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《Journal of Proteome Research》:成功构建五种奶畜乳清蛋白组图谱
2014-08-04 阅读: 来源:

    团队在奶畜乳清蛋白组研究领域取得重要进展,构建了五种奶畜的乳清蛋白组图谱。该成果《奶牛、牦牛、水牛、山羊和骆驼奶乳清蛋白定量差异表达蛋白组学》已在国际知名期刊《Journal of Proteome Research》2013年第4期上发表。
    乳蛋白是决定奶类营养品质的主要指标,也是人类食物中功能成分的重要来源。研究绘制不同物种奶畜的乳蛋白图谱,既是解析乳蛋白生理功能的基础,也是评判奶类营养品质的依据,同时有助于从分子层次辨别不同奶畜乳蛋白的掺假问题。
    团队采用蛋白质组学技术定量了奶牛、牦牛、水牛、山羊和骆驼5个奶畜的乳清蛋白组,鉴定了211种乳蛋白,对113个鉴定蛋白的分子功能、细胞组分和生物学过程进行了归类,在国际上首次构建了乳清蛋白定量差异表达谱,揭示了奶牛、牦牛、水牛、山羊和骆驼奶类中存在的特征性蛋白。

 

J Proteome Res. 2013 Apr 5;12(4):1660-7. doi: 10.1021/pr301001m. Epub 2013 Mar 25.

Proteomic analysis of cow, yak, buffalo, goat and camel milk whey proteins: quantitative differential expression patterns.

Yang Y, Bu D, Zhao X, Sun P, Wang J, Zhou L.

Abstract

To aid in unraveling diverse genetic and biological unknowns, a proteomic approach was used to analyze the whey proteome in cow, yak, buffalo, goat, and camel milk based on the isobaric tag for relative and absolute quantification (iTRAQ) techniques. This analysis is the first to produce proteomic data for the milk from the above-mentioned animal species: 211 proteins have been identified and 113 proteins have been categorized according to molecular function, cellular components, and biological processes based on gene ontology annotation. The results of principal component analysis showed significant differences in proteomic patterns among goat, camel, cow, buffalo, and yak milk. Furthermore, 177 differentially expressed proteins were submitted to advanced hierarchical clustering. The resulting clustering pattern included three major sample clusters: (1) cow, buffalo, and yak milk; (2) goat, cow, buffalo, and yak milk; and (3) camel milk. Certain proteins were chosen as characterization traits for a given species: whey acidic protein and quinone oxidoreductase for camel milk, biglycan for goat milk, uncharacterized protein (Accession Number: F1MK50 ) for yak milk, clusterin for buffalo milk, and primary amine oxidase for cow milk. These results help reveal the quantitative milk whey proteome pattern for analyzed species. This provides information for evaluating adulteration of specific specie milk and may provide potential directions for application of specific milk protein production based on physiological differences among animal species.

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