CEEPC/IPM/CMSC - Abstrakt prezentace

(CEEPC/IPM/CMSC 2022 - ThO-03)
Determination of changes in the milk proteome in production and storage of kefir using mass spectrometry-based omics approaches

Sena Damar 1, Hacı Mehmet Kayili 1 *, Mehmet Atakay 2, Hüseyin Avni Kirmaci 3, Bekir Sali̇h 2

  1. Karabuk University, Faculty of Engineering, Biomedical Engineering Department
  2. Hacettepe University, Faculty of Science, Chemistry Department,
  3. Karabuk University, Safranbolu Tourism Faculty, Gastronomy and Culinary Arts Department

Abstrakt

Kefir is an important food source based in the Caucasus region. The beneficial effects of kefir on human health are indicated in the literature. The mechanisms underlying these critical properties of kefir have not yet been elucidated. This study aims to examine the changes in milk protein profiles during kefir production and storage by using mass spectrometry-based-omics approaches. In addition, the detection of kefir-based proteins that transfer to milk from kefir microflora was investigated within the scope of the study. First, Kefir production was carried out. During the production and storage of kefir, kefir samples were taken from the periods determined in the study, and milk proteins were extracted. Peptides were produced using Lys-C and trypsin enzymes by a classical proteomics approach. Afterward, the fractionation of the peptides was carried out. Peptide-containing samples were analyzed by nLC-QExactive-Plus mass spectrometry. The data obtained as a result of the analysis were processed with the Maxquant software, and statistical analyzes were performed. According to the results obtained, significant changes were found in the milk proteome in 3 proteins between 0-12 hours, 39 proteins between 0-24 hours, 41 proteins between 0-7 days, and finally, 42 proteins between 0-28 days. From the 24th hour, a significant change was observed in 23 proteins. In the analysis, it was determined in the study that 398 kefir-based proteins were released into the milk. It is anticipated that these results will provide valuable contributions to the literature in terms of showing the changes in the milk proteome in kefir production.

* Korespondující autor: h.mehmetkayili@gmail.com

Poděkování:

This work was supported by TUBITAK with project number 219Z117.


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