A comprehensive study of the whole profiles of short-chain fatty acids in milk

文献类型： 外文期刊

第一作者： Wu, Xufang

作者： Wu, Xufang;Chen, Meiqing;Qi, Yingjie;Song, Lin;Zheng, Nan;Wang, Jiaqi;Zhang, Yangdong;Wu, Xufang;Chen, Meiqing;Qi, Yingjie;Song, Lin;Zheng, Nan;Wang, Jiaqi;Zhang, Yangdong;Wu, Xufang;Chen, Meiqing;Qi, Yingjie;Song, Lin;Zheng, Nan;Wang, Jiaqi;Zhang, Yangdong;Wang, Fengen;Qi, Yingjie

作者机构：

关键词： milk; short-chain fatty acids; species; regions; heat treatments

期刊名称：JOURNAL OF DAIRY SCIENCE （ 影响因子：4.4； 五年影响因子：4.4 ）

ISSN： 0022-0302

年卷期： 2025 年 108 卷 3 期

页码：

收录情况： SCI

摘要： 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 degrees 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.

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