Journal of Food, Agriculture and Environment

Effect of heat treatment on the chromatographic detection, electrophoretic pattern and antibacterial activity of lactoferrin purified from camel milk

Author(s):

Ahmed M. Abdel-Salam ^{1 *}, Khaled B. Alharbi ², Magzoub A. Magzoub ³, Hassan M. Mousa ¹

Recieved Date: 2014-02-12, Accepted Date: 2014-04-02

Abstract:

The current study examined the effect of heat treatments on the electrophoretic detection, chromatographic analysis, and antibacterial activity of lactoferrin isolated and purified from camel milk. Lactoferrin was isolated and purified from camel milk by cation-exchange chromatography using carboxymethyl (CM)-Sephadex C-50 resin. The lactoferrin purified from camel milk was heated at 65°C, 85°C and 100°C for 15 and 30 min. Detection of lactoferrin purified from camel milk was carried out using reversed-phase high-performance liquid chromatography (RP-HPLC). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) pattern of heat-treated lactoferrin purified from camel milk was analysed using 12.5% T. Lactoferrin has been detected with molecular mass approximately ~80 kDa using the electrophoretic and chromatographic peak. The electrophoretic pattern, and chromatographic peak of heat-treated lactoferrin were very clear at 65 and 85°C and decreased with heat treatment at 100°C for 30 min. Microbiological tests of heat-treated camel lactoferrin as an antibacterial agent were carried out using the Delvotest method and disk test procedures, and antibacterial activity against Gram positive and Gram negative bacteria was carried out using inhibition zone diffusion methods. Bacteriological studies showed that lactoferrin isolated from camel milk with heat treatment at 65°C and 85°C demonstrated a strong antibacterial activity against Gram positive and Gram negative bacteria. A very weak inhibitory effect was noticed, when camel milk lactoferrin was treated with temperatures as high as 100°C. We concluded that the antibacterial properties of lactoferrin in camel’s milk may be maintained during pasteurization temperatures, but may be reduced during boiling for personal use.

Keywords:

Camel milk, lactoferrin, SDS-PAGE heat treatment, antibacterial activity

---

Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 20-23

---

Full text for Subscribers

---

Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

---

Purchase this Article:   20 Purchase PDF Order Reprints for 15

---

Share this article :