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牛奶加工对微RNA水平的影响

Loubna Abou El Qassim¹, Beatriz Martínez², Ana Rodríguez²

¹Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), 33300 Villaviciosa, Spain.

Foods (Basel, Switzerland)

|August 12, 2023

概括

牛奶中的微RNA (miRNA) 含量随着加工而变化. 奶酪制造可能会保持miRNA度,但酸奶和微波牛奶显示水平降低,影响它们作为生物标志物的使用.

科学领域:

生物化学生物化学
分子生物学分子生物学
食品科学食品科学食品科学

背景情况:

微RNAs (miRNAs) 是关键的基因调节器,能够抵抗恶劣的条件,使它们成为潜在的生物标志物.
牛奶miRNA水平的变化与乳制品生产系统,饮食和管理有关.
食品加工对miRNA稳定性的影响以及它们作为乳制品中的生物标志物的有用性尚未得到充分了解.

研究的目的:

研究常见的乳制品加工技术 (微波炉,酸奶发酵,奶酪制造) 对牛奶中特定微RNA的水平的影响.
为了确定原牛奶中的microRNA度是否可以推断为衍生乳制品.
评估微RNA作为不同乳制品类型的稳定生物标记物的潜力.

主要方法:

来自西班牙阿斯图里亚斯的10家奶牛场的原奶样本采集.
通过微波加热加工牛奶样本,生产酸奶和生产奶酪.
从原牛奶和加工产品中分离总RNA.
使用逆转录定量聚合酶链反应 (RT-qPCR) 量化七个选定的微RNA.

主要成果:

所有测试的加工方法 (微波烤,发酵,奶酪制造) 都导致研究的微RNA水平下降.
与酸奶和微波牛奶相比,奶酪制造似乎增加了最终产品中微RNA的度.
生牛奶和奶酪表现出潜在的类似,比酸奶和微波牛奶更高的微RNA度.
生牛奶中的特定微RNA度与它们在加工乳制品中的度没有直接相关.

结论:

技术和疗法显著改变了乳制品中的microRNA水平.
微RNA度在生牛奶,酸奶,奶酪和微波牛奶之间有很大的差异.
这些发现表明,虽然microRNAs作为生物标记物具有前景,但它们在不同乳制品中的稳定性需要仔细考虑,并且从原奶直接推断是不建议的.

关键词:

生物标志物生物标志物牛奶是牛奶,牛奶就是牛奶.乳制品乳制品乳制品这是一个微型RNA.

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