一种用所有主要乳脂肪球膜蛋白构建稳定脂肪球的新策略,以在蛋白质水平上模拟母乳脂肪乳液。

Yi Wang, Mengyuan Guo, Fazheng Ren, Pengjie Wang, Hongjuan Li, Hongbo Li, Yixuan Li, Jie Luo, Jinghua Yu
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引用次数: 0

摘要

乳脂肪球膜(MFGM)蛋白具有多种生物学功能,并维持脂肪球的结构。然而,由于MFGM材料在分离过程中的成分损失,模拟母乳乳液中的主要MFGM蛋白质成分与母乳中的不同。为了克服这一限制,我们开发了一种新的策略,即用从富含大尺寸脂肪球的牛奶中分离出来的奶油将富含MFGM的溶液均质化。乳液的物理化学性质和界面蛋白质覆盖率结果表明,当脂肪与蛋白质的比例为1:3时,新方法制备的乳液具有更小的粒径、更高的稳定性和更多的界面蛋白质覆盖。此外,还研究了新型乳液和模拟婴儿配方奶粉乳液之间界面蛋白的蛋白质组差异,结果表明,通过新方法制备的乳液界面包含所有主要的MFGM蛋白和独特的GO注释和KEGG途径。然而,在通过普通方法制备的乳液的界面处,只有四种MFGM蛋白(XO、ADPH、PAS 6/7)被定量。此外,与普通方法相比,在通过新方法制备的乳液的界面处,主要MFGM蛋白质的蛋白质数量和总相对丰度分别高出约2倍和475倍。总体而言,该研究通过筛选脂质来源和均质化方法调节了脂肪球的界面蛋白组成,并揭示了其对加工稳定性和生物特性的潜在影响。
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A novel strategy to construct stable fat globules with all major milk fat globule membrane proteins to mimic breast milk fat emulsions at the protein level.

Milk fat globule membrane (MFGM) proteins have several biological functions and maintain the fat globule structure. However, the major MFGM protein compositions in simulated human milk emulsions are different from those in human milk due to the composition loss in the isolation process of MFGM materials. To overcome this limitation, we developed a novel strategy, namely, the solution enriched with MFGM was homogenized with cream separated from the milk rich in large-sized fat globules. The results of physicochemical properties and the interfacial protein coverage of the emulsions showed that the emulsions prepared by the new method had a smaller particle size, higher stability, and more interfacial protein coverage when the ratio of fat to protein was 1:3. In addition, proteome differences in interfacial proteins between the new emulsions and simulated infant formula emulsions were investigated, and the results revealed that the interface of the emulsions prepared by the new method contained all major MFGM proteins and unique GO annotations and KEGG pathways. However, only four MFGM proteins (XO, ADPH, PAS 6/7) were quantified at the interface of the emulsions prepared by the common method. Furthermore, the protein number and the total relative abundance of major MFGM proteins were approximately 2-fold and 475-fold higher at the interface of the emulsions prepared by the new method compared to the common method. Overall, the study modulated the interfacial protein composition of fat globules by screening the sources of lipid and homogenization methods and revealed its potential effect on processing stability and biological properties.

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