Changes in glycosylated proteins in colostrum and mature milk and their implication

Jing Lu; Wenyuan Zhang; Changlu Ma; Xiaoyang Pang; Ying Dai; Tong Zhu; Jinqi Liu; Lina Xing; Shuwen Zhang; Jiaping Lv

doi:10.3389/fnut.2023.1161310

Frontiers in Nutrition (Jun 2023)

Changes in glycosylated proteins in colostrum and mature milk and their implication

Jing Lu,
Wenyuan Zhang,
Changlu Ma,
Xiaoyang Pang,
Ying Dai,
Tong Zhu,
Jinqi Liu,
Lina Xing,
Shuwen Zhang,
Jiaping Lv

Affiliations

Jing Lu: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
Wenyuan Zhang: Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing, China
Changlu Ma: Department of Food and Bio-Engineering, Beijing Vocational College of Agriculture, Beijing, China
Xiaoyang Pang: Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing, China
Ying Dai: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
Tong Zhu: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
Jinqi Liu: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
Lina Xing: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
Shuwen Zhang: Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing, China
Jiaping Lv: Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing, China

DOI: https://doi.org/10.3389/fnut.2023.1161310
Journal volume & issue: Vol. 10

Abstract

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IntroductionGlycosylation is one of the essential post-translational modifications that influences the function of milk proteins.MethodsIn the present study, 998 proteins and 764 glycosylated sites from 402 glycoproteins were identified in human milk by TMT labeling proteomics. Compared to human milk proteins, the glycoproteins were mainly enriched in cell adhesion, proteolysis, and defense/immune process.ResultsThe abundance of 353 glycosylated sites and their 179 parent proteins was quantified. After normalization to their parent protein’s abundance, 78 glycosylated sites in 56 glycoproteins and 10 glycosylated sites in 10 glycoproteins were significantly higher in colostrum and mature milk, respectively. These changed glycoproteins were mainly related to host defense. Intriguingly, one glycosylated site (Asp144) in IgA and two glycosylated sites (Asp38 and Asp1079) in tenascin are significantly upregulated even though their protein abundance was downregulated during lactation.DiscussionThis study helps us figure out the critical glycosylated sites in proteins that might influence their biological function in an unbiased way.

Published in Frontiers in Nutrition

ISSN: 2296-861X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.frontiersin.org/journals/nutrition/

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