Proteomic Comparisons of Caprine Milk Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk

Abstract

Buttermilk, a potential material used to produce milk fat globule membrane (MFGM), is obtained as a byproduct of butter making from milk whole cream and cheese whey cream. This study investigated the effects of rennet and acid coagulation on the protein profiles of buttermilk rennet-coagulated whey (BRW) and buttermilk acid-coagulated whey (BAW). They were compared to those of whey cream buttermilk (WCB). Rennet coagulation was more efficient in removing casein, while retaining more IgG and lactoferrin than acid coagulation. BRW had more MFGM than BAW. Butyrophilin, xanthine dehydrogenase, and mucin1 were significantly higher (P < 0.05) in BRW, while fatty acid-binding protein 3 was enriched in BAW. KEGG analysis showed that complement and coagulation cascades had the greatest differences, and the abundance of proteins involved in this signaling pathway in BRW and BAW was higher, suggesting their potential anticoagulant and anti-inflammatory activity. BAW had higher apolipoprotein A4 and transcobalamin 2, which are essential carriers for transporting long-chain fatty acids and vitamin B12 from the intestine to the blood. Therefore, BAW intake might improve lipids and vitamin B12 absorption. This study can help deepen the understanding of protein composition of MFGM-enriched whey and facilitate the production of MFGM proteins for infants and old-aged populations.

Lipidomic Comparisons of Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk of Caprine Milk

“…Subsequently, it was stored at 50 °C for 1 h under at 30 rpm and centrifuged at 1500 × g for 5 min to obtain the supernatants (BRW). For BAW, whole cream buttermilk was heated to 50 °C, followed by the addition of 1 M HCl to adjust the pH to 5.0, and kept at 50 °C for 1 h. It was centrifuged at 1500 × g for 5 min to obtain supernatants (BAW) …”

Microproteomic-Based Analysis of the Goat Milk Protein Synthesis Network and Casein Production Evaluation

“…To better understand the pathways of milk protein synthesis, proteomic techniques have been used to investigate the functional proteins in animal tissues [12][13][14]. Although standard (macro)proteomic application is suitable for large samples with protein losses measured in micrograms or milligrams, it is not sensitive enough for small numbers of cell samples.…”