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撤回：确定乳酸发酵对牛初乳氨基酸和脂肪酸谱变化的影响。

RETRACTED: Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid Profiles.

作者信息

Starkutė Vytautė, Mockus Ernestas, Klupšaitė Dovilė, Zokaitytė Eglė, Tušas Saulius, Mišeikienė Ramutė, Stankevičius Rolandas, Rocha João Miguel, Bartkienė Elena

机构信息

Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania.

Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania.

出版信息

Animals (Basel). 2023 Oct 9;13(19):3154. doi: 10.3390/ani13193154.

DOI:10.3390/ani13193154
PMID:37835761
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10571792/
Abstract

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 strain 135 and 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 ( < 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.

摘要

本研究的目的是从立陶宛不同来源（农业公司A、B、C、D和E）收集牛初乳（BCOL）样本，并确定135菌株和244菌株的乳酸发酵对牛初乳氨基酸（AA）、生物胺（BA）和脂肪酸（FA）谱变化的影响。结果表明，牛初乳的来源、所用的乳酸菌及其相互作用对AA含量有显著影响（<0.05）；用于发酵的乳酸菌是影响天冬氨酸、苏氨酸、甘氨酸、丙氨酸、蛋氨酸、苯丙氨酸、赖氨酸、组氨酸和酪氨酸的重要因素；并且这些因素的相互作用对大多数检测到的AA浓度有显著影响。牛初乳中总BA含量与谷氨酸、丝氨酸、天冬氨酸、缬氨酸、蛋氨酸、苯丙氨酸、组氨酸和γ-氨基丁酸含量显著相关。尽管牛初乳中各脂肪酸含量存在差异，但在总饱和脂肪酸（SFA）、单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）方面未发现显著差异。最后，由于牛初乳成分的变异性，其利用具有挑战性。这些结果表明，将牛初乳加工成供人类食用的增值制剂需要从初级生产阶段就调整其成分。因此，在所采用的牛初乳加工技术中应考虑动物饲养因素。

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