International Dairy Journal最新文献_第2页

Development and implementation of a sandwich ELISA prototype for the detection of Brucella antigens in cheese samples 奶酪样品中布鲁氏菌抗原夹心酶联免疫吸附试验的研制与实现

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-06-01 Epub Date: 2026-02-18 DOI: 10.1016/j.idairyj.2026.106584

Oktay Keskin , Semra Gürbüz , Ayfer Güllü Yücetepe , Özden Dellal , Müzeyyen Demir , Osman Yaşar Tel , Sevil Erdenliğ Gürbilek

Brucellosis remains one of the most important zoonotic diseases worldwide, posing a serious threat to both public health and animal production. Unpasteurized dairy products represent a major route of transmission. Furthermore, even in regions where the disease has been eradicated, individuals may remain at risk due to travel or the illegal importation of contaminated products. Effective control therefore relies on rapid, accurate, and practical diagnostic methods.

In this study, a sandwich enzyme-linked immunosorbent assay (ELISA) prototype was developed to detect Brucella antigens in cheese irrespective of bacterial viability. The assay was evaluated using 150 fresh cheese samples collected from the Central and Siverek districts of Şanlıurfa province, Türkiye. The developed test demonstrated 100% specificity and 66% sensitivity. Overall, 17.3% of the samples were positive for Brucella antigens, with similar positivity rates observed across both districts.

These findings indicate a considerable public health risk associated with contaminated fresh cheese. The newly developed sandwich ELISA may serve as a practical tool for antigen detection and support brucellosis surveillance and control efforts.

布鲁氏菌病仍然是世界上最重要的人畜共患疾病之一，对公共卫生和动物生产构成严重威胁。未经巴氏消毒的乳制品是主要的传播途径。此外，即使在已根除该疾病的区域，个人仍可能因旅行或非法进口受污染产品而处于危险之中。因此，有效的控制依赖于快速、准确和实用的诊断方法。在这项研究中，开发了一种三明治酶联免疫吸附试验（ELISA）原型，用于检测奶酪中的布鲁氏菌抗原，而不考虑细菌活力。使用从 rkiye省Şanlıurfa Central和Siverek地区收集的150份新鲜奶酪样品对该检测方法进行了评估。开发的测试具有100%的特异性和66%的敏感性。总体而言，17.3%的样本对布鲁氏菌抗原呈阳性，两个区观察到的阳性率相似。这些发现表明，受污染的新鲜奶酪存在相当大的公共健康风险。新开发的夹心ELISA可作为抗原检测和支持布鲁氏菌病监测和控制工作的实用工具。

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引用次数: 0

Measuring water droplet size distribution in churned butter and water-in-fat emulsions using X-ray microtomography 用x射线显微断层摄影术测量搅拌黄油和脂肪中水乳状液中的水滴大小分布

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-06-01 Epub Date: 2026-02-24 DOI: 10.1016/j.idairyj.2026.106602

Antoine Violas , Kevin Roger , Olivier Masbernat , Simon Bugeat , Paul Duru , Martine Meireles , Andrew King

The functional properties of concentrated and partially crystallized food emulsions, such as butter or fat spreads, are closely related to the mesostructure of the dispersed phase. However, investigating these systems remains challenging due to their opacity and thermosensitivity. Here, X-ray

μ

-tomography was employed to observe and quantify the three-dimensional distribution of water in churned butter. Synchrotron X-rays provided sufficient spatial resolution, beam intensity, and phase contrast to detect micrometer-sized water droplets within the solid fat matrix without the need for contrast agents. Water was homogeneously dispersed, with droplet diameters ranging from 2 to 12

μ

m and characteristic mean diameters (number- and volume-averaged) of

{\bar{d}}_{1, 0}

= 6.3

μ

m and

{\bar{d}}_{4, 3}

= 7.8

μ

m. The droplet size distribution followed a log-normal law, consistent with assumptions in previous studies. Water-in-fat emulsion samples with higher water contents, produced using two different mixing processes at laboratory and industrial scales, were also successfully characterized. The technique enabled quantification of the length scale of homogeneity as well as droplet size and shape. Contrast-enhanced imaging further confirmed that water droplets dispersed within the fat matrix were spherical in all samples. In addition, air bubbles incorporated during processing were readily detectable. Overall, this approach provides a non-destructive and quantitative method for characterizing the mesostructure of complex dairy-based systems. It is a relevant tool for monitoring and modeling the dynamics of incorporation and fragmentation in low-fat spread manufacturing processes.

