牛奶中短链脂肪酸全貌的综合研究。

IF 3.7 1区农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Journal of Dairy Science Pub Date : 2025-03-01 DOI:10.3168/jds.2024-25484

Xufang Wu , Fengen Wang , Meiqing Chen , Yingjie Qi , Lin Song , Nan Zheng , Jiaqi Wang , Yangdong Zhang

{"title":"牛奶中短链脂肪酸全貌的综合研究。","authors":"Xufang Wu , Fengen Wang , Meiqing Chen , Yingjie Qi , Lin Song , Nan Zheng , Jiaqi Wang , Yangdong Zhang","doi":"10.3168/jds.2024-25484","DOIUrl":null,"url":null,"abstract":"<div><div>Although milk contains low levels of short-chain fatty acids (SCFA), these levels are higher than in plant oils and still exhibit significant biological activity. However, data regarding SCFA in milk are limited and fragmented. Therefore, our study used a laboratory-established method to analyze the SCFA profiles of milk from different species, geographical regions, and heat treatments. Our results revealed that SCFA composition of milk from Holstein cow, buffalo, ewe, and goat differs markedly from that of human, camel, and donkey, with camel and donkey displaying relatively similar SCFA composition. Furthermore, significant variations in SCFA content and composition were observed among different geographical regions. Additionally, significant volatilization losses of SCFA were noted due to the heat treatment of UHT sterilization (137°C for 4 s). Overall, species were found to be the major factor influencing total SCFA. This study provides substantial data to support a comprehensive investigation into the content and composition of SCFA in milk.</div></div>","PeriodicalId":354,"journal":{"name":"Journal of Dairy Science","volume":"108 3","pages":"Pages 2206-2214"},"PeriodicalIF":3.7000,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A comprehensive study of the whole profiles of short-chain fatty acids in milk\",\"authors\":\"Xufang Wu , Fengen Wang , Meiqing Chen , Yingjie Qi , Lin Song , Nan Zheng , Jiaqi Wang , Yangdong Zhang\",\"doi\":\"10.3168/jds.2024-25484\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Although milk contains low levels of short-chain fatty acids (SCFA), these levels are higher than in plant oils and still exhibit significant biological activity. However, data regarding SCFA in milk are limited and fragmented. Therefore, our study used a laboratory-established method to analyze the SCFA profiles of milk from different species, geographical regions, and heat treatments. Our results revealed that SCFA composition of milk from Holstein cow, buffalo, ewe, and goat differs markedly from that of human, camel, and donkey, with camel and donkey displaying relatively similar SCFA composition. Furthermore, significant variations in SCFA content and composition were observed among different geographical regions. Additionally, significant volatilization losses of SCFA were noted due to the heat treatment of UHT sterilization (137°C for 4 s). Overall, species were found to be the major factor influencing total SCFA. This study provides substantial data to support a comprehensive investigation into the content and composition of SCFA in milk.</div></div>\",\"PeriodicalId\":354,\"journal\":{\"name\":\"Journal of Dairy Science\",\"volume\":\"108 3\",\"pages\":\"Pages 2206-2214\"},\"PeriodicalIF\":3.7000,\"publicationDate\":\"2025-03-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Dairy Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S002203022401289X\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRICULTURE, DAIRY & ANIMAL SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Dairy Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S002203022401289X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}

引用次数: 0

摘要

尽管牛奶中的短链脂肪酸（SCFA）含量较低，但其含量高于植物油，而且仍具有显著的生物活性。然而，有关牛奶中 SCFA 的数据非常有限且零散。因此，我们的研究利用实验室建立的方法分析了不同物种、不同地理区域和不同热处理方法的牛奶的 SCFA 图谱。我们的研究结果表明，荷斯坦奶牛、水牛、母羊和山羊的牛奶中 SCFA 的组成与人类、骆驼和驴的牛奶中 SCFA 的组成明显不同，骆驼和驴的牛奶中 SCFA 的组成相对相似。此外，不同地理区域的 SCFA 含量和组成也有很大差异。此外，在超高温灭菌（137°C 4 秒）的热处理过程中，发现 SCFA 有明显的挥发损失。总体而言，物种是影响 SCFA 总量的主要因素。这项研究为全面调查牛奶中 SCFA 的含量和组成提供了大量数据支持。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

A comprehensive study of the whole profiles of short-chain fatty acids in milk

Although milk contains low levels of short-chain fatty acids (SCFA), these levels are higher than in plant oils and still exhibit significant biological activity. However, data regarding SCFA in milk are limited and fragmented. Therefore, our study used a laboratory-established method to analyze the SCFA profiles of milk from different species, geographical regions, and heat treatments. Our results revealed that SCFA composition of milk from Holstein cow, buffalo, ewe, and goat differs markedly from that of human, camel, and donkey, with camel and donkey displaying relatively similar SCFA composition. Furthermore, significant variations in SCFA content and composition were observed among different geographical regions. Additionally, significant volatilization losses of SCFA were noted due to the heat treatment of UHT sterilization (137°C for 4 s). Overall, species were found to be the major factor influencing total SCFA. This study provides substantial data to support a comprehensive investigation into the content and composition of SCFA in milk.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Journal of Dairy Science 农林科学-奶制品与动物科学

CiteScore

7.90

自引率

17.10%

发文量

784

审稿时长

4.2 months

期刊介绍： The official journal of the American Dairy Science Association®, Journal of Dairy Science® (JDS) is the leading peer-reviewed general dairy research journal in the world. JDS readers represent education, industry, and government agencies in more than 70 countries with interests in biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health, quality assurance, and sanitation.