Antibacterial activity of bovine milk lactoferrin on the emerging foodborne pathogen Cronobacter sakazakii: Effect of media and heat treatment

Harouna, S.; Carramiñana, Juan J.; Navarro, Fanny; Pérez, María D.; Calvo, Miguel; Sánchez, Lourdes

doi:10.1016/j.foodcont.2014.07.061

Cited by 41 publications

(19 citation statements)

References 31 publications

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“…Poor lactoferrin stability was observed at higher temperatures, as no lactoferrin was detected in milk the treatments at 75 and 85°C. In contrast to our findings, Harouna et al (2015) demonstrated that native lactoferrin is very resistant to most common pasteurisation treatments and can maintain its antibacterial activity against Cronobacter sakazakii (C. sakazakii).…”

Section: Resultscontrasting

confidence: 99%

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Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk

Ozturkoğlu-Budak

2016

Int J of Dairy Tech

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The aim of this study was to investigate the effects of freezing and heat treatments at different temperatures on the stability of the main whey proteins of donkey milk in comparison with those obtained from colostrum and raw milk. Samples subjected to heat treatment at 85 °C showed greater loss of stability, with levels decreasing by 60% and 87% for lysozyme and β‐lactoglobulin, respectively. Lactoferrin completely disappeared at heat treatments higher than 65 °C. Colostrum contained the highest lactoferrin and β‐lactoglobulin concentrations, however, lysozyme was found to be present at similar concentrations in colostrum, raw, frozen and heat‐treated milk at temperatures lower than 85 °C.

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Section: Resultscontrasting

confidence: 99%

“…In contrast to our findings, Harouna et al . () demonstrated that native lactoferrin is very resistant to most common pasteurisation treatments and can maintain its antibacterial activity against Cronobacter sakazakii ( C. sakazakii ).…”

Section: Resultsmentioning

confidence: 99%

Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk

Ozturkoğlu-Budak

2016

Int J of Dairy Tech

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“…As described by Harouna et al (2015), milk samples stored at À20°C were thawed at 4°C and centrifuged at 50009 g for 20 min to remove fat. Twenty milligrams of fat was transferred into a 5-mL tube and esterified with NaOCH 3 : methanol followed by HCl: methanol (Kramer et al 1997).…”

Section: Milk Fatty Acid Analysismentioning

confidence: 99%

Comparative milk fatty acid analysis of different dairy species

Yang

Zheng

Wang

et al. 2017

Int J of Dairy Tech

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This study compared the fatty acid (FA) profile of milk from different dairy mammals: buffalo, camel, cow, goat and yak. Data from milk samples and reports in the literature were processed using principal component analysis. The results showed that camel milk contained the lowest levels of C4:0–C12:0 and highest levels of unsaturated fatty acids. Goat milk had the highest level of C8:0–C14:0 FA. Characteristic differences were observed for yak and buffalo milk, which differed from cow milk by their higher levels of saturated fatty acids and lower levels of polyunsaturated fatty acids. It is therefore suggested that each animal species’ milk has its own specific milk FA profile.

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“…Therefore, the authors reported that both non-heat-treated and pasteurized lactoferrin showed similar antibacterial properties. Harouna et al (2015) reported that the antibacterial activity of native bovine lactoferrin against Cronobacter sakazakii was retained even with heat treatments at 72℃ for 15 s, 85℃ for 15 s, and 63℃ for 30 min. They also reported that lactoferrin exhibited antibacterial activity after heat treatment at 72℃ for 15 min and 85℃ for 10 min against Cronobacter sakazakii;…”

Section: Resultsmentioning

confidence: 99%

Effects of Heat-treated Bovine Lactoferrin on the Growth of Lactococcus lactis subsp. cremoris JCM 20076

Kim¹

2019

J. Milk Sci. Biotechnol.

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This study investigated the effects of heat-treated and non-heat-treated bovine lactoferrin on the growth of Lactococcus lactis subsp. cremoris JCM 20076. The addition of heattreated and non-heat-treated bovine lactoferrin in adjusted MRS medium stimulated the growth of Lc. cremoris JCM 20076. Heat-treated bovine lactoferrin had a greater impact on the growth of Lc. cremoris JCM 20076 compared to that with non-heat-treated bovine lactoferrin. Bovine lactoferrin heated at 65°C for 30 min stimulated the growth of the bacteria more than that heated at 80°C for 5 min. Furthermore, the growth of Lc. cremoris JCM 20076 increased substantially with heat-treated bovine lactoferrin at a concentration of 1 mg/mL.

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Antibacterial activity of bovine milk lactoferrin on the emerging foodborne pathogen Cronobacter sakazakii: Effect of media and heat treatment

Abstract: 11Cronobacter sakazakii is a pathogen transmitted by food, with high osmotic 12 resistance and tolerance to desiccation, which affects mainly to newborns,

Cited by 41 publications

References 31 publications

Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk

Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk

Comparative milk fatty acid analysis of different dairy species

Effects of Heat-treated Bovine Lactoferrin on the Growth of Lactococcus lactis subsp. cremoris JCM 20076

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