Comparative Structural and Compositional Analyses of Cow, Buffalo, Goat and Sheep Cream

Factors affecting milk and milk fraction composition, such as cream, are poorly understood, with most research and human health application associated with cow cream. In this study, proteomic and lipidomic analyses were performed on cow, goat, sheep and <i>Bubalus bubalis</i> (from now o...

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Autores principales:	Valeria D. Felice, Rebecca A. Owens, Deirdre Kennedy, Sean A. Hogan, Jonathan A. Lane
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	cow goat sheep buffalo cream milk fat globules Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/016d01362b2c4ea69d1a8814bc26122e
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spelling	oai:doaj.org-article:016d01362b2c4ea69d1a8814bc26122e2021-11-25T17:33:46ZComparative Structural and Compositional Analyses of Cow, Buffalo, Goat and Sheep Cream10.3390/foods101126432304-8158https://doaj.org/article/016d01362b2c4ea69d1a8814bc26122e2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2643https://doaj.org/toc/2304-8158Factors affecting milk and milk fraction composition, such as cream, are poorly understood, with most research and human health application associated with cow cream. In this study, proteomic and lipidomic analyses were performed on cow, goat, sheep and <i>Bubalus bubalis</i> (from now on referred to as buffalo), bulk milk cream samples. Confocal laser scanning microscopy was used to determine the composition, including protein, lipid and their glycoconjugates, and the structure of the milk fat globules. BLAST2GO was used to annotate functional indicators of cream protein. Functional annotation of protein highlighted a broad level of similarity between species. However, investigation of specific biological process terms revealed distinct differences in antigen processing and presentation, activation, and production of molecular mediators of the immune response. Lipid analyses revealed that saturated fatty acids were lowest in sheep cream and similar in the cream of the other species. Palmitic acid was highest in cow and lowest in sheep cream. Cow and sheep milk fat globules were associated with thick patches of protein on the surface, while buffalo and goat milk fat globules were associated with larger areas of aggregated protein and significant surface adsorbed protein, respectively. This study highlights the differences between cow, goat, sheep, and buffalo milk cream, which can be used to support their potential application in functional foods such as infant milk formula.Valeria D. FeliceRebecca A. OwensDeirdre KennedySean A. HoganJonathan A. LaneMDPI AGarticlecowgoatsheepbuffalocreammilk fat globulesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2643, p 2643 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	cow goat sheep buffalo cream milk fat globules Chemical technology TP1-1185
spellingShingle	cow goat sheep buffalo cream milk fat globules Chemical technology TP1-1185 Valeria D. Felice Rebecca A. Owens Deirdre Kennedy Sean A. Hogan Jonathan A. Lane Comparative Structural and Compositional Analyses of Cow, Buffalo, Goat and Sheep Cream
description	Factors affecting milk and milk fraction composition, such as cream, are poorly understood, with most research and human health application associated with cow cream. In this study, proteomic and lipidomic analyses were performed on cow, goat, sheep and <i>Bubalus bubalis</i> (from now on referred to as buffalo), bulk milk cream samples. Confocal laser scanning microscopy was used to determine the composition, including protein, lipid and their glycoconjugates, and the structure of the milk fat globules. BLAST2GO was used to annotate functional indicators of cream protein. Functional annotation of protein highlighted a broad level of similarity between species. However, investigation of specific biological process terms revealed distinct differences in antigen processing and presentation, activation, and production of molecular mediators of the immune response. Lipid analyses revealed that saturated fatty acids were lowest in sheep cream and similar in the cream of the other species. Palmitic acid was highest in cow and lowest in sheep cream. Cow and sheep milk fat globules were associated with thick patches of protein on the surface, while buffalo and goat milk fat globules were associated with larger areas of aggregated protein and significant surface adsorbed protein, respectively. This study highlights the differences between cow, goat, sheep, and buffalo milk cream, which can be used to support their potential application in functional foods such as infant milk formula.
format	article
author	Valeria D. Felice Rebecca A. Owens Deirdre Kennedy Sean A. Hogan Jonathan A. Lane
author_facet	Valeria D. Felice Rebecca A. Owens Deirdre Kennedy Sean A. Hogan Jonathan A. Lane
author_sort	Valeria D. Felice
title	Comparative Structural and Compositional Analyses of Cow, Buffalo, Goat and Sheep Cream
title_short	Comparative Structural and Compositional Analyses of Cow, Buffalo, Goat and Sheep Cream
title_full	Comparative Structural and Compositional Analyses of Cow, Buffalo, Goat and Sheep Cream
title_fullStr	Comparative Structural and Compositional Analyses of Cow, Buffalo, Goat and Sheep Cream
title_full_unstemmed	Comparative Structural and Compositional Analyses of Cow, Buffalo, Goat and Sheep Cream
title_sort	comparative structural and compositional analyses of cow, buffalo, goat and sheep cream
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/016d01362b2c4ea69d1a8814bc26122e
work_keys_str_mv	AT valeriadfelice comparativestructuralandcompositionalanalysesofcowbuffalogoatandsheepcream AT rebeccaaowens comparativestructuralandcompositionalanalysesofcowbuffalogoatandsheepcream AT deirdrekennedy comparativestructuralandcompositionalanalysesofcowbuffalogoatandsheepcream AT seanahogan comparativestructuralandcompositionalanalysesofcowbuffalogoatandsheepcream AT jonathanalane comparativestructuralandcompositionalanalysesofcowbuffalogoatandsheepcream
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Comparative Structural and Compositional Analyses of Cow, Buffalo, Goat and Sheep Cream

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