基于高通量定量蛋白组学技术的全脂牛乳和脱脂牛乳蛋白组差异分析研究  

Comparison of Proteome Differences between Whole Milk and Skim Milk Based on High-throughput Quantitative Proteomics

作　　者：董雅静 张九凯[2] 邢冉冉 董立雅 于宁[2] 潘明飞[1] 逯刚 陈颖[2] DONG Yajing;ZHANG Jiukai;XING Ranran;DONG Liya;YU Ning;PAN Mingfei;LU Gang;CHEN Ying(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Chinese Academy of Inspection and Quarantine,Beijing 100176,China;Inner Mongolia Mengniu Dairy(Group)Limited by Share Ltd.,Hohhot 011517,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]中国检验检疫科学研究院,北京100176 [3]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特011517

出　　处：《食品工业科技》2023年第23期61-69,共9页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2022YFD1600103)。

摘　　要：蛋白质是牛乳中重要的营养成分,然而关于脱脂处理对牛乳蛋白含量的影响尚不清楚。本文采用串联质谱标签(Tandem Mass Tags,TMT)标记定量蛋白组学方法,对全脂牛乳和脱脂牛乳中全蛋白组进行分析,探究脱脂对牛乳蛋白的影响。全脂和脱脂牛乳中共鉴定出1352个蛋白,筛选出199个差异表达蛋白。与全脂牛乳相比,脱脂后有67个蛋白上调,132个蛋白下调。牛乳主要活性蛋白中,κ-酪蛋白在脱脂后相对含量降低,而β-乳球蛋白和乳铁蛋白在脱脂后相对含量升高,α-乳白蛋白、αs1-酪蛋白、αs2-酪蛋白、β-酪蛋白、牛血清蛋白及乳过氧化物酶相对含量则无显著性差异。乳脂肪球膜蛋白中嗜乳脂蛋白和乳凝集素在脱脂后相对含量降低。脱脂对牛乳中骨架蛋白、代谢相关蛋白等也有影响,改变了牛乳品质及营养价值。通过对全脂和脱脂牛乳中蛋白质分析,明确了脱脂对牛乳蛋白的影响,可以为婴幼儿乳品开发及消费者购买不同脂肪含量的牛奶提供参考。Protein is an important nutrient in bovine milk,however,it is not clear about the effect of defatting on the protein content of bovine milk.In this paper,quantitative proteomics labeled with TMT(tandem mass tags)was used to analyze the proteome in whole milk and skim milk to investigate the effect of skimming on milk proteins.A total of 1352 proteins were identified in whole milk and skim milk,and 199 differentially expressed proteins were screened.Compared with whole milk,67 proteins were up-regulated and 132 proteins were down-regulated after defatting.Among the major active proteins in bovine milk,κ-casein decreased in relative content after defatting,whileβ-lactoglobulin and lactoferrin increased in relative content after defatting.α-lactalbumin,αs1-casein,αs2-casein,β-casein,bovine serum protein and lactoperoxidase did not differ significantly in relative content.The relative levels of butyrophilin and lactadherin in milk fat globule membrane proteins decreased after defatting.Skimming also had effects on cytoskeleton,metabolism-related proteins in milk,changing the quality and nutritional value of the milk.The analysis of protein in whole and skim milk clarified the effect of skimming on bovine milk protein,which could provide a reference for the development of infant dairy products and the purchase of milk with different fat content by consumers.

关 键 词：全脂牛乳 脱脂牛乳 串联质谱标签 蛋白组学 生物信息学分析 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]