Enrichment of milk antioxidant activity by dietary supplementation of red clover isoflavone in cows and its improvement on mice intestinal health

文献类型： 外文期刊

第一作者： Zhang, Xiaoyin

作者： Zhang, Xiaoyin;Xiong, Zhanbo;Zhang, Shiqi;Li, Kexin;Bu, Ying;Zheng, Nan;Zhao, Shengguo;Wang, Jiaqi;Zhao, Shengguo;Wang, Jiaqi

作者机构：

关键词： Antioxidant activity; Red clover isoflavone; Fatty acid; Dairy cow; Mouse

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 446 卷

页码：

收录情况： SCI

摘要： Red clover (Trifolium pratense) isoflavone was supplemented to dairy cows, and antioxidant capacity of milk was assessed. Treated cows increased the activities of antioxidant enzymes, reduced production of oxidation products, and enhanced the concentrations of vitamin E and vitamin C. Moreover, milk fatty acid profile was positive influenced by 8 g/kg red clover isoflavone, with changes in the lower saturated and higher unsaturated fatty acids. We further demonstrated the efficacy of antioxidant capacity of milk in mice, found that milk from cows feeding red clover isoflavone increased the expressions of antioxidant enzymes, and alleviated lipopolysaccharide (LPS)-stimulated tissue damage of duodenum and jejunum, which was related to upregulated metabolism pathways of carbohydrate, lipid, and amino acid, as well as downregulated inflammatory related pathways. Together, dietary supplementation of red clover isoflavone is an effective way to improve milk antioxidant capacity, providing a natural strategy for developing functional foods.

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