Item

Lactoferrin isolation and hydrolysis from red deer (Cervus elaphus) milk and the antibacterial activity of deer lactoferrin and its hydrolysates

Wang, Y
; 
Bekhit, AE-DA
; 
Mason, SL
; 
Morton, James
Date
2020-11
Type
Journal Article
Collections
Department of Wine, Food and Molecular Biosciences
Keywords
alpha-lactalbumin, antibacterial activity, beta-lactoglobulin, deer milk, E. coli inhibition, lactoferrin fractionation, lactoferrin hydrolysis, whey proteins
Fields of Research
ANZSRC::3101 Biochemistry and cell biology , ANZSRC::3006 Food sciences , ANZSRC::3107 Microbiology , ANZSRC::300603 Food nutritional balance , ANZSRC::300602 Food chemistry and food sensory science , ANZSRC::3006 Food sciences , ANZSRC::3106 Industrial biotechnology
Abstract
Lactoferrin (Lf) and other whey proteins have been isolated from red deer milk for the first time using a three-step anion and cation exchange chromatography protocol. The separated deer Lf was subject to in vitro gastric and duodenal digestions to generate peptides. The purity of the deer Lf and its hydrolysis products were analyzed by SDS-PAGE. The antibacterial activity of the deer Lf and its hydrolysates were investigated and was compared to cow counterpart. Gastric and duodenal digested deer Lf had strong bactericidal activity against E. coli ATCC 25922 with minimum inhibition concentration (MIC) of 280 µM and 402 µM, respectively. These results suggest that deer milk contains bioactive whey proteins and can generate bioactive peptides, which can benefit human health by inhibiting food-borne pathogenic bacteria.
Files
Name: Wang et al 2020 Lactoferrin Isolation and Hydrolysis from Red Deer (Cervus elaphus) Milk.pdf
Size: 1.36 MB
Kind: Adobe PDF
Permalink
https://hdl.handle.net/10182/14417
Source DOI
10.3390/foods9111711
Rights
© 2020 by the authors. Licensee MDPI, Basel, Switzerland.
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