Effect of technological treatments on bovine lactoferrin: An overview

Zhang

et al. 2020

J Nutr Sci Vitaminol

To evaluate the effect of iron-fortified formula with different concentrations of bovine lactoferrin (bLF) on improvement of anemic status in term infants who were previously breast-fed. A randomized, controlled, open, and post-market intervention study. A total of 108 infants aged 6-9 mo who were previously breast-fed and weaned were selected. The subjects were divided into three groups with the sequence of outpatient: fortified group 1 (FG1) with a bLF concentration of 38 mg/100 g, FG2 with 76 mg/100 g bLF, FG0 with no bLF. The intervention duration was 3 mo. Weight, height, head circumference and the concentration of hemoglobin (Hb), serum ferritin (SF), serum transferring receptor (sTfR) were measured and sTfR-SF index (TFR-F index) and total body iron content (TBIC) were computed before and after intervention. The primary outcome measures were obtained from 96 infants (35, 33 and 28 for FG0, FG1 and FG2, respectively). After 1 mo of intervention, the changes of Hb level showed no significant difference (p.0.05) among the three groups, however, the Hb level of infants in FG2 were significantly higher than those of infants in the other two groups after 3 mo of intervention (p,0.05). The present data indicated that the formula fortified with 76 mg/100 g bLF positively affected the Hb of anemic infants who were previously breastfed when compared with fortification with 38 mg/100 g bLF and no bLF fortification.

Section: Discussionmentioning

confidence: 86%

Dose Effect of Bovine Lactoferrin Fortification on Iron Metabolism of Anemic Infants

Zhang

et al. 2020

J Nutr Sci Vitaminol

“…Extrapolated to humans, these amounts correspond to doses of approximately 100 g. 24 Noteworthy, the preceding statements apply to fresh HM only because HM processing (either freezing or pasteurization) can affect LF content and concentrations. 25 In fact, further reductions of LF concentrations, by 47 to 55%, are reported with freezing 26,27 as well as with holder pasteurization at 62.5°C for 30 minutes, the latter reducing baseline LF concentrations by up to 88%. 7 Of note, most studies evaluating the effect of pasteurization used special devices to mimic pasteurizer in vitro in small milk samples.…”

Section: Lactoferrin Supplementation and Implications For Clinical Prmentioning

confidence: 96%

“…29 The effect of traditional and new technologies, such as high-pressure treatment, pulsed electric field treatment, and fermentation, also need further study. 25 Moreover, not all commercial LFs are the same, and not all can be used with the same modalities and/or pursuing the same purposes. First, quality control for LF should be developed to test the different kind of activities including antimicrobial activities (antibacterial, antiviral, antifungal, antiparasitic), immune regulatory properties, tissue growth, and regenerative or anticarcinogenic properties.…”

Section: Lactoferrin Supplementation and Implications For Clinical Prmentioning

confidence: 99%

Role of Lactoferrin in Neonates and Infants: An Update

Manzoni¹,

Dall’Agnola

Tomé

et al. 2018

Amer J Perinatol

Lactoferrin is one of the most represented and important bioactive proteins in human and mammal milk. In humans, lactoferrin is responsible for several actions targeting anti-infective, immunological, and gastrointestinal domains in neonates, infants, and young children. Evidence-based data vouch for the ability of supplemented lactoferrin to prevent sepsis and necrotizing enterocolitis in preterm infants and to reduce the burden of morbidity related to gastrointestinal and respiratory pathogens in young children. However, several issues remain pending regarding answers and clarification related to quality control, correct intakes, optimal schedules and schemes of supplementations, interactions with probiotics, and different types of milk and formulas. This review summarizes the current evidence regarding lactoferrin and discusses the areas in need of further guidance prior to the adoption of strategies that include a routine use of lactoferrin in neonates and young children.

Journal of Dairy Research

“…Milk lactoferrin concentration is affected by curding. Ripolles et al (2015) reported a reduction in antibacterial activity of bovine milk lactoferrin and its hydrolysates when different types of rennet were used, but lactoferrin is very resistant to heat treatments (Franco et al, 2018). Lactoperoxidase is not affected by curding according to Nandini and Rastogi (2011).…”

Section: Journal Of Dairy Researchmentioning

confidence: 99%

Influence of treatment and refrigeration time on antimicrobial activity of goat and sheep colostrum

Ruiz-Diaz

Argüello

Padilla

et al. 2019

The aim of the studies presented in this research communication was to compare species of origin (goat and sheep) and the effect of treatment (pasteurization at 56, 63 and 72 °C, skimming and curding) and refrigeration time on colostrum antimicrobial activity (AnAc). Two experiments were performed. In experiment 1, twenty-four first milking colostrum samples were obtained (12 goats, 12 sheep) and an aliquot of each sample was subjected to 6 different treatments, control (untreated), pasteurization at 56, 63 and 72 °C, skimming and curding. Colostrum AnAc was tested directly against E. coli using disks in a Petri dish and Enrofloxacin (antibiotic) and saline serum as positive and negative control, respectively. Species had no effect (P > 0.05) on colostrum AnAc, and neither did pasteurization at different temperatures or skimming. However, curding showed the lowest colostrum AnAc (P < 0.05) in both species. In the second experiment, four treatments were assayed, control, pasteurization at 56 and 63 °C and skimming. An aliquot of twelve goat colostrum samples were refrigerated after treatments for 10 d at 4 °C. Colostrum AnAc was measured at 0, 2, 4, 6, 8, and 10 d. A reduction in colostrum AnAc was observed due to refrigeration time. The results suggest that if farmers use frozen colostrum for neonates, the process of curding colostrum or refrigeration at 4 °C longer than 4 d is not recommended.