Comparison of the principal proteins in bovine, caprine, buffalo, equine and camel milk

Hinz, Katharina; O’Connor, Paula M.; Huppertz, Thom; Ross, R. Paul; Kelly, Alan L.

doi:10.1017/s0022029912000015

Cited by 125 publications

(89 citation statements)

References 35 publications

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“…The PAEP gene, also known as BLG, encodes the beta-lactoglobulin, the major whey protein in bovine, buffalo, goat, and horse milk [68], while EEF1A1 high expression is justified by the considerable request of milk protein synthesis during lactation, being EEF1A1 one of the most abundant protein synthesis factors [69, 70]. …”

Section: Discussionmentioning

confidence: 99%

RNA-Sequencing for profiling goat milk transcriptome in colostrum and mature milk

Crisà

Ferré

Chillemi³

et al. 2016

BMC Vet Res

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BackgroundIn this work we aimed at sequencing and assembling the goat milk transcriptome corresponding at colostrum and 120 days of lactation. To reconstruct transcripts we used both the genome as reference, and a de novo assembly approach. Additionally, we aimed at identifying the differentially expressed genes (DEGs) between the two lactation stages and at analyzing the expression of genes involved in oligosaccharides metabolism.ResultsA total of 44,635 different transcripts, organized in 33,757 tentative genes, were obtained using the goat genome as reference. A significant sequence similarity match was found for 40,353 transcripts (90%) against the NCBI NT and for 35,701 (80%) against the NR databases. 68% and 69% of the de novo assembled transcripts, in colostrum and 120 days of lactation samples respectively, have a significant match with the merged transcriptome obtained using Cufflinks/Cuffmerge. CSN2, PAEP, CSN1S2, CSN3, LALBA, TPT1, FTH1, M-SAA3, SPP1, GLYCAM1, EEF1A1, CTSD, FASN, RPS29, CSN1S1, KRT19 and CHEK1 were found between the top fifteen highly expressed genes. 418 loci were differentially expressed between lactation stages, among which 207 and 122 were significantly up- and down-regulated in colostrum, respectively. Functional annotation and pathway enrichment analysis showed that in goat colostrum somatic cells predominate biological processes involved in glycolysis, carbohydrate metabolism, defense response, cytokine activity, regulation of cell proliferation and cell death, vasculature development, while in mature milk, biological process associated with positive regulation of lymphocyte activation and anatomical structure morphogenesis are enriched. The analysis of 144 different oligosaccharide metabolism-related genes showed that most of these (64%) were more expressed in colostrum than in mature milk, with eight expressed at very high levels (SLCA3, GMSD, NME2, SLC2A1, B4GALT1, B3GNT2, NANS, HEXB).ConclusionsTo our knowledge, this is the first study comparing goat transcriptome of two lactation stages: colostrum and 120 days. Our findings suggest putative differences of expression between stages and can be envisioned as a base for further research in the topic. Moreover because a higher expression of genes involved in immune defense response, carbohydrate metabolism and related to oligosaccharide metabolism was identified in colostrum we here corroborate the potential of goat milk as a natural source of lactose-derived oligosaccharides and for the development of functional foods.Electronic supplementary materialThe online version of this article (doi:10.1186/s12917-016-0881-7) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

RNA-Sequencing for profiling goat milk transcriptome in colostrum and mature milk

Crisà

Ferré

Chillemi³

et al. 2016

BMC Vet Res

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“…There was evidence of the addition of cow's milk in 5 of the 18 samples analyzed, indicating that this is still a usual practice in Brazil. Other proteomic techniques (electrophoretic, chromatographic and immunological) are necessary (HINZ et al, 2012) because they can both identify and quantify the animal origins of the cheese product (VELOSO et al, 2004;MAYER, 2005). Sample F was similar to RTC, especially in the bands corresponding to αs-CN and β-CN (Figure 2 (a) and (b)), and we therefore suspect that that sample contained cow's milk.…”

