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Ma X, Yang G, Zhang J, Ma R, Shen J, Feng F, Yu D, Huang C, Ma X, La Y, Wu X, Guo X, Chu M, Yan P, Liang C. Association between Single Nucleotide Polymorphisms of PRKD1 and KCNQ3 Gene and Milk Quality Traits in Gannan Yak ( Bos grunniens). Foods 2024; 13:781. [PMID: 38472894 DOI: 10.3390/foods13050781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 02/28/2024] [Accepted: 02/28/2024] [Indexed: 03/14/2024] Open
Abstract
Protein kinase D1 (PRKD1) functions primarily in normal mammary cells, and the potassium voltage-gated channel subfamily Q member 3 (KCNQ3) gene plays an important role in controlling membrane potential and neuronal excitability, it has been found that this particular gene is linked to the percentage of milk fat in dairy cows. The purpose of this study was to investigate the relationship between nucleotide polymorphisms (SNPs) of PRKD1 and KCNQ3 genes and the milk quality of Gannan yak and to find molecular marker sites that may be used for milk quality breeding of Gannan yak. Three new SNPs were detected in the PRKD1 (g.283,619T>C, g.283,659C>A) and KCNQ3 gene (g.133,741T>C) of 172 Gannan lactating female yaks by Illumina yak cGPS 7K liquid-phase microarray technology. Milk composition was analyzed using a MilkoScanTM milk composition analyzer. We found that the mutations of these three loci significantly improved the lactose, milk fat, casein, protein, non-fat milk solid (SNF) content and acidity of Gannan yaks. The lactose content of the TC heterozygous genotype population at g.283,619T>C locus was significantly higher than that of the TT wild-type population (p < 0.05); the milk fat content of the CA heterozygous genotype population at g.283,659C>A locus was significantly higher than that of the CC wild-type and AA mutant populations (p < 0.05); the casein, protein and acidity of the CC mutant and TC heterozygous groups at the g.133,741T>C locus were significantly higher than those of the wild type (p < 0.05), and the SNF of the TC heterozygous group was significantly higher than that of the mutant group (p < 0.05). The results showed that PRKD1 and KCNQ3 genes could be used as candidate genes affecting the milk traits of Gannan yak.
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Affiliation(s)
- Xiaoyong Ma
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Guowu Yang
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Juanxiang Zhang
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Rong Ma
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Jinwei Shen
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Fen Feng
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Daoning Yu
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Chun Huang
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Xiaoming Ma
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Yongfu La
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Xiaoyun Wu
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Xian Guo
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Min Chu
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Ping Yan
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
- Institute of Western Agriculture, The Chinese Academy of Agricultural Sciences, Changji 831100, China
| | - Chunnian Liang
- Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China
- Key Laboratory of Yak Breeding of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
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Wang M, Jiang Y, Wang S, Fu L, Liang Z, Zhang Y, Huang X, Li X, Feng M, Long D. Yak milk protects against alcohol-induced liver injury in rats. Food Funct 2023; 14:9857-9871. [PMID: 37853817 DOI: 10.1039/d3fo03675h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2023]
Abstract
The protective effects of yak milk (YM) against chronic alcoholic liver injury in rats were investigated in this study. Histologic and biochemical analyses demonstrated that YM consumption ameliorates alcohol-induced liver injury by increasing the liver antioxidant enzyme activity and reducing inflammation. Furthermore, microbiome and metabolomic analyses exploring YM's impact on gut microbiota and metabolism found that YM administration regulates gut microbiota composition. Specifically, there was a decrease in the relative abundance of Helicobacter, Streptococcus, Peptococcus and Tyzzerella, along with an increase in Turisibacter and Intestinimonas. Moreover, Pearson analysis indicated positive correlations between Peptococcus and Tyzzerella with ALT and AST levels, while showing a negative correlation with ADH levels. Furthermore, differential metabolite analysis of fecal samples from the YM group identified significant increases in the taurine (2-Aminoethanesulfonic acid), hypotaurine (2-Aminoethanesulfonic Acid) and isethionic acid levels. Finally, KEGG topology analysis highlighted taurine and hypotaurine metabolism as the primary pathways influenced by YM intervention. Therefore, these findings collectively suggest that YM may protect alcohol-exposed rats against liver injury by modulating oxidative stress, inflammatory response, gut microbiota disorder, and metabolic regulation.
