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Di Trana A, Sabia E, Di Rosa AR, Addis M, Bellati M, Russo V, Dedola AS, Chiofalo V, Claps S, Di Gregorio P, Braghieri A. Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese's Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication. Foods 2023; 12:4339. [PMID: 38231870 DOI: 10.3390/foods12234339] [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: 10/18/2023] [Revised: 11/26/2023] [Accepted: 11/27/2023] [Indexed: 01/19/2024] Open
Abstract
Traditional agri-food products (TAPs) are closely linked to the peculiarities of the territory of origin and are strategic tools for preserving culture and traditions; nutritional and organoleptic peculiarities also differentiate these products on the market. One such product is Caciocavallo Podolico Lucano (CPL), a stretched curd cheese made exclusively from raw milk from Podolian cows, reared under extensive conditions. The objective of this study was to characterise CPL and evaluate the effects of ripening (6 vs. 12 months) on the quality and organoleptic properties, using the technological "artificial senses" platform, of CPL produced and sold in the region of Basilicata, Italy. Additionally, this study represents the first analysis of cheese-related digital communication and trends online. The study found no significant differences between 6-month- and 12-month-ripened cheese, except for a slight increase in cholesterol levels in the latter. CPL aged for 6 and 12 months is naturally lactose-free, rich in bioactive components, and high in vitamin A and antioxidants and has a low PUFA-n6/n3 ratio. The "artificial sensory profile" was able to discriminate the organoleptic fingerprints of 6-month- and 12-month-ripened cheese. The application of a socio-semiotic methodology enabled us to identify the best drivers to create effective communication for this product. The researchers recommend focusing on creating a certification mark linked to the territory for future protection.
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Affiliation(s)
- Adriana Di Trana
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
| | - Emilio Sabia
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
| | - Ambra Rita Di Rosa
- Department of Veterinary Sciences, University of Messina, Viale Palatucci 13, 98168 Messina, Italy
| | | | - Mara Bellati
- Behavior and Brain Lab IULM, Center of Research on Neuromarketing, IULM University, 20143 Milano, Italy
| | - Vincenzo Russo
- Department of Business, Law, Economics and Consumer Behaviour "Carlo A. Ricciardi", IULM University, 20143 Milano, Italy
| | | | - Vincenzo Chiofalo
- Department of Veterinary Sciences, University of Messina, Viale Palatucci 13, 98168 Messina, Italy
| | - Salvatore Claps
- CREA Research Centre for Animal Production and Aquaculture, 85051 Bella, Italy
| | - Paola Di Gregorio
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
| | - Ada Braghieri
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy
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Wang H, Zhang M, Huo Y, Cui X, He R, Han B, Wang Z, Song Y, Lv X, Zhang J, Ge W. Comprehensive investigation of milk oligosaccharides in different mammalian species and the effect of breed and lactation period on sheep milk oligosaccharides. Food Res Int 2023; 172:113132. [PMID: 37689897 DOI: 10.1016/j.foodres.2023.113132] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 06/09/2023] [Accepted: 06/10/2023] [Indexed: 09/11/2023]
Abstract
Milk oligosaccharides (MOs) have unique health benefits for newborns, and MOs are important components in mammalian milk. The present study was conducted to provide a comprehensive analysis of MOs in important domestic animals, including goats, cows, camels and sheep. The comparison with human MOs was conducted simultaneously. Furthermore, analysis of the relative abundance of sheep MOs among different breeds (Hu sheep, East Friesen sheep, East Friesen-Hu crossbred sheep) and lactation periods (colostrum, mature milk) was performed. In general, 35, 24 19, 26, and 16 MOs were identified in human, goat, bovine, camel and sheep milk, respectively. The type of sheep MOs was not greatly influenced by the breeds and lactation period. Hu sheep colostrum had the highest abundance of MOs among six sheep milks, followed by East Friesen sheep colostrum, while East Friesen-Hu crossbred sheep mature milk had the lowest abundance of MOs. These findings provide evidence for the potential value of MOs from domestic animal milk for the commercial applications.