Section: Resultsmentioning

confidence: 99%

Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling

Gonçalves

Silva

Conceição

et al. 2017

SCA

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Buffalo milk mozzarella is often adulterated by the addition of cow's milk. The aim of this study was to assess the quality of buffalo milk mozzarella by using electrophoresis (SDS-PAGE) to detect the addition of cow's milk. Reference cheeses were produced exclusively from combinations of buffalo and cow milk, and labeled reference treatment buffalo or cow (RTB and RTC, respectively). Standardized cheeses were made by combining buffalo milk and 2.5%, 5.0%, 10%, 20%, 30%, 40% or 50% cow's milk. A total of 9 cheese formulations were produced and either frozen immediately (time 0) or after 20 days (time 20). Eighteen commercial samples of buffalo mozzarella were sampled between 0-20 days of production. The chemical composition (moisture, ash, fat in dry matter, protein, total solids and defatted dry extract) and physicochemical characteristics (acidity) of the cheeses were evaluated. Proteins and water-soluble peptides (WSP) extracted from RTB, RTC and from the commercial samples, and were analyzed by SDS-PAGE electrophoresis under denaturing conditions. It was not possible to detect the inclusion of cow's milk by the cheeses' chemical and physicochemical properties. However, the separation and detection of peptide and protein fractions of the cheese was possible by electrophoresis. The results of the electrophoretic analysis suggest that 28% of the commercial samples considered here had evidence of the addition of cow's milk. The methodology described here is important to identify occurrences of fraud in buffalo mozzarella production. Key words: Adulteration. Peptides. Proteins. Cheese. SDS-PAGE. ResumoObjetivou-se com o presente estudo detectar fraudes por adição de leite de vaca em muçarela de búfala. Foram produzidos queijos exclusivamente com leite de búfala (TRB) e vaca (TRV) e com inclusões crescentes de leite bovino ao bubalino (2,5%, 5,0%, 10%, 20%, 30%, 40% e 50%), totalizando 9 formulações que foram congeladas no dia de fabricação (Tempo 0) e com 20 dias após a data de fabricação (Tempo 20). Foram coletadas 18 amostras comerciais de muçarela de búfala com até 20 dias de fabricação sendo congeladas no Tempo 20. Os queijos foram avaliados em relação à composição química (umidade, cinzas, gordura no extrato seco, proteínas, extrato seco total e extrato seco desengordurado) e característica físico-química (acidez titulável). Proteínas dos queijos muçarela produzidos e amostras comerciais e peptídeos solúveis em água (PSA) extraídos de TRB, TRV e amostras comerciais foram analisados por eletroforese sob condições desnaturantes por meio de dodecil sulfato de sódio (SDS-

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“…In recent decades, proteomics has served as an attractive research approach to study milk protein expression in dairy cows, i.e., the milk fat globule membrane (MFGM) components and milk protein profile [76,79,96]. Reinhardt and Lippolis [76] studied MFGM in mid-lactation and identified 120 proteins that are mainly associated with cell signaling and membrane/protein trafficking.…”

Section: Proteomics In Lactation Researchmentioning

confidence: 99%

The Use of “Omics” in Lactation Research in Dairy Cows

Wang

Lin

et al. 2017

IJMS

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“Omics” is the application of genomics, transcriptomics, proteomics, and metabolomics in biological research. Over the years, tremendous amounts of biological information has been gathered regarding the changes in gene, mRNA and protein expressions as well as metabolites in different physiological conditions and regulations, which has greatly advanced our understanding of the regulation of many physiological and pathophysiological processes. The aim of this review is to comprehensively describe the advances in our knowledge regarding lactation mainly in dairy cows that were obtained from the “omics” studies. The “omics” technologies have continuously been preferred as the technical tools in lactation research aiming to develop new nutritional, genetic, and management strategies to improve milk production and milk quality in dairy cows.

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Comparison of the principal proteins in bovine, caprine, buffalo, equine and camel milk

Cited by 125 publications

References 35 publications

RNA-Sequencing for profiling goat milk transcriptome in colostrum and mature milk

RNA-Sequencing for profiling goat milk transcriptome in colostrum and mature milk

Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling

The Use of “Omics” in Lactation Research in Dairy Cows

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