山羊乳蛋白质及其组学分析
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摘要
为探索山羊乳蛋白质的基本组成,利用蛋白质组学技术——功能强大的分离技术,结合高分辨率的质谱分析,以获得极其重要的乳蛋白信息。采用毛细管电泳法解析山羊乳中的宏量蛋白质,采用蛋白质组学技术分析山羊乳中乳清蛋白和乳脂肪球膜蛋白的种类和功能分布,以及乳粉加工工艺对山羊乳蛋白质组成的影响,并以牛乳蛋白质作比较。结果发现,通过蛋白质组学技术鉴定出山羊乳乳清蛋白103种,乳脂肪球膜蛋白121种;在热处理和均质过程中,乳清蛋白是首先变性的蛋白质,尤其是β-乳球蛋白,而乳脂肪球膜蛋白含量降低的同时会引起其中的β-乳球蛋白、β-酪蛋白及α-酪蛋白的含量显著增加。综上所述,蛋白质组学技术为山羊乳蛋白质的进一步研究奠定了基础,为研究加工过程中乳蛋白组分的变化提供了机会。
In order to study the basic composition of goat milk protein, proteomics technology combined with highresolution mass spectrometry was used to obtain important milk protein information. Capillary electrophoresis was used to analyze the macroprotein in goat milk. Proteomic analysis was used to analyze the type and function distribution of whey protein and milk fat globule membrane protein, as well as the effects of processes on the changes in goat milk protein components, compared with bovine milk. The results showed that 103 kinds of whey protein and 121 kinds of milk fat globule membrane protein were identified by proteomics technology in goat milk. During the processes of heat treatment and homogenization, whey protein is the first denatured protein, especially β-lactoglobulin. However, the decrease in the content of the milk fat globule membrane protein caused a significant increase in the contents of β-lactoglobulin, β-casein and α-casein. It is concluded that, proteomics technology has laid a solid foundation for further research on goat milk protein, providing an opportunity to study changes in milk protein components during processing.
In order to study the basic composition of goat milk protein, proteomics technology combined with highresolution mass spectrometry was used to obtain important milk protein information. Capillary electrophoresis was used to analyze the macroprotein in goat milk. Proteomic analysis was used to analyze the type and function distribution of whey protein and milk fat globule membrane protein, as well as the effects of processes on the changes in goat milk protein components, compared with bovine milk. The results showed that 103 kinds of whey protein and 121 kinds of milk fat globule membrane protein were identified by proteomics technology in goat milk. During the processes of heat treatment and homogenization, whey protein is the first denatured protein, especially β-lactoglobulin. However, the decrease in the content of the milk fat globule membrane protein caused a significant increase in the contents of β-lactoglobulin, β-casein and α-casein. It is concluded that, proteomics technology has laid a solid foundation for further research on goat milk protein, providing an opportunity to study changes in milk protein components during processing.
引文
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[30]CANO-RUIZ M E,RICHTER R L.Effect of homogenization pressure on the milk fat globule membrane proteins[J].Journal of Dairy Science,1997,80(11):2732-2739.
[31]YE A,SINGH H,TAYLOR M W,et al.Interactions of whey proteins with milk fat globule membrane proteins during heat treatment of whole milk[J].Le Lait,2004,84(3):269-283.
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[2]王丽,张英杰,刘月琴.羊奶的营养价值浅析[J].中国草食动物科学,2012,S1:114-116.
[3]王逸斌,徐莎,侯艳梅,等.山羊奶的营养成分研究进展[J].中国食物与营养,2012,18(10):67-71.
[4]陈天鹏,刘翠,冷友斌,等.羊乳营养成分及功能特性的研究进展[J].中国食物与营养,2016,22(3):71-76.
[5]FAO.FAOSTAT Data.(2014)[2017-01-10].http://www.fao.org/faostat/en/#data/QL.
[6]RONCADA P,PIRAS C,SOGGIU A,et al.Farm animal milk proteomics[J].Farm Animal Milk Proteomics,2012,75:4259-4274.
[7]张雷,杨国敬,王珺,等.股骨头缺血性坏死组织差异表达蛋白质的鉴定和功能蛋白质组学初步研究[J].中华关节外科杂志,2011,4:461-468.
[8]LU J,WANG X,ZHANG W,et al.Comparative proteomics of milk fat globule membrane in different species reveals variations in lactation and nutrition[J].Food Chemistry,2016,196:665-672.
[9]HETTINGA K,VAN VALENBERG H,DE VRIESS,et al.The host defense proteome of human and bovine milk[J].PloS one,2011,6(4):e19433.
