Polymorphism in ovine <i>ANXA9</i> gene and the physio‐chemical properties and the fraction of protein in milk

Pecka-Kiełb, Ewa; Czerniawska-Piątkowska, Ewa; Kowalewska-Łuczak, Inga; Vasiľ, M.

doi:10.1002/jsfa.9081

Cited by 4 publications

(9 citation statements)

References 31 publications

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“…Moreover, basic milk composition is also a factor which determines the price of milk [16]. According to many authors, sheep milk contains 5.5-7.0% protein, 2.6-9% fat, 4.1-5.9% lactose, and 14.8-15.4% dry matter [17][18][19][20]. The results in the presented study are comparable with the values obtained by other authors.…”

Section: Discussionsupporting

confidence: 87%

“…The levels of casein and whey fractions are affected, among others, by ambient temperature and animal diet [22]. Moreover, protein fraction shares are also determined by polymorphisms in genes, including: α-lactalbumin (LALBA), αS1-casein (CSN1S1), β-casein (CSN2), κ-casein (CSN3), β-lactoglobulin (BLG), annexin 9 (ANXA9), diacylglycerol O-acyltransferase (DGAT1) [19,[23][24][25][26][27]. However, in the present study, the analysed polymorphisms, SNP1, SNP2, SNP3, and SNP4 in the SLC27A3 gene, did not affect the profile of protein fractions in sheep milk.…”

Section: Discussionmentioning

confidence: 99%

“…The fatty acid profile of mammary gland secretion is characterised by a higher level of SFAs and a slightly lower level of UFAs [19,20]. The composition of milk fatty acids depends on breed, lactation stage, environment, and animals' diet [10,27].…”

Section: Discussionmentioning

confidence: 99%

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Effects of Single Nucleotide Polymorphisms in the SLC27A3 Gene on the Nutritional Value of Sheep Milk

Pecka-Kiełb

Kowalewska-Łuczak

Czerniawska-Piątkowska

et al. 2020

Animals

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The current research was undertaken to use the genetic potential of animals to obtain high-quality dairy products. Single nucleotide polymorphisms (SNPs) in SLC27A3 gene were identified in Zošľachtená valaška sheep using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP). Correlations between genotypes and milk composition and nutritional value were analysed This study showed that milk from sheep with TT genotype in the SNP4 locus was characterised by higher (p < 0.01) fat and dry matter content and lower lactose concentration, compared to sheep with AA and TA genotypes, respectively. Moreover, it was found that animals with GG genotype in SNP1 produced milk with higher C18:1n9c, C18:1n7t, CLA, and other unsaturated fatty acids (UFAs) content than sheep with TT. Additionally, milk from animals with CC at the SNP3 locus had significantly higher (p < 0.01) levels of UFAs than milk from sheep with other genotypes in the SNP3. In summary, it may be concluded that milk from animals with TT genotype of SNP4 is characterised by higher fat and dry matter content. Whereas, milk from sheep with GG in SNP1 and with CC in SNP3 is characterised by higher content of UFAs, which increases milk value as material for functional food production.

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Section: Discussionsupporting

confidence: 87%

Section: Discussionmentioning

confidence: 99%

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Effects of Single Nucleotide Polymorphisms in the SLC27A3 Gene on the Nutritional Value of Sheep Milk

Pecka-Kiełb

Kowalewska-Łuczak

Czerniawska-Piątkowska

et al. 2020

Animals

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“…Milk and its products possess several nutritive properties such as energy, protein, minerals, and vitamins [20]. Major reason behind the use of dairy products is to enhance the nutritive and dietary value of milk, subsequently for the betterment of human health as nutraceutical source [21].…”

Section: Designing Functional Foodmentioning

confidence: 99%

The antioxidant components of milk and their role in processing, ripening, and storage: Functional food

et al. 2019

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The current rate of population growth is so fast that, to feed this massive population, a 2-fold increase in land is required for the production of quality food. Improved dietary products such as milk and its products with antioxidant properties and functional foods of animal origin have been utilized to prevent chronic diseases. The designer milk contains low fat and less lactose, more protein, modified level of fatty acids, and desired amino acid profiles. The importance of milk and its products is due to the presence of protein, bioactive peptides, conjugated linoleic acid, omega-3 fatty acid, Vitamin D, selenium, and calcium. These constituents are present in milk product, play a key role in the physiological activities in human bodies, and act as anti-inflammatory, anti-tumor, antioxidant, hypocholesterolemic, immune boosting, and antimicrobial activities. Consumer awareness regarding benefits of designer foods such as milk and its products is almost non-existent worldwide and needs to be established to reach the benefits of designer food technologies in the near future. The main objective of this review was to collect data on the antioxidant properties of milk and its constituents which keep milk-derived products safe and preserved.

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“…Sheep milk is a rich source of unsaturated fatty acids compared to cow and goat milk, which makes it desirable as a functional food 4 . The composition of milk, including the fatty acids pro le, is determined by genetic and environmental factors 5,6,7 . The composition of sheep milk is in uenced by both genetic and environmental factors.…”

Section: Introductionmentioning

confidence: 99%

Polymorphism in FASN, SCD1 and ANXA9 Genes: A Preliminary Study of Markers Which May Serve As Genetic Predictors of the Fatty Acid Profile of Sheep Milk

Pecka-Kiełb

Kowalewska-Łuczak

Czerniawska-Piątkowska

et al. 2021

Preprint

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In this study, single nucleotide polymorphisms (SNPs) in the ANXA9 (annexin 9), FASN (fatty acid synthase) and SCD1 (stearoyl-CoA desaturase 1) genes were analyzed as factors influencing fatty acid profiles in milk from Zošľachtená valaška sheep. SNP in selected genes was identified using polymerase chain reaction (PCR) and restriction fragment length polymorphism (PCR-RFLP). The long-chain fatty acids profile in sheep milk was identified by gas chromatography. Statistical analysis of the SCD1/Cfr13I polymorphism showed that the milk of the homozygous AA animals was characterized by a lower (P < 0.05) share of C4:0, C6:0, C8:0, C10:0, C12:0, C14:0 in comparison to the homozygous CC sheep. The milk of heterozygous sheep was characterized by a higher (P < 0.05) proportion of C13:0 acid compared to the milk of sheep with the homozygous AA type. A higher (P < 0.05) level of saturated fatty acids (SFA) was found in the milk of CC genotype sheep compared to the AA genotype. Our results lead to the conclusion that the greatest changes were observed for the SCD1/Cfr13I polymorphism and the least significant ones for FASN/AciI. Moreover, it is the first evidence that milk from sheep with SCD1/Cfr13I polymorphism and the homozygous AA genotype showed the most desirable fatty acids profile.

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Polymorphism in ovine ANXA9 gene and the physio‐chemical properties and the fraction of protein in milk

Cited by 4 publications

References 31 publications

Effects of Single Nucleotide Polymorphisms in the SLC27A3 Gene on the Nutritional Value of Sheep Milk

Effects of Single Nucleotide Polymorphisms in the SLC27A3 Gene on the Nutritional Value of Sheep Milk

The antioxidant components of milk and their role in processing, ripening, and storage: Functional food

Polymorphism in FASN, SCD1 and ANXA9 Genes: A Preliminary Study of Markers Which May Serve As Genetic Predictors of the Fatty Acid Profile of Sheep Milk

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