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跨物种和泌乳阶段的乳脂肪球膜(MFGM)蛋白质组的比较蛋白质组学以及MFGM组分在婴儿配方奶粉制备中的潜力。

Comparative Proteomics of Milk Fat Globule Membrane (MFGM) Proteome across Species and Lactation Stages and the Potentials of MFGM Fractions in Infant Formula Preparation.

作者信息

Manoni Michele, Di Lorenzo Chiara, Ottoboni Matteo, Tretola Marco, Pinotti Luciano

机构信息

Department of Health, Animal Science and Food Safety, VESPA, University of Milan, 20134 Milan, Italy.

Department of Pharmacological and Biomolecular Sciences, University of Milan, 20133 Milan, Italy.

出版信息

Foods. 2020 Sep 7;9(9):1251. doi: 10.3390/foods9091251.

DOI:10.3390/foods9091251
PMID:32906730
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7555516/
Abstract

Milk is a lipid-in-water emulsion with a primary role in the nutrition of newborns. Milk fat globules (MFGs) are a mixture of proteins and lipids with nutraceutical properties related to the milk fat globule membrane (MFGM), which protects them, thus preventing their coalescence. Human and bovine MFGM proteomes have been extensively characterized in terms of their formation, maturation, and composition. Here, we review the most recent comparative proteomic analyses of MFGM proteome, above all from humans and bovines, but also from other species. The major MFGM proteins are found in all the MFGM proteomes of the different species, although there are variations in protein expression levels and molecular functions across species and lactation stages. Given the similarities between the human and bovine MFGM and the bioactive properties of MFGM components, several attempts have been made to supplement infant formulas (IFs), mainly with polar lipid fractions of bovine MFGM and to a lesser extent with protein fractions. The aim is thus to narrow the gap between human breast milk and cow-based IFs. Despite the few attempts made to date, supplementation with MFGM proteins seems promising as MFGM lipid supplementation. A deeper understanding of MFGM proteomes should lead to better results.

摘要

牛奶是一种水包油型乳液,在新生儿营养中起主要作用。乳脂肪球(MFGs)是蛋白质和脂质的混合物,具有与乳脂肪球膜(MFGM)相关的营养特性,乳脂肪球膜保护它们,从而防止它们聚结。人和牛的乳脂肪球膜蛋白质组在其形成、成熟和组成方面已得到广泛表征。在此,我们综述了乳脂肪球膜蛋白质组的最新比较蛋白质组学分析,首先是人和牛的,也包括其他物种的。不同物种的所有乳脂肪球膜蛋白质组中都发现了主要的乳脂肪球膜蛋白,尽管不同物种和泌乳阶段的蛋白质表达水平和分子功能存在差异。鉴于人和牛乳脂肪球膜之间的相似性以及乳脂肪球膜成分的生物活性特性,人们已经进行了几次尝试来补充婴儿配方奶粉(IFs),主要是添加牛的乳脂肪球膜的极性脂质部分,较少程度地添加蛋白质部分。目的是缩小人母乳和以牛奶为基础的婴儿配方奶粉之间的差距。尽管迄今为止尝试较少,但补充乳脂肪球膜蛋白似乎与补充乳脂肪球膜脂质一样有前景。对乳脂肪球膜蛋白质组更深入的了解应该会带来更好的结果。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/97ca/7555516/2a22120f24c9/foods-09-01251-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/97ca/7555516/fca36e2d41e9/foods-09-01251-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/97ca/7555516/9fea8b928aa9/foods-09-01251-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/97ca/7555516/14698dca0de5/foods-09-01251-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/97ca/7555516/b3468c6f617b/foods-09-01251-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/97ca/7555516/ae57513ee883/foods-09-01251-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/97ca/7555516/2a22120f24c9/foods-09-01251-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/97ca/7555516/fca36e2d41e9/foods-09-01251-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/97ca/7555516/9fea8b928aa9/foods-09-01251-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/97ca/7555516/14698dca0de5/foods-09-01251-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/97ca/7555516/b3468c6f617b/foods-09-01251-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/97ca/7555516/ae57513ee883/foods-09-01251-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/97ca/7555516/2a22120f24c9/foods-09-01251-g006.jpg

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