JOURNAL OF DAIRY SCIENCE
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2022
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IF 4.225
Shen Duan,Xin-Yao Wang,Xu Feng,Yue Ma,Zhong Zheng,Chao-Mei Ma
ABSTRACT Cynomorium songaricum is a traditional medicine and also a food material that is eaten raw or processed as tea or beverages. As a featured plant in semi-desert grasslands, C. songaricum is also eaten by the cattle and sheep in the area. This research study fed dairy sheep C. songaricum to determine the flavan-3-ols in sheep milk. Catechin (Cat), epicatechin (Epi), procyanidin A1 (A1), procyanidin A2 (A2), and procyanidin B1 (B1) were detected in sheep milk with the concentration being Epi > A2 > Cat > B1 > A1 at 24 h after the administration of C. songaricum . Neither A1 nor A2 were detected in the methanol extract of C. songaricum . Cysteine degradation of the plant revealed that in addition to Epi, A2 was the extending unit of the polymeric flavan-3-ols in C. songaricum , indicating that A2 is released digestively from the polymers and enters the milk. Procyanidin B-1 was converted to A1 on incubation in raw but not heated milk, indicating that the A1 in milk is the enzymatically transformed product of B1. Accelerated oxidation showed that the flavan-3-ols, B1, Cat, and Epi significantly protects the unsaturated triacyglycerols in the milk from oxidation. The flavan-3-ol could slow down the oxidation of glutathione and the latter may play an important role in preventing the milk triglycerides from oxidation. Flavan-3-ols are polyphenols with many health benefits. The present research revealed the antioxidant activities of flavan-3-ols that could be absorbed to sheep milk, adding new evidences for the values of these flavan-3-ols and for the milk.
研究领域:
食品科学
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动物营养学
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植物化学
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DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 14
·2087
·
IF 5.561
Huiquan Zhu,Xiaodan Wang,Wenyuan Zhang,Yumeng Zhang,Shuwen Zhang,Xiaoyang Pang,Jing Lu,Jiaping Lv
The objective of this study was to detect the influence of dietary Schizochytrium microalgae on milk composition, milk fatty acids, and milk sn-2 fatty acids in goat’s milk. Firstly, we could see that the fat content increased in low microalgae supplementation goat’s milk (LM, 15 g/day) and the lactose content decreased in medium microalgae supplementation goat’s milk (MM, 25 g/day) compared with control goat’s milk (C, 0 g/day). Moreover, the absolute concentration of the docosahexaenoic acid (DHA) of LM, MM, and high microalgae supplementation (HM, 35 g/day) goat’s milk was 29.485, 32.351, and 24.817 mg/100 g raw milk, respectively, which were all higher than that in the control goat’s milk with 4.668 mg/100 g raw milk. In addition, the sn-2 DHA content increased in MM and HM goat’s milk. However, the decreasing trend of the sn-2 DHA content was observed in LM goat’s milk. As for other fatty acids, the oleic acid (C18:1n9c) and linolenic acid (C18:3n3) content decreased and increased, respectively, in all experimental goat milk. Finally, an interesting phenomenon was found, which was that docosanoic acid (C22:0) and tetracosenic acid (C24:1) were only detected in test goat’s milk. Consequently, the phenomena of this study demonstrated that dietary Schizochytrium microalgae have an obvious effect on the fatty acid and sn-2 fatty acid profile of goat’s milk, and they provide an effective method to improve the content of goat’s milk DHA in practical production.Keywords:microalgae;DHA;absolute concentration;sn-2 fatty acids;goat milk
研究领域:
动物营养学
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食品科学
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产品关联
DOI
PubMed
高影响因子
Foods
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2025
·Vol. 14
·期 5
·852
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IF 5.1
Lirong Zhu,Zixuan Fan,Wenhao Li,Yuanyuan Shan
Due to their markedly distinct protein compositions and structures, goat milk and cow milk display substantially different characteristics. In this study, the quality and composition of goat milk and cow milk were studied after being refrigerated at 4 °C for 7 days, with a particular focus on protein oxidation and aggregation states. The results revealed that alongside increases in acidity, microbial colony count, and hydrolysis, there was a significant change in the protein aggregation state beginning on the second day. This change was characterized by increased turbidity, an elevated centrifugal sedimentation rate, and a right-shifted particle size distribution. After seven days of refrigeration, the centrifugal sedimentation rate of