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Affiliation(s)
- Man Wang
- School of Public Health, Lanzhou University, Lanzhou, China.
| | - Yanshi Jiang
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Siying Wang
- School of Public Health, Lanzhou University, Lanzhou, China.
| | - Lin Fu
- School of Public Health, Lanzhou University, Lanzhou, China.
| | - Zujin Liang
- School of Public Health, Lanzhou University, Lanzhou, China.
| | - Ying Zhang
- School of Public Health, Lanzhou University, Lanzhou, China.
| | - Xiaodan Huang
- School of Public Health, Lanzhou University, Lanzhou, China.
| | - Xin Li
- School of Public Health, Lanzhou University, Lanzhou, China.
| | - Meiying Feng
- School of Public Health, Lanzhou University, Lanzhou, China.
| | - Danfeng Long
- School of Public Health, Lanzhou University, Lanzhou, China.
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Wang D, Zhou Y, Zheng X, Guo J, Duan H, Zhou S, Yan W. Yak Milk: Nutritional Value, Functional Activity, and Current Applications. Foods 2023; 12:foods12112090. [PMID: 37297335 DOI: 10.3390/foods12112090] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 06/12/2023] Open
Abstract
The yak is a special species that inhabits the Qinghai-Tibet Plateau and its surrounding areas. Its unique habitat gives yak milk certain distinct characteristics compared to regular cow milk. Yak milk not only has a high nutritional value but also holds potential benefits for human health. In recent years, there has been increasing research attention on yak milk. Studies have found that the bioactive components in yak milk have various functional properties, including antioxidant, anticancer, antibacterial, blood pressure-lowering, anti-fatigue, and constipation-relieving effects. However, more evidence is needed to confirm these functions in the human body. Therefore, by reviewing the current research status on the nutrition and functionality of yak milk, we aim to reveal its enormous potential as a source of nutritional and functional substances. This article primarily analyzed the nutritional composition of yak milk and the functional effects of its bioactive components, categorically elucidated the mechanisms behind its functional activities, and provided a brief introduction to related yak milk products. Our objective is to deepen people's understanding of yak milk and provide some references for its further development and utilization.
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Affiliation(s)
- Diandian Wang
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Yaxi Zhou
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Xianping Zheng
- Ganzi Prefecture Seda County Zang Yuan Zhao Mei Dairy Products Co., Ltd., No. 51, West Section of Jinma Avenue, Seda County, Ganzi Tibetan Autonomous Prefecture, Ganzi 626700, China
| | - Jinhong Guo
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Hao Duan
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Shiqi Zhou
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Wenjie Yan
- College of Biochemical Engineering, Beijing Union University, No. 18, Xili District 3, Fatou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
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Zhang X, Yang J, Suo H, Tan J, Zhang Y, Song J. Identification and molecular mechanism of action of antibacterial peptides from Flavourzyme-hydrolyzed yak casein against Staphylococcus aureus. J Dairy Sci 2023; 106:3779-3790. [PMID: 37105875 DOI: 10.3168/jds.2022-22823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Accepted: 01/03/2023] [Indexed: 04/29/2023]
Abstract
Antibacterial peptides can be released from yak milk casein. To date, the amino acid sequences and mechanism of action of yak casein-derived antibacterial peptides remain unknown. The current study identified antibacterial peptides from yak casein and their molecular mechanism of action. Our results showed that yak α-casein, β-casein, and κ-casein could be effectively hydrolyzed by Flavourzyme (Solarbio Science and Technology Co. Ltd.), and the 2-h hydrolysate showed the highest antibacterial rate of 43.07 ± 2.59% against Staphylococcus aureus. The 1,000 to 3,000 Da fraction accounted for 23.61% of the 2-h hydrolysate and had an antibacterial rate of 62.64 ± 4.40%. Three novel peptides with antibacterial activity were identified from this fraction, and the β-casein-derived peptide APKHKEMPFPKYP showed the strongest antibacterial effect (half-maximal inhibitory concentration = 0.397 mg/mL). Molecular docking predicted that APKHKEMPFPKYP interacted with 2 important enzymes of Staph. aureus, dihydrofolate reductase and DNA gyrase, through hydrophobic, hydrogen bonding, salt bridge, and π-π stacking interactions. Our findings suggest that the yak casein-derived peptides may serve as a potential source of natural preservatives to inhibit Staph. aureus.
