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Lactoferrin AND Whey

Arashdeep Singh, Rizaldy C Zapata, Adel Pezeshki, Prasanth K Chelikani
OBJECTIVE: To determine whether diets enriched with the whey protein components lactalbumin and lactoferrin interact additively with inulin to improve energy balance by decreasing food intake and body weight (BW). METHODS: In four experiments, diet-induced obese rats were randomized to diets containing either lactalbumin or lactoferrin at low (20% kcal) or high (40% kcal) doses, and inulin at low (7.5% w/w) or high (15% w/w) doses, alone or in combination. Energy intake (EI), energy expenditure (EE), respiratory quotient (RQ), BW, body composition, plasma insulin, and leptin concentrations were measured...
April 24, 2017: Obesity
C Hue-Beauvais, G Miranda, E Aujean, F Jaffrezic, E Devinoy, P Martin, M Charlier
It has been clearly demonstrated that the maternal nutritional status during pregnancy and lactation has long-term effects on offspring health. In mammals, milk represents the first maternal support provided to the newborns so that its composition may play a major role in long-term programming. We therefore assessed the effects of maternal high-fat/high-sugar obesogenic (OD) or control (CD) diets on offspring growth and adiposity in the rabbit. Between 7 and 20 wk of age, the BW gain of OD milk-fed rabbits was higher than that of CD milk-fed rabbits ( < 0...
February 2017: Journal of Animal Science
Hany Geagea, Ahmed Gomaa, Gabriel Remondetto, Sylvain Moineau, Muriel Subirade
The protective effect of whey proteins on phages of lactic acid bacteria during heat treatment limits the recycling of whey proteins into cheese. To investigate this protective effect, we used lactoferrin (LF) as a whey protein model as a result of its unique physicochemical properties and its antiviral activity. First, the thermal inactivation of lactococcal thermoresistant virulent phage P1532 was measured in LF at 95 °C and under different pH values. Phage inactivation results revealed a strong protective effect of LF on P1532 phage at pH 5 but none at pH 7...
March 6, 2017: Journal of Agricultural and Food Chemistry
Xiaxia Wang, Xiaowei Zhao, Dongwei Huang, Xiaocheng Pan, Yunxia Qi, Yongxin Yang, Huiling Zhao, Guanglong Cheng
Casein micelles contribute to the physicochemical properties of milk and may also influence its functionality. At present, however, there is an incomplete understanding of the casein micelle associated proteins and its diversity among the milk obtained from different species. Therefore, milk samples were collected from seven dairy animals groups, casein fractions were prepared by ultracentrifugation and their constituent proteins were identified by liquid chromatography tandem mass spectrometry. A total of 193 distinct proteins were identified among all the casein micelle preparations...
February 27, 2017: Scientific Reports
Jayashree Ramasethu
Nosocomial or hospital acquired infections threaten the survival and neurodevelopmental outcomes of infants admitted to the neonatal intensive care unit, and increase cost of care. Premature infants are particularly vulnerable since they often undergo invasive procedures and are dependent on central catheters to deliver nutrition and on ventilators for respiratory support. Prevention of nosocomial infection is a critical patient safety imperative, and invariably requires a multidisciplinary approach. There are no short cuts...
2017: Maternal Health, Neonatology and Perinatology
V Bonfatti, D Vicario, L Degano, A Lugo, P Carnier
The aim of this study was to compare the common method of exploiting infrared spectral data in animal breeding; that is, estimating the breeding values for the traits predicted by infrared spectroscopy, and an alternative approach based on the direct use of spectral information (direct prediction, DP) to predict the estimated breeding values (EBV). Traits were pH, milk coagulation properties, contents of the main casein and whey protein fractions, cheese yield measured by micro-cheese making, lactoferrin, Ca, and fat composition...
March 2017: Journal of Dairy Science
Robert Pastuszka, Joanna Barłowska, Zygmunt Litwińczuk
Protein content in cow milk (with over 20 proteins, and peptides may also occur as a result of enzymatic hydrolysis) ranges from 2.5% to 4.2% and is about 1.5-2 times higher than in human milk. Its most important allergens are considered to be β-lactoglobulin (absent in human milk) and αs1-casein. The most similar in composition to human milk is horse and donkey milk. It contains considerably more whey proteins (35-50%) than cow milk (about 20%), and the concentration of the most allergenic casein fraction αs1 is 1...
December 31, 2016: Postȩpy Higieny i Medycyny Doświadczalnej
Ping Feng, Christophe Fuerer, Adrienne McMahon
Protein separation by SDS-CGE (Sodium Dodecyl Sulfate - Capillary Gel Electrophoresis) followed by UV absorption at 220nm allows quantification of major proteins in raw milk. In processed dairy samples such as skim milk powder and infant formulas, signals from individual proteins are less resolved, but caseins still migrate as one family between two groups of whey proteins. In the first group, α-Lactalbumin and β-Lactoglobulin migrate as two distinct peaks. Lactosylated adducts show delayed migration times and interfere with peak separation, but both native and modified forms, as well as other low molecular weight whey proteins, still elute before the caseins...
November 18, 2016: Journal of AOAC International
Christopher M Lockwood, Michael D Roberts, Vincent J Dalbo, Abbie E Smith-Ryan, Kristina L Kendall, Jordan R Moon, Jeffrey R Stout
OBJECTIVE: The objective of this study was to compare the chronic effects of different whey protein forms on body composition and performance when supplemented with resistance training. METHODS: Resistance-trained men (N = 56, 21.4 ± 0.4 years, 79.5 ± 1.0 kg) participated in an 8-week resistance training regimen (2 upper-body sessions and 2 lower-body sessions per week) and received one of 4 double-blinded treatments: 30 g/serving carbohydrate placebo (PLA) or 30 g/serving protein from either (a) 80% whey protein concentrate (WPC), (b) high-lactoferrin-containing WPC (WPC-L), or (c) extensively hydrolyzed WPC (WPH)...
