Changes in the fatty acid profiles and health indexes of bovine
colostrum during the first days of lactation and their impact
on human health

J 2024

Changes in the fatty acid profiles and health indexes of bovine colostrum during the first days of lactation and their impact on human health

FARKOVÁ, Veronika; Ludmila KŘÍŽOVÁ; Kateřina DADÁKOVÁ; Zdeněk FARKA; Steven MASCREZ et al.

Základní údaje

Originální název

Changes in the fatty acid profiles and health indexes of bovine colostrum during the first days of lactation and their impact on human health

Autoři

FARKOVÁ, Veronika; Ludmila KŘÍŽOVÁ; Kateřina DADÁKOVÁ ; Zdeněk FARKA; Steven MASCREZ; Damien EGGERMONT; Giorgia PURCARO a Tomáš KAŠPAROVSKÝ

Vydání

Food Chemistry, Elsevier, 2024, 0308-8146

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

40201 Animal and dairy science

Stát vydavatele

Nizozemské království

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 9.800

Označené pro přenos do RIV

Ano

Kód RIV

RIV/00216224:14310/24:00135733

Organizační jednotka

Přírodovědecká fakulta

DOI

https://doi.org/10.1016/j.foodchem.2024.139042

UT WoS

001224638600001

EID Scopus

2-s2.0-85188747298

Klíčová slova anglicky

Bovine colostrum; Fatty acid; Two-dimensional gas chromatography with vacuum ultraviolet detector; GC×GC-VUV; Lactation; Days in milk

Štítky

14313050, rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 29. 5. 2024 16:26, prof. Mgr. Tomáš Kašparovský, Ph.D.

Anotace

V originále

Our objective was to analyze the changes in fatty acid (FA) profiles of bovine colostrum and immature milk during the first four days of lactation and assess their potential impact on human health. Colostrum and immature milk samples were collected from Czech Fleckvieh cows during their first to third lactation and the FA profiles were analyzed using multidimensional gas chromatography with a vacuum ultraviolet detector (GC×GC-VUV). The colostrum of primiparous cows contained lower levels of medium-chain and saturated fatty acids, and higher levels of mono- and unsaturated fatty acids compared to that of multiparous cows. The atherogenic and thrombogenicity indexes, as well as the hypocholesterolemic-to-hypercholesterolemic fatty acid ratio, were more favourable in primiparous cows. This makes colostrum fat an attractive product for human nutrition. To obtain the maximum health benefits, we recommend collecting and processing the colostrum of primiparous cows and immature milk at the end of the milk transition separately.

Návaznosti

MUNI/A/1313/2022, interní kód MU

Název: Podpora biochemického výzkumu v roce 2023

Investor: Masarykova univerzita, Podpora biochemického výzkumu v roce 2023

Citovat

FARKOVÁ, Veronika; Ludmila KŘÍŽOVÁ; Kateřina DADÁKOVÁ; Zdeněk FARKA; Steven MASCREZ; Damien EGGERMONT; Giorgia PURCARO a Tomáš KAŠPAROVSKÝ. Changes in the fatty acid profiles and health indexes of bovine colostrum during the first days of lactation and their impact on human health. Food Chemistry. Elsevier, 2024, roč. 448, August 2024, s. 1-9. ISSN 0308-8146. Dostupné z: https://doi.org/10.1016/j.foodchem.2024.139042.

@article{2387824,
   author = {Farková, Veronika and Křížová, Ludmila and Dadáková, Kateřina and Farka, Zdeněk and Mascrez, Steven and Eggermont, Damien and Purcaro, Giorgia and Kašparovský, Tomáš},
   article_number = {August 2024},
   doi = {https://doi.org/10.1016/j.foodchem.2024.139042},
   keywords = {Bovine colostrum; Fatty acid; Two-dimensional gas chromatography with vacuum ultraviolet detector; GC×GC-VUV; Lactation; Days in milk},
   language = {eng},
   issn = {0308-8146},
   journal = {Food Chemistry},
   title = {Changes in the fatty acid profiles and health indexes of bovine colostrum during the first days of lactation and their impact on human health},
   url = {https://www.sciencedirect.com/science/article/abs/pii/S0308814624006915},
   volume = {448},
   year = {2024}
}

TY  - JOUR
ID  - 2387824
AU  - Farková, Veronika - Křížová, Ludmila - Dadáková, Kateřina - Farka, Zdeněk - Mascrez, Steven - Eggermont, Damien - Purcaro, Giorgia - Kašparovský, Tomáš
PY  - 2024
TI  - Changes in the fatty acid profiles and health indexes of bovine colostrum during the first days of lactation and their impact on human health
JF  - Food Chemistry
VL  - 448
IS  - August 2024
SP  - 1-9
EP  - 1-9
PB  - Elsevier
SN  - 03088146
KW  - Bovine colostrum
KW  - Fatty acid
KW  - Two-dimensional gas chromatography with vacuum ultraviolet detector
KW  - GC×GC-VUV
KW  - Lactation
KW  - Days in milk
UR  - https://www.sciencedirect.com/science/article/abs/pii/S0308814624006915
N2  - Our objective was to analyze the changes in fatty acid (FA) profiles of bovine colostrum and immature milk during the first four days of lactation and assess their potential impact on human health. Colostrum and immature milk samples were collected from Czech Fleckvieh cows during their first to third lactation and the FA profiles were analyzed using multidimensional gas chromatography with a vacuum ultraviolet detector (GC×GC-VUV). The colostrum of primiparous cows contained lower levels of medium-chain and saturated fatty acids, and higher levels of mono- and unsaturated fatty acids compared to that of multiparous cows. The atherogenic and thrombogenicity indexes, as well as the hypocholesterolemic-to-hypercholesterolemic fatty acid ratio, were more favourable in primiparous cows. This makes colostrum fat an attractive product for human nutrition. To obtain the maximum health benefits, we recommend collecting and processing the colostrum of primiparous cows and immature milk at the end of the milk transition separately.
ER  -

FARKOVÁ, Veronika; Ludmila KŘÍŽOVÁ; Kateřina DADÁKOVÁ; Zdeněk FARKA; Steven MASCREZ; Damien EGGERMONT; Giorgia PURCARO a Tomáš KAŠPAROVSKÝ. Changes in the fatty acid profiles and health indexes of bovine colostrum during the first days of lactation and their impact on human health. \textit{Food Chemistry}. Elsevier, 2024, roč.~448, August 2024, s.~1-9. ISSN~0308-8146. Dostupné z: https://doi.org/10.1016/j.foodchem.2024.139042.

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