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黄油和酥油制造过程中不同工业副产品的乳脂肪球膜的脂质组学和蛋白质组学分析

Lipidomic and Proteomic Profiling of the Milk Fat Globule Membrane from Different Industrial By-Products of the Butter and Butter Oil Manufacturing Process.

作者信息

Señoráns María, Gallo Veronica, Calvo María V, Fontecha Javier

机构信息

Food Lipid Biomarkers and Health Group, Institute of Food Science Research (CIAL, CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain.

出版信息

Foods. 2023 Feb 8;12(4):750. doi: 10.3390/foods12040750.

DOI:10.3390/foods12040750
PMID:36832824
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9956092/
Abstract

Recent studies have demonstrated the positive effects of regular intake of milk fat globule membranes (MFGMs) on neural and cognitive development, as well as immune and gastrointestinal health in infants and elders. Dairy products and by-products generated from the butter and butter oil manufacturing process are valuable sources of MFGM. Thus, in view of the growing need to reduce by-products and waste, it is crucial to foster research aimed at the valorization of dairy by-products rich in MFGM. For this purpose, all the by-products coming from butter and butter oil production (from raw milk to the related by-products) were used to study the MFGM isolated fractions, followed by their characterization through a combined lipidomic and proteomic approach. The patterns of polar lipids and proteins indicated that buttermilk (BM), butterserum (BS), and their mix (BM-BS blend) are the most suitable by-products to be employed as starting material for the isolation and purification of MFGMs, thus obtaining MFGM-enriched ingredients for the manufacture of products with high biological activity.

摘要

最近的研究表明，定期摄入乳脂肪球膜（MFGMs）对婴儿和老年人的神经和认知发育以及免疫和胃肠道健康具有积极影响。黄油和奶油制造过程中产生的乳制品和副产品是MFGM的宝贵来源。因此，鉴于减少副产品和废物的需求日益增长，促进旨在使富含MFGM的乳制品副产品增值的研究至关重要。为此，使用了黄油和奶油生产过程中的所有副产品（从原料奶到相关副产品）来研究MFGM分离组分，然后通过脂质组学和蛋白质组学相结合的方法对其进行表征。极性脂质和蛋白质的模式表明，酪乳（BM）、黄油乳清（BS）及其混合物（BM-BS混合物）是最适合用作分离和纯化MFGMs起始材料的副产品，从而获得用于制造具有高生物活性产品的富含MFGM的成分。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/314e/9956092/0da714ee4559/foods-12-00750-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/314e/9956092/46fb454d1d67/foods-12-00750-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/314e/9956092/ef15127b484d/foods-12-00750-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/314e/9956092/ef2cb14f6b7c/foods-12-00750-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/314e/9956092/a7c02d37af07/foods-12-00750-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/314e/9956092/759052879cb6/foods-12-00750-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/314e/9956092/ccbc9198f8d3/foods-12-00750-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/314e/9956092/0da714ee4559/foods-12-00750-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/314e/9956092/46fb454d1d67/foods-12-00750-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/314e/9956092/ef15127b484d/foods-12-00750-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/314e/9956092/ef2cb14f6b7c/foods-12-00750-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/314e/9956092/a7c02d37af07/foods-12-00750-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/314e/9956092/759052879cb6/foods-12-00750-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/314e/9956092/ccbc9198f8d3/foods-12-00750-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/314e/9956092/0da714ee4559/foods-12-00750-g007.jpg

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