Poster Topical Area: Experimental Animal Nutrition

Location: Hall D

Poster Board Number: 625

P11-013 - Developmental and Structural Changes in Porcine Milk Oligosaccharides During Lactation in First and Multiple Pregnancies: A HPLC-ESI-MS/MS Study

Monday, Jun 11
8:00 AM – 3:00 PM

Objectives: The objective of this study was to chemically identify and quantify structural changes in porcine milk oligosaccharides (PMOs) during lactation in pigs in their first and multiple pregnancies.


Methods:
2 to 5 mL of milk sample at 3 time-point of lactation (colostrum at day 1, transitional milk at day 3 and mature milk at day 15 of lactation) was collected from each gilt (n=7) and sow (n=10). The oligosaccharide fractions form the milk was separated using solvent extraction method (chloroform/methanol -2:1) which were then analysed using Isotope-labelling associated LC-ESI-MS/MS.


Results:
We reported 55 PMOs structures, of which 25 are new (17 sialylated and 8 neutral). Their incidence in gilt and sow colostrum was almost identical (53 vs. 54), but not in transition milk (48 vs. 53) nor mature milk (41 vs. 47). These PMOs including neutral-, sialyl- and fucosyl- MOs in colostrum were more abundant in the gilt than the sow, but always decreased during lactation. Structural diversity also decreased, although fucosylated MO were conserved.


Conclusion:
Our findings infer a key mechanism influencing the observed phenotypes of sow produces significantly more milk and had a more successful pregnancy outcome than gilt in pig reproductions and will assist in the future identification of mechanisms responsible for more successful pregnancy outcomes in women with second babies.





Funding Source: This study was funded by research grants from Institute of Process Engineering, Chinese Academy of Sciences to YGD and the School of Animal and Veterinary Science, Charles Sturt University to BW

CoAuthors: Jinhua Wei – State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, P.R. China; Zhuo Wang – State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, P.R. China; Marefa Jahan – Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW, 2650, Australia; Zhongfu Wang – Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education, College of Life Sciences, Northwest University, Xi’an 710069, PR China; Peter Wynn – Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW, 2650, Australia; Yuguang Du – State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, P.R. China.

Bing Wang

Professor of Physiology and Nutrition
Charels Sturt University
Wagga Wagga, New South Wales, Australia