Antimicrobial activity of whey mare’s milk against <i>Salmonella enteritidis</i>

Detha, Annytha Ina Rohi; Saputra, Agus; Ola, Antonius R. B.

doi:10.1088/1742-6596/1146/1/012027

Cited by 2 publications

(2 citation statements)

References 15 publications

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“…Mare's milk is a useful source of therapeutic food due to its high LF concentration in whey protein and strong nutritional value with a balanced protein, fat, and lactose content. Research revealed that LF inhibits the growth of Salmonella Enteritidis, which led the authors to propose the development of whey from Sumba mare's milk as a prospective candidate natural antibacterial agent for treating salmonellosis (Detha et al, 2019). Due to its distinctive structure, the prebiotic LF is crucial for antibacterial action (Cai, et al, 2018).…”

Section: Lactoferrinmentioning

confidence: 99%

Current and future interventions for improving poultry health and poultry food safety and security: A comprehensive review

Chowdhury

Ashrafudoulla

Mevo

et al. 2023

Comp Rev Food Sci Food Safe

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Poultry is thriving across the globe. Chicken meat is the most preferred poultry worldwide, and its popularity is increasing. However, poultry also threatens human hygiene, especially as a fomite of infectious diseases caused by the major foodborne pathogens (Campylobacter, Salmonella, and Listeria). Preventing pathogenic bacterial biofilm is crucial in the chicken industry due to increasing food safety hazards caused by recurring contamination and the rapid degradation of meat, as well as the increased resistance of bacteria to cleaning and disinfection procedures commonly used in chicken processing plants.To address this, various innovative and promising strategies to combat bacterial resistance and biofilm are emerging to improve food safety and quality and extend shelf-life. In particular, natural compounds are attractive because of their potential antimicrobial activities. Natural compounds can also boost the immune system and improve poultry health and performance. In addition to phytochemicals, bacteriophages, nanoparticles, coatings, enzymes, and probiotics represent unique and environmentally friendly strategies in the poultry processing industry to prevent foodborne pathogens from reaching the consumer. Lactoferrin, bacteriocin, antimicrobial peptides, cell-free supernatants, and biosurfactants are also of considerable interest for their prospective application as natural antimicrobials for improving the safety of raw poultry meat. This review aims to describe the feasibility of these proposed strategies and provide an overview of recent published evidences to control microorganisms in the poultry industry, considering the human health, food safety, and economic aspects of poultry production.

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Section: Lactoferrinmentioning

confidence: 99%

Current and future interventions for improving poultry health and poultry food safety and security: A comprehensive review

Chowdhury

Ashrafudoulla

Mevo

et al. 2023

Comp Rev Food Sci Food Safe

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“…Lactoferrin also has ability to bind free iron in biological fluids of mammals [7]. It has been suggested that the antimicrobial activity of this protein is due to its ironbinding properties, but the exact role of lactoferrin in iron binding in milk is unknown [8]. In the last thirty years, research has discovered several milk proteins and related peptides with interesting antimicrobial properties, particularly lactoferrin, which protects against microbial pathogens, and its antibacterial activity has already been well-described [9].…”

Section: Introductionmentioning

confidence: 99%

Isolation and purification of lactoferrin from Kazakhstan mare milk

Narmuratova

Cakir-Kiefer

Narmuratova

2019

Int. j. biol. chem.

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The single chemical composition of mare milk, rich in whey proteins is similar to human milk. Lactoferrin is one of the important compounds contained in whey protein fraction, and has multiple biological functions such as antimicrobial and activation of human and animal immune system. Due to its strong antimicrobial activity, lactoferrin has potential pharmaceutical applications. The present work is mainly focused on the isolation and purification of the lactoferrin from mare's milk. First, the lactoferrin from Kazakhstan mare milk has been purified by gel filtration Sephadex G-100 chromatography in two steps. The column of Sephadex G-100 was eluted with 0.01 M sodium phosphate buffer (pH 6.8). Lactoferrin enriched fractions were detected using UV absorbance at 280 nm and were identified in the first peak. Second, the purity of lactoferrin was checked by 12% SDS-PAGE and the molecular weight of lactoferrin (in the range of 80-82 kDa) was estimated using protein standard, which is recombinant human lactoferrin (expressed in rice, iron saturated, molecular weight 82.4 kDa).

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Antimicrobial activity of whey mare’s milk against Salmonella enteritidis

Cited by 2 publications

References 15 publications

Current and future interventions for improving poultry health and poultry food safety and security: A comprehensive review

Current and future interventions for improving poultry health and poultry food safety and security: A comprehensive review

Isolation and purification of lactoferrin from Kazakhstan mare milk

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