4.1 Article

Untargeted metabolomics and quantitative label-free proteomics analysis of whole milk protein from Chinese native buffaloes

Journal

CYTA-JOURNAL OF FOOD
Volume 21, Issue 1, Pages 634-645

Publisher

TAYLOR & FRANCIS LTD
DOI: 10.1080/19476337.2023.2264953

Keywords

Buffalo milk; untargeted metabolomics; label-free proteomics; metabolic pathways

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This study analyzed metabolite abundances and proteome differences between buffalo milk from Binglangjiang (BBM) and Dehong (DBM). The major metabolites detected in both BBM and DBM were catechol, L-proline, gamma-aminobutyric acid, hippuric acid, creatinine, and betaine. Proteome analysis identified 113 proteins, primarily involved in cholesterol metabolism, infections, and signaling pathways. The relative abundances of specific proteins differed between BBM and DBM. These findings provide insights into biomarkers for improving dairy product quality.
This study aimed to analyze metabolite abundances and proteome differences between buffalo milk from Binglangjiang (BBM) and Dehong (DBM). Untargeted UPLC-MS/MS, label-free proteomics approach, and bioinformatics analyses including GO, KEGG, and PPI were performed. The results revealed that catechol, L-proline, gamma-aminobutyric acid, hippuric acid, creatinine, and betaine were detected in BBM and DBM as the major metabolites. One hundred thirteen proteins, mainly within the molecular weight range of 20-80 kDa, were identified, and the differential protein numbers of BBM were higher than those of DBM. These proteins were primarily involved in cholesterol metabolism, Staphylococcus aureus and Salmonella infections, the peroxisome proliferator-activated receptor signaling pathway, and coagulation cascades. Relative abundances of alpha-s1-casein, alpha-s2-casein, and beta-casein were plentiful in BBM, while kappa-casein, albumin, and alpha-lactalbumin were in DBM. PPI network analysis indicated that the identified proteins were highly interconnected. These findings promote a better understanding of quality biomarkers in dairy product improvements.

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