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Ma Y, Li J, Liu Y, Dou N, Mu S, Wei X, Bilawal A, Hou J, Jiang Z. Lactitol and β-cyclodextrin alleviate the intensity of goaty flavor. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1588-1592. [PMID: 36318369 DOI: 10.1002/jsfa.12304] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/06/2022] [Accepted: 11/01/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Goat milk has balanced nutritional composition, is conducive to digestion and absorption, and does not easily lead to allergic reactions. However, the special goaty flavor in milk has seriously affected consumer acceptance. It is imperative to alleviate the goaty flavor in a safe and efficient way. RESULTS This study indicated that the supplementation of 6 g kg-1 β-cyclodextrin or 8 g kg-1 lactitol in goat milk significantly alleviated goaty flavor and improved sensory characteristics. Furthermore, the supplementation of β-cyclodextrin and lactitol had a synergistic effect in reducing the content of free fatty acids that cause goaty flavor. The content of caproic acid (C6 H12 O2 ), octanoic acid (C8 H6 O2 ), and decanoic acid (C10 H20 O2 ) decreased by 42.46%, 39.45%, and 46.41%, respectively, after a combined group was supplemented with 6 g kg-1 β-cyclodextrin and 7 g kg-1 lactitol, which was significantly lower than in groups given β-cyclodextrin or lactitol individually. CONCLUSION This study provides a novel and effective approach to alleviate goaty flavor and promote the competitiveness of goat milk products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yue Ma
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Jinzhe Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Yue Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Nianxu Dou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Sinan Mu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Xuan Wei
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Akhunzada Bilawal
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
- Heilongjiang Green Food Science Research Institute, Harbin, People's Republic of China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
- Heilongjiang Green Food Science Research Institute, Harbin, People's Republic of China
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Zhao Y, Zhang Y, Khas E, Ao C, Bai C. Effects of Allium mongolicum Regel ethanol extract on three flavor-related rumen branched-chain fatty acids, rumen fermentation and rumen bacteria in lambs. Front Microbiol 2022; 13:978057. [PMID: 36187944 PMCID: PMC9520700 DOI: 10.3389/fmicb.2022.978057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Accepted: 08/31/2022] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to evaluate the effect of Allium mongolicum Regel ethanol extract (AME) on the concentration of three branched-chain fatty acids (BCFAs) related to flavor, fermentation parameters and the bacteria and their correlations in the rumen of lambs. A total of thirty 3-month-old male, Small-tailed Han sheep (33.60 ± 1.23 kg) were randomly distributed into 2 groups as follows: control group (CON) was fed a basal diet and AME group was fed a basal diet supplemented with 2.8 g⋅lamb–1⋅d–1A. mongolicum Regel ethanol extract. AME supplementation decreased (P = 0.022) 4-methyloctanoic acid (MOA) content and tended to lower (P = 0.055) 4-methylnonanoic acid (MNA) content in the rumen. Compared to CON group, the ruminal concentrations of valerate and isovalerate were higher (P = 0.046 and P = 0.024, respectively), and propionate was lower (P = 0.020) in the AME group. At the phylum level, the AME group had a lower abundance of Bacteroidetes (P = 0.014) and a higher abundance of Firmicutes (P = 0.020) than the CON group. At the genus level, the relative abundances of Prevotella (P = 0.001), Christensenellaceae_R-7_group (P = 0.003), Succiniclasticum (P = 0.004), and Selenomonas (P = 0.001) were significantly lower in the AME group than in the CON group, while the relative abundances of Ruminococcus (P < 0.001), Quinella (P = 0.013), and Lachnospiraceae_XPB1014_group (P = 0.001) were significantly higher. The relative abundances of Prevotella (P = 0.029, R = 0.685; P = 0.009, R = 0.770), Christensenellaceae_R-7_group (P = 0.019, R = 0.721; P = 0.029, R = 0.685), and Succiniclasticum (P = 0.002, R = 0.842; P = 0.001, R = 0.879) was positively correlated with MOA and MNA levels, and the relative abundance of Lachnospiraceae_XPB1014_group (P = 0.033, R = −0.673) was negatively correlated with MOA. The relative abundance of Christensenellaceae_R-7_group (P = 0.014, R = −0.744) and Prevotellaceae_UCG-003 (P = 0.023, R = −0.706) correlated negatively with the EOA content. In conclusion, these findings suggest that the AME affected the concentration of BCFAs, fermentation parameters and the rumen bacteria in the rumen of lambs.
