Huang Guoxin, Li Ning, Wu Xufang, Zheng Nan, Zhao Shengguo, Zhang Yangdong, Wang Jiaqi
Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China.
College of Life Science, Nankai University, Tianjin, 300071, PR China.
Heliyon. 2024 Oct 24;10(22):e39810. doi: 10.1016/j.heliyon.2024.e39810. eCollection 2024 Nov 30.
With improving living standards, functional and healthy foods are accounting for an increased share in human food. The development of dairy products that are rich in virgin omega-3 polyunsaturated fatty acids (n-3 PUFAs) has become a topic of interest. Virgin n-3 PUFA milk can provide high-quality protein and calcium, as well as provide n-3 PUFAs to improve human health. This review aims to investigate the effect of virgin n-3 PUFAs in milk on human health and discuss the content of virgin n-3 PUFAs in milk regulated by dairy animal diet and the effect of food processing on the content of virgin n-3 PUFAs in dairy production. The interaction between n-3 PUFAs and proteins in milk is the key to improving the nutritional value of n-3 PUFAs in milk. n-3 PUFA supplementation in the diet of dairy animals is the key method to improve n-3 PUFAs in raw milk, as well as to adjust the types of virgin n-3 PUFAs. Compared with a common source, virgin n-3 PUFAs in milk show higher antioxidant activity, but elevated temperatures and long-term thermal processing should be avoided.
随着生活水平的提高，功能性和健康食品在人类食物中所占份额不断增加。富含初榨omega-3多不饱和脂肪酸（n-3多不饱和脂肪酸）的乳制品的开发已成为一个备受关注的话题。初榨n-3多不饱和脂肪酸牛奶可以提供优质蛋白质和钙，还能提供n-3多不饱和脂肪酸以改善人类健康。本综述旨在研究牛奶中初榨n-3多不饱和脂肪酸对人类健康的影响，并探讨奶牛日粮对牛奶中初榨n-3多不饱和脂肪酸含量的调控以及食品加工对乳制品生产中初榨n-3多不饱和脂肪酸含量的影响。牛奶中n-3多不饱和脂肪酸与蛋白质之间的相互作用是提高牛奶中n-3多不饱和脂肪酸营养价值的关键。在奶牛日粮中添加n-3多不饱和脂肪酸是提高原料奶中n-3多不饱和脂肪酸含量以及调整初榨n-3多不饱和脂肪酸种类的关键方法。与普通来源相比，牛奶中的初榨n-3多不饱和脂肪酸具有更高的抗氧化活性，但应避免高温和长期热处理。
