Characteristic chromatographic fingerprint study of short-chain fatty acids in human milk, infant formula, pure milk and fermented milk by gas chromatography–mass spectrometry. (17th August 2016)

• Record Type: Journal Article
• Authors: Jiang, Zhenzuo; Liu, Yanan; Zhu, Yan; Yang, Jing; Sun, Lili; Chai, Xin; Wang, Yuefei
• Is Part Of: International journal of food sciences and nutrition. Volume 67:Number 6(2016)
• Page Start: 632
• Page End: 640
• Publication Date: 2016-08-17
• Subjects: Characteristic chromatographic fingerprint -- gas chromatography–mass spectrometry -- human milk and dairy products -- principal component analysis -- short-chain fatty acids; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.1080/09637486.2016.1195798
• Languages: English
• ISSNs: 0963-7486

Abstract

Abstract: 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.