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Affiliation(s)
- Xilu Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Jing Yang
- Chongqing Engineering Research Center for Processing and Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing 400067, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Jiao Tan
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Yu Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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5
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Franceschi P, Sun W, Malacarne M, Luo Y, Formaggioni P, Martuzzi F, Summer A. Distribution of Calcium, Phosphorus and Magnesium in Yak (Bos grunniens) Milk from the Qinghai Plateau in China. Foods 2023; 12:foods12071413. [PMID: 37048234 PMCID: PMC10093724 DOI: 10.3390/foods12071413] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 03/17/2023] [Accepted: 03/24/2023] [Indexed: 03/29/2023] Open
Abstract
This research was aimed to assess the distribution of calcium, phosphorus and magnesium within the casein micelles of yak milk. To this aim, nine bulk yak milk samples (Y-milk), collected in three yak farms located in the Chinese province of Qinghai, were compared to nine bulk cow milk samples used as a reference. A quite similar content of colloidal calcium (0.80 vs. 0.77 mmol/g of casein; p > 0.05), a higher content of magnesium (0.05 vs. 0.04 mmol/g of casein; p ≤ 0.01) and a lower content of colloidal phosphorus (0.48 vs. 0.56 mmol/g of casein; p ≤ 0.01) between yak and cow casein micelles were found. Moreover, the yak casein micelles showed a lower value of prosthetic phosphorus (0.20 vs. 0.26 mmol/g of casein; p ≤ 0.05) compared to the cow micelles. The lower values of colloidal and prosthetic phosphorus in yak casein micelles suggest that the yak casein is less phosphorylated than the cow one.
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Singh TP, Arora S, Sarkar M. Yak milk and milk products: functional, bioactive constituents and therapeutic potential. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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Wang Y, Wang H, Yang J, Yang M. Study on process of Yak and Holstein casein‐glucose Maillard reaction and functional properties of their products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yucheng Wang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Haixia Wang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Jitao Yang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Min Yang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
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A Survey of the Vitamin and Mineral Content in Milk from Yaks Raised at Different Altitudes. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2021:1855149. [PMID: 34977231 PMCID: PMC8719988 DOI: 10.1155/2021/1855149] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Accepted: 12/08/2021] [Indexed: 11/29/2022]
Abstract
In this study, the content of vitamins and of toxic and beneficial (macro- and micro-) minerals in milk from yaks raised at different altitudes (3,215, 4,340, and 5,410 m) was investigated. For comparison, the components in cow's milk were also measured. At higher altitudes, a significant (P < 0.05) increase in vitamin A and vitamin E was observed in the yak's milk, whereas the opposite was observed for vitamin B1 and vitamin B2. No significant statistical difference in vitamin C, Ca, P, Na, K, and Mg concentrations was observed in milk from yaks raised at different altitudes. The concentrations of Zn in milk from yaks raised at different altitudes showed no statistical difference, whereas the Mn and Fe concentrations in milk from yaks raised at 3,215 m were lower than those raised at higher altitudes. The concentrations of Pb and Cd in yak's milk did not exceed the maximum permissible concentrations (Codex Alimentarius Commission), whereas their concentrations were higher in milk from yaks raised at 3,215 m than at higher altitudes. These findings indicated that the contents of vitamins and minerals in yak milk varied in different altitudes.
