全脂牦牛乳与脱脂牦牛乳蛋白组学比较分析  

Analysis of the Effect of Fat on Protein Function in Yak Milk Based on 4D Proteomics

作　　者：张金超 宋佳慷 程秀峰 张天宇 汪雯翰[2] 刘振东 ZHANG Jinchao;SONG Jiakang;CHENG Xiufeng;LIU Zhendong;无(Food Science College,Food Science College,Tibet Agriculture&Animal Husbandry University,Nyingchi Tibet,860000;Institute of Edible Fungi,Shanghai Academy of Agricultural Science/Key Laboratory of Southern Edible Fungi Resources Utilization,Ministry of Agriculture and Rural Areas/National Research Center of Edible Fungi Engineering Technology/National Edible Fungi Processing Technology Research and Development Center/Shanghai Key Laboratory of Agricultural Genetics and Breeding,Shanghai,201403,China)

机构地区：[1]西藏农牧学院食品科学学院,西藏林芝860000 [2]上海市农业科学院食用菌研究所、农业农村部南方食用菌资源利用重点实验室、国家食用菌工程技术研究中心、国家食用菌加工技术研发分中心、上海市农业遗传育种重点实验室,上海201403

出　　处：《高原农业》2023年第5期546-554,共9页Journal of Plateau Agriculture

基　　金：西藏农牧学院研究生教育创新计划项目“不同热处理牦牛乳蛋白氧化规律与消化特征分析”(YJS2022-34);西藏农牧学院-西北农林科技大学联合项目(XNLH2022-03)。

摘　　要：为深入了解牦牛乳脱脂前后的蛋白功能差异,本实验基于4D非标(4D LFQ-Label-free)蛋白质组定量技术对全脂牦牛乳和脱脂牦牛乳进行蛋白组学分析。结果表明脱脂前后牦牛乳蛋白在数量上共有365种受到影响,其中231种蛋白的功能被上调,134种蛋白的功能被下调;主要被上调的蛋白功能为:核糖体、c GMP-PKG信号通路、缝隙连接、长期抑郁、胰岛素分泌、脂肪细胞中脂肪分解的调节等通路;主要被下调的蛋白功能为:糖酵解/糖异生、淀粉和蔗糖代谢、n-聚糖生物合成、各种类型的N-聚糖生物合成、溶酶体;除此之外脱脂后的牦牛乳还会不同程度上影响内质网中的蛋白质加工、补体和凝血级联反应、肾素-血管紧张素系统等功能。To gain a deeper understanding of the differences in protein functionality before and after the skimming of yak milk,this experiment utilized the 4D non-standard(4D LFQ-Label-free)proteomic technology to conduct a proteomic analysis of whole-fat yak milk and skimmed yak milk.The results showed that a total of 365 proteins in yak milk were impacted in terms of quantity before and after the skimming process.Among these,231 proteins exhibited an upregulation in their functionality,while 134 proteins displayed a downregulation in their functionality.The primary protein functions that were upregulated included ribosome,cGMP-PKG signaling pathway,gap junctions,long-term depression,insulin secretion,and regulation of lipolysis in adipocytes.Conversely,the main downregulated protein functions encompassed glycolysis/gluconeogenesis,starch and sucrose metabolism,n-glycan biosynthesis,various types of N-glycan biosynthesis,lysosomes.Furthermore,skimmed yak milk also had varying degrees of impact on functions related to protein processing in the endoplasmic reticulum,the complement and coagulation cascade,renin-angiotensin system and other functions.These alterations may potentially reduce the likelihood of developing conditions such as hypertension,high blood fat,and other related diseases.In summary,this study provided valuable insights into the modifications in protein functionality resulting from the skimming process of yak milk,with potential implications for health-related outcomes.

关 键 词：牦牛乳 脱脂 蛋白质组学 功能 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]