goat milk increased from 0.53% to 0.97%, whereas that of cow milk rose from 0.41% to 0.58%. The degree of aggregation was significantly greater in goat milk compared to cow milk. Additionally, both protein and lipids exhibited substantial oxidation, with the degree of oxidation more pronounced in goat milk than in cow milk. The malondialdehyde (MDA) content increased from 0.047 μg/mL to 0.241 μg/mL in goat milk and from 0.058 μg/mL to 0.178 μg/mL in cow milk. The results suggest that goat milk was more prone to oxidation, which further reduced its stability. Therefore, in the storage and transportation of dairy products before processing, it is essential not only to monitor sanitary conditions but also to effectively control protein oxidation to enhance the quality of milk processing.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
BMC MICROBIOLOGY
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2020
·Vol. 20
·期 1
·1-12
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IF 2.989
Chen Taohong,Wang Leli,Li Qinxin,Long Yingjie,Lin Yuming,Yin Jie,Zeng Yan,Huang Le,Yao Tingyu,Abbasi Muhammad Nazeer,Yang Huansheng,Wang Qiye,Tang Congjia,Khan Tahir Ali,Liu Qiuyue,Yin Jia,Tu Qiang,Yin Yulong
Background Probiotics are being considered as valuable microorganisms related to human health. Hu sheep is referred as one of the important sheep breeds in China. Goat milk produced by Hu sheep is characterized with high nutritional value and hypoallergenic in nature. Particularly, this milk contains plenty of milk prebiotic and probiotic bacteria. This study was aimed to scrutinize more bacterial strains from Hu sheep milk with potential probiotic activity.Results Based on 16S rRNA sequence analysis, pool of forty bacterial strains were identified and evaluated their antimicrobial activities against Staphylococcus aureus, enterohemorrhagic Escherichia coli (EHEC), Salmonella typhimurium, Listeria monocytogenes enterotoxigenic E. coli (ETEC) and Aeromonas caviae. Four out of these isolated strains demonstrated their efficient bacteriostatic ability and potential healthy properties. We also examined the safety aspects of these bacterial candidates including three Lactococcus lactis strains (named as HSM-1, HSM-10, and HSM-18) and one Leuconostoc lactis strain (HSM-14), and were further evaluated via in vitro tests, including antimicrobial activity, cell surface characteristics (hydrophobicity, co-aggregation, and self-aggregation), heat treatment, antibiotic susceptibility, simulated transport tolerance in the gastrointestinal tract, and acid/bile tolerance. The obtained results revealed that HSM-1, HSM-10, HSM-14, and HSM-18 showed high survival rate at different conditions for example low pH, presence of bovine bile and demonstrated high hydrophobicity. Moreover, HSM-14 had an advantage over other strains in terms of gastrointestinal tract tolerance, antimicrobial activities against pathogens, and these results were significantly better than other bacterial candidates.Conclusion Hu sheep milk as a source of exploration of potential lactic acid bacteria (LAB) probiotics open the new horizon of probiotics usage from unconventional milk sources. The selected LAB strains are excellent probiotic candidates which can be used for animal husbandry in the future. Rationale of the study was to utilize Hu sheep milk as a source of potential probiotic LABs. The study has contributed to the establishment of a complete bacterial resource pool by exploring the Hu sheep milk microflora.
研究领域:
微生物学
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食品科学
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畜牧学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF DAIRY SCIENCE
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2014
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IF 2.55
C.J. Yang,W. Ding,L.J. Ma,R. Jia
An electronic nose based on metal oxide sensors was used to measure goaty flavor in goat milk samples. To study the relationships between electronic nose data, sensory data, and levels of free fatty acids (FFA), multivariate partial least square regression (PLS) was carried out. The electronic nose system evaluation correlated well with sensory evaluation. The coefficients of determination (R 2 ) of the PLS models reached 90.0%. The electronic nose, combined with principal component analysis and linear discriminant analysis, can discern among goat milk samples with different goaty flavor intensities. In addition, Fisher discriminant analysis and back-propagation neural network were carried out to evaluate goaty flavor intensity, and the prediction accuracies were 98.2 and 100.0%, respectively. The electronic nose is a potentially useful tool to evaluate goaty flavor intensity in goat milk samples.
