Abstract
Peptidomics and glycomics are recently established disciplines enabling researchers to characterize functional characteristics of foods at a molecular level. Milk-derived bioactive peptides and oligosaccharides have garnered both scientific and commercial interest because they possess unique functional properties, such as anti-hypertensive, immunomodulatory and prebiotic activities; therefore, the objective of this work was to employ peptidomic and glycomic tools to identify and measure relative and absolute quantities of peptides and oligosaccharides in widely consumed dairy products. Specifically, we identified up to 2117 unique peptides in 10 commercial dairy products, which together represent the most comprehensive peptidomic profiling of dairy milk in the literature to date. The quantity of peptides, measured by ion-exchange chromatography, varied between 60 and 130 mg/L among the same set of dairy products, which the majority originated from caseins, and the remaining from whey proteins. A recently published bioactive peptide database was used to identify 66 unique bioactive peptides in the dataset. In addition, 24 unique oligosaccharide compositions were identified in all the samples by nano LC Chip QTOF. Neutral oligosaccharides were the most abundant class in all samples (66–91.3%), followed by acidic (8.6–33.7%), and fucosylated oligosaccharides (0–4.6%). Variation of total oligosaccharide concentration ranged from a high of 65.78 to a low of 24.82 mg/L. Importantly, characterizing bioactive peptides and oligosaccharides in a wider number of dairy products may lead to innovations that go beyond the traditional vision of dairy components used for nutritional purposes but that will rather focus on improving human health.
Highlights
Milk is an essential food fulfilling the nutritional requirement of the neonate, and its composition has been shaped to promote species’ survival as a result of 200 million years of evolution
Organic pasture Vitamin D, casein phosphopeptides, inulin No supplementation Raw milk fermented by lactic acid bacteria prior to sterilization Lactose hydrolysis Pasture milk, bacterial culture Pasture milk, DHA from algae oil, taurine Pasture milk, DHA from algae oil, vitamin A, vitamin D High calcium Vitamin E, fish oil extract
We identified a multitude of peptides in 10 commercial dairy products by employing high-resolution Orbitrap mass spectrometry and related peptidomic techniques (Table 1)
Summary
Milk is an essential food fulfilling the nutritional requirement of the neonate, and its composition has been shaped to promote species’ survival as a result of 200 million years of evolution. Milk is a source of macronutrients including lactose, lipids and proteins, and contains vitamins, minerals, oligosaccharides (OSs), innate immune factors, immunoglobulins, hormones, enzymes and growth factors critical to neonatal health.[1] These components play a pivotal role in various functions of the body such as cardiovascular, immunomodulation, metabolic, and neuronal development, as well as establishing the gut microbiome.[2,3,4,5]. Milk proteins are a potential source of bioactive peptides. The potential impact of these anti-hypertensive peptides in therapeutic applications has been well established.[9,10] anti-hypertensive activity is one of many peptide functionalities, and it is possible that additional, valuable applications of dairy-derived peptides will be identified as the less-studied bioactivities are explored in greater depth
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