Frontiers in Veterinary Science
·
2023
·
IF 3.2
Zhang Lei,Shen Hong,Zhang Jiyou,Mao Shengyong
Our objective was to investigate the contribution of the rumen microbiome on the individual milk fat percentage (MFP) of Holstein dairy cows under the same nutritional and management conditions. From 92 early lactation dairy cows, the top 10 with the highest MFP (HF; n = 10) and the last 10 with the lowest MFP (LF; n = 10) were selected for the study. As a result, the milk trans-10, cis-12 C18:2 content was significant lower in the HF group than that in the LF group (P < 0.001). The rumen acetate to propionate ratio was significant higher in the HF group than that in the LF group (P = 0.035). According to the results of 16S rRNA gene sequencing, a minor but significant difference existed between the groups (P = 0.040). Three genera of the family Lachnospiraceae and four genera of the order Bacteroidales were identified to be the biomarkers for the LF group and HF group in the LEfSe analysis, respectively. Three microbial modules enriched by the family Lachnospiraceae were positively related to the milk trans-10, cis-12 C18:2 content (rs > 0.60, P < 0.05). According to the results of shotgun metagenome sequencing, three kinds of linoleic acid (LA) isomerase genes were present in the gene pools of the rumen microbiome. Among them, the relative abundance of Bifidobacterium LA isomerase (BBI) was higher in the HF group than that in the LF group (P = 0.007). Three metagenome-assembled genomes (MAGs) with LA isomerase genes were positively correlated to the milk trans-10, cis-12 C18:2 content (rs> 0.40, P < 0.05). Furthermore, all of these three MAGs were found to be able to produce lactate. Taken together, these results indicate that the increased relative abundance of microbial population with the trans-10 biohydrogenation pathway within the rumen microbiome contributes to the decrease of MFP via the increase of rumen trans-10, cis-12 C18:2 production. This study provides a new perspective for the development of measures for improving the milking performance of dairy cows.
研究领域:
动物科学
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微生物学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Qi Hao,Yongdong Lei,Runze Li,Lingzhen Ma,Huihui Zheng,Xiaorong Deng,Jian Zhang
Pretreatment for dairy processing sometimes requires freezing and thawing to ensure a steady supply of fresh raw milk. On this basis, a series of studies were conducted to ascertain the impact of freeze-thaw cycles on the physicochemical stability and nutritional quality of camel milk. The findings demonstrated that while the lipid content and apparent viscosity of camel milk were significantly reduced, the acidity and quantity of short- and medium-chain free fatty acids were enhanced by repeated freeze‒thaw cycles. Freeze‒thaw cycles have been demonstrated to result in an increase in protein oxidation in camel milk, which in turn has been observed to give rise to a shift in the secondary structure towards random coils. The particle size distribution of camel milk exhibited aggregation of the proteins, which consequently reduced the physical stability of the camel milk. The results of this study may help to deepen our understanding of the quality characteristics of raw camel milk materials while providing methodological references and scientific support for the storage of raw camel milk.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Mingguang Yu,Qinggang Xie,Han Sun,Ying Wang,Yuan Tang,Baosong Wang,Huanlu Song,Lijin Wang,Shilong Jiang,Kaifeng Li,Yongjiu Zhang,Chengdong Zheng
Odor is an important indicator of human milk (HM) quality, with a proven function. Here, the effect of inter-individual nutrient differences on key odor-active compounds (OACs) and odor attributes of HM samples was investigated using flavor analysis techniques and correlation network analysis. A total of ninety-four OACs were identified from 30 HMs, of which 24 key OACs could represent the basic odor characteristics of HMs. Fat content was closely related to the amounts of OACs, with aldehydes being the most abundant species and having the highest correlation with fat content. Of them, nonanal and octanal were the most important OACs in HM, having both high flavor dilution factor (2 ∼ 64, 4 ∼ 128) and odor activity values (<1 ∼ 37, 2 ∼ 36) in most samples. Additionally, different pattern of synergism between key OACs contribute to each odor attribute of HM. These findings will provide insights for subsequent in-depth studies of HM flavor.
