通过无标记蛋白质组学方法比较分析猪和人初乳中的乳脂球膜蛋白

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2024-09-09 DOI:10.1111/1471-0307.13140

Huiwen Zhao, Zhenghan Zhang, Xianjun Liu, Jiantao Li, Wanying Song, Xiqing Yue, Xiaoyu Liu

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引用次数: 0

摘要

本研究旨在基于无标记蛋白质组学方法研究猪初乳（PC）和人初乳（HC）中乳脂球膜（MFGM）蛋白质的异同。在 PC 和 HC 中分别鉴定出 3901 和 4027 个 MFGM 蛋白，其中包括 3452 个常见蛋白。在两组中发现了相似的生物学功能和途径，而所涉及的 MFGM 蛋白的数量和类型却有所不同。该研究比较了 PC 和 HC 中 MFGM 蛋白的差异，有效地扩展了 MFGM 蛋白体组及其生物信息学数据库，为猪奶的研究提供了新的视角。

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Comparative analysis of milk fat globule membrane proteins between porcine and human colostrum by a label‐free proteomics approach

This study aimed to investigate the similarities and differences in milk fat globule membrane (MFGM) proteins from porcine colostrum (PC) and human colostrum (HC) based on a label‐free proteomics approach. In total, 3901 and 4027 MFGM proteins were identified in PC and HC, respectively, including 3452 common proteins. Similar biological functions and pathways were found in two groups, whereas the quantities and types of MFGM proteins involved were different. This study compared the differences between MFGM proteins in PC and HC, effectively expanding the MFGM proteome and its bioinformatic database and providing new insights for the exploration of porcine milk.

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.