数字农科院2.0

Enrichment of milk antioxidant activity by dietary supplementation of red clover isoflavone in cows and its improvement on mice intestinal health

文献类型： 外文期刊

作者： Xiaoyin Zhang;Zhanbo Xiong;Shiqi Zhang;Kexin Li;Ying Bu;Nan Zheng;Shengguo Zhao;Jiaqi Wang

作者机构：

关键词： Antioxidant activity;Dairy cow;Fatty acid;Mouse;Red clover isoflavone

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2024 年 446 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Red clover (Trifolium pratense) isoflavone was supplemented to dairy cows, and antioxidant capacity of milk was assessed. Treated cows increased the activities of antioxidant enzymes, reduced production of oxidation products, and enhanced the concentrations of vitamin E and vitamin C. Moreover, milk fatty acid profile was positive influenced by 8 g/kg red clover isoflavone, with changes in the lower saturated and higher unsaturated fatty acids. We further demonstrated the efficacy of antioxidant capacity of milk in mice, found that milk from cows feeding red clover isoflavone increased the expressions of antioxidant enzymes, and alleviated lipopolysaccharide (LPS)-stimulated tissue damage of duodenum and jejunum, which was related to upregulated metabolism pathways of carbohydrate, lipid, and amino acid, as well as downregulated inflammatory related pathways. Together, dietary supplementation of red clover isoflavone is an effective way to improve milk antioxidant capacity, providing a natural strategy for developing functional foods.

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