Lou Xiaoxiao, Shao Wei, Wu Yating, Ma Hongpeng, Chen He, Zheng Nan, Zhao Yankun
Ministry of Agriculture and Rural Affairs-Laboratory of Quality and Safety Risk Assessment for Agro-Products, Agricultural Product Quality and Safety Risk Assessment Laboratory, Institute of Quality Standards & Testing Technology for Agro-Products, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China.
Xinjiang Meat and Milk Herbivore Nutrition Laboratory, College of Animal Science, Urumqi 830052, China.
Foods. 2024 Nov 10;13(22):3592. doi: 10.3390/foods13223592.
Active peptides in mare milk have unique biological activities, but how the bioactive protein in mare's milk changes under the influence of temperature has not been fully studied. Therefore, in this study, the differential expression of bioactive peptides potentially present in horse milk under different heat treatment conditions was investigated for the first time using peptidomic and bioinformatic techniques. We collected a total of 15 samples. In this study, we divided the samples into five groups, specifically, 65 °C, 30 min; 72 °C, 15 min; 83 °C; 10 min; 95 °C, 5 min; and an untreated group as a control, which involved four different temperature treatments, in order to understand changes in bioactive peptides and to identify the sequence of bioactive peptides. In the experiment, a total of 2341 active peptides were identified. The amino acid composition of the potential active peptides remained stable across different temperatures, but their abundance varied with temperature. In all, 23 peptides from 20 different proteins were identified, with the highest number of active peptides identified at 72 °C. Through database searches, we found that a majority of these peptides were within β-lactoglobulin and immunoglobulin domain proteins, which are known for their potential biological activities. These findings provide a theoretical foundation for the development of peptides with different bioactivities as potential functional foods.
马奶中的活性肽具有独特的生物活性，但马奶中的生物活性蛋白在温度影响下如何变化尚未得到充分研究。因此，在本研究中，首次使用肽组学和生物信息学技术研究了不同热处理条件下马奶中潜在存在的生物活性肽的差异表达。我们总共收集了15个样本。在本研究中，我们将样本分为五组，具体为65℃、30分钟；72℃、15分钟；83℃、10分钟；95℃、5分钟；以及一个未处理组作为对照，涉及四种不同的温度处理，以了解生物活性肽的变化并鉴定生物活性肽的序列。在实验中，总共鉴定出2341种活性肽。潜在活性肽的氨基酸组成在不同温度下保持稳定，但其丰度随温度变化。总共鉴定出20种不同蛋白质中的23种肽，其中在72℃时鉴定出的活性肽数量最多。通过数据库搜索，我们发现这些肽中的大多数存在于β-乳球蛋白和免疫球蛋白结构域蛋白中，这些蛋白以其潜在的生物活性而闻名。这些发现为开发具有不同生物活性的肽作为潜在功能性食品提供了理论基础。
