Extraction of Camel’s Milk Bioactive Component (Lactoferrin) and Application for Extending Storability of Whole Milk
No Thumbnail Available
Date
2018-06
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
AAU
Abstract
Milk must have a desirable chemical composition and must be of satisfactory hygienic quality.
Lactoferrin is a multifunctional glycoprotein, occurring as whey protein in milk secretions of
mammals. It shows a variety of antimicrobial, antioxidant and antiviral properties. The presence
of iron in the environment is essential for bacterial growth. Lactoferrin binds to iron to make it
out-of-reach for the bacteria this mechanism can destroy the bacteria. The antibacterial property
of lactoferrin makes it suitable for potential exploitation in a variety of food applications. Since
the importance of natural antimicrobial is increasing in demand, the present study was designed
to extract lactoferrin from whole camel milk so as to use it as a natural preservative of whole milk
before processing. Microfiltration, ammonium sulphate precipitation, and protein dialysis
technology was used for the extraction of lactoferrin. Whole camel milk produced 0.93 mg/ml of
lactoferrin, this result showed that the purification by dialysis technology was moderately good
for the recovery of lactoferrin. The lactoferrin was further characterized through sodium dodecyl
sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The quantification of camel lactoferrin
was done using Bradford Assay. The antibacterial property of camel milk lactoferrin in whole milk
was evaluated by the application of Total bacterial count. The evaluated whole milk with the
addition of lactoferrin as a natural antimicrobial stayed for 8h at a storage temperature of 30°C
with a total bacterial load of 5.36log cfu/ml. the inhibition effect of camel lactoferrin against
pathogenic milk bacteria E. coli and Salmonella typhi. was evaluated by the application of disc
diffusion method. The different concentration of lactoferrin inhibited both pathogenic microbes,
with increased lactoferrin concentration. The results showed that higher concentration of camel
lactoferrin had an increased inhibition zone of 28 mm and 19 mm for both E. coli and Salmonella
typhi. respectively. The lactoferrin extracted from camel milk exhibited promising antibacterial
activity against E. coli and Salmonella typhi.
Description
Keywords
Lactoferrin, SDS-PAGE, Dialysis, Antibacterial effect, camel milk