Lactoferrin Isolation and Hydrolysis from Red Deer (Cervus elaphus) Milk and the Antibacterial Activity of Deer Lactoferrin and Its Hydrolysates

被引：14
作者：
Wang, Ye [1 ]
Bekhit, Alaa El-Din A. [2 ]
Mason, Susan L. [1 ]
Morton, James D. [1 ]
机构：
[1] Lincoln Univ, Dept Wine Food & Mol Biosci, POB 85084, Lincoln 7674, New Zealand
[2] Univ Otago, Dept Food Sci, POB 56, Dunedin 9054, New Zealand
来源：
FOODS | 2020年 / 9卷 / 11期
关键词：
deer milk; whey proteins; alpha-lactalbumin; beta-lactoglobulin; lactoferrin fractionation; lactoferrin hydrolysis; antibacterial activity; E. coli inhibition; BOVINE LACTOFERRIN; WHEY PROTEINS; IDENTIFICATION; FRACTIONATION; RELEASE; PEPTIDE; DOMAIN; SHEEP;
D O I：
10.3390/foods9111711
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 mu M and 402 mu M, 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.
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页数：15
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