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Chen Y, Qu S, Huang Z, Ren Y, Wang L, Rankin SA. Analysis and comparison of key proteins in Maiwa yak and bovine milk using high-performance liquid chromatography mass spectrometry. J Dairy Sci 2021; 104:8661-8672. [PMID: 34053761 DOI: 10.3168/jds.2021-20269] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Accepted: 04/10/2021] [Indexed: 11/19/2022]
Abstract
Yak milk is an essential and predominant food resource for Tibetan people for subsistence purposes and to combat altitude-induced challenges. Due to its unique qualities, yak milk has recently been gaining broader attention from consumers across China as well in other parts of the world. One of the key characteristics of yak milk is the protein content, which is about 40 to 60% higher than that of native bovine milk. In this work, a sensitive and reproducible high-throughput analytical method was developed employing both ultra high-performance liquid chromatography Orbitrap (Thermo Fisher Scientific) high-resolution accurate mass spectroscopy (UHPLC-HRAM-MS) and UHPLC coupled with triple quadrupole tandem MS (UHPLC-QqQ-MS) to simultaneously analyze 8 milk proteins. A total of 15 Maiwa yak milk samples and 15 bovine milk samples were qualitatively and quantitatively analyzed using targeted proteomics and compared for α-lactalbumin, β-lactoglobulin, αS1-casein, αS2-casein, β-casein, κ-casein, lactoferrin, and osteopontin. Peptides of β-lactoglobulin were used to specifically distinguish yak and bovine milk. The results showed that this novel detection method could quantitatively detect these major and minor milk proteins with >0.99 linear correlation coefficient and a recovery rate between 90 and 120%, with relative standard deviations typically less than 10%. The data revealed that yak milk not only had higher overall milk protein content than bovine milk but higher lactoferrin and osteopontin contents as well. The lactoferrin content of yak milk was about 30% higher than that of bovine milk, and the osteopontin content of yak milk was nearly twice that of bovine milk. The application of this method demonstrates that UHPLC-HRAM-MS and UHPLC-QqQ-MS are suitable for high-throughput qualitative and quantitative analysis of major and minor proteins of yak and bovine milk.
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Affiliation(s)
- Y Chen
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - S Qu
- Department of Food Science, University of Wisconsin-Madison 53706
| | - Z Huang
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Y Ren
- Yangtze Delta Region Institute of Tsinghua University Zhejiang Analysis and Test Center, Jiaxing 314006, Zhejiang, China
| | - L Wang
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China.
| | - S A Rankin
- Department of Food Science, University of Wisconsin-Madison 53706.
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Feng D, Wang J, Ji XJ, Min WX, Yan WJ. HS-GC-IMS detection of volatile organic compounds in yak milk powder processed by different drying methods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110855] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Chen Y, Ren Y, Wang L, Huang Z. Analysis of A1-type and A2-type β-casein in Maiwa Yak and Pien-niu milk by HPLC-high-resolution MS and tandem MS. J Sep Sci 2021; 44:1913-1922. [PMID: 33665927 DOI: 10.1002/jssc.202001203] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 01/24/2021] [Accepted: 02/26/2021] [Indexed: 11/12/2022]
Abstract
In this study, a peptide-based method employing ultra high performance liquid chromatography electrostatic field orbitrap high-resolution mass spectrometry and triple quadrupole mass spectrometry was developed for quantification of A1-type and A2-type β-casein in milk from Yak, cows, and their offspring of crosses, Pien-niu. The specific peptides of A1-type and A2-type β-casein were screened and confirmed by protein software after analysis of high-resolution mass spectrometry. The multiple reaction monitoring method was established based on the qualitative results, and isotope-label peptides were used as internal standards. The linear correlation coefficients of this method were >0.99. The relative standard deviations of repeatability test were 0.2-3.6%. The recovery rate ranged from 93.3 to 114.4% with relative standard deviations <6% at three different spiking levels. The method was applied to analyze 45 milk samples from different species. The results showed that β-casein in Yak and Pien-niu milk was about 30% higher than that in cow milk. Furthermore, the β-casein in the Yak milk only contains A2-type β-casein. A1-type and A2-type β-casein coexist in most samples of Pien-niu and cow milk, a few samples contain only one type of β-casein. These results provide further understanding in nutritional value of milk from Yak and Pien-niu.
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Affiliation(s)
- Yutian Chen
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, P. R. China
| | - Yiping Ren
- Analysis and Testing Center Analysis and Testing Center, Yangtze Delta Region Institute of Tsinghua University, Jiaxing, Zhejiang, P. R. China
| | - Lili Wang
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, P. R. China
| | - Zhongping Huang
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, P. R. China
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12
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Synergistic Effect of Heating pH and Transglutaminase on the Gelation Kinetics and Texture of Yak Skim Milk Gels. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6676518] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Textural defects (including syneresis and poor consistency) often occur in yogurt gels produced from yak milk. In this research, the synergistic effects of transglutaminase (TGase) and heating pH on the textural properties of acidified yak skim milk gels, as well as the related mechanism of action, were investigated. The pH values of yak skim milk were adjusted to 6.3, 6.7, and 7.1, respectively. The samples were heated at 80°C for 30 min and then cooled to 42°C. After treatment with different contents of TGase (0, 3, and 10 U TGase per gram proteins), the samples were acidified with glucono-delta-lactone. For a given TGase content, the final storage modulus (G′) of gels was positively related to the heating pH, whereas the opposite trend was observed for the gelation time. This effect was obvious between pH 6.3 and 6.7. At a definite heating pH value, the final G′ of the gels was highest at 3 U TGase per gram proteins. The highest water holding capacity and firmness value were observed in gels prepared using pH 7.1 and 3 U TGase per gram proteins. In the samples treated with 3 U TGase per gram proteins (preheating pH 7.1), more rigid network structures were seen in the gel than 0 or 10 U TGase per gram proteins. Therefore, adjusting the heating pH values and TGase contents is an effective way of improving the textural properties of yak milk gels.
