Effect of bovine lactoferrin addition to milk in yogurt manufacturing

Abstract

The aim of this work was to study the effect of milk supplementation with lactoferrin of different iron saturation on the manufacturing and characteristics of yogurt. Bovine lactoferrin was added at concentrations of 0.5, 1, and 2 mg/mL in the holo (iron saturated) and apo (without iron) forms. Some physicochemical properties, such as pH, concentration of lactic acid, and texture of supplemented yogurts, were determined throughout the shelf-life period storage (28 d) at 4°C. We also evaluated the stability of lactoferrin in supplemented yogurt throughout the storage time. The supplementation of milk with bovine lactoferrin did not greatly affect the physical properties of the yogurt, though apo-lactoferrin slightly delayed the decrease of pH. This could be attributed to the partial inhibition observed on the growth of Streptococcus thermophilus. The integrity and immunoreactive concentration of lactoferrin, determined by Western blotting and noncompetitive ELISA, respectively, remained constant throughout the shelf life of yogurt.

The Impact of Lactoferrin Fortification on the Health Benefits and Sensory Properties of Yogurt

“…LF is a multifunctional ironbinding glycoprotein, and a member of a transferrin family, thus belonging to those proteins capable of binding and transferring Fe3+ ions (Metz-Boutigue et al, 1984). LF is found mainly in bovine milk in concentration ranged from 1.15µg/ml to 485.63µg/ml and has been used in the food industry for more than 20 years and is now a component of certain products in the category of functional foods (Shah, 2001;Franco et al, 2010). The recent worldwide production scale of bovine lactoferrin is assumed to be more than 60 tone/ year (Tomita et al, 2009).…”

Effects of Hydrostatic High Pressure on the Structure and Antibacterial Activity of Recombinant Human Lactoferrin from Transgenic Rice

“…ELISA intended to determine rhLF concentrations was performed according to the procedure for bovine lactoferrin by Franco et al, 17) as follows: Specific anti-rhLF antibodies were obtained by immunoadsorption using a column with rhLF insolubilized in Sepharose-4B (Sigma, St. Louis, MO) (5 mg of protein/mL of gel). Antibodies were concentrated and frozen at À20 C until use.…”

“…13) Lactoferrin is used as a functional component in certain products, 14) including infant milk formulas, yogurt, milk, dietary supplements, and pet supplements. [15][16][17] The main problem with supplemented products is the heat treatment that must be applied to them during technological processing, decreasing or inactivating completely the activity of lactoferrin.…”

Production of hypoallergenic milk from DNA-free beta-lactoglobulin (BLG) gene knockout cow using zinc-finger nucleases mRNA

“…Our BLG-free cow produced high-BSA and lactoferrin milk. Importantly, bovine lactoferrin is a multifunctional glycoprotein involved in intestinal iron absorption and antimicrobial activity 50 , 51 , which has also been added to milk in yogurt manufacturing 51 . Thus, this finding suggested that our BLG-free milk might have stronger antimicrobial activity than that of common milk.…”