Identification of lipids and proteins associated with different heat treatments in sheep milk based on lipidomics and proteomics

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-16 DOI:10.1016/j.fochx.2025.103038

Zhongshi Zhu , Xiyun Zhang , Tingting Chu , Yuxin Wang , Chen Niu , Naseer Ahmad , Hao Yuan , Lei Zhang , Yuxuan Song

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Abstract

To fully investigate the effects of heat treatment on proteins and lipids in sheep milk, lipidomics and Astral-DIA proteomics combined with parallel reaction monitoring methods were used to analyze the changes of lipids and proteins after heat treatment at 65 °C for 30 min and 95 °C for 15 s. A total of 79 and 381 differential lipids and proteins were identified respectively. Lipidomics results show that Triacylglycerol (16:1_17:1_16:2) was unique in raw milk, whereas diacylglycerol (20:1_22:1) was unique in 95 °C group. Choline metabolism in cancer was the core metabolic pathway linked with heat treatment. Additionally, the collagen alpha-3(VI) chain protein (COL6A3), folate receptor-like domain-containing protein (FOLR1), and serpin domain-containing protein (JEQ12_008015) gradually disappeared with increasing heating temperature. The differentially expressed proteins were mainly associated with metabolic pathways. These analysis provide scientific connotation for the production of high quality dairy products and the healthy development of the dairy industry.

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基于脂质组学和蛋白质组学的羊奶不同热处理相关脂质和蛋白质鉴定

为了充分研究热处理对羊奶中蛋白质和脂肪的影响，采用脂质组学和Astral-DIA蛋白质组学结合平行反应监测方法，分析了在65°C 30 min和95°C 15 s热处理后的脂质和蛋白质的变化。共鉴定出79种和381种不同的脂质和蛋白质。脂质组学结果显示，三酰甘油（16:1_17:1_16:2）在原料乳中是唯一的，二酰甘油（20:1_22:1）在95°C组中是唯一的。肿瘤中胆碱代谢是与热处理相关的核心代谢途径。随着加热温度的升高，胶原α -3（VI）链蛋白（COL6A3）、叶酸受体样结构域蛋白（FOLR1）和丝氨酸蛋白（JEQ12_008015）逐渐消失。差异表达蛋白主要与代谢途径相关。这些分析为优质乳制品的生产和乳制品行业的健康发展提供了科学的内涵。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.