The acquisition of scientific data on composition of the individual components of donkey’s milk, in particular caseins, is still very poor to support the similarity with human milk. So in this paper the results for the complex as1-CN composition were showed due to: 1) genetic polymorphism for the presence of at least two genetic variants with 210 aa; 2) incorrect splicing of the primary transcript determining, individual and simultaneous, elimination of 7 and 5 exons which corresponded to three proteins with 210, 202 and 197 aa respectively; 3) for each of these proteins at least two phosphorylated components were identified; 4) quantitative polymorphism because in some donkey milk samples the presence of the protein was only in traces.

The definition of donkey milk composition by proteomic techniques / Costanzo, Angela; DE SIMONE, Carmela; Ferranti, Pasquale; Quarto, Maria; Garro, Giuseppina; Nicolai, MARIA ADALGISA; Mauriello, Rosalba; Chianese, Lina. - In: INGREDIENTI ALIMENTARI. - ISSN 1594-0543. - XII:(2013), pp. 12-15.

The definition of donkey milk composition by proteomic techniques

COSTANZO, ANGELA;DE SIMONE, CARMELA;FERRANTI, PASQUALE;QUARTO, MARIA;GARRO, GIUSEPPINA;NICOLAI, MARIA ADALGISA;MAURIELLO, ROSALBA;CHIANESE, LINA
2013

Abstract

The acquisition of scientific data on composition of the individual components of donkey’s milk, in particular caseins, is still very poor to support the similarity with human milk. So in this paper the results for the complex as1-CN composition were showed due to: 1) genetic polymorphism for the presence of at least two genetic variants with 210 aa; 2) incorrect splicing of the primary transcript determining, individual and simultaneous, elimination of 7 and 5 exons which corresponded to three proteins with 210, 202 and 197 aa respectively; 3) for each of these proteins at least two phosphorylated components were identified; 4) quantitative polymorphism because in some donkey milk samples the presence of the protein was only in traces.
2013
The definition of donkey milk composition by proteomic techniques / Costanzo, Angela; DE SIMONE, Carmela; Ferranti, Pasquale; Quarto, Maria; Garro, Giuseppina; Nicolai, MARIA ADALGISA; Mauriello, Rosalba; Chianese, Lina. - In: INGREDIENTI ALIMENTARI. - ISSN 1594-0543. - XII:(2013), pp. 12-15.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/552297
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