1. Quantitative N-glycoproteome analysis of bovine milk and yogurt
- Author
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Jing Xiao, Jinqiu Wang, Renyou Gan, Di Wu, Yisha Xu, Lianxin Peng, and Fang Geng
- Subjects
N-glycoproteome ,Nutrition. Foods and food supply ,CD, cluster of differentiation ,MFGM, milk fat globule membrane ,food and beverages ,Articles from the special issue: Modern food analysis, edited by Quancai Sun, Xiaodong Xia and Junli Xu ,TP368-456 ,FC, fold change ,Yogurt ,Applied Microbiology and Biotechnology ,Food processing and manufacture ,carbohydrates (lipids) ,Milk ,TGFB1, transforming growth factor beta-1 proprotein ,GO, Gene Ontology ,LC-MS/MS, liquid chromatography-tandem mass spectrometry ,TX341-641 ,Lactotransferrin ,Lactoperoxidase ,Food Science ,Biotechnology - Abstract
Post-translational modification structure of food's proteins might be changed during processing, thereby affecting the nutritional characteristics of the food product. In this study, differences in protein N-glycosylation patterns between milk and yogurt were quantitatively compared based on glycopeptide enrichment, liquid chromatography separation, and tandem mass spectrometry analysis. A total of 181 N-glycosites were identified, among which 142 were quantified in milk and yogurt. Significant alterations in the abundance of 13 of these N-glycosites were evident after the fermentation of milk into yogurt. Overall, the N-glycosylation status of the majority of milk proteins remained relatively unchanged in yogurt, suggesting that their conformations, activities, and functions were maintained despite the fermentation process. Among the main milk proteins, N241 of cathepsin D and N358 of lactoperoxidase were markedly reduced after undergoing lactic acid fermentation to produce yogurt. Furthermore, a comparative analysis of current and previously reported N-glycoproteomic data revealed heterogeneity in the N-glycosylation of milk proteins. To sum up, a quantitative comparison of the N-glycoproteomes of milk and yogurt was presented here for the first time, providing evidence that the fermentation process of yogurt could cause changes in the N-glycosylation of certain milk proteins., Graphical abstract Image 1, Highlights • 181 N-glycosites from 118 N-glycoproteins were identified in milk and yogurt. • 13 N-glycosites changed significantly after fermentation of milk into yogurt. • N241 of cathepsin D and N358 of lactoperoxidase was markedly reduced in yogurt. • Heterogeneity of N-glycosylation of milk protein has been documented.
- Published
- 2022