Isolation and Identification of Lactoferrin and Lactoperoxidase from the Colostrum of Indonesian Ettawa Crossbred Goat

Abstract

Background: Lactoferrin is a glycoprotein of the transferrin family which has multifunctional properties and useful for clinical and commercial application. It has some advantages as an immune system modulation, antibacterial activity and antioxidant in infant and adult as well as in animal. Lactoperoxidase is one of the most prominent enzymes in milk and catalyzes the inactivation of a wide range of microorganisms. Both lactoferrin and lactoperoxidase are expressed in most biological fluids, including colostrum. Chemical components of colostrum may vary along the days after parturition. The study of lactoferrin and lactoperoxidase from dairy goat is very limited. This study aimed to isolate and identify characteristics (the molecular weight and concentrations) of lactoferrin and lactoperoxidase from Indonesian native Ettawa crossbred goat colostrum. Method: The isolation and purification of lactoferrin and lactoperoxidase was conducted by an ion-exchange chromatography (SP-sepharose). Other compositions of colostrum, protein, fat and lactose concentration, were also determined. Results: The result showed that lactoferrin and lactoperoxidase concentrations in goat colostrum on the first day (317.3 mg/L and 204 mg/L) were higher than colostrum on the second day (190,5 mg/L and 61.9 mg/L) postpartum. The molecular weight of lactoferrin and lactoperoxidase were 75 and 72 kDa. Protein, fat and lactose concentrations of colostrum on the first day postpartum (6.5%, 5.7% and 4.9%) were higher than those on the second day (4.9%, 4.4% and 4.1%). Conclusion: A high amount of lactoferrin and lactoperoxidase can be isolated from the goat colostrum on its first day of postpartum.

Digestibility, Milk Yields, and Milk Quality of Ettawa Crossbred Goats Fed Coleus amboinicus L. Leaf Extract

“…The solvent used for CAL extraction did not significantly affect (p>0.05) SG of the milk. The average SG of the milk samples was 1.0288, which is a little bit lower than the value reported by Harjanti et al (2017) at one day post-partum (1.041) and two days post-partum (1.034) for EC goats. While Tesfay et al (2015) reported that the SG of pasteurized milk was 1.031 and SG of milk taken from a vendor was 1.025.…”