Ascertaining the influence of lacto-fermentation on changes in bovine colostrum amino and fatty acid profiles
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/42917 |
Resumo: | The aim of this study was to collect samples of bovine colostrum (BCOL) from different sources (agricultural companies A, B, C, D and E) in Lithuania and to ascertain the influence of lacto-fermentation with Lactiplantibacillus plantarum strain 135 and Lacticaseibacillus paracasei strain 244 on the changes in bovine colostrum amino (AA), biogenic amine (BA), and fatty acid (FA) profiles. It was established that the source of the bovine colostrum, the used LAB, and their interaction had significant effects (p < 0.05) on AA contents; lactic acid bacteria (LAB) used for fermentation was a significant factor for aspartic acid, threonine, glycine, alanine, methionine, phenylalanine, lysine, histidine, and tyrosine; and these factor’s interaction is significant on most of the detected AA concentrations. Total BA content showed significant correlations with glutamic acid, serine, aspartic acid, valine, methionine, phenylalanine, histidine, and gamma amino-butyric acid content in bovine colostrum. Despite the differences in individual FA contents in bovine colostrum, significant differences were not found in total saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids. Finally, the utilization of bovine colostrum proved to be challenging because of the variability on its composition. These results suggest that processing bovine colostrum into value-added formulations for human consumption requires the adjustment of its composition since the primary production stage. Consequently, animal rearing should be considered in the employed bovine colostrum processing technologies. |
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Ascertaining the influence of lacto-fermentation on changes in bovine colostrum amino and fatty acid profilesAmino acidsBiogenic aminesBovine colostrumFatty acidsFermentationLactic acid bacteriaLipidomic profilesProteomic profilesThe aim of this study was to collect samples of bovine colostrum (BCOL) from different sources (agricultural companies A, B, C, D and E) in Lithuania and to ascertain the influence of lacto-fermentation with Lactiplantibacillus plantarum strain 135 and Lacticaseibacillus paracasei strain 244 on the changes in bovine colostrum amino (AA), biogenic amine (BA), and fatty acid (FA) profiles. It was established that the source of the bovine colostrum, the used LAB, and their interaction had significant effects (p < 0.05) on AA contents; lactic acid bacteria (LAB) used for fermentation was a significant factor for aspartic acid, threonine, glycine, alanine, methionine, phenylalanine, lysine, histidine, and tyrosine; and these factor’s interaction is significant on most of the detected AA concentrations. Total BA content showed significant correlations with glutamic acid, serine, aspartic acid, valine, methionine, phenylalanine, histidine, and gamma amino-butyric acid content in bovine colostrum. Despite the differences in individual FA contents in bovine colostrum, significant differences were not found in total saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids. Finally, the utilization of bovine colostrum proved to be challenging because of the variability on its composition. These results suggest that processing bovine colostrum into value-added formulations for human consumption requires the adjustment of its composition since the primary production stage. Consequently, animal rearing should be considered in the employed bovine colostrum processing technologies.Veritati - Repositório Institucional da Universidade Católica PortuguesaStarkutė, VytautėMockus, ErnestasKlupšaitė, DovilėZokaitytė, EglėTušas, SauliusMišeikienė, RamutėStankevičius, RolandasRocha, João MiguelBartkienė, Elena2023-10-26T16:10:03Z2023-10-092023-10-09T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/42917eng2076-261510.3390/ani1319315485173860769PMC1057179237835761001084880200001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-07T01:33:08Zoai:repositorio.ucp.pt:10400.14/42917Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T21:26:09.006385Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Ascertaining the influence of lacto-fermentation on changes in bovine colostrum amino and fatty acid profiles |
title |
Ascertaining the influence of lacto-fermentation on changes in bovine colostrum amino and fatty acid profiles |
spellingShingle |
Ascertaining the influence of lacto-fermentation on changes in bovine colostrum amino and fatty acid profiles Starkutė, Vytautė Amino acids Biogenic amines Bovine colostrum Fatty acids Fermentation Lactic acid bacteria Lipidomic profiles Proteomic profiles |
title_short |
Ascertaining the influence of lacto-fermentation on changes in bovine colostrum amino and fatty acid profiles |
title_full |
Ascertaining the influence of lacto-fermentation on changes in bovine colostrum amino and fatty acid profiles |
title_fullStr |
Ascertaining the influence of lacto-fermentation on changes in bovine colostrum amino and fatty acid profiles |
title_full_unstemmed |
Ascertaining the influence of lacto-fermentation on changes in bovine colostrum amino and fatty acid profiles |
title_sort |
Ascertaining the influence of lacto-fermentation on changes in bovine colostrum amino and fatty acid profiles |
author |
Starkutė, Vytautė |
author_facet |
Starkutė, Vytautė Mockus, Ernestas Klupšaitė, Dovilė Zokaitytė, Eglė Tušas, Saulius Mišeikienė, Ramutė Stankevičius, Rolandas Rocha, João Miguel Bartkienė, Elena |
author_role |
author |
author2 |
Mockus, Ernestas Klupšaitė, Dovilė Zokaitytė, Eglė Tušas, Saulius Mišeikienė, Ramutė Stankevičius, Rolandas Rocha, João Miguel Bartkienė, Elena |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Starkutė, Vytautė Mockus, Ernestas Klupšaitė, Dovilė Zokaitytė, Eglė Tušas, Saulius Mišeikienė, Ramutė Stankevičius, Rolandas Rocha, João Miguel Bartkienė, Elena |
dc.subject.por.fl_str_mv |
Amino acids Biogenic amines Bovine colostrum Fatty acids Fermentation Lactic acid bacteria Lipidomic profiles Proteomic profiles |
topic |
Amino acids Biogenic amines Bovine colostrum Fatty acids Fermentation Lactic acid bacteria Lipidomic profiles Proteomic profiles |
description |
The aim of this study was to collect samples of bovine colostrum (BCOL) from different sources (agricultural companies A, B, C, D and E) in Lithuania and to ascertain the influence of lacto-fermentation with Lactiplantibacillus plantarum strain 135 and Lacticaseibacillus paracasei strain 244 on the changes in bovine colostrum amino (AA), biogenic amine (BA), and fatty acid (FA) profiles. It was established that the source of the bovine colostrum, the used LAB, and their interaction had significant effects (p < 0.05) on AA contents; lactic acid bacteria (LAB) used for fermentation was a significant factor for aspartic acid, threonine, glycine, alanine, methionine, phenylalanine, lysine, histidine, and tyrosine; and these factor’s interaction is significant on most of the detected AA concentrations. Total BA content showed significant correlations with glutamic acid, serine, aspartic acid, valine, methionine, phenylalanine, histidine, and gamma amino-butyric acid content in bovine colostrum. Despite the differences in individual FA contents in bovine colostrum, significant differences were not found in total saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids. Finally, the utilization of bovine colostrum proved to be challenging because of the variability on its composition. These results suggest that processing bovine colostrum into value-added formulations for human consumption requires the adjustment of its composition since the primary production stage. Consequently, animal rearing should be considered in the employed bovine colostrum processing technologies. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-10-26T16:10:03Z 2023-10-09 2023-10-09T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/42917 |
url |
http://hdl.handle.net/10400.14/42917 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2076-2615 10.3390/ani13193154 85173860769 PMC10571792 37835761 001084880200001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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