研究领域:
食品科学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Yingying Zhang,Wei Liu,Bo Cui,Pengfei Liu,Zhengzong Wu,Jiawen Liu,Chao Yuan
Animal cream, favored for its pleasant flavor, has consumption limitations due to its high anhydrous milk fat (AMF) content. In this study, a novel low-fat Pickering emulsion gel (LPEG) stabilized by β-cyclodextrin (β-CD) and κ-carrageenan (KC) was fabricated to simulate an animal cream. The particle size of LPEG containing 30 % AMF (12.77 ± 0.47 μm) was smaller than that of animal creams. Fourier transform infrared spectroscopy indicated that hydrogen bonding interactions in LPEG enhanced with rising AMF content. X-ray diffraction spectroscopy revealed that LPEGs with higher content of AMF contained more β' crystalline structures at 21.1°. Rheological analysis demonstrated that LPEGs exhibited elastic properties and showed gentler viscosity changes with temperature variation compared to animal cream, indicating structural stability. The instability index of LPEG with 30 % AMF was 0.006 ± 0.001 and the syneresis after the fifth freeze-thaw cycle was 54.45 ± 0.37 %. It exhibited superior centrifugation and freeze-thaw stability compared to animal cream. AMF droplets stabilized by β-CD were confined within the KC network, which was evenly distributed throughout the LPEG. In summary, the investigation furnished a promising strategy for substituting low-fat animal cream with convenient processing compared to conventional cream
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Dongxu Wang,Jiaxuan Guo,Yexuan Wang,Yue Yang,Bin Jiang,Dongmei Li,Zhibiao Feng,Chunhong Liu
Personalized ready-to-eat foods with complex three-dimensional (3D) structure can be realized through 3D printing. As a representative of high-fat food, Cheddar cheese has been selected to investigate the effect of Whey protein isolate nanofibrils (WPNFs) to reduce fat content and improve 3D printability. With excellent emulsifying, thickening, gelling and antioxidant activities , WPNFs have been used as the only additive to prepare processed cheese. As observed in the CLSM micrographs and LF-NMR analysis, WPNFs can immobilize the increased moisture and homogenize the distribution of fat and moisture. The cohesiveness of WPNF-processed cheese has been proved to be a key factor in maintaining line continuity and layer-to-layer fusion during 3D printing. In addition to regulating the printability of processed cheese, WPNFs could delay the color change of 3D printed constructions for its antioxidant properties. The 3D rabbit and swan printed by F20 have showed clear details and accurate shape, smooth surfaces, and stability. This study will provide a novel food additive WPNFs to improve the 3D printability of high-fat foods with customized shape, texture, flavor, and nutritional requirements.
研究领域:
食品科学
·
生物材料学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yang Chen,Zihan Zhang,Yile Chen,Tian Li,Weimin Zhang
The fat in coconut milk contributes to unique flavour, while increasing fat content affects stability of the coconut milk. In this study, coconut water and fat were separated, recombined, and homogenized to obtain coconut milk with different fat contents (0–20 %). Emulsifying properties, stability, and digestibility of coconut milk with different fat contents were comprehensively evaluated. The results showed that as the fat content increased from 0 to 20 %, the droplet size increased from 2.18 to 4.70 μm and the viscosity showed an increasing trend. During storage and freeze–thaw, coconut milk with 5 % and 10 % fat content showed excellent stability. In addition, coconut milk with 10 % fat content had superior fat digestibility, which was related to high affinity of pancrelipase. In short, this study revealed that fat content below 10 % can withstand environmental factors such as storage, lipid oxidation, and freeze–thaw, which can be accurately developed as coconut milk products.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
BIOCHEMICAL ENGINEERING JOURNAL
·
2025
·
IF 3.8
Hui Fang,Yuanyuan Deng,Zhihao Zhao,Jiarui Zeng,Mingwei Zhang,Pengfei Zhou
Improving catalytic performance represents a highly desirable but challenging objective for the immobilization of biocatalysts. A novel biocatalyst of ANL@Fe 3 O 4 -SiO 2 -APTES was fabricated by immobilizing Aspergillus niger lipase (ANL) onto amino-alkyl group-modified magnetic nanoparticles. This biocatalyst exhibited an enzyme loading of 127.68 mg/g and the specific activity of 1132.26 U/g. The superior activity and recyclability of ANL@Fe 3 O 4 -SiO 2 -APTES was validated. The outstanding performance for the enzymatic interesterification (EIE) of palm stearin (PS) and rice bran oils (RBO) was observed. The significantly decreased the solid fat content (SFC) and enhanced crystallization rate of oils was achieved, as well as the β' type of oils after EIE was obtained. Moreover, molecular dynamics simulations were conducted to elucidate the underlying catalytic mechanism of EIE. This study proposes a highly efficient and sustainable approach for the chemical modification of lipids, thereby promoting its broad application in the food industry.