浓缩的和部分结晶的食品乳剂，如黄油或脂肪酱，其功能特性与分散相的介观结构密切相关。然而，由于这些系统的不透明性和热敏性，研究这些系统仍然具有挑战性。本文采用x射线μ层析成像技术对黄油中水分的三维分布进行了观察和定量。同步加速器x射线提供了足够的空间分辨率、光束强度和相衬来检测固体脂肪基质中微米大小的水滴，而不需要造影剂。水分布均匀，液滴直径范围为2 ~ 12 μm，特征平均直径（数平均和体积平均）为d′1,0 = 6.3 μm, d′4,3 = 7.8 μm。液滴大小分布遵循对数正态分布规律，与先前研究的假设一致。在实验室和工业规模上使用两种不同的混合工艺生产的含水较高的脂包水乳液样品也成功地进行了表征。该技术可以量化均匀性的长度尺度以及液滴的大小和形状。对比增强成像进一步证实，分散在脂肪基质中的水滴在所有样品中都是球形的。此外，在加工过程中加入的气泡很容易检测到。总的来说，这种方法提供了一种非破坏性的定量方法来表征复杂的基于乳制品的系统的细观结构。它是一个相关的工具，用于监测和模拟低脂涂抹制造过程中合并和分裂的动态。

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引用次数: 0

Application of homogenization in the manufacture of reduced-fat sheep milk cheese 均质技术在低脂羊奶奶酪生产中的应用

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-05-01 Epub Date: 2026-01-24 DOI: 10.1016/j.idairyj.2026.106572

Lambros Sakkas, Golfo Moatsou

The aim of this study was to assess the effect of the presence of homogenized milk fat globules in the reduced-fat sheep milk paracasein matrix. For this purpose, semi-hard cheeses were manufactured from a mixture of defatted sheep milk and homogenized cream or from a homogenized mixture of defatted sheep milk and cream or from an untreated mixture. No statistically significant effect on rennet clotting time was observed. Cheeses were analyzed throughout a 24-weeks ripening and storage period. The homogenization of milk, compared to cream, resulted in higher decrease of fat loss into whey and higher potential increase of cheese yield, in accordance with its higher homogenization efficiency. The application of homogenization reduced hardness, increased lightness but decreased the meltability of cheese and the preliminary organoleptic scores. The homogenization of the cream was advantageous compared to that of milk, inducing a higher decrease in hardness and a lower decrease in meltability.

本研究的目的是评估均质乳脂球在降脂羊奶副酪蛋白基质中存在的影响。为此，半硬奶酪由脱脂羊奶和均质奶油的混合物制成，或由脱脂羊奶和奶油的均质混合物制成，或由未经处理的混合物制成。对凝血时间的影响无统计学意义。在24周的成熟和储存期间对奶酪进行了分析。与奶油相比，牛奶的均质效率更高，导致脂肪转化为乳清的减少率更高，奶酪产量的潜在增加率更高。均质化的应用降低了奶酪的硬度，增加了奶酪的亮度，但降低了奶酪的可熔化性和初步的感官评分。与牛奶相比，奶油的均质化是有利的，导致硬度下降幅度较大，可熔融性下降幅度较小。

引用次数: 0

Influence of calcium-chelating salts on mineral-equilibria and techno-functional properties of buffalo milk 钙螯合盐对水牛奶矿物质平衡及工艺功能特性的影响

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-05-01 Epub Date: 2026-02-02 DOI: 10.1016/j.idairyj.2026.106578

Mamta Vaishnav , Sumit Arora , Richa Singh , Shaik Abdul Hussain , Vivek Sharma , Utkarsh Deshmukh

Despite the widespread production of buffalo milk (BM) its high calcium content presents challenge for dairy industry and limits its application in products like chhana, milk protein concentrates, concentrated milk etc. Increased calcium reduces net negative charge and induces instability in milk, particularly under high-temperature processing. This study investigated impact of different calcium-chelating salts (CCS) i.e. Disodium-ethylenediaminetetraacetate (EDTA), Sodium-hexametaphosphate (SHMP), Di-sodium hydrogen-orthophosphate (DSHP) and Tri-sodium citrate (TSC) on mineral-equilibria and techno-functional properties of BM. CCS increased soluble Ca, P, and Fe but had non-significant effect on Na and K content. EDTA, TSC, and DSHP at 4 mM improved heat stability mainly on acidic side of natural pH of BM, whereas addition at 8 mM reduced heat stability. Further, SHMP at 4 mM improved stability at natural pH of buffalo milk. TSC and DSHP increased buffering-capacity of BM, whereas EDTA and SHMP showed an increase at 4 mM but decrease at 8 mM. CCS increased zeta-potential, size of casein micelles, soluble proteins and degree of protein hydrolysis after in-vitro digestion of BM.

