Survival and bone-active properties of bovine lactoferrin supplemented into stirred yoghurt

Palmano, KP; Ramos, R. Argotte; Watson, Maureen; Callon, Karen E.; Cornish, Jillian

doi:10.1016/j.idairyj.2011.02.006

Cited by 12 publications

(9 citation statements)

References 33 publications

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“…Lactoferrin (LF), a glycoprotein, proposes as an antioxidant and displays an inhibitory activity against bacteriostatic, bactericidal, and fungistatic activities . Since it presents in mammalian milk at an average concentration of 1.4 mg mL −1 and has ability to bind ferric ions with high affinity, LF has been fortified in infant formulas as a functional nutrient . However, LF is easily hydrolyzed by the enzymes in the stomach and exhibits low permeability through the intestinal membrane, which may decrease its biological activity and bioavailability .…”

Section: Introductionmentioning

confidence: 99%

“…14 Since it presents in mammalian milk at an average concentration of 1.4 mg mL −1 and has ability to bind ferric ions with high affinity, LF has been fortified in infant formulas as a functional nutrient. [15][16][17] However, LF is easily hydrolyzed by the enzymes in the stomach and exhibits low permeability through the intestinal membrane, which may decrease its biological activity and bioavailability. 18 Therefore, researchers tried to enhance the bio-stability of LF.…”

Section: Introductionmentioning

confidence: 99%

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Structural characterization and biological fate of lactoferrin‐loaded liposomes during simulated infant digestion

Tian

Han

et al. 2019

J Sci Food Agric

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BACKGROUND Limited information is concerned on the structure changes of liposomal delivery system under infant conditions. Positively charged lactoferrin (LF)‐loaded liposomes, with the entrapment efficiency (EE) of 52.3 ± 6.3%, were prepared from soybean‐derived phospholipids using a thin‐layer dispersion method. The structure changes and digestibility of LF‐loaded liposomes under infant conditions, including simulated gastric fluid (SGF) and simulated small intestinal fluid (SIF), were characterized in terms of the average particle size, zeta potential, turbidity, fourier transform infrared, transmission electron microscopy, lipolysis and protein hydrolysis. RESULTS This study showed that the functional groups, favorable membrane structure and the EE of liposomes were slightly changed as a function of time when the liposome digested under SGF conditions. However, the intact bilayer structures were damaged and the EE of LF‐loaded liposomes decreased to 28.5% after digestion in infant SIF. CONCLUSION These results suggested that liposomal membrane could prevent the gastric degradation and the structure of liposomes was not completely destroyed with a low concentration of pancreatin and bile salts under infant conditions. Present study provided information on the insight into the characteristics of liposomes during infant gastrointestinal digestion, which was useful for the development of microcapsule systems in infant diet. © 2018 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Structural characterization and biological fate of lactoferrin‐loaded liposomes during simulated infant digestion

Tian

Han

et al. 2019

J Sci Food Agric

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“…Therefore, at adequate availability of LF over a sufficiently long time, development of osteopenic conditions is impaired and bone reconstruction processes are intensified. Moreover, lactoferrin stimulates phosphorylation of p44/p42 MAP kinase in osteoblasts (25,26,29). In turn, the compounds contained in colostrum reduce or abolish the decline in the Ca level, thereby protecting against the development of osteoporosis.…”

Section: Resultsmentioning

confidence: 99%

Densitometric, tomographic and mechanical parameters of the female Wistar rat skeletal system after lactoferrin and colostrum treatment in the condition of gonadectomy-induced osteopenia

Bieńko¹,

Wolski²,

Lis³

et al. 2016

Medycyna Weterynaryjna

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“…Compared with all the other groups, 95°C/10 min had a significant inhibitory effect on the osteogenic activity of lactoferrin. However, when lactoferrin was added into yoghurt, the process of fermenting yogurt had no obvious effect on the structure and osteogenic activity (Palmano, Ramos, Watson, Callon, & Cornish, ). Taken together, 95°C/10 min had significantly affected the structure and inhibited the osteogenic of native lactoferrin by downregulating MAPK mRNA expression, implying that there are close relationships between structure and activity of lactoferrin.…”

Section: Discussionmentioning

confidence: 99%

Effects of thermal treatment on the physicochemical properties and osteogenic activity of lactoferrin

Fan

Shi

et al. 2019

J Food Process Preserv

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Lactoferrin as a key basic protein in bovine milk has attracted extensive attentions due to its multifunctional activities. Thermal treatment has been widely used during processing of dairy products, which might damage the bioactivity of heat‐sensitive proteins. However, there has been little information on effect of heat treatment on the bioactivity of lactoferrin. In this study, the effects of four different thermal treatments (65°C/30 min, 72°C/10 s, 85°C/10 min, and 95°C/10 min) on lactoferrin were examined by sodium dodecyl sulfate–polyacrylamide gel electrophoresis, circular dichroism spectrum, electron microscope, dynamic light scattering, and semiquantitative RT‐PCR. Results revealed that these treatments altered its second structure and surface hydrophobicity. Moreover, the osteogenic activity of lactoferrin decreased by analyzing the effect of different samples on the mitogen‐activated protein kinase mRNA expression. These findings provided theory data for the research and development of lactoferrin as a functional component in food industry. Practical applications As we know, thermal treatment has been widely used during processing of dairy products. Lactoferrin is a key basic protein component in bovine milk and has a variety of biological activities such as osteogenic activity. However, very few studies have focused on the effect of heat treatment on the osteogenic activity of lactoferrin, thereby limiting its applications. The objective of the present study was to investigate the effects of heating on the structure and osteogenic activity of lactoferrin. Results showed that the regular heat‐processing parameters in dairy industry and structural change of lactoferrin led to the loss of its osteogenic activity. These results will provide some theoretical and practical data for the development of lactoferrin as ingredient in functional food industry.

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Survival and bone-active properties of bovine lactoferrin supplemented into stirred yoghurt

Cited by 12 publications

References 33 publications

Structural characterization and biological fate of lactoferrin‐loaded liposomes during simulated infant digestion

Structural characterization and biological fate of lactoferrin‐loaded liposomes during simulated infant digestion

Densitometric, tomographic and mechanical parameters of the female Wistar rat skeletal system after lactoferrin and colostrum treatment in the condition of gonadectomy-induced osteopenia

Effects of thermal treatment on the physicochemical properties and osteogenic activity of lactoferrin

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