Peptidomics profiling reveals the functions of endogenous peptides and parent proteins in donkey colostrum and mature milk

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-03-16 DOI:10.1016/j.jfca.2025.107483

Jianting Ning, Jialu Chen, Qing Zhu, Xue Luo, Xiqing Yue

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引用次数: 0

Abstract

The endogenous peptides in milk are produced by protease hydrolysis in the mammary gland. They are important nutritional components with various biological activities. This study used 4D-label-free peptidomics technology to identify 5343 endogenous peptides from 933 parent proteins in donkey colostrum (DC) and 3726 endogenous peptides from 650 parent proteins in donkey mature milk (DM) by DB search. Furthermore, we screened non-toxic, non-allergenic bioactive peptides. Gene Ontology (GO) analysis revealed the biological processes, molecular functions, and cellular components of these parent proteins. According to the Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis, the predominant pathway of the differentially expressed parent proteins was associated with the ribosome. These findings provide significant insights into the functional diversity of parent proteins and the bioactivities of endogenous peptides in donkey milk during lactation. These results also offer theoretical guidance for the future development of donkey milk products.

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牛奶中的内源性肽是由乳腺中的蛋白酶水解产生的。它们是重要的营养成分，具有多种生物活性。本研究利用四维无标记肽组学技术，通过DB检索从驴初乳（DC）中的933个母体蛋白中鉴定出5343个内源性肽，从驴成熟乳（DM）中的650个母体蛋白中鉴定出3726个内源性肽。此外，我们还筛选了无毒、无致敏性的生物活性肽。基因本体（Gene Ontology，GO）分析揭示了这些母体蛋白的生物学过程、分子功能和细胞成分。根据京都基因和基因组百科全书（KEGG）分析，差异表达的母体蛋白的主要途径与核糖体有关。这些发现为了解驴乳中母体蛋白的功能多样性和内源性肽在哺乳期的生物活性提供了重要依据。这些结果也为未来驴奶产品的开发提供了理论指导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.