关键词: 冷冻浓缩乳, 营养物质, 免疫球蛋白, 非靶向代谢组学

Abstract: To compare the differences in nutritional composition and functional properties between frozen concentrated milk and full-fat milk powder, this study measured changes in immunoglobulins, lactoferrin, vitamin indices, and metabolomics. It was found that the frozen concentrated milk group had significantly higher levels of immunoglobulins IgA and IgG, lactoferrin, B vitamins, vitamin A, vitamin D, and vitamin C compared to the full-fat milk powder group. Analysis of non-targeted metabolomics data revealed that the main differential metabolites between the frozen concentrated milk group and the full-fat milk powder group were annotated to multiple key pathways involved in amino acid metabolism, peptide metabolism, and carbohydrate metabolism synthesis. Specifically, amino acid substances such as isoleucine, levodopa, phenylalanine-tyrosine, as well as peptides such as creatine, D-proline, L-glutamate, L-arginine, asymmetric dimethylarginine, L-pipecolic acid, L-histidine, N-methyl-L-glutamate, and carbohydrate metabolites such as maltotetraose, trehalose, D-maltose, and isomaltose showed significantly higher relative expression levels in the frozen concentrated milk group compared to the full-fat milk powder group (P<0.05). The results indicate that frozen concentrated milk is significantly superior to full-fat milk powder in terms of nutritional composition. The findings of this study can provide data support and scientific basis for product development and improvement in the dairy industry, and promote the development and enhancement of the dairy industry.

Key words: Frozen concentrated milk, Nutrients, Immunoglobulin, Non-targeted metabolomics