Jiang Zhenzuo, Liu Yanan, Zhu Yan, Yang Jing, Sun Lili, Chai Xin, Wang Yuefei
a Tianjin State Key Laboratory of Modern Chinese Medicine , Tianjin University of Traditional Chinese Medicine , Tianjin , PR China ;
c Research and Development Center of TCM , Tianjin International Joint Academy of Biotechnology and Medicine , Tianjin , PR China.
Int J Food Sci Nutr. 2016 Sep;67(6):632-40. doi: 10.1080/09637486.2016.1195798. Epub 2016 Jun 9.
Human milk, infant formula, pure milk and fermented milk as food products or dietary supplements provide a range of nutrients required to both infants and adults. Recently, a growing body of evidence has revealed the beneficial roles of short-chain fatty acids (SCFAs), a subset of fatty acids produced from the fermentation of dietary fibers by gut microbiota. The objective of this study was to establish a chromatographic fingerprint technique to investigate SCFAs in human milk and dairy products by gas chromatography coupled with mass spectrometry. The multivariate method for principal component analysis assessed differences between milk types. Human milk, infant formula, pure milk and fermented milk were grouped independently, mainly because of differences in formic acid, acetic acid, propionic acid and hexanoic acid levels. This method will be important for the assessment of SCFAs in human milk and various dairy products.
人乳、婴儿配方奶粉、纯牛奶和发酵乳作为食品或膳食补充剂，为婴儿和成人提供了一系列所需的营养物质。最近，越来越多的证据表明，短链脂肪酸（SCFAs）具有有益作用，它是肠道微生物群对膳食纤维进行发酵产生的一类脂肪酸。本研究的目的是建立一种色谱指纹图谱技术，通过气相色谱-质谱联用技术来检测人乳和乳制品中的短链脂肪酸。主成分分析的多变量方法评估了不同类型牛奶之间的差异。人乳、婴儿配方奶粉、纯牛奶和发酵乳各自独立聚类，主要原因在于甲酸、乙酸、丙酸和己酸水平存在差异。该方法对于评估人乳和各种乳制品中的短链脂肪酸具有重要意义。
