Hydrogen-rich water consumption modifies the chemical, biochemical, nutritional, and bioactive properties of the goat’s colostrum and mature milk

Abstract

This study aimed to investigate the effects of hydrogen-rich water (HRW) consumption in goats on the chemical composition, antioxidant activity, total phenolic content, in vitro antidiabetic activity (α-amylase and α-glucosidase inhibitions), free fatty acid profile, and volatile compounds of colostrum and mature milk. Goats were fed ad libitum with either normal water (NW) or HRW for 20–22 days before and 28 days after parturition. Colostrum and milk samples were collected from goats on the day of parturition, as well as on days 7, 14, 21, and 28 days. The milk fat content of goats fed with HRW was found to be higher compared to those fed with NW. On day 7, the total phenolic content was higher in the NW-fed milk compared to the HRW-fed milk. The ABTS radical scavenging activity of the HRW-fed colostrum was higher than NW. The inhibitory activity of α-amylase and α-glucosidase was higher in the HRW-fed milk. Some free fatty acids, including C2, C8, C10, C15, C18, and C20, increased in HRW-fed milk. Some volatile components were more abundant in the HRW-fed milk. The findings from this study may lead to new insights into the potential health benefits of milk from goats consuming HRW.

Study details

Article type

Original Research

Disease / injury model

None (focus on nutritional and biochemical properties, not a disease model)

Duration

50 days

Dose comparison

Goats were provided either normal water or hydrogen-rich water (1 mg/L) ad libitum; the effect of HRW versus control was compared for multiple biochemical and nutritional parameters.

Dose-dependent effect

No

Outcome

Positive

Findings

Hydrogen-rich water (HRW) consumption in goats increased milk fat content, enhanced antioxidant activity (ABTS radical scavenging), increased α-amylase and α-glucosidase inhibitory activities, and altered the free fatty acid and volatile compound profiles of colostrum and mature milk, suggesting improved nutritional and bioactive properties.