Compositional characterisation of colostrum and proline rich polypeptides of indigenous cattle (Bos indicus family) and Holstein Friesian (Bos taurus) and their crossbred Karan Fries cattle
Mamta Kumari , Usha Devi , T.M. Amrutha , N. Sandeep , M.H. Sathish Kumar , Suman Kapila , Abdul S. Hussain , C.T. Manoj Kumar
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引用次数: 0
Abstract
Proline-rich polypeptides (PRPs) are polypeptides characterized by a high proportion of hydrophobic amino acids (∼45 %) and over 20 % proline, with molecular weights ranging from 0.5 to 17 kDa. Colostrum is the only source of PRPs; therefore, excess colostrum could be utilized for PRPs production. These PRPs mostly originate from caseins, such as β-casein and α-casein. The role of PRPs in preventing pathological processes in the central nervous system is well established and many formulations included PRPs or colostrum in their medications. Present study envisages composition of colostrum and quantify PRPs content across select indigenous breeds with exotic breed (Holstein Friesian, HF) and one cross breed of HF and Tharparkar (Karan Fries, KF), with time period after parturition. Furthermore, PRPs were characterized using SDS-PAGE, HPLC, amino acid composition, and LC-ESI-MS/MS to understand molecular weight distribution and sequential changes. The HF and Sahiwal breed consistently exhibited the higher PRPs yields at 12, 24 and 36 h postpartum. HF (114.10 ± 19.41 mg/L of colostrum) and Sahiwal (102.20 ± 2.35 mg/L of colostrum) showed the highest PRPs concentrations at 12 h, followed by a decline, highlighting colostrum collected within 24 h of parturition as the optimal PRPs source. Indigenous breeds such as Sahiwal (24.50 %), Gir (21.91 %), and Tharparkar (22.30 %) has shown higher concentrations of proline compared to the crossbred KF (17.49 %) and the exotic HF (18.25 %).
期刊介绍:
The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.
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• Chemistry and physico-chemical properties of milk constituents
• Microbiology, food safety, enzymology, biotechnology
• Processing and engineering
• Emulsion science, food structure, and texture
• Raw material quality and effect on relevant products
• Flavour and off-flavour development
• Technological functionality and applications of dairy ingredients
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• Nutrition and substantiation of human health implications of milk components or dairy products
International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.