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Jiang H, Gong H, Li Q, Zhao L, Liu B, Gao J, Mao X. Differences in proteomic profiles and immunomodulatory activity of goat and cow milk fat globule membrane. Food Chem 2024; 455:139885. [PMID: 38850986 DOI: 10.1016/j.foodchem.2024.139885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 04/29/2024] [Accepted: 05/27/2024] [Indexed: 06/10/2024]
Abstract
This study aimed to clarify the composition and bioactivity differences between goat and cow milk fat globule membrane (MFGM) protein by proteomic, and the immunomodulatory activity of MFGM proteins was further evaluated by using mouse splenic lymphocytes in vitro. A total of 257 MFGM proteins showed significant differences between goat and cow milk. The upregulated and unique MFGM proteins in goat milk were significantly enriched in the positive regulation of immune response, negative regulation of Interleukin-5 (IL-5) secretion, and involved in nucleotide-binding oligomerization domain (NOD)-like receptor signaling. The contents of IL-2 and Interferon-γ in the supernatant of spleen lymphocytes treated with goat MFGM proteins were much higher than those of IL-4 and IL-5, suggesting a Th1-skewed immune response. These results revealed that goat MFGM proteins could possess better immunomodulatory effects as compared to cow milk. Our findings may provide new insights to elucidate the physiological functions and nutritional of goat milk.
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Affiliation(s)
- Hui Jiang
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Han Gong
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Qin Li
- National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Lili Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Biao Liu
- Inner Mongolia Yili Ind Grp Co Ltd, Yili Maternal & Infant Nutr Inst YMINI, Beijing 100070, China
| | - Jingxin Gao
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xueying Mao
- 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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Bai X, Shang J, Cao X, Li M, Yu H, Wu C, Yang M, Yue X. Proteomic and phosphoproteomic reveal immune-related function of milk fat globule membrane in bovine milk of different lactation periods. Food Chem 2024; 451:139295. [PMID: 38729042 DOI: 10.1016/j.foodchem.2024.139295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 02/04/2024] [Accepted: 04/07/2024] [Indexed: 05/12/2024]
Abstract
Information regarding protein expression and phosphorylation modifications in the bovine milk fat globule membrane is scarce, particularly throughout various lactation periods. This study employed a complete proteome and phosphoproteome between bovine colostrum and mature milk. A total of 11 proteins were seen in both protein expression and phosphorylation levels. There were 400 proteins identified in only protein expression, and 104 phosphoproteins identified in only phosphorylation levels. A total of 232 significant protein characteristics were identified within the proteome and significant phosphorylation sites within 86 phosphoproteins of the phosphoproteome. Biological activities and pathways primarily exhibited associations with the immune system. Simultaneously, a comprehensive analysis of proteins and phosphorylation sites using a multi-omics approach. Hence, the data we have obtained has the potential to expand our understanding of how the bovine milk fat globule membrane might be utilized as a beneficial component in dairy products.
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Affiliation(s)
- Xue Bai
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Jingwen Shang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Xueyan Cao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Hong Yu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Chunshuang Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Mei Yang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
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Shao Y, Xu J, Wang M, Ren Y, Wei M, Tian B, Luo J, Loor JJ, Shi H. Preliminary Results on the Effects of Soybean Isoflavones on Growth Performance and Ruminal Microbiota in Fattening Goats. Animals (Basel) 2024; 14:1188. [PMID: 38672337 PMCID: PMC11047704 DOI: 10.3390/ani14081188] [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: 03/08/2024] [Revised: 04/08/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Soybean isoflavones (SIFs), a group of secondary metabolites, have antioxidant, anti-inflammatory, and hormone-like activities. Supplementation with SIFs in the diet was reported to promote lactation performance in ruminants. The present study was performed to further decipher the effect of various concentrations of SIFs on growth and slaughter performance, serum parameters, meat quality, and ruminal microbiota in fattening goats. After a two-week acclimation, a total of 27 5-month-old Guanzhong male goats (18.29 ± 0.44 kg) were randomly assigned to control (NC), 100 mg/d SIF (SIF1), or 200 mg/d SIF (SIF2) groups. The experimental period lasted 56 days. The weight of the large intestine was greater (p < 0.05) in the SIF1 and SIF2 groups compared with the NC group. Meat quality parameters indicated that SIF1 supplementation led to lower (p < 0.05) cooking loss and shear force (0.05 < p < 0.10). The 16S rRNA sequencing analysis demonstrated that SIF1 supplementation led to lower (p < 0.05) proportions of Papillibacter and Prevotellaceae_UCG-004 but greater (p < 0.05) CAG-352 abundance in the rumen; these responses might have contributed to the improvement in production performance. In conclusion, meat quality and ruminal microbiome could be manipulated in a positive way by oral supplementation with 100 mg/d of SIFs in fattening goats. Thus, this study provides new insights and practical evidence for the introduction of SIFs as a novel additive in goat husbandry.
