Identification of pasteurized mare milk and powder adulteration with bovine milk using quantitative proteomics and metabolomics approaches
文献类型： 外文期刊
作者： Ji, Zhongyuan 1 ; Zhang, Junyu 3 ; Deng, Chunxia 2 ; Guo, Tongjun 3 ; Han, Rongwei 2 ; Yang, Yongxin 2 ; Zang, Changjiang 1 ; Chen, Yong 1 ;
作者机构： 1.Xinjiang Agr Univ, Coll Anim Sci, Urumqi 830052, Xinjiang, Peoples R China
2.Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Shandong, Peoples R China
3.Xinjiang Acad Anim Sci, Inst Feed Res, Urumqi 830052, Xinjiang, Peoples R China
4.Chinese Acad Agr Sci, Inst Anim Sci, Key Lab Qual & Safety Control Milk & Dairy Prod, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
关键词： Adulteration; Mare milk; Dairy products; Omics; Biomarkers
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 22 卷
页码：
收录情况： SCI
摘要： Adulteration in dairy products presents food safety challenges, driven by economic factors. Processing may change specific biomarkers, thus affecting their effectiveness in detection. In this study, proteomics and metabolomics approaches were to investigate the detection of bovine milk (BM) constituents adulteration in pasteurized mare milk (PMM) and mare milk powder (MMP). Several bovine proteins and metabolites were identified, with their abundances in PMM and MMP increasing upon addition of BM. Proteins like osteopontin (OPN) and serotransferrin (TF) detected adulteration down to 1 % in PMM, whereas these proteins in MMP were utilized to identify 10 % adulteration. Biotin and N6-Me-adenosine were effective in detecting adulteration in PMM as low as 10 % and 1 % respectively, while in MMP, their detection limits extend down to 0.1 %. These findings offer insights for authenticating mare milk products and underscore the influence of processing methods on biomarker levels, stressing the need to consider these effects in milk product authentication.
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