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Bioactive potential of yak's milk and its products; pathophysiological and molecular role as an immune booster in antibiotic resistance. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100838] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Wang L, Ma Y, Li H, Yang F, Cheng J. Identification and characterization of yak α-lactalbumin and β-lactoglobulin. J Dairy Sci 2020; 104:2520-2528. [PMID: 33358811 DOI: 10.3168/jds.2020-18546] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Accepted: 09/24/2020] [Indexed: 11/19/2022]
Abstract
α-Lactalbumin (α-LA) and β-lactoglobulin (β-LG) were isolated from yak milk and identified by mass spectrometry. The variant of α-LA (L8IIC8) in yak milk had 123 amino acids, and the sequence differed from α-LA from bovine milk. The amino acid at site 71 was Asn (N) in domestic yak milk, but Asp (D) in bovine and wild yak milk sequences. Yak β-LG had 2 variants, β-LG A (P02754) and β-LG E (L8J1Z0). Both domestic yak and wild yak milk contained β-LG E, but it was absent in bovine milk. The amino acid at site 158 of β-Lg E was Gly (G) in yak but Glu (E) in bovine. The yak α-LA and β-LG secondary structures were slightly different from those in bovine milk. The denaturation temperatures of yak α-LA and β-LG were 52.1°C and 80.9°C, respectively. This study provides insights relevant to food functionality, food safety control, and the biological properties of yak milk products.
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Affiliation(s)
- Lifeng Wang
- Food Science College, Northeast Agriculture University, Harbin 150036, China
| | - Ying Ma
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China.
| | - He Li
- School of Health Sciences, Jiangsu Normal University, Xuzhou 221116, China
| | - Fuming Yang
- Food Science College, Northeast Agriculture University, Harbin 150036, China
| | - Jinju Cheng
- Food Science College, Northeast Agriculture University, Harbin 150036, China
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15
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Li X, Li L, Ma Y, Wang R, Gu Y, Day L. Changes in protein interactions in pasteurized milk during cold storage. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100530] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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16
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Barsila SR. Effect of parity in different grazing seasons on milk yield and composition of cattle × yak hybrids in the Himalayan alpines. JOURNAL OF APPLIED ANIMAL RESEARCH 2019. [DOI: 10.1080/09712119.2019.1697274] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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17
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Wang H, Yang J, Yang M, Ji W. Antioxidant activity of Maillard reaction products from a Yak casein-glucose model system. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.12.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Zhu Y, Cao Y, Yang M, Wen P, Cao L, Ma J, Zhang Z, Zhang W. Bacterial diversity and community in Qula from the Qinghai-Tibetan Plateau in China. PeerJ 2018; 6:e6044. [PMID: 30568858 PMCID: PMC6286660 DOI: 10.7717/peerj.6044] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Accepted: 10/31/2018] [Indexed: 01/17/2023] Open
Abstract
Qula is a cheese-like product usually prepared with unpasteurized yak milk under open conditions, with both endogenous and exogenous microorganisms involved in the fermentation process. In the present study, 15 Qula samples were collected from five different regions in China to investigate the diversity of microbial communities using high-throughput sequencing targeting the V3–V4 region of 16S rRNA gene. The bacterial diversity significantly differed among samples of different origins, indicating a possible effect of geography. The result also showed that microbial communities significantly differed in samples of different origin and these differences were greater at the genus than the phylum level. A total of six phyla were identified in the samples, and Firmicutes and Proteobacteria had a relative abundance >20%. A total of 73 bacterial genera were identified in the samples. Two dominant genera (Lactobacillus and Acetobacter) were common to all samples, and a total of 47 operational taxonomic units at different levels significantly differed between samples of different origin. The predicted functional genes of the bacteria present in samples also indicated differences in bacterial communities between the samples of different origin. The network analysis showed that microbial interactions between bacterial communities in Qula were very complex. This study lays a foundation for further investigations into its food ecology.
