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Investigating changes of proteome in the bovine milk serum after retort processing using proteomics techniques
The objective of this study was to investigate the changes of the proteins in bovine milk serum after retort processing by label‐free quantification proteomics techniques. A total of 96 and 106 proteins were quantified in control group (CG) and retort group (RG), respectively. Hierarchical clusterin...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8825719/ https://www.ncbi.nlm.nih.gov/pubmed/35154669 http://dx.doi.org/10.1002/fsn3.2300 |
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author | Wei, Zikai Kang, Jiaxin Liao, Minhe Ju, Huanhuan Fan, Rong Shang, Jiaqi Ning, Xuenan Li, Meng |
author_facet | Wei, Zikai Kang, Jiaxin Liao, Minhe Ju, Huanhuan Fan, Rong Shang, Jiaqi Ning, Xuenan Li, Meng |
author_sort | Wei, Zikai |
collection | PubMed |
description | The objective of this study was to investigate the changes of the proteins in bovine milk serum after retort processing by label‐free quantification proteomics techniques. A total of 96 and 106 proteins were quantified in control group (CG) and retort group (RG), respectively. Hierarchical clustering analysis of the identified milk serum proteins showed a decrease in the abundance of most proteins, such as serum albumin, lactoperoxidase, lactotransferrin, and complement C3, and an increase in the abundance of other proteins such as κ‐casein, lipocalin 2, and Perilipin. Student's t‐test showed 21 proteins significantly differential abundance between CG and RG (p < .05), of which intensity‐based absolute quantification (iBAQ) of five proteins decreased and iBAQ of 16 proteins increased. Bioinformatics analysis demonstrated that retort processing increased the digestibility of proteins, but this improvement was offset by a decrease in the digestibility of proteins caused by protein modification. Our results provide insight into the proteome of retort sterilized milk for the first time. Given the extremely high security of retort sterilized milk, the proteome of bovine milk serum changes after retort sterilization exposed in this study will contribute to the formula design of retort sterilized milk products. |
format | Online Article Text |
id | pubmed-8825719 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-88257192022-02-11 Investigating changes of proteome in the bovine milk serum after retort processing using proteomics techniques Wei, Zikai Kang, Jiaxin Liao, Minhe Ju, Huanhuan Fan, Rong Shang, Jiaqi Ning, Xuenan Li, Meng Food Sci Nutr Original Research The objective of this study was to investigate the changes of the proteins in bovine milk serum after retort processing by label‐free quantification proteomics techniques. A total of 96 and 106 proteins were quantified in control group (CG) and retort group (RG), respectively. Hierarchical clustering analysis of the identified milk serum proteins showed a decrease in the abundance of most proteins, such as serum albumin, lactoperoxidase, lactotransferrin, and complement C3, and an increase in the abundance of other proteins such as κ‐casein, lipocalin 2, and Perilipin. Student's t‐test showed 21 proteins significantly differential abundance between CG and RG (p < .05), of which intensity‐based absolute quantification (iBAQ) of five proteins decreased and iBAQ of 16 proteins increased. Bioinformatics analysis demonstrated that retort processing increased the digestibility of proteins, but this improvement was offset by a decrease in the digestibility of proteins caused by protein modification. Our results provide insight into the proteome of retort sterilized milk for the first time. Given the extremely high security of retort sterilized milk, the proteome of bovine milk serum changes after retort sterilization exposed in this study will contribute to the formula design of retort sterilized milk products. John Wiley and Sons Inc. 2021-12-30 /pmc/articles/PMC8825719/ /pubmed/35154669 http://dx.doi.org/10.1002/fsn3.2300 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Wei, Zikai Kang, Jiaxin Liao, Minhe Ju, Huanhuan Fan, Rong Shang, Jiaqi Ning, Xuenan Li, Meng Investigating changes of proteome in the bovine milk serum after retort processing using proteomics techniques |
title | Investigating changes of proteome in the bovine milk serum after retort processing using proteomics techniques |
title_full | Investigating changes of proteome in the bovine milk serum after retort processing using proteomics techniques |
title_fullStr | Investigating changes of proteome in the bovine milk serum after retort processing using proteomics techniques |
title_full_unstemmed | Investigating changes of proteome in the bovine milk serum after retort processing using proteomics techniques |
title_short | Investigating changes of proteome in the bovine milk serum after retort processing using proteomics techniques |
title_sort | investigating changes of proteome in the bovine milk serum after retort processing using proteomics techniques |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8825719/ https://www.ncbi.nlm.nih.gov/pubmed/35154669 http://dx.doi.org/10.1002/fsn3.2300 |
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