尽管水牛奶（BM）的广泛生产，但其高钙含量给乳制品行业带来了挑战，并限制了其在chhana，牛奶蛋白浓缩物，浓缩牛奶等产品中的应用。增加的钙减少了净负电荷，并引起牛奶的不稳定性，特别是在高温加工下。本研究考察了不同钙螯合盐（CCS），即乙二胺四乙酸二钠（EDTA）、六偏磷酸钠（SHMP）、正磷酸氢二钠（DSHP）和柠檬酸三钠（TSC）对BM矿物平衡和工艺功能性能的影响。CCS提高了可溶性Ca、P和Fe含量，但对Na和K含量影响不显著。EDTA、TSC和DSHP在4 mM时主要在天然pH值的酸性侧改善了BM的热稳定性，而在8 mM时则降低了热稳定性。此外，4 mM的SHMP提高了水牛奶在自然pH值下的稳定性。TSC和DSHP增加了BM的缓冲能力，EDTA和SHMP在4 mM处增加，而在8 mM处减少。CCS增加了体外消化BM后的ζ电位、酪蛋白胶束大小、可溶性蛋白和蛋白质水解程度。

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引用次数: 0

Aflatoxin M1 detection in dairy products using metal nanoparticles: Advances and toxicological relevance - A review 使用金属纳米颗粒检测乳制品中的黄曲霉毒素M1：进展和毒理学相关性-综述

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-05-01 Epub Date: 2026-01-14 DOI: 10.1016/j.idairyj.2026.106557

S. Amaliyah , P. Pourazad , S. Aditya

Aflatoxin M1 (AFM1) is a toxic metabolite of aflatoxin B1 that frequently contaminates milk and dairy products through feed-to-milk carry-over and poses a significant public health concern, particularly for infants and young children. Owing to its carcinogenic potential, chemical stability, and association with chronic low-dose exposure, AFM1 is subject to stringent regulatory limits worldwide, necessitating reliable detection in complex dairy matrices. Conventional chromatographic and immunochemical methods remain essential for confirmatory analysis and routine screening; however, their operational limitations have stimulated interest in alternative sensing strategies. This review critically examines metal nanoparticle-based AFM1 detection approaches, including colorimetric and localized surface plasmon resonance assays, surface-enhanced Raman scattering, and electrochemical or nanozyme-assisted sensors. Emphasis is placed on toxicological relevance, regulatory considerations, matrix effects, and practical analytical performance rather than detection limits alone. The review highlights both the potential and current limitations of metal nanoparticle-based sensors as complementary tools for routine AFM1 monitoring in the dairy supply chain.

黄曲霉毒素M1 （AFM1）是黄曲霉毒素B1的一种有毒代谢物，经常通过从饲料到牛奶的结转污染牛奶和乳制品，并引起重大的公共卫生问题，特别是对婴幼儿。由于其致癌潜力、化学稳定性以及与慢性低剂量暴露的关联，AFM1在世界范围内受到严格的监管限制，需要在复杂的乳制品基质中进行可靠的检测。常规的色谱和免疫化学方法仍然是验证性分析和常规筛选的必要方法；然而，它们的操作局限性激发了人们对替代传感战略的兴趣。本文综述了基于金属纳米颗粒的AFM1检测方法，包括比色法和局部表面等离子体共振法、表面增强拉曼散射法以及电化学或纳米酶辅助传感器。重点放在毒理学相关性、监管考虑、基质效应和实际分析性能上，而不仅仅是检测限。该综述强调了金属纳米颗粒传感器作为乳制品供应链中常规AFM1监测的补充工具的潜力和当前的局限性。

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引用次数: 0

IgG release and peptides production by trypsin-driven selective hydrolysis of casein in bovine colostrum to improve immunomodulatory activity 通过胰蛋白酶驱动的牛初乳酪蛋白选择性水解提高免疫调节活性的IgG释放和多肽生产

