Composition and structural characteristics of lipids in yak, buffalo, and cow colostrum based on untargeted lipidomics.

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2025-03-23 DOI:10.1038/s41538-025-00406-x

Yuzhuo Wang, Changhui Li, Jiaxiang Huang, Qingkun Zeng, Ling Li, Pan Yang, Pengjie Wang, Min Chu, Jie Luo, Fazheng Ren, Hao Zhang

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引用次数: 0

Abstract

Lipids play pivotal roles in supplying energy and promoting gut health. While yak and buffalo milk are known for their high nutritional values, the lipid compositions of yak colostrum (YC) and buffalo colostrum (BC) remain poorly explored. Here, untargeted lipidomics were applied to analyze YC, BC, and cow colostrum (CC). 546, 353, and 417 differential lipids were identified in the comparisons of YC-CC, BC-CC, and YC-BC, respectively. Compared to CC, YC exhibited a higher content of C18:2, while BC was marked by lower levels of saturated fatty acids. Additionally, specific lipid biomarkers were identified: triacylglycerol (TG) (16:0_10:0_22:6), TG (4:0_12:3_16:0), TG (4:0_8:0_18:2), TG (6:0_6:0_22:6), TG (6:0_8:0_22:6), and TG (6:0_8:0_8:0) were more for YC, while ceramide (Cer) (d19:1_24:1), diacylglycerol (DG) (36:2), hexosyl ceramide (Hex1Cer) (d37:1), TG (40:2e), TG (4:0_12:0_18:2), and zymosteryl (ZyE) (24:7) were biomarkers for BC. These findings provide a theoretical basis for optimizing the use of colostrum in various applications.

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基于非靶向脂质组学的牦牛、水牛和奶牛初乳脂质组成和结构特征。

脂质在提供能量和促进肠道健康方面起着关键作用。虽然牦牛和水牛奶以其高营养价值而闻名，但牦牛初乳（YC）和水牛初乳（BC）的脂质成分仍然很少被探索。这里，非靶向脂质组学应用于分析YC， BC和牛初乳（CC）。在YC-CC、BC-CC和YC-BC的比较中分别鉴定出546、353和417种不同的脂质。与CC相比，YC的C18:2含量较高，而BC的饱和脂肪酸含量较低。此外，还鉴定了特异性脂质生物标志物：三酰基甘油（TG）（16:0_10:0_22:6）、TG（4:0_12:3_16:0）、TG（4:0_8:0_18:2）、TG（6:0_6:0_22:6）、TG（6:0_8:0_22:6）和TG（6:0_8:0_8:0）是YC的生物标志物，而神经酰胺（Cer）（d19:1_24:1）、二酰基甘油（DG）（36:2）、己糖神经酰胺（Hex1Cer）（d37:1）、TG （40:2e）、TG（4:0_12:0_18:2）和zymosteryl (ZyE)（24:7）是BC的生物标志物。这些发现为优化初乳在各种应用中的利用提供了理论依据。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.