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Adding of Allium mongolicum regel extracts to lamb feedlot diets influences 4-alkyl-branched fatty acids deposition and the meat quality during storage. Meat Sci 2022; 193:108951. [PMID: 36027846 DOI: 10.1016/j.meatsci.2022.108951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 08/15/2022] [Accepted: 08/17/2022] [Indexed: 11/21/2022]
Abstract
The present study aimed to investigate the effect of dietary supplementation with Allium mongolicum Regel extracts on the 4-alkyl-branched fatty acid deposition and meat quality during storage. Small-tailed Han sheep were divided into four groups (n = 15) and fed for 75 days with a basal diet (CK), CK supplemented with A. mongolicum Regel powder (AMR), A. mongolicum Regel water-soluble extract (AWE), or A. mongolicum Regel ethanol-soluble extract (AFE). The results revealed that both AMR and AWE diets decreased the 4-alkyl-branched fatty acids content in longissimus thoracis. Diet × storage time interactions were observed for acid value (AV), peroxidase (POx), glutathione peroxidase (GSH-Px), and total volatile base nitrogen (TVB-N). Patterns of change for AV, POx, and GSH-Px over time leading to the interactions were not readily apparent and changes were more governed by main effects. Dietary supplementation with AMR and AWE increased the total antioxidant capacity, total superoxide dismutase, and inhibited total bacteria counts compared to those in the CK lambs. The AWE diet also decreased the yellowness and hue angle. Overall, A. mongolicum Regel and its extracts could be used as a source of natural bioactive compounds in the lambs' diet to extend the storage time of their meat.
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Zhao Y, Zhang Y, Khas E, Bai C, Cao Q, Ao C. Transcriptome analysis reveals candidate genes of the synthesis of branched-chain fatty acids related to mutton flavor in the lamb liver using Allium Mongolicum Regel extract. J Anim Sci 2022; 100:6659748. [PMID: 35946924 PMCID: PMC9467026 DOI: 10.1093/jas/skac256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Accepted: 08/06/2022] [Indexed: 12/05/2022] Open
Abstract
The objective of this study was to identify candidate genes via which Allium mongolicum Regel ethanol extract (AME) affects the synthesis of branched-chain fatty acids (BCFAs) related to mutton flavor by transcriptome analysis in the lamb liver. Thirty male Small-tailed Han sheep (3 mo old; 33.6 ± 1.2 kg) were randomly divided into two groups and fed for 75 d with a basal diet containing no AME (CON, control group) or 2.8 g·lamb−1·d−1 AME (AME group). Twelve sheep, CON (n = 6) and AME (n = 6), were selected for slaughter at the end of the trial period, and liver samples were subsequently collected. There was no difference in 4-ethyloctanoic acid content among treatments. The 4-methyloctanoic acid and 4-methylnonanoic acid levels were significantly lower in the AME group than in the CON group (P < 0.05). Furthermore, 461 differentially expressed genes (DEGs) were identified between the CON and AME groups, of which 182 were upregulated and 279 were downregulated in the AME group. The DEGs were enriched in three pathways, namely, glutathione metabolism, ECM–receptor interaction, and steroid hormone biosynthesis, as determined by the Kyoto Encyclopedia of Genes and Genomes pathway analysis. Finally, CYP2B6, ACOT12, THEM4, ACSF2, LPIN1, and ADCY4 were identified as candidate genes that might be involved in regulating the BCFAs synthesis in the sheep liver.