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-05-01 Epub Date: 2026-01-21 DOI: 10.1016/j.idairyj.2026.106570

Ying-Chao Qiu , Meng-Jiao Wang , Zi-Ying Zhao , Ying-Hua Zhang , Zhi-Shen Mu

Bovine colostrum is rich in casein and IgG. However, its processing is limited by the inactivation of IgG during heat treatment and the aggregation of casein during membrane filtration. To decrease the size of casein micelles while maintaining IgG function, this work employed a selective trypsin hydrolysis pretreatment. Firstly, trypsin with a high IgG sequence retention rate was selected through virtual enzymatic cleavage. The DPPH free radical scavenging rate was then used as the index in a single-factor and response surface technique to improve the enzymatic hydrolysis process. The immunomodulatory effects of bovine colostrum, hydrolysate, and gastrointestinal digestive products were evaluated using RAW264.7 macrophages. Enzyme treatment significantly reduced particle size while retaining IgG activity, and enhanced phagocytosis, NO and ROS production, as well as cytokine secretion. This approach provides a promising strategy for the production of high-value colostrum components.

牛初乳富含酪蛋白和IgG。然而，其加工受到热处理过程中IgG失活和膜过滤过程中酪蛋白聚集的限制。为了减少酪蛋白胶束的大小，同时保持IgG的功能，本研究采用了选择性胰蛋白酶水解预处理。首先，通过虚拟酶切选择IgG序列保留率高的胰蛋白酶。然后以DPPH自由基清除率为指标，采用单因素响应面技术改进酶解工艺。采用RAW264.7巨噬细胞评价牛初乳、水解产物和胃肠道消化产物的免疫调节作用。酶处理显著减小了颗粒大小，同时保持了IgG活性，增强了吞噬、NO和ROS的产生以及细胞因子的分泌。这种方法为高价值初乳成分的生产提供了一种有前途的策略。

引用次数: 0

Effect of high hydrostatic pressure on α-chymotrypsin and its role in reducing whey protein desensitization 高静水压力对α-凝乳胰蛋白酶的影响及其在降低乳清蛋白脱敏中的作用

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-05-01 Epub Date: 2026-01-14 DOI: 10.1016/j.idairyj.2026.106558

Qingwei Song, Dingqiang Lu, Yixuan Liu

This study investigates high hydrostatic pressure (HHP) modulation of α-chymotrypsin (α-ChT) activity and its role in whey protein desensitization. Optimal activation occurred at 300 MPa (20 min, 35 °C), enhancing activity by 34.12 %. In addition to modulating α-chymotrypsin activity, HHP also induced structural rearrangements in the heat-denatured whey protein substrate, thereby facilitating subsequent enzymatic hydrolysis and cross-linking. Molecular dynamics simulations revealed that 300 MPa induces an optimal balance between structural flexibility and volume compression, relaxing the active site to facilitate substrate binding, whereas 600 MPa caused detrimental rigidity. Regarding application, HHP-activated α-ChT hydrolysis followed by transglutaminase (TGase) cross-linking supported the most effective strategy. This approach significantly reduced β-lactoglobulin IgG-binding capacity by masking linear epitopes via polymerization. Simulated gastrointestinal digestion further reduced overall IgG-binding, although a transient rebound during early duodenal digestion was observed, underscoring the dynamic nature of epitope exposure in the gastrointestinal environment.

本研究探讨了高压（HHP）对α-凝乳胰蛋白酶（α-ChT）活性的调节及其在乳清蛋白脱敏中的作用。在300 MPa （20 min, 35°C）条件下活化效果最佳，活性提高34.12%。除了调节α-凝乳胰蛋白酶活性外，HHP还诱导热变性乳清蛋白底物的结构重排，从而促进后续的酶解和交联。分子动力学模拟结果显示，300 MPa的压力可以在结构柔韧性和体积压缩之间达到最佳平衡，使活性位点放松以促进底物结合，而600 MPa的压力则会导致有害的刚性。在应用方面，hhp激活α-ChT水解，然后转谷氨酰胺酶（TGase）交联支持最有效的策略。这种方法通过聚合掩盖线性表位，显著降低了β-乳球蛋白igg结合能力。模拟胃肠道消化进一步降低了整体igg结合，尽管在早期十二指肠消化期间观察到短暂反弹，强调了胃肠道环境中表位暴露的动态性质。

