120-day high-salt sufu samples (p < .05).The overall acceptance score of low-salt sufu samples also was higher than that of high-salt sufu samples. The contents of free amino acids and the profiles of typical flavor compounds partly explained the sensory quality and shorter ripening time of sufu manufactured. The total biogenic amine contents were reduced by 46%.
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Affiliation(s)
- Xuejing Fan
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Xuepeng Lv
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Li Meng
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Mingzhi Ai
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Chunqiu Li
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Fei Teng
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Zhen Feng
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
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Ferreira GM, Petzer IM. Injectable organic and inorganic selenium in dairy cows - Effects on milk, blood and somatic cell count levels. ACTA ACUST UNITED AC 2019; 86:e1-e8. [PMID: 31714134 PMCID: PMC6852608 DOI: 10.4102/ojvr.v86i1.1664] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Revised: 05/06/2019] [Accepted: 05/10/2019] [Indexed: 11/19/2022]
Abstract
Mastitis is the most costly disease of dairy cows. A pro-active approach includes insuring adequate levels of selective trace minerals. The aim of this study was to determine the effect of two different commercially available, injectable selenium products, (sodium) Na-selenite (inorganic) and (selenium) Se-methionine (organic), on milk composition and on serum and milk selenium concentrations in high-yielding Holstein cows on total mix ration. Sixty multiparous cows were randomly selected into three groups of 20, one control group and two groups supplemented with injectable trace minerals. Blood and milk samples were collected over a period of 60 days. No specific change was indicated in milk yield, lactose, milk urea nitrogen (MUN) and milk pH levels compared with baseline values. The Se-methionine supplemented group showed a numerical increase in total milk protein percentage. In the group injected with Se-methionine, a negative correlation was present for the initial 72 hours between serum selenium concentration and somatic cell count (SCC) and a highly significant (p < 0.001) increase in milk selenium concentration for the initial 24 hours. Serum selenium concentration of Se-methionine-supplemented cows was however not significantly changed. Injection of Na-selenite led to a 60-day initial increase in serum selenium concentration above baseline levels and a significant milk selenium concentration on day 1 but to a negative correlation between serum selenium concentration and SCC. Differences in serum and milk selenium concentrations followed with the use of organic and inorganic selenium injectables. Injectable Na-selenite, as selenium, can be of important value for cattle farmers if supplemented on strategically physiological periods to improve production, reproduction and immunity.
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Ling K, Henno M, Jõudu I, Püssa T, Jaakson H, Kass M, Anton D, Ots M. Selenium supplementation of diets of dairy cows to produce Se-enriched cheese. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.03.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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