DOI: 10.5593/sgem2017/61/S25.073


E.I. Titov, N.A. Tikhomirova, I.I. Ionova, I.S. Krasnova
Tuesday 12 September 2017 by Libadmin2017

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgem.org, SGEM2017 Conference Proceedings, ISBN 978-619-7408-12-6 / ISSN 1314-2704, 29 June - 5 July, 2017, Vol. 17, Issue 61, 555-560 pp, DOI: 10.5593/sgem2017/61/S25.073


Lactoferrin (LF) is a globular glycoprotein with a molecular mass of about 80 kDa. It exists in two forms: apo- and hololactoferrin. Lactoferrin in the molecule has two domains that bind Fe3+ ions with high efficiency. The physiological properties of the protein are mainly due to binding to the iron of the active form by unsaturated iron (apolactoferrin). An iron-saturated form (hololactoferrin) is inactive. Raw milk contains mainly up to 90% apo-LF. Human milk is very rich in lactoferrin (about 1.7 g/L), and bovine milk - from 30 to 300 mg/L. The concentration of LF depends on physiological factors and, primarily, the stage of lactation. LF is an iron carrier in the human and animal body, and more active than the known milk protein transferrin. It activates intracellular digestion, including macrophages - one of the significant factors of nonspecific host defense system. The antioxidant effect of LF is due to the binding of ferric iron, which forms highly active free radicals in water environment, primarily a highly active superoxide radical with a mutagenic effect. Biomedical researches with human LF indicate its anti-inflammatory and antimicrobial activity. LF is using to treat patients with cancer. Effective and simple method is developed for the determination LF in dairy raw materials. The content of LF in various types of dairy raw materials is determined and it is shown that secondary dairy raw materials are a promising source of its industrial production. The chromatographic method developed for the determination LF from dairy raw materials, which does not require difficult complex equipment and special qualifications. Milk LF in the apo- and holo- form isolated and researched. It is shown that the apoform of milk LF is resistant to high temperatures and low pH values, and preserved in secondary dairy raw materials (low-fat milk, cheese whey and casein whey, ultrafiltered milk and whey). The apoform of LF is recommended as an effective raw material for the production of LF for medical and dietary purposes on an industrial production. Its application is proposed for food pharmaceutical dietary supplements, for the infant nutrition, gerodietic and therapeutic nutrition and to create new drugs.

Keywords: biologically active milk proteins, whey, apo- and holo- form of lactoferrin.