The lipid composition of colostrum milk fat globule membrane (MFGM) exhibits significant interspecies variability, influencing its bioactivity. This study employed targeted UHPLC-Qtrap-MS lipidomics to comprehensively characterize and compare the lipid profiles of MFGM from yak (YC), buffalo (BC), and cow (CC) colostrum. We identified 1463 lipid species across 24 subclasses, with 395, 292, and 353 significantly different lipids were identified in YC vs CC, BC vs CC, and YC vs BC, respectively. YC showed enrichment in glycerophospholipids with polyunsaturated fatty acids (GP-PUFAs), particularly containing neurodevelopmental ω-3 PUFAs. Conversely, BC exhibited accumulation of triglycerides with saturated fatty acids (TG-SFAs). These differences reflected species-specific adaptations: YC exhibits enhanced membrane fluidity for high-altitude adaptation, whereas BC improves thermal stability. Consequently, YC-specific lipids showed potential for neurodevelopmental supplements and cardiovascular/neuroprotective foods, and BC may be suitable for thermostable formulations and sustained-energy applications. This study provides critical lipid markers for developing species-tailored functional dairy products.
Yadong Wang,Qian Zhang,Junaid Yousaf,Fanyu Meng,Yanbo Wang,Bei Wang
Monascus-fermented cheese (MC) is a new cheese product that undergoes a multistrain fermentation process, which results in unique flavor qualities. Lipid metabolism plays an important role in the flavor formation of MC. To clarify the lipid composition of MC and the changes in lipid composition at four ripening periods, this study resolved the lipid profiles of MC by using UHPLC-QTRAP MS. The results identified 21 lipid classes and 748 lipid species, 72 of which were significantly different (VIP > 1, p < 0.01, |log 2FC| > 1). Additionally, 83 relevant metabolic pathways were enriched. Based on the enriched metabolic pathways and lipid changes, the pathways of differential lipid formation in MC were mapped. The results of this study comprehensively characterize the changes in lipids during the ripening process of MC, which can be used in the future to deeply analyze the mechanism of flavor formation in MC.
危险品化学品经营许可证（带存储）