2016
DOI: 10.3945/jn.116.238832
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Perinatal Dietary Choline Deficiency in Sows Influences Concentrations of Choline Metabolites, Fatty Acids, and Amino Acids in Milk throughout Lactation

Abstract: These data indicate that, in pigs, dietary choline deficiency induces alterations in plasma choline metabolites that are evident at the end of lactation. Betaine and select FAs in milk are sensitive to maternal dietary choline deficiency and day of lactation. Alterations in concentrations of these nutrients may affect early-life neonatal development.

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Cited by 22 publications
(19 citation statements)
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“…When the body has high choline content, choline enters the mitochondria, in which it is metabolized to betaine aldehyde by choline oxidase, and betaine aldehyde is further oxidized to betaine by betaine aldehyde dehydrogenase. When the body lacks choline, the betaine content will decrease (34). Betaine is mainly produced by choline in the body, and plasma betaine levels are positively correlated with the choline concentration (35).…”
Section: Discussionmentioning
confidence: 99%
“…When the body has high choline content, choline enters the mitochondria, in which it is metabolized to betaine aldehyde by choline oxidase, and betaine aldehyde is further oxidized to betaine by betaine aldehyde dehydrogenase. When the body lacks choline, the betaine content will decrease (34). Betaine is mainly produced by choline in the body, and plasma betaine levels are positively correlated with the choline concentration (35).…”
Section: Discussionmentioning
confidence: 99%
“…Porcine milk was collected as part of a previous study [ 18 ]. Samples were then analyzed for mineral profiles by using standardized procedures (Mead Johnson Nutrition, Evansville, IN, USA) to establish iron content.…”
Section: Methodsmentioning
confidence: 99%
“…The concentrations of fat, lactose, protein, and nonfat solid in milk were analyzed using an ultrasonic milk analyzer (MILKYWAY-CP2; Hangzhou Simple Technology Company, Limited, Hangzhou, China) as described previously [15]. The free amino acid concentration in milk was measured, as described previously [24]. Briefly, 1.0 mL milk was mixed with 1.0 mL n-hexane and centrifuged at 12,000× g for 5 min at 4 • C to remove fat.…”
Section: Milk Composition and Amino Acid Analysismentioning
confidence: 99%