【作者】 贾悦； 路宇； 杨悦蓉； 黄琳娟； 王仲孚；

【Author】 Jia Yue;Lu Yu;Yang Yuerong;Huang Linjuan;Wang Zhongfu;The College of Life Sciences,Northwest University;College of Food Science and Technology,Northwest University;

【机构】 西北大学生命科学学院； 西北大学食品与工程学院；

【摘要】 牛乳铁蛋白是一种功能性糖蛋白,其N-聚糖具有多种保健功能。本研究调查了泌乳不同阶段N-聚糖的变化。对牛乳铁蛋白进行了分离、纯化、衍生化,并进行了相对定性和定量分析。在整个泌乳过程中,复合N-聚糖占64.0%,高甘露糖占24.0%,杂合型占12.0%。总体而言,11.3%的N-聚糖是唾液酸化的,13.4%是岩藻糖基化的。此外,还检测到11种α2,3-唾液酸化,13种α2,6-唾液酸化,11种同时具有α2,3-和α2,6-唾液酸化N-聚糖。随着泌乳时间的延长,过渡乳和成熟乳中乳铁蛋白的N-聚糖含量分别比初乳低1.3倍和1.7倍。同时,唾液酸化和岩藻糖化水平先增加后降低,过渡乳中的唾液酸化和岩藻糖化N—糖含量分别是初乳和成熟乳中的1.8倍和5.1倍。这些结果为开发以牛乳铁蛋白为添加剂的功能性配方食品奠定了基础。更多还原

【Abstract】 Bovine lactoferrin is a functional glycoprotein with various health benefits conferred by its N-glycan.This study investigated changes in N-glycan at different stages of lactation.Bovine lactoferrin was separated,purified,derivatized,and subjected to relative qualitative and quantitative analysis.Complex N-glycans accounted for 64.0%,high-mannose for24.0%,and heterozygous for 12.0% of identified glycans throughout lactation.Overall,11.3% of N-glycan was sialylated and 13.4% fucosylated.Moreover,11 α2,3-sialylated,13 α2,6-sialylated,and 11 kinds of both α2,3-and α2,6-sialylated N-glycans were detected.With prolonged lactation,the N-glycan content of lactoferrin became 1.3 and 1.7 times lower in transitional and mature milk compared to colostrum.At the same time,sialylation and fucosylation levels first increased and then decreased,becoming 1.8 and 5.1 times more abundant in transitional milk than in colostrum and mature milk,respectively.These results will facilitate the development of functional formula food with bovine lactoferrin as additive.更多还原