Animals
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2025
·Vol. 15
·期 6
·844
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IF 2.7
Shengchen Zheng,Jianwei Lin,Yong Chen,Changjiang Zang,Fan Yang,Jiahao Li,Xiaobin Li
Simple SummaryThis study examines the impact of sodium acetate and sodium butyrate supplementation on the compositional profile, blood biochemical parameters, and volatile flavor compounds of lactating mares’ milk. By employing comprehensive analytical techniques, including Gas Chromatography–Ion Mobility Spectrometry (GC-IMS), this study elucidates the effects of these additives on both the chemical composition and sensory attributes of the milk. The findings offer critical insights into optimizing its flavor profile, enhancing overall quality, market appeal, and nutritional value.This study aims to explore the impact of adding sodium acetate and sodium butyrate on the composition, blood biochemical parameters, and volatile flavor compounds of lactating mares’ milk. By assessing the influence of these additives on milk flavor enhancement, the findings provide scientific evidence for optimizing flavor characteristics and offer new strategies for improving the sensory attributes of mare milk products. Eighteen lactating Yili mares were randomly assigned to three groups: a control group, a sodium acetate group (85 mg/kg·BM−1), and a sodium butyrate group (85 mg/kg·BM−1). The experiment lasted 90 days, with milk yield recorded on days 0, 30, 60, and 90. Milk samples were collected on day 60 (peak lactation) for compositional analysis, and GC-IMS was employed to identify and quantify volatile compounds. Additionally, blood samples were drawn from the jugular vein before morning feeding on day 60 using heparinized tubes to assess key biochemical markers, including glucose, triglycerides, total cholesterol, and urea. The results revealed the following findings: (1) Milk yield and composition: The addition of sodium acetate and sodium butyrate had no significant effect on milk yield. However, both treatment groups exhibited significantly or extremely significantly higher milk fat content compared to the control group, whereas milk protein and lactose levels remained largely unchanged. (2) Blood biochemical indicators: The sodium butyrate group showed an extremely significant increase in urea levels compared to the sodium acetate and control groups. Glucose levels in the sodium acetate group were also significantly higher than in the control group. Moreover, triglyceride levels were markedly elevated in the sodium butyrate group compared to the sodium acetate group, while total bilirubin concentrations were significantly higher in the sodium acetate group than in the control group. (3) Volatile compounds: The addition of these additives led to a significant increase in the diversity and concentration of volatile compounds in mare milk. Notably, esters, aldehydes, and ketones showed substantial enrichment in both treatment groups. The relative abundance of esters such as butyl acetate, L-lactic acid ethyl ester, 1-pentene-3-ol, pentanol, and 3-pentanone increased, alongside a significant rise in aldehydes and ketones, including 2-heptenal and 3-pentanone. In conclusion, sodium acetate and sodium butyrate enhance milk flavor by modulating milk composition and metabolic parameters, providing a scientific foundation for improving the quality of mare milk products.