研究领域:
食品科学
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分析化学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2025
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IF 6.2
Yuyang Zhang,Tianjiao Han,Lan Zhang,Shuai Yun,Yue Yuan,Xiaoqin Wang,Linjuan Huang,Zhongfu Wang,Yu Lu
Goat lactoferrin is an N-glycoprotein, and its glycan moieties are essential for its biological activity. However, the structures of these glycans, particularly the sialylated isomers with α-2,3- or α-2,6-linkages, remain poorly characterized. Utilizing online hydrophilic liquid chromatography-tandem mass spectrometry, our study characterized N-glycans in goat lactoferrin across different lactation stages, and the putative structures of the 86 N-glycans of goat lactoferrin were presented, including 53 previously undetected ones. The content and variety of N-glycans decreased from colostrum to mature milk, with transitional milk exhibiting the highest levels of neutral and high-mannose N-glycans. Colostrum was particularly rich in fucose- and sialylated N-glycans, especially those with α-2,6-linkages. Notably, the α-2,6-linked sialylated N-glycan H5N4F1A1-1 was 7.09-fold and 12.85-fold more abundant in colostrum compared to transitional and mature milk, respectively. These findings provide valuable insights into the structure of lactoferrin and could facilitate the development of functional goat milk products.
研究领域:
生物化学
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营养学
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食品科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF DAIRY SCIENCE
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2019
·
IF 3.082
X.Y. Li,M. Cheng,J. Li,X. Zhao,Y.S. Qin,D. Chen,J.M. Wang,C.F. Wang
ABSTRACT This study was carried out to investigate the effects of pH and heat on the structure and function of milk proteins by comparing goat milk treated under different pH and temperature conditions. The results showed that pH had a significant effect on the thermal stability of goat milk proteins, and the proteins were least thermally stable at pH 7.7. Except for the pH 6.9 goat milk, the surface hydrophobicities of the milk proteins at various pH values reached their maxima at 85°C. The particle size, zeta potential, and content of regular secondary structure also decreased significantly at 85°C, and the turbidity of milk proteins under alkaline pH conditions was lower than that under acidic conditions. It was concluded that alkaline conditions resulted in better emulsion stability and oil-holding capacity, and acidic conditions offered better foaming ability, foam stability, and water-holding capacity for goat milk protein during heat processing. It can also be seen that 85°C was the key temperature for milk proteins after changing the pH of the milk. This paper provides a theoretical basis for optimizing the processing conditions for goat milk and the applications of goat milk proteins.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Fundamental Research
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2022
·
IF 0
Wei Jia,Xin Wang,Lin Shi
Endogenous benzoic acid causes detrimental effects on public health, but the underlying mechanisms often remain elusive. Benzoic acid (0.00–40.00 mg L − 1 ) was detected from sixty fermented goat milk samples in six replicates, indicating the existence of endogenous benzoic acid. Herein, we investigated the effects of benzoic acid on the variations of metabolome and proteome signatures in fermented goat milk via integrative metabolomics (LOQ 2.39–98.98 μg L − 1 ) and proteomics approach based on UHPLC-Q-Orbitrap HRMS. Explicitly, benzoic acid reduced the content of taurine (7.06–4.80 mg L − 1 ) and hypotaurine (3.86–1.74 mg L − 1 ) due to a significant decrease in the levels of glutamate decarboxylase 1 by benzoic acid. The reduction in lactose (7.13–5.31 mg L − 1 ) and d -galactose (4.39–3.37 mg L − 1 ) content was related to the decrease in α-lactalbumin and β-galactosidase levels, respectively, in fermented goat milk containing 40.00 mg L − 1 benzoic acid. Meanwhile, the levels of maltose (22.84–16.53 mg L − 1 ) and raffinose (4.19–3.10 mg L − 1 ) progressively decreased with increasing benzoic acid concentrations (0.00–40.00 mg L − 1 ), which had detrimental effects on the nutritional quality of fermented goat milk. Additionally, the concentration of benzoic acid and fermentation temperature are the most important factors to control the loss of nutrients in fermented dairy products.
研究领域:
食品科学
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生物化学
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公共健康
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产品关联
DOI
FOOD CHEMISTRY
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2022
·
IF 9.231
Rong Zhang,Wei Jia,Meng Zhang,Haiyan Xue,Huxuan Wang,Xixuan Wu
Influence of magnetic field (MF) treatment on the glycation of goat milk proteins is yet to be elucidated. Proteomic and metabolomic analyses of brown goat milk samples with and without MF treatment were performed. Assessed glycation degree and structural modification of proteins explained that MF treatment dramatically down-regulated the glycation of brown goat milk protein, possibly due to the aggregation behavior induced by MF treatment, which consumed additional glycation sites as well as altered their accessibility and preference. Integrated datasets uncovered that the energy metabolism-related biological events including carbohydrate metabolism, glycerophospholipid metabolism, TCA cycle may mainly account for the browning abatement mechanism of MF. In addition, MF treatment enhanced both the quality and flavor of brown goat milk. This study suggests the feasibility of MF treatment to reduce glycation in brown goat milk for producing high-quality dairy ingredients and products.