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Affiliation(s)
- Yabo Zhao
- Key Laboratory of Animal Feed and Nutrition of Inner Mongolia Autonomous Region, College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Yanmei Zhang
- Key Laboratory of Animal Feed and Nutrition of Inner Mongolia Autonomous Region, College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Erdene Khas
- Key Laboratory of Animal Feed and Nutrition of Inner Mongolia Autonomous Region, College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Chen Bai
- Key Laboratory of Animal Feed and Nutrition of Inner Mongolia Autonomous Region, College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Qina Cao
- Key Laboratory of Animal Feed and Nutrition of Inner Mongolia Autonomous Region, College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Changjin Ao
- Key Laboratory of Animal Feed and Nutrition of Inner Mongolia Autonomous Region, College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
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Watkins PJ, Jaborek JR, Teng F, Day L, Castada HZ, Baringer S, Wick M. Branched chain fatty acids in the flavour of sheep and goat milk and meat: A review. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106398] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Ribeiro C, Gonçalves R, Tiritan M. Separation of Enantiomers Using Gas Chromatography: Application in Forensic Toxicology, Food and Environmental Analysis. Crit Rev Anal Chem 2020; 51:787-811. [DOI: 10.1080/10408347.2020.1777522] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Cláudia Ribeiro
- CESPU, Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde, Gandra, PRD, Portugal
- Centro Interdisciplinar de Investigação Marinha e Ambiental (CIIMAR/CIMAR), Universidade do Porto, Edifício do Terminal de Cruzeiros do Porto de Leixões, Matosinhos, Portugal
| | - Ricardo Gonçalves
- CESPU, Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde, Gandra, PRD, Portugal
| | - M.E. Tiritan
- CESPU, Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde, Gandra, PRD, Portugal
- Centro Interdisciplinar de Investigação Marinha e Ambiental (CIIMAR/CIMAR), Universidade do Porto, Edifício do Terminal de Cruzeiros do Porto de Leixões, Matosinhos, Portugal
- Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
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Watkins PJ. Characterization of Four Alkyl-branched Fatty Acids as Methyl, Ethyl, Propyl, and Butyl Esters Using Gas Chromatography-Quadrupole Time of Flight Mass Spectrometry. ANAL SCI 2020; 36:425-429. [PMID: 31708560 DOI: 10.2116/analsci.19p349] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Accepted: 10/30/2019] [Indexed: 08/09/2023]
Abstract
Branched fatty chain fatty acids (BCFAs) are associated with the "mutton flavor" found with the aroma resulting from cooked older sheep meat with three BCFAs, 4-methyloctanoic (MOA), 4-ethyloctanoic (EOA) and 4-methylnonanoic (MNA) acids as the main compounds responsible for "mutton flavor". Usually, BCFA analysis is done by gas chromatography (GC) with the use of quadrupole mass spectrometry (qMS) becoming predominant. 2-Butyloctanoic acid (2BO) has been used in this facility using as an internal standard to determine BCFA content in sheep fat. In this present work, GC-qMS, along with GC-quadrupole-time of flight MS (GC-QTOF-MS), have been deployed to characterize alkyl esters (as methyl, ethyl, propyl, and butyl) for MOA, EOA, MNA, and 2BO. This work presents, for the first time, the mass spectral characterization of 2BO for these alkyl esters using GC-qMS and GC-QTOF-MS.
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Affiliation(s)
- Peter J Watkins
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria, 3030, Australia.
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Teng F, Reis MG, Broadhurst M, Lagutin K, Samuelsson L, Ma Y, Stevens D, Day L. Factors affecting levels of volatile 4-alkyl branched-chain fatty acids in sheep milk from 2 contrasting farming systems in New Zealand. J Dairy Sci 2019; 103:2419-2433. [PMID: 31882212 DOI: 10.3168/jds.2019-17192] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Accepted: 11/03/2019] [Indexed: 02/03/2023]
Abstract
Knowledge of factors influencing the levels of 4-alkyl branched-chain fatty acid (vBCFA), and consequently the "sheepy flavor" intensity of New Zealand sheep milk, is currently limited. In this study, we investigated the effects of 2 contrasting farming systems (fully housed/mid-lactation or pasture-grazed/late lactation) on the levels of vBCFA in sheep milk on a commercial farm in the North Island of New Zealand. Fully housed/mid-lactation ewes were housed 24 h/d and fed a total mixed ration. Pasture-grazed/late-lactation ewes were grazed 24 h/d and offered approximately 40% supplements because of poor pasture growth resulting from dry and hot climatic conditions. Any effects of genetics, age, lactation stage, feed composition, lambing date, or the environment in the housing barn or outdoors were confounded. The results obtained in this study were descriptive rather than definitive, because of the limitations of the experimental design. Levels of 4-methyloctanoic acid and 4-methylnonanoic acid in milk from fully housed/mid-lactation ewes increased during the trial period, but remained low in milk from pasture-grazed/late-lactation ewes. Levels of 4-ethyloctanoic acid in milk from the 2 groups of ewes were comparable throughout the trial. Increases in levels of 4-methyloctanoic acid and 4-methylnonanoic acid in sheep milk were associated with lactation stage and the proportion of lucerne silage fed to ewes. The level of free-form 4-ethyloctanoic acid was positively correlated with the proportion of soy meal in the diet and negatively correlated with the proportion of barley. Milk from fully housed/mid-lactation ewes had a higher flavor values than milk from pasture-grazed/late-lactation ewes because of its higher total amounts of vBCFA.
