不同泌乳期驼乳化学组成及蛋白质组学  

Chemical Composition and Proteomics of Camel Milk at Different Lactation Stages

作　　者：明亮[1] 李雅菲 吕浩迪 浩斯毕力格 伊丽[1] MING Liang;LI Yafei;LÜHaodi;Hosblig;YI li(Key Laboratory of Dairy Biotechnology and Bioengineering,Ministry of Education,Inner Mongolia Agricultural University,Hohhot 010018,China;Urad Gobi Red Camel Business Professional Cooperative,Bayannur 014499,China)

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,内蒙古呼和浩特010018 [2]乌拉特戈壁红驼事业专业合作社,内蒙古巴彦淖尔014499

出　　处：《食品科学》2024年第12期205-211,共7页Food Science

基　　金：内蒙古自治区直属高校基本科研业务费项目(BR220147);内蒙古自治区留学人员创新创业启动支持项目(DC2300002773)。

摘　　要：本实验以驼乳为研究对象,通过测定骆驼泌乳初期、中期、后期和干奶期乳基础营养成分及理化指标,探究其在整个泌乳期内的变化规律;并结合定量蛋白质组学技术解析骆驼初乳和常乳中差异的蛋白质,进而挖掘其潜在的功能信息。结果发现,泌乳初期驼乳中蛋白质、脂肪、乳糖、总固形物等基础营养成分的含量最高,随后随着泌乳期的延长其含量具有降低的趋势。驼乳理化性质随泌乳期而变化,其中泌乳初期驼乳密度和折光率最高,显著高于其他3组(P<0.05);干奶期驼乳pH值和滴定酸度最高(6.89和20.71°T);泌乳期对驼乳电导率的影响较小。定量蛋白质组学的研究结果表明,在驼乳中发现了高峰度的免疫球蛋白、类胰岛素、乳铁蛋白等保护性蛋白,并在骆驼初乳和常乳中共鉴定到641个差异显著蛋白质(P<0.05)。骆驼初乳中高丰度蛋白大部分与免疫应答、抗炎、组织保护与修复、代谢过程有关,表明骆驼初乳更有助于幼崽抗微生物感染免疫系统的建立。该研究可加深对驼乳泌乳期内理化性质及蛋白组成的认识,为开发驼乳功能性食品提供重要的信息。In this study,the basic nutritional components and physicochemical indicators of camel milk were measured during the early,middle,late,and dry lactation stages to explore their variation patterns throughout the entire lactation process.Meanwhile,quantitative proteomics was employed to analyze the differential proteins between camel colostrum and mature milk and their potential functional information was uncovered.The results showed that the contents of basic nutrients(protein,fat,lactose,and total solids)in camel milk was the highest at the early lactation stage,and subsequently decreased as lactation proceeded.The physicochemical properties of camel milk varied with lactation period.Milk density and refractive index were the highest at the early lactation stage,and then significantly decreased(P<0.05).The pH and titratable acidity of camel milk were the highest(6.89 and 20.71°T,respectively)at the dry lactation period.However,lactation period had little effect on the electrical conductivity of camel milk.High-abundance protective proteins such as immunoglobulins,insulin-like proteins,and lactoferrins were found in camel milk,and a total of 641 significantly differential proteins were identified between camel colostrum and mature milk(P<0.05).In addition,the high-abundance proteins in camel colostrum were mostly related to immune response,anti-inflammatory effect,tissue protection and repair,and metabolic processes,indicating that camel colostrum was more helpful in establishing the immune system against microbial infections in camel calves.This study provides a deep insight into the physicochemical properties of proteins in camel milk during lactation,thereby providing valuable information for the development of functional foods and the production of camel milk infant formula.

关 键 词：驼乳 泌乳期 营养成分 蛋白质组学 差异蛋白质 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]