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在哺乳期揭示山羊乳酪蛋白的葡萄糖多样性

Yuyang Zhang¹, Tianjiao Han¹, Lan Zhang¹

¹Shaanxi Natural Carbohydrate Resource Engineering Research Center, Key Laboratory of Glycobiology and Glycoengineering of Xi'an, College of Food Science and Technology, Northwest University, Xi'an 710069, China.

Journal of agricultural and food chemistry

|March 28, 2025

概括

鉴定了山羊奶N-甘氨酸的特征,揭示了乳房阶段的结构和丰度的变化. 大奶粉显示出更高水平的特定化甘氨酸,这对山羊乳酪蛋白很重要.

科学领域:

格莱科米克斯 (Glycomics) 是一个有趣的药物.
生物化学生物化学
食品科学食品科学食品科学

背景情况:

羊乳酪蛋白是一种N-糖蛋白,对生物活动至关重要.
它的N-甘氨酸的详细结构,特别是化异构体,人们对其了解甚微.
了解N-甘氨酸的配置是解锁山羊奶的功能性质的关键.

研究的目的:

为了全面描述山羊乳酪蛋白中的N-甘氨酸.
为了研究不同哺乳期 (乳母,过渡期,成熟牛奶) 的N-甘氨酸结构的变化.
为了识别新的N-甘氨酸结构并量化它们的丰度.

主要方法:

在线水友互动液体染色学-并联质谱法 (HILIC-MS/MS) 已被采用.
从不同哺乳期收集的山羊乳酪蛋白样本中分析了N-甘氨酸.
确定和量化了假设的N-甘氨酸结构.

主要成果:

总共有86个N-甘氨酸结构的特征,其中53个是新的.
从母乳到成熟的牛奶中,N-甘氨酸含量和多样性下降.
大奶粉中表现出显著更高水平的糖和α-2,6-连接的化N-甘氨酸,包括一种特定的甘氨酸 (H5N4F1A1-1).

结论:

哺乳期显著影响山羊的乳酪蛋白N-甘氨酸概况.
大奶粉中特定的化甘氨酸的丰富性表明它们具有独特的功能作用.
这些发现有助于理解乳酸的结构,并开发功能性山羊奶制品.

关键词:

N-甘氨酸的含量是多少羊奶中的乳酸铁素 (lactoferrin) 是一种乳酸蛋白.化化化的方法在α-2,3-链接.一个α-2,6-连接.

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