Characterization of the biochemical variability of bovine milk using metabolomics
Characterization of the biochemical variability of bovine milk using metabolomics
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DOI：
10.1007/s11306-009-0160-8
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发表时间：
2009-12-01
期刊：
影响因子：
3.6
通讯作者：
Ryals, John A.
中科院分区：
文献类型：
--
作者：
Boudonck, Kurt J.;Mitchell, Matthew W.;Ryals, John A.
牛乳含有复杂的代谢物混合物，这些代谢物通过液相色谱和气相色谱质谱法鉴定。借助新的软件方法，进行了光谱归属，能够识别223种代谢物。这些包括氨基酸、脂质、碳水化合物、核苷酸、能量代谢物、维生素、辅因子和短肽。比较了10个不同品牌、脂肪含量、保质期、包装类型和养殖方式的牛乳品种的代谢产物浓度。主成分分析表明，不同的牛奶品种有明显的分离。全脂奶可以通过较高的脂质代谢产物如游离脂肪酸、胆固醇和1，2-二棕榈酰甘油与低脂和脱脂奶区分开。但是，减少脂肪的品种维生素E的水平较低。在比较有机牛奶和传统牛奶时，14种命名的代谢物在两种养殖方法之间存在统计学差异。这显示了在分析和验证更大样本量后识别耕作方法特异性生物标志物的潜力。最后，在来自不同生产商的常规全脂奶中显示出高生化变异性。牛奶品种的独特的生物化学谱显示了代谢谱用于牛奶品种认证的实用性，以及用于导出可用作特定牛奶的签名的潜在标记物。
Bovine milk contains a complex mixture of metabolites, which were identified by liquid and gas chromatography mass spectrometry methods. With the aid of new software methods, spectral assignment was carried out, enabling the identification of 223 metabolites. Those included amino acids, lipids, carbohydrates, nucleotides, energy metabolites, vitamins, cofactors and short peptides. Metabolite concentrations were compared between 10 bovine milk varieties, differing in brand, fat content, expiry date, package type and farming method. Principal components analysis showed a clear separation of the different milk varieties. Whole milk could be distinguished from reduced fat and fat free milk by higher lipid metabolites like free fatty acids, cholesterol and 1,2-dipalmitoylglycerol. But also, the reduced fat varieties had lower levels of vitamin E. In comparing organic to conventional milk, 14 named metabolites were statistically different between the two farming methods. This shows the potential of identifying farming-method-specific biomarkers upon analysis and validation of a larger sample size. Finally, high biochemical variability was shown in conventional whole milk derived from different producers. The distinct biochemical profiles of milk varieties shows the utility of metabolic profiling for authentication of milk varieties, and for deriving potential markers that can serve as signatures for a particular milk.