Comprehensive analysis of species-specific differences in fatty acid composition and proteome of milk fat globules in human and animals

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-04-01 DOI:10.1016/j.fochx.2025.102431

Zhongyuan Ji , Lu Meng , Xueheng Sun , Rongwei Han , Yongxin Yang , Jiaqi Wang , Nan Zheng

{"title":"Comprehensive analysis of species-specific differences in fatty acid composition and proteome of milk fat globules in human and animals","authors":"Zhongyuan Ji , Lu Meng , Xueheng Sun , Rongwei Han , Yongxin Yang , Jiaqi Wang , Nan Zheng","doi":"10.1016/j.fochx.2025.102431","DOIUrl":null,"url":null,"abstract":"<div><div>Human milk, the gold standard for infant nutrition, precisely captures infant needs. This study analyzed the particle size distribution, fatty acid (FA) profile, and milk fat globule membrane (MFGM) proteome of milk fat globules (MFGs) in human milk and eight types of animal milks. Donkey and horse milks showed a greater abundance of smaller MFGs (0–5 μm). Human milk was richer in monounsaturated FAs, such as oleic acid and nervonic acid, whereas donkey had the most polyunsaturated FAs like linoleic acid and <em>cis</em>-11,14-eicosadienoic acid. Among the identified 1253 MFGM proteins, human milk showed significantly higher abundance of several novel immune enhancers including adiponectin B and vitronectin, antioxidases, and lipid metabolism regulators. Meanwhile, sheep milk and yak milk displayed greater abundance of zinc-α-2-glycoprotein and selenoprotein F, respectively. This study revealed physicochemical differences in MFGs between humans and eight types of animals, offering insights for improving animal-milk-based formulas for infants' nutritional needs.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102431"},"PeriodicalIF":8.2000,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525002780","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Human milk, the gold standard for infant nutrition, precisely captures infant needs. This study analyzed the particle size distribution, fatty acid (FA) profile, and milk fat globule membrane (MFGM) proteome of milk fat globules (MFGs) in human milk and eight types of animal milks. Donkey and horse milks showed a greater abundance of smaller MFGs (0–5 μm). Human milk was richer in monounsaturated FAs, such as oleic acid and nervonic acid, whereas donkey had the most polyunsaturated FAs like linoleic acid and cis-11,14-eicosadienoic acid. Among the identified 1253 MFGM proteins, human milk showed significantly higher abundance of several novel immune enhancers including adiponectin B and vitronectin, antioxidases, and lipid metabolism regulators. Meanwhile, sheep milk and yak milk displayed greater abundance of zinc-α-2-glycoprotein and selenoprotein F, respectively. This study revealed physicochemical differences in MFGs between humans and eight types of animals, offering insights for improving animal-milk-based formulas for infants' nutritional needs.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

全面分析人类和动物乳脂球脂肪酸组成和蛋白质组的物种特异性差异

母乳是婴儿营养的黄金标准，它精确地捕捉到了婴儿的需求。本研究分析了人乳和8种动物乳中乳脂球（mfg）的粒径分布、脂肪酸（FA）谱和乳脂球膜（MFGM）蛋白质组学。驴和马奶显示出更丰富的小mfg （0-5 μm）。人乳含有较多的单不饱和脂肪酸，如油酸和神经酸，而驴乳含有最多的多不饱和脂肪酸，如亚油酸和顺式-11,14-二十碳二烯酸。在鉴定的1253种MFGM蛋白中，母乳中几种新型免疫增强剂的丰度显著更高，包括脂联素B和玻璃体粘连素、抗氧化酶和脂质代谢调节因子。而羊奶和牦牛奶中锌-α-2糖蛋白和硒蛋白F含量较高。本研究揭示了人类和8种动物间mfg的理化差异，为改善婴幼儿营养需求的动物奶粉配方提供了见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.