研究领域:
生物化学
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食品科学
·
催化技术
✓ 已验证
产品关联
DOI
高影响因子
CANADIAN ENTOMOLOGIST
·
2025
·
IF 1.1
Chunfu Zhang,Kaifei Guo,Song Yang,Zhen Chen
In this study, changes in physiological characteristics of Coridius chinensis (Hemiptera: Dinidoridae) during diapause and post-diapause development period were determined. The moisture content of C. chinensis at the beginning of diapause was significantly lower than that at any other stage, and the moisture content during post-diapause development period was significantly higher than that from October to December 2021 and in February and April of the following year. The fat content gradually declined over time. The glycogen content remained at lower levels during diapause but rose sharply during the post-diapause development period, when it became significantly higher than that during diapause. The trehalose content gradually declined in the early stages of diapause but rose greatly in the middle stage, followed by a gradual decline in the late stages and a significant increase during the post-diapause development period. The protein content was at lower levels in the early stages of diapause, significantly lower than that in the middle and late stages of diapause and that during post-diapause development period. The results indicated significant differences in changes in the moisture, fat, carbohydrate, and protein contents between the diapause and post-diapause development periods, with obvious stage characteristics. This study provides a scientific basis for further research on the diapause physiology of C. chinensis.
研究领域:
昆虫生理学
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滞育生物学
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代谢生理学
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昆虫生物化学
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发育生物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Junjun Sun,Yisheng Huang,Xianghui Zou,Qinghan Wu,Hui Zhu,Fei Zhou,Qiulan Luo
Caipu is a popular pickled dry radish originated in China with promoting digestion and anticancer effects. The older caipu is considered to possess greater edible and medicinal values. But its composition changes during long term storage are still unclear. In this study, the properties of caipu stored for different years were compared to identified markers of different storage time points. Caipu undergoes significant color change during fermentation, turning dark after 10 years. The SEM results showed that cell structures in caipu were gradually destroyed over time. The protein and fat contents of 10 to 40-year-old caipu were significantly higher than those of 1-year-old caipu, and that the protein and fat contents of 20-year-old caipu reached peaks, at 14.0% and 13.2%, respectively. Moreover, the 16S rRNA and ITS analysis results showed that bacterial and fungal diversity decreased after fermentation. Finally, 67 kinds of volatile organic compound (VOCs) were identified by GC-MS. Among them, benzoic acid, furfural and tetradecamethyl cycloheptasiloxane were the most accumulated VOCs after fermentation and contributed to the distinctive aroma and flavor of caipu. In all, this study revealed the composition changes of caipu at different fermentation times, which will be beneficial for improving the processing of radish-based foods.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
Biocatalysis and Agricultural Biotechnology
·
2024
·
IF 3.4
Sethuraman Sathya,Jiarui Zhang,Huafang Feng,Pu Jing,Yu Lan,Xiaonan Cao,Qingqing Liu
Ginseng (Panax ginseng C.A. Meyer) is a widely used dietary supplement in Traditional Chinese Medicine due to its numerous health-promoting properties. However, limited research is available on the distinctions in the chemical composition between different ginsengs. Hence, this study explores the chemical composition of different ginsengs obtained from different habitats in Northeastern China. The fresh, red, and white ginsengs were collected from different places in the Jilin province, China. Ginsenoside and non-ginsenoside contents in the ginseng extracts were analyzed by an Ultra-high performance liquid chromatography system & VION® ion mobility hybrid Quadrupole Time-of-Flight. The results show a notable difference in the ginsenoside content among the samples. The qualification ratio of ginsenoside Re, Rg1, and Rb was 46.2%, with Re being the most abundant, followed by Rg1 and Rb1 in all the ginseng analyzed. Furthermore, the study revealed that white and red ginseng had higher total ginsenosides (8.18 ± 0.04 mg/kg) and total polysaccharides (17.4%) content, respectively. The fresh ginseng samples exhibited higher protein content (20.02 ± 0.2 g/100g) and lower fat content (2.0 g/100g) than others. Further, the ginseng samples analyzed in this study met the requirements specified in the Chinese Pharmacopoeia for total ash, heavy metals, and organochlorine pesticide residues. This study offers a comprehensive comparative analysis of the chemical composition of P. ginseng sourced from various habitats in Northeastern China. It underscores the significance of making informed choices when selecting ginseng types for scientific evaluation.