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Affiliation(s)
- Fei Teng
- Grasslands Research Centre, AgResearch Ltd., 11 Dairy Farm Road, Palmerston North 4442, New Zealand; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 Xidazhi Street, Nangang District, Harbin 150001, China
| | - Mariza G Reis
- Grasslands Research Centre, AgResearch Ltd., 11 Dairy Farm Road, Palmerston North 4442, New Zealand
| | - Marita Broadhurst
- Ruakura Research Centre, AgResearch Ltd., 10 Bisley Road, Hamilton 3214, New Zealand
| | - Kirill Lagutin
- Callaghan Innovation, 69 Gracefield Road, Lower Hutt 5010, New Zealand
| | - Linda Samuelsson
- Grasslands Research Centre, AgResearch Ltd., 11 Dairy Farm Road, Palmerston North 4442, New Zealand
| | - Ying Ma
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 Xidazhi Street, Nangang District, Harbin 150001, China
| | - David Stevens
- Invermay Research Centre, AgResearch Ltd., 176 Puddle Alley, Mosgiel 9053, New Zealand
| | - Li Day
- Grasslands Research Centre, AgResearch Ltd., 11 Dairy Farm Road, Palmerston North 4442, New Zealand; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 Xidazhi Street, Nangang District, Harbin 150001, China.
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Gus’kov VY, Maistrenko VN. New Chiral Stationary Phases: Preparation, Properties, and Applications in Gas Chromatography. JOURNAL OF ANALYTICAL CHEMISTRY 2018. [DOI: 10.1134/s1061934818100027] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Eibler D, Hammerschick T, Buck L, Vetter W. Up to 21 Different Sulfur-Heterocyclic Fatty Acids in Rapeseed and Mustard Oil. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3007-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Eibler D, Vetter W. Enantioseparation and optical rotation of flavor-relevant 4-alkyl-branched fatty acids. J Chromatogr A 2017; 1505:87-95. [DOI: 10.1016/j.chroma.2017.05.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2017] [Revised: 05/04/2017] [Accepted: 05/05/2017] [Indexed: 11/16/2022]
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Eibler D, Abdurahman H, Ruoff T, Kaffarnik S, Steingass H, Vetter W. Unexpected Formation of Low Amounts of (R)-Configurated anteiso-Fatty Acids in Rumen Fluid Experiments. PLoS One 2017; 12:e0170788. [PMID: 28129363 PMCID: PMC5271357 DOI: 10.1371/journal.pone.0170788] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Accepted: 01/11/2017] [Indexed: 01/26/2023] Open
Abstract
Anteiso-fatty acids (aFA) with odd carbon number are a class of branched-chain fatty acids (BCFA) mainly produced by bacteria. Bacterial sources are also made responsible for their occurrence in the low percent-range in lipids of ruminants (meat and milk) and fish. aFAs are chiral molecules and typically occur predominantly in form of (S)-enantiomers, and their primary precursor has been noted to be isoleucine. Yet, low proportions of (R)-aFAs were also detected in fish and cheese samples. Here we investigated the potential formation of (R)-aFAs by means of incubation experiments with rumen fluid from fistulated cows. Supplementation of rumen fluid with both L- and DL-isoleucine, resulted in a significant (α <0.05) increase of the aFA concentrations but in both cases enantiopure (S)-aFAs were observed. By contrast, incubations without addition of any isoleucine lead to a significant (α <0.05) formation of small proportions of (R)-aFAs similarly to those previously observed in fish and cheese. These results were consistently reproduced in three different years with rumen fluid from different cows fed different diets. All findings point to the existence of a further biosynthesis pathway of aFAs with different stereospecificity than the classic one using isoleucine as primer.
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Affiliation(s)
- Dorothee Eibler
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Halima Abdurahman
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Tanja Ruoff
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Stefanie Kaffarnik
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Herbert Steingass
- University of Hohenheim, Institute of Animal Science (460a), Stuttgart, Germany
| | - Walter Vetter
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
- * E-mail:
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