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Effect of high pressure on the structure and antibacterial activity of bovine lactoferrin treated in different media

Published online by Cambridge University Press:  13 May 2013

Indira Franco ,
Mańa. D. Pérez ,
Eduardo Castillo ,
Miguel Calvo  and
Lourdes Sánchez
Indira Franco
Affiliation:
Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
Mańa. D. Pérez
Affiliation:
Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
Eduardo Castillo
Affiliation:
Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
Miguel Calvo
Affiliation:
Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
Lourdes Sánchez*
Affiliation:
Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
*
*For Correspondence; e-mail: lousanchez@unizar.es
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Abstract

The effect of high-pressure treatment (400, 500 and 650 MPa) on the structure and activity of bovine lactoferrin in different iron-saturation forms has been studied by several techniques. The structural changes produced in lactoferrin by high-pressure were analysed by differential scanning calorimetry and fluorescence spectroscopy, and the immunoreactivity by ELISA. The effect of high-pressure was also studied on some biological properties of lactoferrin, such as iron binding capacity, retention of the bound iron, and antibacterial activity against Escherichia coli O157:H7. Results obtained indicate that treatment at 400 MPa does not substantially modify the conformation of lactoferrin, meanwhile treatments at 500 and 650 MPa greatly affect some of its properties. With respect to the antibacterial activity, the apo and native forms of lactoferrin maintain that activity against Esch. coli only after 400 MPa treatment.

Keywords

High pressurebovine lactoferriniron-saturationantibacterial activityEscherichia coli O157:H7
Type
Research Article
Information
Journal of Dairy Research , Volume 80 , Issue 3 , August 2013 , pp. 283 - 290
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013 

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