In-Depth Characterization of Sheep (Ovis aries) Milk Whey Proteome and Comparison with Cow (Bos taurus)

Abstract

An in-depth proteomic study of sheep milk whey is reported and compared to the data available in the literature for the cow whey proteome. A combinatorial peptide ligand library kit (ProteoMiner) was used to normalize protein abundance in the sheep whey proteome followed by an in-gel digest of a 1D-PAGE display and an in-solution digestion followed by OFFGEL isoelectric focusing fractionation. The peptide fractions obtained were then analyzed by LC-MS/MS. This enabled identification of 669 proteins in sheep whey that, to our knowledge, is the largest inventory of sheep whey proteins identified to date. A comprehensive list of cow whey proteins currently available in the literature (783 proteins from unique genes) was assembled and compared to the sheep whey proteome data obtained in this study (606 proteins from unique genes). This comparison revealed that while the 233 proteins shared by the two species were significantly enriched for immune and inflammatory responses in gene ontology analysis, proteins only found in sheep whey in this study were identified that take part in both cellular development and immune responses, whereas proteins only found in cow whey in this study were identified to be associated with metabolism and cellular growth.

Characterization of milk protein composition of the Yangtze finless porpoise

“…In addition to a-lact, defense-related proteins, and IGF-II/IGF-binding proteins, more than 100 proteins were identified in the milk of the Yangtze finless porpoise (Table S1). Many of the proteins in this study were also recently reported in the milk of animals and humans (D'Alessandro et al 2010, Ogawa et al 2014, Ha et al 2015, Scumaci et al 2015, Yang et al 2015. In addition to being a source of amino acids for newborns (L€ onnerdal 2003), the physiological functions of most milk proteins remain uncertain (Table S2) and thus require in vivo experiments to verify.…”

Effect of the cryopowder "Amaranth" on the technology of meolten cheese

“…Over the past 10 years the industry of production and application of biologically active additives when manufacturing functional food products has been developing intensively [13]. Creation of new food products that, in contrast to traditional food, produce a targeted effect allows preventing and correcting the consequences of human diseases [15].…”

“…A technology was developed for producing functional concentrates from dried whey enriched with plant supplements [8,11,13].…”

Comparison of bioactive peptides prepared from sheep cheese whey using a food‐grade bacterial and a fungal protease preparation

“…The SCW was generated by adding 1 mL rennet (Reno Ltd., Timaru, New Zealand) per 1 L of milk, and the cheese whey fraction was retained and frozen at −20 °C following harvesting of the cheese curd. We have previously reported on the composition of the SCW (Ha et al ., , ).…”