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引用次数: 0

Concentration of skim milk using a multistage reverse osmosis, nanofiltration and ultrafiltration cascade and its influence on skim milk powder quality 采用多级反渗透、纳滤和超滤级联浓缩脱脂牛奶及其对脱脂奶粉品质的影响

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-05-01 Epub Date: 2025-12-20 DOI: 10.1016/j.idairyj.2025.106520

Christian Zscherpe, Corinna Weissgerber, Saskia Schwermann

The goal of this study is to develop a multistage membrane filtration cascade using reverse osmosis (RO), nanofiltration (NF), and ultrafiltration (UF) to produce skim milk concentrate. Using the cascade or evaporation, skim milk concentrates with a dry matter of 40 %, 45 %, and 50 % were produced before being spray dried to produce skim milk powder. Ceramic rotating disc membranes were used to process the highly viscous skim milk concentrate in the UF stage of the cascade. By recycling the permeates of the NF and UF stages of the cascade, the composition of the final UF retentate was close to that of regular skim milk concentrate. The flux of the membrane cascade ranged from 0.9 to 13 kg m⁻² h⁻¹. The concentrates showed some differences in composition and viscosity, resulting in only minor variations in the functional properties of the skim milk powders. Membrane cascades are an emerging technology for concentrating skim milk. Compared to evaporators, membrane cascades mostly require electrical energy. This means that their use could reduce the environmental impact of the dairy sector.

本研究的目的是开发一种多级膜过滤级联技术，利用反渗透（RO）、纳滤（NF）和超滤（UF）来生产脱脂牛奶浓缩液。在喷雾干燥生产脱脂奶粉之前，先用级联或蒸发法生产干物质为40%、45%和50%的脱脂奶浓缩物。采用陶瓷旋转圆盘膜在超滤级处理高粘性脱脂牛奶浓缩液。通过回收级联中滤膜和超滤膜的渗透物，最终超滤膜保留物的组成与普通脱脂牛奶浓缩液的组成接近。膜级联的通量为0.9 ~ 13 kg m−2 h−1。浓缩物在组成和粘度上有一定的差异，导致脱脂奶粉的功能特性只有微小的变化。膜级联是一种新兴的浓缩脱脂牛奶的技术。与蒸发器相比，膜级联大多需要电能。这意味着它们的使用可以减少乳制品行业对环境的影响。

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引用次数: 0

Flavor enhancement of goat yogurt by black tea extract: volatile profile and sensory modulation during storage 红茶提取物对山羊酸奶风味的增强：挥发性特征和储存过程中的感官调节

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-05-01 Epub Date: 2026-02-06 DOI: 10.1016/j.idairyj.2026.106581

Yazhou Mao , Lusha Wei , Meixue Pu , Shuanghong Song , Xiaoxia Chen , Zhe Sun , Qianyi Mi , Di Zhang , Hongxiu Zeng , Yufang Liu , Zhongli Pan , Bini Wang

Black tea extract (BTE) was evaluated as a flavor modulator for goat yogurt stored for 28 days at 4 °C. Extracts prepared at 0, 2, 5 and 8 g leaves per 100 mL water (BTE0/2/5/8) were each dosed at 5% (v/v). BTE clearly lowered L∗ and moved a∗ and b∗ toward yellow–red in a dose–response. The panel preferred the mid-level (BTE5) as the most balanced sample. Combination analyses using electronic nose, electronic tongue, and GC–IMS revealed clear distinctions in taste and volatile profiles among all samples. GC–IMS identified 72 peaks corresponding to 62 volatile compounds. After BTE fortification, acetate and ethyl esters increased in abundance, while key ketones such as acetoin and 2-heptanone remained predominant. Heptanal, acetoin, 2-heptanone, and a few esters were some of the volatiles that met the VIP >1, ROAV ≥1, and significance criteria. These findings indicate that BTE5 effectively enhances fruity and floral characteristics while preserving creamy notes, providing practical guidance for developing black tea–flavored goat yogurts with improved sensory balance and consumer acceptability.