研究领域:
食品科学
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动物营养学
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代谢组学
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DOI
PubMed
高影响因子
ANALYTICA CHIMICA ACTA
·
2025
·
IF 6
Adila Muhtar,Pengli Jian,Turghun Muhammad,Jia Zhao,Almire Dolkun,Tiantian Zhou,Sergey A. Piletsky
Background Biogenic amines (BAs) are low molecular weight nitrogenous compounds present in various foods. While physiologically essential in trace amounts, elevated concentrations of BAs pose health risks, including serving as precursors to carcinogens. In fermented foods such as kumiss—a traditional fermented horse milk—the quantitative assessment of BAs is critical due to their health implications. However, the wide range of log P and p Ka values among BAs presents significant challenges for their simultaneous extraction and accurate analysis. Result This study introduces a novel approach for the simultaneous extraction of eight BAs in kumiss using dummy molecularly imprinted polymer (DMIP) coated fibers. The DMIP was synthesized using diethylamine dansyl chloride as a derivatized template, enabling selective recognition of eight BA derivatives. The fabricated coated fibers, which are reusable and cost-effective, were integrated into an array device for high-throughput solid-phase microextraction (SPME), achieving an average extraction time of less than 2 min per sample. The SPME method demonstrated high recoveries (70.06–110.92 %) when coupled with high-performance liquid chromatography (HPLC) analysis. Linear calibration curves were established between the peak area and the concentration of BAs over the range of 0.2–10 mg L −1 , with high regression coefficients (>0.99) and low detection limits (0.025–0.123 mg L −1 ). The DMIP coated fiber array extraction device provided highly selective and efficient separation of BA derivatives from complex matrices, as successfully demonstrated using kumiss samples. Significance and novelty This study presents a novel dummy molecular imprinting strategy for the fabrication of DMIP coated fiber array for SPME, addressing the limitations of traditional methods in the simultaneous recognition of structurally diverse BAs. This approach significantly enhances the efficiency and selectivity of BA analysis, which is essential for the quality control of fermented foods.
研究领域:
食品科学
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分析化学
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PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 11
·2223
·
IF 5.2
Yongzhen Gou,Xinmiao Ma,Xiyue Niu,Xiaopu Ren,Geminguli Muhatai,Qian Xu
To investigate the characteristic aromatic compounds, present in the traditional fermented koumiss of the Kazakh ethnic group in different regions of Xinjiang, GC-IMS, and GC-MS were used to analyze the volatile compounds in koumiss from four regions. A total of 87 volatile substances were detected, and esters, acids, and alcohols were found to be the main aroma compounds in koumiss. While the types of aroma compounds in koumiss were similar across different regions, the differences in their concentrations were significant and displayed clear regional characteristics. The fingerprint spectrum of GC-IMS, combined with PLS-DA analysis, indicates that eight distinctive volatile compounds, including ethyl butyrate, can be utilized to distinguish between different origins. Additionally, we analyzed the OVA value and sensory quantification of koumiss in different regions. We found that aroma components such as ethyl caprylate and ethyl caprate, which exhibit buttery and milky characteristics, were prominent in the YL and TC regions. In contrast, aroma components such as phenylethanol, which feature a floral fragrance, were more prominent in the ALTe region. The aroma profiles of koumiss from the four regions were defined. These studies provide theoretical guidance for the industrial production of Kazakh koumiss products.Keywords:koumiss;GC-IMS;GC-MS;PLS-DA;OVA;volatile components;QDA;origin discrimination;aroma-presenting substances
研究领域:
食品科学
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分析化学
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PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 22
·3592
·
IF 4.7
Xiaoxiao Lou,Wei Shao,Yating Wu,Hongpeng Ma,He Chen,Nan Zheng,Yankun Zhao
Active peptides in mare milk have unique biological activities, but how the bioactive protein in mare’s milk changes under the influence of temperature has not been fully studied. Therefore, in this study, the differential expression of bioactive peptides potentially present in horse milk under different heat treatment conditions was investigated for the first time using peptidomic and bioinformatic techniques. We collected a total of 15 samples. In this study, we divided the samples into five groups, specifically, 65 °C, 30 min; 72 °C, 15 min; 83 °C; 10 min; 95 °C, 5 min; and an untreated group as a control, which involved four different temperature treatments, in order to understand changes in bioactive peptides and to identify the sequence of bioactive peptides. In the experiment, a total of 2341 active peptides were identified. The amino acid composition of the potential active peptides remained stable across different temperatures, but their abundance varied with temperature. In all, 23 peptides from 20 different proteins were identified, with the highest number of active peptides identified at 72 °C. Through database searches, we found that a majority of these peptides were within β-lactoglobulin and immunoglobulin domain proteins, which are known for their potential biological activities. These findings provide a theoretical foundation for the development of peptides with different bioactivities as potential functional foods.
研究领域:
食品科学
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生物化学
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分子生物学
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PubMed
高影响因子
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