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Affiliation(s)
- Yan Zhu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Yingying Cao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Min Yang
- College of Science, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Pengchen Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Lei Cao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Jiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Zhongmin Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Weibing Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China
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Yak milk casein as potential precursor of angiotensin I-converting enzyme inhibitory peptides based on in silico proteolysis. Food Chem 2018; 254:340-347. [DOI: 10.1016/j.foodchem.2018.02.051] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 02/07/2018] [Accepted: 02/10/2018] [Indexed: 01/04/2023]
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20
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Yang M, Zhang G, Yang J, Sun D, Wen P, Zhang W. Effect of pH on dissociation of casein micelles in yak skim milk. J Dairy Sci 2018; 101:2998-3007. [DOI: 10.3168/jds.2017-13653] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2017] [Accepted: 11/26/2017] [Indexed: 11/19/2022]
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21
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Wang L, Ma Y, Cui J, Oyeyinka S, He S, Li H. Thermal Properties of Yak α-Lactalbumin and β-Lactoglobulin: a DSC Study. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1988-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Wang TT, Guo ZW, Liu ZP, Feng QY, Wang XL, Tian Q, Ren FZ, Mao XY. The aggregation behavior and interactions of yak milk protein under thermal treatment. J Dairy Sci 2016; 99:6137-6143. [PMID: 27209140 DOI: 10.3168/jds.2016-11063] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2016] [Accepted: 03/28/2016] [Indexed: 11/19/2022]
Abstract
The aggregation behavior and interactions of yak milk protein were investigated after heat treatments. Skim yak milk was heated at temperatures in the range of 65 to 95°C for 10 min. The results showed that the whey proteins in yak milk were denatured after heat treatment, especially at temperatures higher than 85°C. Sodium dodecyl sulfate-PAGE analysis indicated that heat treatment induced milk protein denaturation accompanied with aggregation to a certain extent. When the heating temperature was 75 and 85°C, the aggregation behavior of yak milk proteins was almost completely due to the formation of disulfide bonds, whereas denatured α-lactalbumin and β-lactoglobulin interacted with κ-casein. When yak milk was heated at 85 and 95°C, other noncovalent interactions were found between proteins including hydrophobic interactions. The particle size distributions and microstructures demonstrated that the heat stability of yak milk proteins was significantly lowered by heat treatment. When yak milk was heated at 65 and 75°C, no obvious changes were found in the particle size distribution and microstructures in yak milk. When the temperature was 85 and 95°C, the particle size distribution shifted to larger size trend and aggregates were visible in the heated yak milk.
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Affiliation(s)
- T T Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Z W Guo
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Z P Liu
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Q Y Feng
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - X L Wang
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Q Tian
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - F Z Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - X Y Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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24
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Influence of succinylation on the conformation of yak casein micelles. Food Chem 2015; 179:246-52. [DOI: 10.1016/j.foodchem.2015.02.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2014] [Revised: 01/30/2015] [Accepted: 02/02/2015] [Indexed: 11/20/2022]
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25
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Yang M, Shi Y, Liang Q. Effect of microbial transglutaminase crosslinking on the functional properties of yak caseins: a comparison with cow caseins. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0236-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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26
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Xu W, He S, Ma Y, Zhang Y, Li Q, Wang L, Wang R. Effect of pH on the formation of serum heat-induced protein aggregates in heated yak milk. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12218] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Weiyi Xu
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin 150090 China
| | - Shenghua He
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin 150090 China
| | - Ying Ma
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin 150090 China
| | - Yixin Zhang
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin 150090 China
| | - Qiming Li
- New Hope Dairy Holding Limited Company; Sichuan 610063 China
| | - Lifeng Wang
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin 150090 China
| | - Rongchun Wang
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin 150090 China
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27
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Qu X, Cui Y, Yu T, Hu T, Wang C, Lv X, Ma Y. Detection of αS2-casein variants in Chinese yak (Bos grunniens) by PCR-SSCP. J Genet 2015; 94:e1-4. [PMID: 25810399 DOI: 10.1007/s12041-015-0468-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Xiaojun Qu
- School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, People's Republic of China.
