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Changes in bovine milk fat globule membrane proteins caused by heat procedures using a label-free proteomic approach
Food Research International ( IF 8.1 ) Pub Date : 2018-06-21 , DOI: 10.1016/j.foodres.2018.06.046
Yongxin Yang , Nan Zheng , Xiaowei Zhao , Jinhui Yang , Yangdong Zhang , Rongwei Han , Yunxia Qi , Shengguo Zhao , Songli Li , Fang Wen , Tongjun Guo , Changjiang Zang , Jiaqi Wang

The milk fat globule membrane (MFGM) plays an important role in stabilizing fat in the aqueous phase, and the components of this membrane are involved in multiple biological functions. Here, we investigated changes in the protein composition of the MFGM fraction between raw and heated whole milk using a label free proteomic approach. In total, 612 MFGM-related proteins were identified in all groups. Compared with raw milk, the number of proteins that were not identified in the MFGM fraction was increased from pasteurized milk to ultra-high-temperature milk, whereas the number of milk proteins incorporated into the MFGM fraction was similar among heated groups. The abundances of several milk proteins (β-lactoglobulin and β-casein) were increased in the heated milk groups in a temperature-dependent manner. From our functional analysis, proteins that were not identified in the MFGM fraction of heated milk were mainly associated with multiple biological functions. These findings provided novel insights into the effects of heat procedures on MFGM protein components and their potential physiological functions, thereby yielding data on the appropriate heating procedures to use for raw milk.



中文翻译:

使用无标记蛋白质组学方法由加热程序引起的牛脂肪球状膜蛋白的变化

乳脂小球膜(MFGM)在稳定水相中的脂肪方面起着重要作用,并且该膜的成分涉及多种生物学功能。在这里,我们使用无标记蛋白质组学方法研究了生牛奶和加热全脂牛奶之间MFGM组分蛋白质组成的变化。在所有组中总共鉴定出612种与MFGM相关的蛋白。与原料乳相比,MFGM馏分中未鉴定的蛋白质数量从巴氏灭菌乳变为超高温乳,而加热组中掺入MFGM馏分的乳蛋白质数量相似。在加热的牛奶组中,几种牛奶蛋白(β-乳球蛋白和β-酪蛋白)的丰度以温度依赖性方式增加。根据我们的功能分析,在加热牛奶的MFGM馏分中未鉴定出的蛋白质主要与多种生物学功能有关。这些发现为加热程序对MFGM蛋白成分及其潜在的生理功能的影响提供了新颖的见解,从而获得了用于生乳的合适加热程序的数据。

更新日期:2018-06-21
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