研究领域:
食品科学
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生物化学
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营养学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
·
IF 6.056
Wei Jia,Xixuan Wu,Rong Zhang,Xin Wang,Lin Shi
The migration of perchlorate into dairy products through water or detergent is becoming increasingly serious. Spatiotemporal profiles of lipid nutrients associated with perchlorate response were investigated by spatial multi-omics of goat milk. In response to perchlorate accumulation, lipoprotein lipase activity was inhibited in glycerolipid metabolism, thereby resulting in the excessive accretion of triglycerides. Goat milk was selected as the test matrix and conducted to simulate the biological cumulation of perchlorate and evaluate effects of different dietary perchlorate levels (0.0–2.0 mg/kg) on nutritional quality of goat milk. Perchlorate altered phospholipase A 2 expression level, affected glycerophospholipid metabolism thus triggered significant changes in phosphatidylcholine (23.35–31.88 μg/mL). Excess triacylglycerol accumulation (3259–6032 μg/mL) caused by perchlorate was due to the inhibition of glycerolipid metabolism mediated by lipoprotein lipase. The study indicated that dietary perchlorate exposure resulted in the decline of nutritional quality in goat milk, which indirectly posed a serious threat to the health of consumers.
研究领域:
食品科学
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环境毒理学
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分子生物学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2022
·
IF 7.425
Wei Jia,Xin Wang,Lin Shi
Endogenous benzoic acid causes adverse effects on individual health, but the potential mechanisms often remain elusive. The positive rate of benzoic acid in seventy-two goat milk samples in triplicate was 93.6 %, verifying the presence of endogenous benzoic acid. In this study, we investigated the differences in protein expression and metabolites among goat milk with different final concentrations of benzoic acid via combined proteomics and metabolomics (LOQ 3.25 to 56.63 μg L -1 ) analysis based on UHPLC-Q-Orbitrap HRMS. Integrated analysis showed that benzoic acid reduced the content of l -histidine (from 1.27 to 0.49 mg/L) and 1-methylhistidine (from 1.40 to 0.68 mg/L), due to the increase of benzoic acid (0–30 mg/L) concentration significantly reduced the level and activity of N-methyltransferase . Protein-metabolite interactions suggested that benzoic acid enhanced glutamate-cysteine ligase and glutathione S-transferase expression and affected l -glutamate (from 1.22 to 0.49 mg/L) and glutathione contents, eventually leading to the formation of off-flavors and oxidation of goat milk. Meanwhile, the level of l -phenylalanine (from 4.17 to 1.94 mg/L) and l -tyrosine (from 1.05 to 0.26 mg/L) progressively decreased with the increase of benzoic acid concentration, which had a deleterious effect on the nutritional value and flavor formation of goat milk. These findings clarified the mechanism by which low-dose benzoic acid negatively affects the nutritional quality and flavor formation of goat milk.
研究领域:
食品科学
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代谢组学
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蛋白质组学
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生物化学
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DOI
PubMed
高影响因子
INTERNATIONAL DAIRY JOURNAL
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2023
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IF 3.1
Yancong Wang,Yanmei Hou,Tong Wu,Jie Zhang,Xiaoming Liu,Dasong Liu,Peng Zhou
Comparison of typical milk fat globule membrane (MFGM) components was made first among buttermilk, butter serum, α-serum and β-serum produced from caprine milk cream, then subsequently among effects of different demulsification treatments and ripening/churning conditions applied to cream on the resulting buttermilk. Of the four initial materials, buttermilk had the highest yield of MFGM components and best retention of bioactive MFGM proteins. For the resulting buttermilk, ripening followed by churning achieved a MFGM component content comparable with that achieved with freezing followed by churning, and higher than that achieved with ripening or freezing followed by heating. To maximise MFGM component content, ripening cream at 12 °C and pH 6.7 for 12 h in an uncycled mode was indicated. Following optimised ripening, laboratory-scale and small technical-scale churning achieved a comparable content of MFGM components in buttermilk. To further increase the yield of MFGM components, one-time butter washing following cream churning was indicated.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）