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Affiliation(s)
- Yuexin Shao
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; (Y.S.); (M.W.); (Y.R.); (B.T.)
| | - Junhong Xu
- Weinan Agricultural Products Quality and Safety Inspection and Testing Center, Weinan 714000, China;
| | - Mengyu Wang
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; (Y.S.); (M.W.); (Y.R.); (B.T.)
| | - Yalun Ren
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; (Y.S.); (M.W.); (Y.R.); (B.T.)
| | - Manhong Wei
- College of Animal Engineering, Yangling Vocational & Technical College, Yangling 712100, China;
| | - Bowen Tian
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; (Y.S.); (M.W.); (Y.R.); (B.T.)
| | - Jun Luo
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; (Y.S.); (M.W.); (Y.R.); (B.T.)
| | - Juan J. Loor
- Department of Animal Sciences and Division of Nutritional Sciences, University of Illinois, Urbana, IL 61801, USA
| | - Huaiping Shi
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China; (Y.S.); (M.W.); (Y.R.); (B.T.)
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Chen L, Taniguchi H, Bagnicka E. Microproteomic-Based Analysis of the Goat Milk Protein Synthesis Network and Casein Production Evaluation. Foods 2024; 13:619. [PMID: 38397596 PMCID: PMC10887518 DOI: 10.3390/foods13040619] [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: 01/23/2024] [Revised: 02/09/2024] [Accepted: 02/13/2024] [Indexed: 02/25/2024] Open
Abstract
Goat milk has been consumed by humans since ancient times and is highly nutritious. Its quality is mainly determined by its casein content. Milk protein synthesis is controlled by a complex network with many signal pathways. Therefore, the aim of our study is to clearly depict the signal pathways involved in milk protein synthesis in goat mammary epithelial cells (GMECs) using state-of-the-art microproteomic techniques and to identify the key genes involved in the signal pathway. The microproteomic analysis identified more than 2253 proteins, with 323 pathways annotated from the identified proteins. Knockdown of IRS1 expression significantly influenced goat casein composition (α, β, and κ); therefore, this study also examined the insulin receptor substrate 1 (IRS1) gene more closely. A total of 12 differential expression proteins (DEPs) were characterized as upregulated or downregulated in the IRS1-silenced sample compared to the negative control. The enrichment and signal pathways of these DEPs in GMECs were identified using GO annotation and KEGG, as well as KOG analysis. Our findings expand our understanding of the functional genes involved in milk protein synthesis in goats, paving the way for new approaches for modifying casein content for the dairy goat industry and milk product development.
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Affiliation(s)
- Li Chen
- Department of Biotechnology and Nutrigenomics, Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China
| | - Hiroaki Taniguchi
- Department of Experimental Embryology, Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland;
- African Genome Center, University Mohammed VI Polytechnic (UM6P), Lot 660, Hay Moulay Rachid, Ben Guerir 43150, Morocco
| | - Emilia Bagnicka
- Department of Biotechnology and Nutrigenomics, Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland
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Song B, Lu J, Hou Y, Wu T, Tao X, Liu D, Wang Y, Regenstein JM, Liu X, Zhou P. Proteomic Comparisons of Caprine Milk Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:933-945. [PMID: 38153029 DOI: 10.1021/acs.jafc.3c07405] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2023]
Abstract
Buttermilk, a potential material used to produce milk fat globule membrane (MFGM), is obtained as a byproduct of butter making from milk whole cream and cheese whey cream. This study investigated the effects of rennet and acid coagulation on the protein profiles of buttermilk rennet-coagulated whey (BRW) and buttermilk acid-coagulated whey (BAW). They were compared to those of whey cream buttermilk (WCB). Rennet coagulation was more efficient in removing casein, while retaining more IgG and lactoferrin than acid coagulation. BRW had more MFGM than BAW. Butyrophilin, xanthine dehydrogenase, and mucin1 were significantly higher (P < 0.05) in BRW, while fatty acid-binding protein 3 was enriched in BAW. KEGG analysis showed that complement and coagulation cascades had the greatest differences, and the abundance of proteins involved in this signaling pathway in BRW and BAW was higher, suggesting their potential anticoagulant and anti-inflammatory activity. BAW had higher apolipoprotein A4 and transcobalamin 2, which are essential carriers for transporting long-chain fatty acids and vitamin B12 from the intestine to the blood. Therefore, BAW intake might improve lipids and vitamin B12 absorption. This study can help deepen the understanding of protein composition of MFGM-enriched whey and facilitate the production of MFGM proteins for infants and old-aged populations.
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Affiliation(s)
- Bo Song
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Jing Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yanmei Hou
- Hyproca Nutrition Co., Ltd., Changsha, Hunan Province 410200, China
| | - Tong Wu
- Hyproca Nutrition Co., Ltd., Changsha, Hunan Province 410200, China
| | - Xiumei Tao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Dasong Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Yancong Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York 14853-7201, United States
| | - Xiaoming Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
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