Exploration of the bovine colostrum proteome and effects of heat treatment time on colostrum protein profile.

Autor:	Tacoma R; Department of Animal and Veterinary Sciences, The University of Vermont, Burlington 05405., Gelsinger SL; Department of Animal Science, The Pennsylvania State University, University Park 16802., Lam YW; Vermont Genetics Network Proteomics Facility, The University of Vermont, Burlington 05405., Scuderi RA; Department of Animal and Veterinary Sciences, The University of Vermont, Burlington 05405., Ebenstein DB; Department of Animal and Veterinary Sciences, The University of Vermont, Burlington 05405., Heinrichs AJ; Department of Animal Science, The Pennsylvania State University, University Park 16802. Electronic address: AJH@psu.edu., Greenwood SL; Department of Animal and Veterinary Sciences, The University of Vermont, Burlington 05405.
Jazyk:	angličtina
Zdroj:	Journal of dairy science [J Dairy Sci] 2017 Nov; Vol. 100 (11), pp. 9392-9401. Date of Electronic Publication: 2017 Sep 13.
DOI:	10.3168/jds.2017-13211
Abstrakt:	Heat treatment of colostrum is performed on modern dairy farms to reduce pathogenic contamination before hand-feeding the colostrum to newborn calves; however, limited data are available concerning effects of heat treatment on biologically active proteins in colostrum. The objective of this exploratory study was to investigate effects of heat treatment and length of heat treatment on colostrum protein profile. Colostrum samples were collected from Holstein cows within 12 h after parturition and assigned to the following groups: heat treatment at 60°C for 0 (untreated control), 30, 60, or 90 min. Samples were fractionated using acid precipitation, followed by ultracentrifugation and ProteoMiner (Bio-Rad Laboratories, Hercules, CA) treatment, and tandem-mass tagging was used to comparatively assess the low abundance protein profile. A total of 162 proteins were identified with more than 2 peptides in the low abundance protein enriched fraction. Of these, 62 differed in abundance by more than 2-fold in heat-treated samples compared with the unheated control. The majority of proteins affected by heat treatment were involved in immunity, enzyme function, and transport-related processes; affected proteins included lactadherin, chitinase-3-like protein 1, and complement component C9. These results provide a foundation for further research to determine optimum heat treatment practices to ensure newborn calves are fed colostrum-containing proteins with the highest nutritional and biological value. (The Authors. Published by the Federation of Animal Science Societies and Elsevier Inc. on behalf of the American Dairy Science Association®. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/3.0/).)
Databáze:	MEDLINE
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