A Proteomics Approach in Farm Animals’ Milk: A Comprehensive Analysis

Efterpi Bouroutzika; Stavros Proikakis; Ekaterini K. Theodosiadou; Angeliki I. Katsafadou; Irene Valasi; George T. Tsangaris

doi:10.20944/preprints202210.0097.v1

Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

Version 1 : Received: 19 September 2022 / Approved: 8 October 2022 / Online: 8 October 2022 (08:22:24 CEST)

Milk is newborn’s food and an emulsion full of all necessary components for neonatal growth. Its consumption is worldwide and is the base for all dairy products. Because of the latter, many new technologies are growing, among them proteomics; in order to give new insights in milk’s compounds and to maximize the beneficial potential for consumers’ health. In this review, we aimed to gather data of proteomics studies for the majority of dairy animals and elucidate the role of milk bioactive compounds. Furthermore, special reference was made to milk fat globule membrane (MFGM) peptides and the result of thermal treatment in milk proteins. Finally, the proteomic approach regarding adulterations was included in the review.

cow milk; sheep milk; goat milk; proteomics methods; bioactive peptides; antimicrobial peptides; allergenic potential; adulterations

Biology and Life Sciences, Biology and Biotechnology

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A Proteomics Approach in Farm Animals’ Milk: A Comprehensive Analysis

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