Comparative proteomics analysis of whey fractions from Korean mother's milk with different gender babies in the northeast China

IF 2.5 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY International Journal of Dairy Technology Pub Date : 2024-01-22 DOI:10.1111/1471-0307.13053
Boxue Xia, Yingcong Lu, Dan Li, Jianjun Cheng, Shilong Jiang, Mingruo Guo, Cuina Wang
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Abstract

Infant's gender may have influences on composition of breastmilk. This study investigated differences in whey fractions from milk of mothers (n = 12, 3 biological repeats) with male or female babies using a 4D label-free proteomics. Altogether, 1572 proteins were identified and 42 of them were differentially expressed. Majority of the different proteins are located in extracellular position and possessed domain of immunoglobulin V-set. The screened proteins were observed to contribute greatly to functions of cellular process, binding, and cell part; and pathways of immune system and immune disease. The findings may afford beneficial knowledge for understanding differences in breastmilk composition.

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中国东北朝鲜族不同性别婴儿母乳乳清组分的蛋白质组学比较分析
婴儿的性别可能会影响母乳的成分。本研究利用 4D 无标记蛋白质组学研究了男婴或女婴母亲(n = 12,3 个生物学重复)乳汁中乳清组分的差异。共鉴定出 1572 种蛋白质,其中 42 种蛋白质的表达存在差异。大多数不同的蛋白质都位于细胞外位置,并具有免疫球蛋白 V 组的结构域。据观察,筛选出的蛋白质对细胞过程、结合和细胞部分的功能,以及免疫系统和免疫疾病的途径有很大贡献。这些发现可为了解母乳成分的差异提供有益的知识。
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来源期刊
International Journal of Dairy Technology
International Journal of Dairy Technology 工程技术-食品科技
CiteScore
7.00
自引率
4.50%
发文量
76
审稿时长
12 months
期刊介绍: The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.
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