Availability of lactoferrin as a natural solubilizer of iron for food products

Uchida, Tetsuya; Oda, Tomoko; Sato, Kaoru; Kawakami, Hiroshi

doi:10.1016/j.idairyj.2005.01.013

Cited by 34 publications

(19 citation statements)

References 16 publications

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“…No significant effect of bLT treatments was observed on hen BW at 28 weeks of age. This result is in agreement with the literature reports of Svoboda et al (2005), Uchida et al (2006) and Blais et al (2009), in piglet, rat and mice. As expected bLF treatments, especially in low concentration, caused higher tibia weight compared with the control, indicating the success of using bLF in the laying-hen bone.…”

Section: Discussionsupporting

confidence: 94%

Effects of in ovo injection of bovine lactoferrin before incubation in layer breeder eggs on tibia measurements and performance of laying hens

Saki

Mahmoudi

2015

Animal

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There is increasing concern about welfare of laying hens in cages, and one aspect of this topic relates to bone fragility. Therefore, bone anabolic components such as bovine lactoferrin (bLF) may be an effective strategy to maintain the integrity and health of bones. A total of 1080 eggs were divided into four groups with three replicates, each comprising 270 eggs; (1) control group was injected with 100 μl of normal saline per egg; (2, 3 and 4) groups including 22.5 (low), 45 (medium) and 67.5 µg (high) of bLF in 100 µl of normal saline per egg. Eggs were incubated and after hatching, chicks were reared to 28 weeks of age. Tibia measurements were obtained at hatch and at 28 weeks of age. Tibia weight at hatch, was not influenced by in ovo injection of bLF in comparison with the control. Eggs injected with the high concentration of bLF (67.5 µg of bLF per egg) showed significant strengthening in laying-hen tibias at 28 weeks of age, as measured by ultimate force and bending stress, compared with the control. Egg weights from hens treated with this concentration of bLF were also significantly greater than the control. Our data suggest that tibia cortical thickness is a suitable variable for evaluating bone status reflecting bone integrity and strength. The present study also shows that bLF (67.5 µg of bLF per egg) injected into layer breeder eggs before incubation can be used to improve bone strength and egg weight of laying hens at 28 weeks of age, while having no detrimental effect on embryo hatchability.

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Section: Discussionsupporting

confidence: 94%

Effects of in ovo injection of bovine lactoferrin before incubation in layer breeder eggs on tibia measurements and performance of laying hens

Saki

Mahmoudi

2015

Animal

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“…The total iron content bound to LF was measured by the standard procedure of Inductively Coupled Plasma (ICP) Optical Emission Spectrophotometer (Uchida et al 2006). The freeze dried protein (1.0 mg/ml) was solubilized in 1% (v/v) HNO 3 before performing the analysis.…”

Section: Preparation Of Apo and Holo Forms Of Caprine And Bovine Lactmentioning

confidence: 99%

“…The recommended daily intake (RCDI) in the diet is about 10 mg, but this may vary with respect to infants and adults (Neilands 1991). The bLF has been used in a wide variety of products such as infant formulas, probiotics, supplemental tablets, pet food, cosmetics and as a natural solubilizer of iron in food (Masco et al 2005;Tomita et al 2002Tomita et al , 2009Uchida et al 2006;Wakabayashi et al 2006). The LF plays a major role in the first line of the human defense system against microbial infections.…”

Section: Introductionmentioning

confidence: 99%

Structural characteristic, pH and thermal stabilities of apo and holo forms of caprine and bovine lactoferrins

et al. 2010

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Apo and holo forms of lactoferrin (LF) from caprine and bovine species have been characterized and compared with regard to the structural stability determined by thermal denaturation temperature values (T (m)), at pH 2.0-8.0. The bovine lactoferrin (bLF) showed highest thermal stability with a T (m) of 90 ± 1°C at pH 7.0 whereas caprine lactoferrin (cLF) showed a lower T (m) value 68 ± 1°C. The holo form was much more stable than the apo form for the bLF as compared to cLF. When pH was gradually reduced to 3.0, the T (m) values of both holo bLF and holo cLF were reduced showing T (m) values of 49 ± 1 and 40 ± 1°C, respectively. Both apo and holo forms of cLF and bLF were found to be most stable at pH 7.0. A significant loss in the iron content of both holo and apo forms of the cLF and bLF was observed when pH was decreased from 7.0 to 2.0. At the same time a gradual unfolding of the apo and holo forms of both cLF and bLF was shown by maximum exposure of hydrophobic regions at pH 3.0. This was supported with a loss in α-helix structure together with an increase in the content of unordered (aperiodic) structure, while β structure seemed unchanged at all pH values. Since LF is used today as fortifier in many products, like infant formulas and exerts many biological functions in human, the structural changes, iron binding and release affected by pH and thermal denaturation temperature are important factors to be clarified for more than the bovine species.

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“…In 1993, Kawakami and Dosako successfully prepared lactoferrin with multiferric ions, in which about 70 Fe 3þ ions exist per protein (mol mol À1 ) in the presence of bicarbonate and/or phosphate salts (Kawakami, Dosako, & Nakajima, 1993), which suggested that lactoferrin can bind irons at other sites through the conjunction of CO 3 2À and/or PO 4 3À ions. They showed the oral administration of lactoferrin prepared in the presence of 70 (mol mol À1 ) ferric ions (70FeLf) in rats revealed that it has a greater availability of iron than ferrous sulfate and does not damage the rat gastric mucosa, while ferrous sulfate and ferrous citrate both severely damage the gastric mucosa (Uchida, Oda, Sato, & Kawakami, 2006). However, the existing state of multiferric ions remains unknown, as do the structure and physical characteristics of 70FeLf.…”

Section: Introductionmentioning

confidence: 99%

Studies of the structure of multiferric ion-bound lactoferrin: A new antianemic edible material

Pan

Sawano

et al. 2008

International Dairy Journal

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Availability of lactoferrin as a natural solubilizer of iron for food products

Cited by 34 publications

References 16 publications

Effects of in ovo injection of bovine lactoferrin before incubation in layer breeder eggs on tibia measurements and performance of laying hens

Effects of in ovo injection of bovine lactoferrin before incubation in layer breeder eggs on tibia measurements and performance of laying hens

Structural characteristic, pH and thermal stabilities of apo and holo forms of caprine and bovine lactoferrins

Studies of the structure of multiferric ion-bound lactoferrin: A new antianemic edible material

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