Comparative Analysis of the Protein Composition of Goat Milk from French Alpine, Nubian, and Creole Breeds and Holstein Friesian Cow Milk: Implications for Early Infant Nutrition
by
,
Florencia Muñoz-Salinas
1,
Héctor Mario Andrade-Montemayor
2,
Karina De la Torre-Carbot
2,
Miguel Ángel Duarte-Vázquez
3 and
Juan Carlos Silva-Jarquin
4,* 1
Facultad de Ingeniería, Campus Amazcala, Universidad Autónoma de Querétaro, El Marqués, CP 76265, Mexico
2
Facultad de Ciencias Naturales, Campus Juriquilla, Universidad Autónoma de Querétaro, Juriquilla, CP 76230, Mexico
3
Departamento de Investigación Científica, Migh International, Carretera Nacional Jiquilpan-Manzanillo Km 39, San José de Gracia, CP 59500, Mexico
4
Facultad de Ciencias Naturales, Campus Amazcala, Universidad Autónoma de Querétaro, El Marqués, CP 76265, Mexico
*
Author to whom correspondence should be addressed.
Animals 2022, 12(17), 2236; https://doi.org/10.3390/ani12172236
Submission received: 29 June 2022
/
Revised: 24 August 2022
/
Accepted: 25 August 2022
/
Published: 30 August 2022
(This article belongs to the Section Small Ruminants)
Simple Summary
Goat’s milk is a food that contains proteins of value for nutrition. The protein profile in the milk of goat breeds is different from that of cow milk, with a lower relative abundance of allergenic proteins. In addition, regardless of the breed, goat milk has beta-casein of type A2 in a more significant proportion than cow milk, which impacts different bioactive peptides hydrolyzed in the milk of the species.
Abstract
Of the diversity of proteins and high digestibility, goat milk will be a food of significant value for infant nutrition. The genetic polymorphisms of milk proteins play an essential role in the different degrees of allergic reactions. This work aimed to identify the proteins and peptides in the composition of goat milk and compare them to those in cow’s milk. The work was performed with goats French Alpine, Nubian, and Creole breeds and Holstein Friesian milking cows at the Universidad Autónoma de Querétaro, Amazcala. We investigated the relative abundance of goat and cow milk protein fractions by SDS-PAGE resolution and the densitometric analysis of gels. The protein alfa-casein was (17.67 ± 0.46) for Creole, (19.18 ± 0.88) French Alpine, (17.35 ± 0.49) Nubian, and (35.92 ± 1.96) Holstein cows. The relative abundance obtained from alfa-casein was statistically different between goats and cows, and this protein was vital because it is a protein related to allergies. On the other hand, the amino acid in position 67 of the beta-casein from three goat breeds is a Proline, so it is assumed that the beta-casein variant of goat milk is an A2-type. The latter has excellent relevance for infant nutrition and differs from cow milk.
