Milk fermentation affects amino acid and fatty acid profile of mare milk from Polish Coldblood mares

Teichert, Joanna; Cais‐Sokolińska, Dorota; Bielska, Paulina; Danków, R.; Chudy, Sylwia; Kaczyński, Łukasz K.; Biegalski, Jakub

doi:10.1016/j.idairyj.2021.105137

Cited by 22 publications

(11 citation statements)

References 69 publications

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“…It should be noted that the FFAs present in milk formulations could be utilized by LAB as potential substrates to generate flavour agents mainly by hydrolysing the sn-3 position of FFAs by the action of LAB lipase (Reguła, 2007). In line with our results, (Teichert, et al, 2021) reported a significant drop in fatty acid profile of fermented mares' milk compared to the unfermented milk counterpart.…”

Section: Changes In Ffa Profile Of Milk As a Results Of Fermentationsupporting

confidence: 90%

The consequence of supplementing with synbiotic systems on free amino acids, free fatty acids, organic acids, and some stability indexes of fermented milk

Garavand

Daly

Gómez‐Mascaraque

2023

International Dairy Journal

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Section: Changes In Ffa Profile Of Milk As a Results Of Fermentationsupporting

confidence: 90%

The consequence of supplementing with synbiotic systems on free amino acids, free fatty acids, organic acids, and some stability indexes of fermented milk

Garavand

Daly

Gómez‐Mascaraque

2023

International Dairy Journal

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“…The variability in mare's milk is related to dietary and/or body condition differences, as reviewed for monogastric herbivores [40,41]. The values of n-3 FAs in mare's milk ranged between 8.28 and 8.80, which are lower than those reported by Teichert et al [22]. The content of n-6 FAs in this study was affected by the lactation stage, with lower values in the sixth month of lactation, which makes mare's milk even more favorable than human's milk in the sixth month of lactation.…”

Section: Discussionmentioning

confidence: 85%

“…Mare's milk, compared with cow's milk, has much lower values of the AI and TI. The hypocholesterolemic/hypercholesterolemic ratio and n-6/n-3 ratio values are also favorable, which are particularly low at approximately 0.9 [22]. Unfermented and fermented equine milk is a source of many advantageous ingredients [23].…”

Section: Introductionmentioning

confidence: 99%

Changes in the Fatty Acid Composition of Milk of Lipizzaner Mares during the Lactation Period

et al. 2022

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The composition and properties of the milk fat of mares’ milk is interesting from a nutritional standpoint. The aim of this study was to determine the nutritional value of Lipizzaner mare’s milk for possible human consumption and identity the influence of the parity and stage of lactation on its fatty acid (FA) composition. This study was conducted on 17 Lipizzaner mares from a state stud farm in the Slavonian region (eastern Croatia). Mares were hand-milked twice during lactation in the fourth and sixth months. Significantly higher contents of MUFAs (monounsaturated fatty acids) and PUFAs (polyunsaturated fatty acids) and lower ratios of n-6/n-3 were found in the fourth month of lactation. This parity significantly affected the PUFA/SFA ratio (polyunsaturated fatty acids/saturated fatty acids), with lower values found in older mares. The fatty acid composition of mare’s milk that is especially high in UFAs (unsaturated fatty acids) is considered to be beneficial for consumers.

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“…Studies have found that glutamic acid is a flavor amino acid [48]. Glutamate and glutamine are sources of α-ketoglutarate in the citric acid cycle and the main components of neurotransmitters in the brain [49]. Garattini [50] found that glutamate, as an important neurotransmitter, also plays an important role in carbohydrate and fat metabolism.…”

Section: Discussionmentioning

confidence: 99%

Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan

Yang,

Zhang,

Dai

et al. 2023

Foods

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This study aimed to investigate the nutritional properties of yak milk in various areas of Gannan. The milk composition analyzer, automatic amino acid analyzer, and flavor analyzer were used to detect the conventional nutrients, amino acids, and volatile flavor substances of 249 yak milks in Meiren grassland, Xiahe grassland, and Maqu grassland (hereinafter referred to as Meiren yak, Xiahe yak, and Maqu yak) in the Gannan area. The results showed that the fat content of Meiren yak milk was significantly higher than that of Maqu yak and Xiahe yak (p < 0.05). The protein content of Meiren yak milk was significantly higher than that of Xiahe yak (p < 0.05), but not significantly different from that of Maqu yak (p > 0.05). The casein content in the milk of Maqu yak was significantly higher than that of Meiren yak and Xiahe yak (p < 0.05). There was no significant difference in the lactose content of yak milk in the three regions (p > 0.05). The content of glutamic acid in the milk of Meiren yak, Xiahe yak, and Maqu yak was noticeably high, which was 1.03 g/100 g, 1.07 g/100 g, and 1.10 g/100 g, respectively. The total amino acid (TAA) content was 4.78 g/100 g, 4.87 g/100 g, and 5.0 g/100 g, respectively. The ratios of essential amino acids (EAA) and total amino acids (TAA) in the milk of Meiren yak, Xiahe yak, and Maqu yak were 42.26%, 41.27%, and 41.39%, respectively, and the ratios of essential amino acids (EAA) and nonessential amino acids (NEAA) were 73.19%, 70.28%, and 70.61%, respectively. In the yak milk samples collected from three different regions, a total of 34 volatile flavor compounds were detected, including 10 aldehydes, five esters, six ketones, four alcohols, two acids, and seven others. The main flavor substances qualitatively obtained from Meiren yak milk were ethyl acetate, n-valeraldehyde, acetic acid, heptanal, and n-hexanal. Xiahe yak milk mainly contains ethyl acetate, isoamyl alcohol, n-valeraldehyde, heptanal, and ethyl butyrate. Maqu yak milk mainly contains ethyl acetate, n-valeraldehyde, isoamyl alcohol, heptanal, ethyl butyrate, and n-hexanal. Principal component analysis showed that the flavor difference between Xiahe yak and Maqu yak was small, while the flavor difference between Xiahe yak, Maqu yak, and Meiren yak was large. The findings of this research can serve as a foundation for the future advancement and application of yak milk.

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Milk fermentation affects amino acid and fatty acid profile of mare milk from Polish Coldblood mares

Cited by 22 publications

References 69 publications

The consequence of supplementing with synbiotic systems on free amino acids, free fatty acids, organic acids, and some stability indexes of fermented milk

The consequence of supplementing with synbiotic systems on free amino acids, free fatty acids, organic acids, and some stability indexes of fermented milk

Changes in the Fatty Acid Composition of Milk of Lipizzaner Mares during the Lactation Period

Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan

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