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Affiliation(s)
- Haiyan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Yangling 712100, China
| | - Minghui Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Yangling 712100, China
| | - Yucui Huo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Yangling 712100, China
| | - Xiuxiu Cui
- Xi'an Baiyue Goat Dairy Group Co., Ltd, Yanliang 710089, China
| | - Rui He
- Shaanxi Baiyue Youlishi Dairy Co., Ltd, Xi'an 710000, China
| | - Bei Han
- School of Public Health, Xi'an Jiaotong University Health Science Center, Xi'an 710000, China
| | - Zhongfu Wang
- The College of Life Sciences, Northwest University, Xi'an 710069, China
| | - Yuxuan Song
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Xin Lv
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Yangling 712100, China
| | - Jing Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Yangling 712100, China.
| | - Wupeng Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Yangling 712100, China.
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Abstract
Sialic acids (Sias), a group of over 50 structurally distinct acidic saccharides on the surface of all vertebrate cells, are neuraminic acid derivatives. They serve as glycan chain terminators in extracellular glycolipids and glycoproteins. In particular, Sias have significant implications in cell-to-cell as well as host-to-pathogen interactions and participate in various biological processes, including neurodevelopment, neurodegeneration, fertilization, and tumor migration. However, Sia is also present in some of our daily diets, particularly in conjugated form (sialoglycans), such as those in edible bird's nest, red meats, breast milk, bovine milk, and eggs. Among them, breast milk, especially colostrum, contains a high concentration of sialylated oligosaccharides. Numerous reviews have concentrated on the physiological function of Sia as a cellular component of the body and its relationship with the occurrence of diseases. However, the consumption of Sias through dietary sources exerts significant influence on human health, possibly by modulating the gut microbiota's composition and metabolism. In this review, we summarize the distribution, structure, and biological function of particular Sia-rich diets, including human milk, bovine milk, red meat, and egg.
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Affiliation(s)
- Tiantian Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Jianrong Wu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Xiaobei Zhan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
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Wang H, Zhang X, Kang P, Cui X, Hao G, Wang Z, Han B, Lv X, Zhang J, Ge W. Variations in Oligosaccharides and N/ O-Glycans in Human Milk through the Eight-Month Lactation Period. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14272-14283. [PMID: 36315615 DOI: 10.1021/acs.jafc.2c05869] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Oligosaccharides and N/O-glycans are abundant in human milk and have numerous biological functions (for instance sialylated glycans provide sialic acid for the growth of infant brains), but their variation trends during lactation need further exploration. Qualitative and quantitative analyses of oligosaccharides and N/O-glycans in human milk at different lactation stages (from 7 days to 8 months) were performed using UHPLC-ESI-MS/MS. Thirty-four oligosaccharides, twenty-three N-glycans, and six O-glycans were identified. Oligosaccharides showed the highest abundance in human colostrum and decreased with the progression of lactation, and the abundance of N/O-glycans fluctuated as lactation progressed, while a high abundance of sialylated oligosaccharides and sialylated N/O-glycans was observed in human colostrum. These findings provide evidence for breastfeeding support and contribute to the development of infant formula supplemented with human milk glycans.
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Affiliation(s)
- Haiyan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Ximei Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Peng Kang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xiuxiu Cui
- Xi'an Baiyue Goat Dairy Group Co., Ltd, Yanliang 710089, China
| | - Guo Hao
- Shaanxi Goat Milk Product Quality Supervision and Inspection Center, Fuping 711700, China
| | - Zhongfu Wang
- The College of Life Sciences, Northwest University, Xi'an 710069, China
| | - Bei Han
- School of Public Health, Xi'an Jiaotong University Health Science Center, Xi'an 710000, China
| | - Xin Lv
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jing Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wupeng Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
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