A comprehensive study of the whole profiles of short-chain fatty acids in milk
ABSTRACT: 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 a...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-03-01
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| Series: | Journal of Dairy Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S002203022401289X |
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| author | Xufang Wu Fengen Wang Meiqing Chen Yingjie Qi Lin Song Nan Zheng Jiaqi Wang Yangdong Zhang |
| author_facet | Xufang Wu Fengen Wang Meiqing Chen Yingjie Qi Lin Song Nan Zheng Jiaqi Wang Yangdong Zhang |
| author_sort | Xufang Wu |
| collection | DOAJ |
| description | ABSTRACT: 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. |
| format | Article |
| id | doaj-art-8056342e31bb40edb6a56b6b8f01d856 |
| institution | OA Journals |
| issn | 0022-0302 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj-art-8056342e31bb40edb6a56b6b8f01d8562025-08-20T02:18:14ZengElsevierJournal of Dairy Science0022-03022025-03-0110832206221410.3168/jds.2024-25484A comprehensive study of the whole profiles of short-chain fatty acids in milkXufang Wu0Fengen Wang1Meiqing Chen2Yingjie Qi3Lin Song4Nan Zheng5Jiaqi Wang6Yangdong Zhang7Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan 250100, ChinaKey Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaKey Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Animal Science and Technology of Qingdao Agricultural University, Qingdao 266109, ChinaKey Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaKey Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaKey Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaKey Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Corresponding authorABSTRACT: 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.http://www.sciencedirect.com/science/article/pii/S002203022401289Xmilkshort-chain fatty acidsspeciesregionsheat treatments |
| spellingShingle | Xufang Wu Fengen Wang Meiqing Chen Yingjie Qi Lin Song Nan Zheng Jiaqi Wang Yangdong Zhang A comprehensive study of the whole profiles of short-chain fatty acids in milk Journal of Dairy Science milk short-chain fatty acids species regions heat treatments |
| title | A comprehensive study of the whole profiles of short-chain fatty acids in milk |
| title_full | A comprehensive study of the whole profiles of short-chain fatty acids in milk |
| title_fullStr | A comprehensive study of the whole profiles of short-chain fatty acids in milk |
| title_full_unstemmed | A comprehensive study of the whole profiles of short-chain fatty acids in milk |
| title_short | A comprehensive study of the whole profiles of short-chain fatty acids in milk |
| title_sort | comprehensive study of the whole profiles of short chain fatty acids in milk |
| topic | milk short-chain fatty acids species regions heat treatments |
| url | http://www.sciencedirect.com/science/article/pii/S002203022401289X |
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