[10]REINHARDT T A,LIPPOLIS J D.Bovine milk fat globule membrane proteome[J].Journal of Dairy Research,2006,76(4):406-416.
[11]SPERTINO S,CIPRIANI V,DE ANGELIS C,et al.Proteome profile and biological activity of caprine,bovine and human milk fat globules[J].Molecular BioSystems,2012,8(4):967-974.
[12]唐萍,田晶,佘振宝,等.奶制品中蛋白质测定的毛细管电泳法研究[J].分析科学学报,2006,22(1):5-8.
[13]LU J,BOEREN S,DE VRIES S C,et al.Filteraided sample preparation with dimethyl labeling to identify and quantify milk fat globule membrane proteins[J].Journal of Proteomics,2011,75(1):34-43.
[14]PARK Y W,HAENLEIN G F W.Hand book of milk of non-bovine mammals[M].[s.l.]:Blackwell Publishing Professional,2006:24-46.
[15]HODGKINSON A J,MCDONALD N A,KIVITS LJ,et al.Allergic responses induced by goat milkαS1-casein in a murine model of gastrointestinal atopy[J].Journal of dairy Science,2012,95(1):83-90.
[16]BOUTROU R,GAUDICHON C,DUPONT D,et al.Sequential release of milk protein-derived bioactive peptides in the jejunum in healthy humans[J].The American Journal of Clinical Nutrition,2013,97(6):1314-1323.
[17]LEE K J,KIM S B,RYU J S,et al.Separation and purification of angiotensin converting enzyme inhibitory peptides derived from goat’s milk casein hydrolysates[J].Asian-australasian Journal of Animal Sciences,2005,18(5):741-746.
[18]LI Z,JIANG A,YUE T,et al.Purification and identification of five novel antioxidant peptides from goat milk casein hydrolysates[J].Journal of Dairy Science,2013,96(7):4242-4251.
[19]STORRY J E,GRANDISON A S,MILLARD D,et al.Chemical composition and coagulating properties of renneted milks from different breeds and species of ruminant[J].J Dairy Res,1983,50(2):215-229.
[20]TAY E P,GAM L H.Proteomics of human and the domestic bovine and caprine milk[J].J.Mol.Biol.Biotechnol,2011,19:45-53.
[21]高学飞,王志耕.β-乳球蛋白应用研究进展[J].中国乳业,2005(5):41-44.
[22]PARK Y W.Hypo-allergenic and therapeutic significance of goat milk[J].Small Ruminant Research,1994,14(2):151-159.
[23]TAHERI-KAFRANI A.Investigation on the immunoreactivity ofβ-lactoglobulin from milk of different species[C].1st Tabriz International Life Science Conference and 12th Iran Biophysical Chemistry Conference.Tabriz:Tabtiz University of Medical Sciences,2013.
[24]芦晶,刘鹭,张书文,等.蛋白质组学技术在乳品研究中的应用[J].生物技术进展,2013,3(6):385-388.
[25]LE A,BARTON L D,SANDERS J T,et al.Exploration of bovine milk proteome in colostral and mature whey using an ion-exchange approach[J].Journal of Proteome Research,2010,10(2):692-704.
[26]GUYOMARC'H F,WARIN F,MUIR D D,et al.Lactosylation of milk proteins during the manufacture and storage of skim milk powders[J].International Dairy Journal,2000,10(12):863-872.
[27]SINGH H,CREAMER L K.Denaturation,aggregation and heat stability of milk protein during the manufacture of skim milk powder[J].Journal of Dairy Research,1991,58(3):269-283.
[28]FENAILLE F,PARISOD V,TABET J C,et al.Carbonylation of milk powder proteins as a consequence of processing conditions[J].Proteomics,2005,5(12):3097-3104.
[29]BENCHARITIWONG R,GIAVI S,VEREDA A,et al.Heating does not decrease immunogenicity of goat’s and ewe’s milk[J].The Journal of Allergy and Clinical Immunology:In Practice,2013,1(4):418-421.
[30]CANO-RUIZ M E,RICHTER R L.Effect of homogenization pressure on the milk fat globule membrane proteins[J].Journal of Dairy Science,1997,80(11):2732-2739.
[31]YE A,SINGH H,TAYLOR M W,et al.Interactions of whey proteins with milk fat globule membrane proteins during heat treatment of whole milk[J].Le Lait,2004,84(3):269-283.
[32]LEE S J,SHERBON J W.Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk[J].Journal of Dairy Research,2002,69(4):555-567.
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