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Foods (Basel, Switzerland)2024; 13(22); 3592; doi: 10.3390/foods13223592

Peptidomic Analysis of Potential Bioactive Peptides in Mare Milk Under Different Heat Treatment Conditions.

Abstract: 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.
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Publication Date: 2024-11-10 PubMed ID: 39594008PubMed Central: PMC11592959DOI: 10.3390/foods13223592Google Scholar: Lookup
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Summary

This research summary has been generated with artificial intelligence and may contain errors and omissions. Refer to the original study to confirm details provided. Submit correction.

The researchers conducted a study to understand how the bioactive proteins in mare milk change when exposed to varying heat conditions. They identified a total of 2341 active peptides, the most abundant of which were found at a heat treatment of 72 °C.

Understanding the Research Study

In the course of the study:

  • The researchers obtained 15 total samples, which were divided into five groups based on the degree and duration of heat exposure they received. This was done to observe the changes in bioactive peptides – a type of protein fragment that has biological activity.
  • These groups were exposed to heat treatments at four different temperatures: 65 °C for 30 minutes; 72 °C for 15 minutes; 83 °C for 10 minutes; 95 °C for 5 minutes— and an untreated group that served as a control.

Key Findings from the Research

In the analysis of the results, they discovered that:

  • A total of 2341 active peptides were identified in the milk samples.
  • The experiments also revealed that the composition of these potential active peptides remained stable across the different temperature settings, but their abundance or presence varied with the temperature.
  • Among all the heat conditions, the milk samples treated at 72 °C delivered the highest count of active peptides.
  • The researchers examined these peptides further and found out that most of them resided within β-lactoglobulin and immunoglobulin domain proteins. These proteins are known for their potential biological activities, which indicates their possible benefits when consumed.

Implications of the Research Findings

With these findings:

  • The study presents a valuable theoretical basis for the creation of functional foods containing peptides of varying bioactivities. This could potentially lead to the formulation of new dairy products from horse milk that offers certain health benefits.
  • The research also implies that heat treatment of mare milk at certain temperatures could boost the bioactivity of the peptides present in the milk, making it an interesting focus for further research.

Cite This Article

APA
Lou X, Shao W, Wu Y, Ma H, Chen H, Zheng N, Zhao Y. (2024). Peptidomic Analysis of Potential Bioactive Peptides in Mare Milk Under Different Heat Treatment Conditions. Foods, 13(22), 3592. https://doi.org/10.3390/foods13223592

Publication

Foods (Basel, Switzerland)
ISSN: 2304-8158
NlmUniqueID: 101670569
Country: Switzerland
Language: English
Volume: 13
Issue: 22
PII: 3592

Researcher Affiliations

Lou, Xiaoxiao
  • 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.
Shao, Wei
  • Xinjiang Meat and Milk Herbivore Nutrition Laboratory, College of Animal Science, Urumqi 830052, China.
Wu, Yating
  • 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.
Ma, Hongpeng
  • 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.
Chen, He
  • 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.
Zheng, Nan
  • 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.
  • Key Laboratory for Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Science, Beijing 100193, China.
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.
  • Key Laboratory for Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Science, Beijing 100193, China.

Grant Funding

  • 2022YFD1600103 / National Key R&D Program of China
  • 2022A02006-1-2 / Project of Major Science and Technology Projects of Xinjiang
  • 2023B02034-1 / Key R&D Program of Xinjiang
  • 2023TSYCCY0034 / Tianshan Talent Training Program

Conflict of Interest Statement

The authors declare no conflicts of interest.

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