Characterization of monomethyl branched-chain fatty acid dynamics in human breast milk: A study across gestational maturity

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2026-03-01 Epub Date: 2025-12-01 DOI:10.1016/j.idairyj.2025.106502

Lina An , Renqiang Yu , Weidi Li , Xinyi Zhang , Yulu Zhang , Ye Yang , Xinyu Zeng , Xingguo Wang , Wei Wei

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Abstract

In this study, we analyzed the monomethyl branched-chain fatty acids (mmBCFAs) composition in human breast milk across different gestational ages and lactational periods using GC-MS technology. A total of 56 fatty acids were identified including 16 saturated fatty acids (SFAs), 15 monounsaturated fatty acids (MUFAs), 15 polyunsaturated fatty acids (PUFAs), and 10 mmBCFAs. The total mmBCFA content exhibited a gestational age-dependent increase, ranging from 0.25 to 0.27 % in early preterm to 0.42–0.55 % in full-term milk (P < 0.01). While gestational age exerted a dominant effect on specific mmBCFA levels (P < 0.05), lactational stage (colostrum vs transitional milk) showed only marginal influence. Principal component analysis revealed distinct clustering of milk samples by gestational age, with the most pronounced divergence between full-term and early preterm groups. These findings underscore the necessity of incorporating gestational age-specific mmBCFA micro-profiles into neonatal feeding protocols and preterm infant formula design.

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人母乳中单甲基支链脂肪酸动力学的表征：一项跨妊娠期的研究

在这项研究中，我们使用气相色谱-质谱技术分析了不同胎龄和哺乳期母乳中的单甲基支链脂肪酸（mmBCFAs）组成。共鉴定出56种脂肪酸，包括16种饱和脂肪酸（sfa）、15种单不饱和脂肪酸（MUFAs）、15种多不饱和脂肪酸（PUFAs）和10种mmBCFAs。总mmBCFA含量呈胎龄依赖性增加，早期早产儿为0.25 ~ 0.27%，足月乳为0.42 ~ 0.55% （P < 0.01）。虽然胎龄对特定mmBCFA水平起主导作用（P < 0.05），但哺乳期（初乳与过渡乳）的影响很小。主成分分析揭示了不同胎龄的牛奶样品聚类，足月和早期早产儿组之间最明显的差异。这些发现强调了将孕龄特异性mmBCFA微观特征纳入新生儿喂养方案和早产儿配方奶粉设计的必要性。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.