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Zhao X, Yan H, Cao J, Ye B, Zhao Y, Liu L. Effect of milk fat and its main fatty acids on oxidation and glycation level of milk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:720-731. [PMID: 36712228 PMCID: PMC9873899 DOI: 10.1007/s13197-022-05658-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/20/2022] [Accepted: 12/08/2022] [Indexed: 12/27/2022]
Abstract
Milk is a highly nutritional food rich in protein and fat that is prone to deterioration by oxidation and glycation reactions at storage and processing. In this study, glycation products and lipid oxidation products contents in skim milk, whole milk, and milk fat simulation groups were determined to evaluate the effect of milk fat components on glycation at 120 °C for 60 min. The increase rate of carbonyl compound, main advanced glycation end products (AGEs) levels, and glycation sites number of α-casein and β-casein are higher in whole milk than that in skim milk, indicating that milk fat promoted protein glycation significantly. In milk fat simulation groups, oleic acid and linoleic acid (LA) were added to milk fat in skim milk proportionally, promoting the formation of glycation products; however, palmitic acid had no such effect. LA exhibited strong promotion on AGEs formation. Lipid oxidation radicals, protein carbonyl amine condensation, and carbonyl compound formation were critical factors for milk glycation, according to OPLS-DA results. Therefore, radicals of fat oxidation are speculated to trigger the early glycation, and carbonyl compounds of fat oxidation act as important intermediates of glycation, fat type, form, and its degradation rate, thus play essential roles in milk glycation. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05658-z.
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Affiliation(s)
- Xin Zhao
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
- The Department of Food Science, College of Public Health, Shenyang Medical College, Huanghe North Street No.146, Shenyang, 110034 China
| | - Haixia Yan
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
| | - Jiarong Cao
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
| | - Bo Ye
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
- Liaoning Modern Agricultural Engineering Center, Changjiang North Street No.39, Shenyang, 110031 China
| | - Yingbo Zhao
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
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Samková E, Čítek J, Brzáková M, Hanuš O, Večerek L, Jozová E, Hoštičková I, Trávníček J, Hasoňová L, Rost M, Hálová K, Špička J. Associations among Farm, Breed, Lactation Stage and Parity, Gene Polymorphisms and the Fatty Acid Profile of Milk from Holstein, Simmental and Their Crosses. Animals (Basel) 2021; 11:ani11113284. [PMID: 34828016 PMCID: PMC8614357 DOI: 10.3390/ani11113284] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 11/12/2021] [Accepted: 11/14/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to analyze the factors affecting the fatty acid (FA) profile in cow's milk. The effects of a farm, lactation parity and stage, breed and polymorphisms in the AGPAT6, DGAT1, LEP, FASN and SCD1 genes were evaluated. A total of 196 Holstein cows, 226 Simmental cows and seven crosses were sampled 751 times. The cows were kept at five farms and were in the first up to the sixth lactation, and 49 individual FAs and 11 groups were analyzed. The farm significantly affected the proportion of all FAs except for C16:1n-7c and isoC14:0. Additionally, the lactation stage was significant for most FAs, and the opposite was true for lactation parity. The effect of the breed was negligible. For the gene polymorphisms, the SCD1 TT genotype exceeded the CC in C10:0, C12:0, C14:0, C16:1n-7c and C18:2, and the opposite was true for C10:1, C12:1, C14:1n-5c, isoC17:0, C16:1 and C18:1, i.e., the TT genotype was higher for saturated FAs, and the CT genotype was higher for monounsaturated FAs. The results hint at the intermediary heredity of the SCD1 gene. The FASN gene was strongly associated with four FAs and branched-chain FAs, and genotype AG was better than GG. LEP was significant for five individual FAs and branched-chain FAs. The differences in FA composition among genotypes were rather small, which could lead to overestimation of the effect and needs to be considered in the next research.
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Affiliation(s)
- Eva Samková
- Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic; (L.H.); (K.H.)
- Correspondence: ; Tel.: +420-387-772-618
| | - Jindřich Čítek
- Department of Genetics and Agricultural Biotechnology, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic; (J.Č.); (L.V.); (E.J.); (I.H.); (M.R.)
| | - Michaela Brzáková
- Institute of Animal Science, Přátelství 815, 104 00 Praha-Uhříněves, Czech Republic;
| | - Oto Hanuš
- Dairy Research Institute, s.r.o., Ke Dvoru 12a, 160 00 Prague, Czech Republic;
| | - Libor Večerek
- Department of Genetics and Agricultural Biotechnology, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic; (J.Č.); (L.V.); (E.J.); (I.H.); (M.R.)
| | - Eva Jozová
- Department of Genetics and Agricultural Biotechnology, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic; (J.Č.); (L.V.); (E.J.); (I.H.); (M.R.)
| | - Irena Hoštičková
- Department of Genetics and Agricultural Biotechnology, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic; (J.Č.); (L.V.); (E.J.); (I.H.); (M.R.)
| | - Jan Trávníček
- Department of Animal Science, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic;
| | - Lucie Hasoňová
- Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic; (L.H.); (K.H.)
| | - Michael Rost
- Department of Genetics and Agricultural Biotechnology, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic; (J.Č.); (L.V.); (E.J.); (I.H.); (M.R.)
| | - Karolína Hálová
- Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic; (L.H.); (K.H.)
| | - Jiří Špička
- Department of Applied Chemistry, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic;
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