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28
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Xu W, He S, Ma Y, Zhang Y, Wang R. Effect of the heat-induced whey proteins/κ-casein complex on the acid gelation of yak milk. RSC Adv 2015. [DOI: 10.1039/c4ra14432e] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The soluble whey protein/κ-casein complexes were predominant in changing the rheological properties of yak milk yoghurt.
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Affiliation(s)
- Weiyi Xu
- School of Food Science and Engineering
- Harbin Institute of Technology
- Harbin 150090
- China
| | - Shenghua He
- School of Food Science and Engineering
- Harbin Institute of Technology
- Harbin 150090
- China
| | - Ying Ma
- School of Food Science and Engineering
- Harbin Institute of Technology
- Harbin 150090
- China
| | - Yixin Zhang
- School of Food Science and Engineering
- Harbin Institute of Technology
- Harbin 150090
- China
| | - Rongchun Wang
- School of Food Science and Engineering
- Harbin Institute of Technology
- Harbin 150090
- China
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29
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Genetic variation in the β-lactoglobulin of Chinese yak (Bos grunniens). J Genet 2014. [DOI: 10.1007/s12041-012-0142-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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30
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Li Q, Ma Y, He S, Wang R. The compositional factors involved in the heat stable sensitivity of yak milk. RSC Adv 2014. [DOI: 10.1039/c4ra03600j] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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31
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Claeys W, Verraes C, Cardoen S, De Block J, Huyghebaert A, Raes K, Dewettinck K, Herman L. Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.01.045] [Citation(s) in RCA: 136] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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32
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Cui Y, Yu T, Qu X, Hu T, Wang C, He S, Ma Y. Genetic variation in the αS1-casein of Chinese yak (Bos grunniens). Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2200-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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33
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Heat stability of yak micellar casein as affected by heat treatment temperature and duration. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0173-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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34
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Effect of succinylation on the functional properties of yak caseins: a comparison with cow caseins. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0168-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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Li Q, Ma Y, He S, Elfalleh W, Xu W, Wang J, Qiu L. Effect of pH on heat stability of yak milk protein. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.10.015] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Evaluation of fatty acid and amino acid compositions in okra (Abelmoschus esculentus) grown in different geographical locations. BIOMED RESEARCH INTERNATIONAL 2013; 2013:574283. [PMID: 24171167 PMCID: PMC3793589 DOI: 10.1155/2013/574283] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2013] [Accepted: 08/23/2013] [Indexed: 12/03/2022]
Abstract
Okra has different uses as a food and a remedy in traditional medicine. Since it produces many seeds, distribution of the plant is also quite easy. Although seed oil yield is low (4.7%), since the linoleic acid composition of the seed oil is quiet high (67.5%), it can still be used as a source of (UNSAT) unsaturated fatty acids. In this study, samples of okra grown in four different locations were analyzed to measure fatty acid and amino acid compositions. The content of the lipid extraction ranged from 4.34% to 4.52% on a dry weight basis. Quantitatively, the main okra fatty acids were palmitic acid (29.18–43.26%), linoleic acid (32.22–43.07%), linolenic acid (6.79–12.34%), stearic acid (6.36–7.73%), oleic acid (4.31–6.98%), arachidic acid (ND–3.48%), margaric acid (1.44–2.16%), pentadecylic acid (0.63–0.92%), and myristic acid (0.21–0.49%). Aspartic acid, proline, and glutamic acids were the main amino acids in okra pods, while cysteine and tyrosine were the minor amino acids. Statistical methods revealed how the fatty acid and amino acid contents in okra may be affected by the sampling location.
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37
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El-Salam MHA, El-Shibiny S. Bioactive Peptides of Buffalo, Camel, Goat, Sheep, Mare, and Yak Milks and Milk Products. FOOD REVIEWS INTERNATIONAL 2013. [DOI: 10.1080/87559129.2012.692137] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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38
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Purification and characterization of Bacillus subtilis milk-clotting enzyme from Tibet Plateau and its potential use in yak dairy industry. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1663-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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39
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40
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41
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Nikkhah A. Science of Camel and Yak Milks: Human Nutrition and Health Perspectives. ACTA ACUST UNITED AC 2011. [DOI: 10.4236/fns.2011.26092] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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