Characterisation of Lactoferrin Isolated from Acid Whey Using Pilot-Scale Monolithic Ion-Exchange Chromatography
| Autor: | Nataša Poklar Ulrih, Petra Mohar Lorbeg, Marko Kete, Jernej Oberčkal, Diana Paveljšek, Borut Kolenc, Bojana Bogovič Matijašić, Špela Gruden, Maja Zupancic Justin, Nina Skale |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
030309 nutrition & dietetics Ion chromatography mikrobiologija H7 [E. coli O157] Bioengineering lcsh:Chemical technology 01 natural sciences Clostridia lcsh:Chemistry 03 medical and health sciences chemistry.chemical_compound fluids and secretions 010608 biotechnology Chemical Engineering (miscellaneous) lcsh:TP1-1185 Food science laktoferin acid whey E. coli O157:H7 0303 health sciences ionska izmenjevalna kromatografija biology Lactoferrin protimikrobno delovanje Process Chemistry and Technology kisla sirotka food and beverages mlekarstvo Antimicrobial biology.organism_classification Lactic acid lactoferrin Streptococcus salivarius chemistry lcsh:QD1-999 udc:579.67:637.1:543.544.14 monolithic ion-exchange chromatography biology.protein Antibacterial activity Bacteria |
| Zdroj: | Processes Volume 8 Issue 7 Processes, vol. 8, no. 7, 804, 2020. Processes, Vol 8, Iss 804, p 804 (2020) |
| ISSN: | 2227-9717 |
| DOI: | 10.3390/pr8070804 |
| Popis: | The aim of this study was to characterize the properties of lactoferrin (LF) obtained in a process developed for its isolation from acid whey derived from the production of fresh curd cheese, using a unique technology of ion-exchange chromatography on CIM® monolithic columns. The freeze-dried lactoferrin samples produced on the pilot plant (capacity 1 m3) were examined for the purity, iron-binding capacity, antibacterial activity, and pH- and temperature-stability. Apo-LF inhibited several tested strains (enterobacteria, Staphylococcus, Streptococcus salivarius) except clostridia, lactic acid bacteria, and bifidobacteria. Sample of LF intentionally saturated with Fe3+ lost its antibacterial activity, indicating the involvement of mechanisms based on depriving bacteria of an iron source. All samples, regardless of the iron-saturation level, exhibited stability in pH range 4.0 to 11.0. LF with higher iron content (A-value = 41.9%) showed better thermal stability. Heat treatment up to 72 ° C/3 s did not reduce antimicrobial activity against E. coli O157: H7 tox-. Higher purity (above 91%), higher iron-binding capacity and higher inhibitory activity against E. coli O157: H7 tox- compared to some similar products from the market was observed. These results demonstrate a high potential of monolithic ion-exchange chromatography for industrial processing of acid whey as a source of LF that can be used in new products with high-added value. The upscaling of the process is ongoing on a demonstration plant (10&ndash 30 m3/day capacity). |
| Databáze: | OpenAIRE |
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