Xiong Lin, Pei Jie, Bao Pengjia, Wang Xingdong, Guo Shaoke, Cao Mengli, Kang Yandong, Yan Ping, Guo Xian
Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China.
Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China.
Foods. 2023 Apr 19;12(8):1707. doi: 10.3390/foods12081707.
The utilization of yak milk is still in a primary stage, and the nutrition composition of yak colostrum is not systematically characterized at present. In this study, the lipids, fatty acids, amino acids and their derivatives, metabolites in yak colostrum, and mature milk were detected by the non-targeted lipidomics based on (ultra high performance liquid chromatography tandem quadrupole mass spectrometer) UHPLC-MS, the targeted metabolome based on gas chromatography-mass spectrometer (GC-MS), the targeted metabolome analysis based on UHPLC-MS, and the non-targeted metabolome based on ultra high performance liquid chromatography tandem quadrupole time of flight mass spectrometer (UHPLC-TOF-MS), respectively. Meanwhile, the nutrition composition of yak colostrum was compared with the data of cow mature milk in the literatures. The results showed that the nutritive value of yak colostrum was higher by contrast with yak and cow mature milk from the perspective of the fatty acid composition and the content of Σpolyunsaturated fatty acids (PUFAs), Σn-3PUFAs; the content of essential amino acid (EAA) and the ratio of EAA/total amino acid (TAA) in yak colostrum were higher than the value in yak mature milk; and the content of functional active lipids including phosphatidylcholines (PC), phosphatidylglycerol (PG), phosphatidylserine (PS), lyso-phosphatidylcholine (LPC), lyso-phosphatidylglycerol (LPG), lyso-phosphatidylinositol (LPI), sphingomyelin (SM), ganglioside M3 (GM3), ganglioside T3 (GT3), and hexaglycosylceramide (Hex1Cer) in yak colostrum, was higher than the value of yak mature milk. Moreover, the differences of nutritive value between yak colostrum and mature milk were generated by the fat, amino acids and carbohydrate metabolism that were regulated by the ovarian hormone and referencesrenin-angiotensin-aldosterone system in yaks. These research results can provide a theoretical basis for the commercial product development of yak colostrum.
牦牛乳的利用尚处于初级阶段，目前牦牛初乳的营养成分尚未得到系统表征。在本研究中，分别采用基于超高效液相色谱串联四极杆质谱仪（UHPLC-MS）的非靶向脂质组学、基于气相色谱-质谱仪（GC-MS）的靶向代谢组学、基于UHPLC-MS的靶向代谢组分析以及基于超高效液相色谱串联四极杆飞行时间质谱仪（UHPLC-TOF-MS）的非靶向代谢组学，对牦牛初乳和成熟乳中的脂质、脂肪酸、氨基酸及其衍生物、代谢物进行了检测。同时，将牦牛初乳的营养成分与文献中奶牛成熟乳的数据进行了比较。结果表明，从脂肪酸组成以及多不饱和脂肪酸（PUFAs）总量、n-3多不饱和脂肪酸总量来看，牦牛初乳的营养价值高于牦牛和奶牛的成熟乳；牦牛初乳中必需氨基酸（EAA）含量以及EAA与总氨基酸（TAA）的比值高于牦牛成熟乳；牦牛初乳中包括磷脂酰胆碱（PC）、磷脂酰甘油（PG）、磷脂酰丝氨酸（PS）、溶血磷脂酰胆碱（LPC）、溶血磷脂酰甘油（LPG）、溶血磷脂酰肌醇（LPI）、鞘磷脂（SM）、神经节苷脂M3（GM3）、神经节苷脂T3（GT3）和六糖神经酰胺（Hex1Cer）在内的功能性活性脂质含量高于牦牛成熟乳。此外，牦牛初乳与成熟乳之间营养价值的差异是由牦牛体内卵巢激素和肾素-血管紧张素-醛固酮系统调节的脂肪、氨基酸和碳水化合物代谢产生的。这些研究结果可为牦牛初乳的商业产品开发提供理论依据。
