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Changes in milk fat globule membrane proteome after pasteurization in human, bovine and caprine species
Food Chemistry ( IF 8.8 ) Pub Date : 2018-12-10 , DOI: 10.1016/j.foodchem.2018.12.015
Ying Ma , Lina Zhang , Yanyan Wu , Peng Zhou

Milk fat globule membrane (MFGM) proteins have been shown to be very sensitive to processing. This study aims to investigate the thermos-stability of human, bovine, and caprine MFGM proteins after pasteurization. The milk fat globule size was determined using confocal laser scanning microscopy. The MFGM proteins were characterized using SDS-PAGE and label-free proteomic techniques. The results indicated that pasteurization didn’t influence the MFGs size distributions in these three species. A total of 1104, 632, and 137 proteins were identified in human, bovine, and caprine MFGM, respectively. The significantly changed proteins after pasteurization were mainly involved in lipid syntheses and secretion as well as immune response. In addition, the changes of these proteins also differed among species, and a higher thermo-sensitivity was observed in human and caprine MFGM proteins than bovine MFGM proteins. In sum, pasteurization affected MFGM protein composition in different extent among three species.



中文翻译:

巴氏杀菌后的人类,牛和山羊物种乳脂球膜蛋白质组的变化

牛奶脂肪球膜(MFGM)蛋白已被证明对加工非常敏感。这项研究旨在调查巴氏灭菌后人,牛和山羊MFGM蛋白的热稳定性。使用共聚焦激光扫描显微镜确定乳脂小球的大小。使用SDS-PAGE和无标记蛋白质组学技术对MFGM蛋白进行表征。结果表明,巴氏灭菌法不影响这三个物种的MFGs大小分布。在人,牛和山羊MFGM中分别鉴定出总共1104、632和137个蛋白。巴氏灭菌后蛋白质的显着变化主要与脂质的合成和分泌以及免疫反应有关。此外,这些蛋白质的变化在物种之间也有所不同,并且在人和鼠的MFGM蛋白中观察到的热敏感性比牛MFGM蛋白更高。总之,巴氏灭菌在三种物种中不同程度地影响了MFGM蛋白的组成。

更新日期:2018-12-10
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