研究了红茶提取物（BTE）在4℃条件下保存28天的山羊酸奶中的风味调节剂作用。每100 mL水（BTE0/2/5/8）分别以0、2、5、8 g叶提取提取物，剂量为5% （v/v）。在剂量反应中，BTE明显降低L *，使a *和b *向黄红色方向移动。该小组倾向于中间水平（BTE5）作为最平衡的样本。使用电子鼻、电子舌和GC-IMS的组合分析揭示了所有样品在味道和挥发性特征上的明显区别。GC-IMS鉴定出72个峰，对应62种挥发性化合物。强化BTE后，乙酸酯和乙酯含量增加，而乙酰酮和2-庚酮等关键酮类仍占主导地位。Heptanal、acettoin、2-heptanone和少数酯类是部分符合VIP >；1、ROAV≥1和显著性标准的挥发物。这些结果表明，BTE5在保留奶香的同时，有效地增强了茶味山羊酸奶的果香和花香特征，为开发具有更好感官平衡和消费者接受度的红茶味山羊酸奶提供了实践指导。

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引用次数: 0

Association between maternal physical activity and casein content in breast milk from the YI cohort: A preterm and term infant comparison 来自YI队列的母亲体力活动与母乳中酪蛋白含量之间的关系：早产儿和足月婴儿的比较

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2026-05-01 Epub Date: 2026-02-03 DOI: 10.1016/j.idairyj.2026.106574

Jianlan Xue , Ting Li , Yan Feng , Xinyue Wang , Sufang Duan , Xiaoqin Luo , Jianhua Ma , Li Su

Maternal physical activity (PA) is a potentially modifiable factor influencing breast milk composition. However, its specific associations with casein subtypes across different delivery outcomes and lactation stages remain unclear. This prospective cohort study explored the impact of maternal PA on breast milk casein profiles in 40 mother-infant dyads (20 with preterm infants and 20 with term infants). PA levels were assessed using the International Physical Activity Questionnaire (IPAQ). Breast milk samples were collected during the colostrum stage (0–7 days), transitional milk stage (8–14 days), and mature milk stage (2 months ± 7 days). Total protein content was measured using the Kjeldahl method, while casein subtype levels were quantified via liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results showed that, compared to the term group, significant elevations in α-casein and β-casein concentrations and a reduction in κ-casein concentration were observed in preterm mothers' colostrum, while a marked reduction in total protein and κ-casein concentration was observed in transitional breast milk. PA levels were significantly elevated in mothers of preterm infants compared to mothers of term infants during both the transitional and mature milk stages. Maternal PA during the colostrum stage was negatively correlated with κ-casein levels in breast milk in the term group. During the transitional milk stage, physical activity in mothers of term infants showed a positive correlation with β-casein levels. In contrast, among mothers of preterm infants, PA during the mature milk stage showed significant positive correlations with β-casein levels. These findings suggest that maternal PA may be a modifiable factor influencing casein concentrations in a stage- and group-specific manner, highlighting the need for further research to inform personalized approaches during lactation.

母亲身体活动（PA）是影响母乳成分的潜在可改变因素。然而，其与酪蛋白亚型在不同分娩结局和哺乳阶段的具体关联尚不清楚。这项前瞻性队列研究探讨了母体PA对40对母婴（20对早产儿和20对足月婴儿）母乳酪蛋白谱的影响。使用国际身体活动问卷（IPAQ）评估PA水平。在初乳期（0 ~ 7 d）、过渡乳期（8 ~ 14 d）和成熟乳期（2个月±7 d）采集母乳样本。总蛋白含量采用凯氏定氮法测定，酪蛋白亚型含量采用液相色谱-串联质谱法（LC-MS/MS）测定。结果表明，与足月组相比，早产儿初乳中α-酪蛋白和β-酪蛋白浓度显著升高，κ-酪蛋白浓度显著降低，过渡期母乳中总蛋白和κ-酪蛋白浓度显著降低。与足月婴儿的母亲相比，早产婴儿的母亲在过渡期和成熟乳期的PA水平都显著升高。足月组初乳期母体PA与母乳中κ-酪蛋白水平呈负相关。在乳汁过渡阶段，足月婴儿母亲的体力活动与β-酪蛋白水平呈正相关。相比之下，在早产儿母亲中，成熟乳期PA与β-酪蛋白水平呈显著正相关。这些研究结果表明，母体PA可能是影响酪蛋白浓度的一个可改变因素，并以特定阶段和群体的方式影响酪蛋白浓度，强调需要进一步的研究来为哺乳期间的个性化方法提供信息。

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引用次数: 0