研究领域:
药理学
·
化学
·
传统中药
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
·
2021
·Vol. 16
·期 1
·753-761
·
IF 2.431
Luo Yifeng,Dai Liyu,Jiang Xu,Fu Xiaping
In response to the research demand in spatial frequency domain techniques at continuous wavelengths in the field of agricultural and food products, a line scan hyperspectral spatial frequency domain combined imaging (LSH-SFDI) system was developed for quantitative hyperspectral optical imaging in the spatial frequency domain for detecting absorption ( μ a ) and reduced scattering ( μ′ s ) parameters of tissues in the continuous spectral range. Systematic calibration of the LSH-SFDI system was performed using the configured liquid phantoms, and the average errors of μ a and μ′ s at 56 wavelength bands between 450 and 740 nm were obtained as 9.24% and 6.08%, respectively. The optical parameters of milk were measured using the LSH-SFDI system, and the μ a and μ′ s values of milk samples at continuous wavelengths were analyzed by linear regression with the fat and protein contents of the corresponding milk, and the final results verified the correlation between the fat content and μ′ s and the protein content and μ a of milk. The developed system can be further used for milk quality evaluation and classification subsequently, as well as for other agricultural products and foods.
研究领域:
农业工程
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食品科学
·
光学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jia-ping Ke,Jia-Yi Li,Zi Yang,Hao-Yue Wu,Jing-Ya Yu,Yi Yang,Chen-Hui Chen,Peng Zhou,Fang Hua,Wei Wang,Fenglin Hu,Gang-Xiu Chu,Xiao-Chun Wan,Guan-Hu Bao
Tea drinking impacts aging and aging-related diseases. However, knowledge of anti-aging molecules other than the major catechins in complex tea extracts remains limited. Here we used Caenorhabditis elegans to analyze the longevity effects of tea extracts and constituents comprehensively. We found that the hot water extract of green tea prolonged lifespan and heathspan. Further, the MeOH fraction prolonged lifespan significantly longer than other fractions. Correlation analysis between mass spectroscopic data and anti-aging activity suggests that ester-type catechins (ETCs) are the major anti-aging components, including 4 common ETCs, 6 phenylpropanoid-substituted ester-type catechins (PSECs), 5 cinnamoylated catechins (CCs), 7 ester-type flavoalkaloids (ETFs), and 4 cinnamoylated flavoalkaloids (CFs). CFs (200 μM) are the strongest anti-aging ETCs (with the longest 73% lifespan extension). Green tea hot water extracts and ETCs improved healthspan by enhancing stress resistance and reducing ROS accumulation. The mechanistic study suggests that they work by multiple pathways. Moreover, ETCs modulated gut microbial homeostasis , increased the content of short-chain fatty acids, and reduced fat content. Altogether, our study provides new evidence for the anti-aging benefits of green tea and insights into a deep understanding of the chemical truth and multi-target mechanism.
研究领域:
衰老研究
·
生物化学
·
药理学
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）