Lipid profile analysis of donkey milk during the lactation.

IF 4 2区农林科学 Q2 NUTRITION & DIETETICS

Frontiers in Nutrition Pub Date : 2025-09-19 eCollection Date: 2025-01-01 DOI:10.3389/fnut.2025.1662407

Xinyi Du, Zongjie Ma, Changfa Wang, Miaomiao Zhou

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引用次数: 0

Abstract

Introduction: From ancient times, donkey milk (DM) has attracted much attention due to its particular properties. Donkey milk is characterized by a high level of lactose and low levels of protein and fat. However, studies investigating lipid changes in DM during lactation are limited.

Methods: The lipid profile of DM at different lactation stages was analyzed using lipidomics in this study. Milk samples were collected from six lactating Dezhou donkeys on days 1, 30, 60, 90, 120, 150, and 180 of lactation.

Results: A total of 1,552 lipids were identified, belonging to 5 major categories and 21 subclasses. Glycerophospholipids (GP, 62.11%) and sphingolipids (SP, 22.94%) were the predominant categories. At the subclass level, phosphatidylcholine (PC, 27.26%), phosphatidylethanolamine (PE, 17.59%), and phosphatidylserine (PS, 6.77%) were the most abundant lipids. Significant variations in the levels of GP, SP, glycerolipids (GL), and free fatty acids (FA) were observed across lactation stages. Colostrum was rich in GP and SP, whereas mature milk contained more GL. Regarding FA, mature milk had a higher content of linolenic acid than colostrum, while colostrum was richer in carnitines. Fourteen lipids were identified as potential biomarkers for distinguishing between DM from different lactation stages.

Discussion: These results indicate that the lactation stage significantly affects the lipid composition of DM. This study provides a detailed lipidomic profile of DM, which will facilitate its further development and utilization.

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哺乳期驴乳脂质谱分析。

导语：自古以来，驴奶就因其独特的特性而备受关注。驴奶的特点是乳糖含量高，蛋白质和脂肪含量低。然而，关于哺乳期糖尿病脂质变化的研究是有限的。方法：采用脂质组学方法对不同哺乳期DM的脂质谱进行分析。选取6头德州驴，分别于泌乳第1、30、60、90、120、150和180天采集乳样。结果：共鉴定出1552种脂质，分为5大类21亚类。甘油磷脂（占62.11%）和鞘磷脂（占22.94%）是主要种类。在亚类水平上，磷脂酰胆碱（PC, 27.26%）、磷脂酰乙醇胺（PE, 17.59%）和磷脂酰丝氨酸（PS, 6.77%）是最丰富的脂类。在整个哺乳期，观察到GP、SP、甘油脂（GL）和游离脂肪酸（FA）水平的显著变化。初乳富含GP和SP，而成熟乳则含有更多的GL。在FA方面，成熟乳的亚麻酸含量高于初乳，而初乳的肉碱含量更高。14种脂质被确定为区分不同哺乳期糖尿病的潜在生物标志物。讨论：这些结果表明，哺乳期对DM的脂质组成有显著影响，本研究为DM的进一步开发利用提供了详细的脂质组学资料。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Frontiers in Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

5.20

自引率

8.00%

发文量

2891

审稿时长

12 weeks

期刊介绍： No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health. Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.