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Unravelling the Proteomic Profiles of Bovine Colostrum and Mature Milk Derived from the First and Second Lactations

文献类型： 外文期刊

作者： Feng, Zhen 1 ; Shen, Yan 3 ; Fan, Gongjian 1 ; Li, Tingting 1 ; Wu, Caie 1 ; Ye, Yuhui 3 ;

作者机构： 1.Nanjing Forestry Univ, Coll Light Ind & Food Engn, Nanjing 210037, Peoples R China

2.Nanjing Forestry Univ, Coinnovat Ctr Sustainable Forestry Southern China, Nanjing 210037, Peoples R China

3.Jiangsu Acad Agr Sci, Inst Food Safety & Nutr, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base,Minist Sci & Technol, Nanjing 210014, Peoples R China

关键词： bovine colostrum; lactation; mature milk proteomics; protein ingredient

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 22 期

页码：

收录情况： SCI

摘要： Bovine colostrum (BC) and mature bovine milk are highly nutritious. In addition to being consumed by adults, these dairy products are also used as protein ingredients for infant formula. However, the differences in the nutritional composition of BC and mature milk, especially regarding proteins present in trace amounts, have not been comprehensively studied. Furthermore, the distinct proteomic profiles of mature milk derived from the first lactation (Milk-L1) and the second lactation (Milk-L2) are not fully understood. To address these gaps, this study aims to uncover the subtle differences in protein compositions of BC, Milk-L1, and Milk-L2 by proteomics. Compared with BC, anti-microbial proteins beta-defensins and bovine hemoglobin subunit were up-regulated in Milk-L1, while Milk-L2 exhibited higher levels of enteric beta-defensin, sterol regulatory element binding transcription factor 1, sydecan-2, and cysteine-rich secretory protein 2. Additionally, immune proteins such as vacuolar protein sorting-associated protein 4B, polymeric immunoglobulin receptor (PIGR), and Ig-like domain-containing protein were found at higher levels in Milk-L1 compared with Milk-L2. The study provides a comprehensive understanding of the distinct proteomic profiles of BC, Milk-L1, and Milk-L2, which contributes to the development of protein ingredients for infant formula.

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