Abstract：
:The bovine milk fat globule membrane (MFGM) has many associated biological activities, many of which are linked with specific carbohydrate structures of MFGM glycoconjugates. Bovine buttermilk is a commercially viable source of MFGM and is an under-valued by-product of butter making. However, the changes in buttermilk glycosylation over the course of lactation have not been extensively investigated. In this study, buttermilk was generated from three individual multiparous cows at 13 time points over the first three months of lactation. Buttermilk glycosylation was profiled using lectin microarrays and lectin blotting. Suggested differences in glycosylation, including N-glycosylation, sialylation and fucosylation, were observed between early and late time points and between individual animals. Overall, these data suggest temporal changes in the glycosylation of buttermilk proteins which may have an important impact on commercial isolation of glycosylated ingredients.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ross SA,Gerlach JQ,Gill SK,Lane JA,Kilcoyne M,Hickey RM,Joshi Ldoi
10.1016/j.foodchem.2016.05.027subject
Has Abstractpub_date
2016-11-15 00:00:00pages
329-38eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30704-Xjournal_volume
211pub_type
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