January 2017: Journal of the American College of Nutrition
Rosaline V Waworuntu, Taleen Hanania, Steven R Boikess, Christopher S Rex, Brian M Berg
Early life nutrition plays an important role in brain development. Emerging research in rodents, piglets and humans suggest that prebiotics, milk fat globule membrane and lactoferrin may each play unique roles in brain development and cognitive functions. However, knowledge of their combined impact is lacking. We show here that providing weanling rats with a diet containing milk fat globule membrane, lactoferrin and a polydextrose/galactooligosaccharide prebiotic blend led to a significant increase in total dendritic spine density in hippocampal dentate gyrus neurons...
December 2016: International Journal of Developmental Neuroscience
Amanda J Cox, Annabelle M Watts, Ping Zhang, Lauren T Williams, Allan W Cripps, Nicholas P West
Given the role of the intestinal microbiota in obesity and related disease, strategies to modulate the composition of the intestinal microbiota may augment traditional weight-management approaches. Here, we examined the safety and tolerability of 28 days of supplementation with bovine whey-derived lactoferrin and immunoglobulin supplements in a cross-sectional cohort of free-living adults. Participants (n = 20 each group) received enteric-coated whey-derived bovine lactoferrin (200 mg), immunoglobulin (200 mg or 800 mg), combination lactoferrin/immunoglobuiln supplements (200 mg/200 mg, 200 mg/800 mg) or placebo in a double-blind design...
September 4, 2016: International Journal of Food Sciences and Nutrition
Natascia Bruni, Maria Teresa Capucchio, Elena Biasibetti, Enrica Pessione, Simona Cirrincione, Leonardo Giraudo, Antonio Corona, Franco Dosio
Antimicrobial peptides (AMPs) represent a vast array of molecules produced by virtually all living organisms as natural barriers against infection. Among AMP sources, an interesting class regards the food-derived bioactive agents. The whey protein lactoferrin (Lf) is an iron-binding glycoprotein that plays a significant role in the innate immune system, and is considered as an important host defense molecule. In search for novel antimicrobial agents, Lf offers a new source with potential pharmaceutical applications...
June 11, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Jodi Pilbrow, Alaa El-din A Bekhit, Alan Carne
This study reports a procedure for the simultaneous purification of glyco(caseino)macropeptide, immunoglobulin, lactoperoxidase, lactoferrin, α-lactalbumin and β-lactoglobulin from sheep cheese sweet whey, an under-utilized by-product of cheese manufacture generated by an emerging sheep dairy industry in New Zealand. These proteins have recognized value in the nutrition, biomedical and health-promoting supplements industries. A sequential fractionation procedure using economical anion and cation exchange chromatography on HiTrap resins was evaluated...
July 15, 2016: Food Chemistry
Pankaj Maharjan, Eva M Campi, Kirthi De Silva, Brad W Woonton, W Roy Jackson, Milton T W Hearn
Several new types of temperature-responsive ion exchange resins of different polymer composition have been prepared by grafting the products from the co-polymerisation of N-phenylacrylamide, N-iso-propylacrylamide and acrylic acid derivatives onto cross-linked agarose. Analysis of the binding isotherms for these different resins obtained under batch adsorption conditions indicated that the resin based on N-iso-propylacrylamide containing 5% (w/w) N-phenylacrylamide and 5% (w/w) acrylic acid resulted in the highest adsorption capacity, Bmax, for the whey protein, bovine lactoferrin, e...
March 18, 2016: Journal of Chromatography. A
J R Kanwar, R K Kanwar, S Stathopoulos, N W Haggarty, A K H MacGibbon, K P Palmano, K Roy, A Rowan, G W Krissansen
Inflammatory bowel disease (IBD) is a poorly understood chronic immune disorder for which there is no medical cure. Milk and colostrum are rich sources of bioactives with immunomodulatory properties. Here we compared the therapeutic effects of oral delivery of bovine milk-derived iron-saturated lactoferrin (Fe-bLF), angiogenin, osteopontin (OPN), colostrum whey protein, Modulen IBD (Nestle Healthsciences, Rhodes, Australia), and cis-9,trans-11 conjugated linoleic acid (CLA)-enriched milk fat in a mouse model of dextran sulfate-induced colitis...
April 2016: Journal of Dairy Science
Duc Ninh Nguyen, Per T Sangild, Yanqi Li, Stine B Bering, Dereck E W Chatterton
Whey protein concentrate (WPC) is often subjected to heat treatment during industrial processing, resulting in protein denaturation and loss of protein bioactivity. We hypothesized that WPC samples subjected to different degrees of thermal processing are associated with different levels of bioactive proteins and effects on proliferation and immune response in intestinal epithelial cells (IEC). The results showed that low-heat-treated WPC had elevated levels of lactoferrin and transforming growth factor-β2 compared with that of standard WPC...
February 2016: Journal of Dairy Science
Anges Teo, Kelvin K T Goh, Jingyuan Wen, Indrawati Oey, Sanghoon Ko, Hae-Soo Kwak, Sung Je Lee
Oil-in-water nanoemulsions were prepared by emulsification and solvent evaporation using whey protein isolate (WPI), lactoferrin and Tween 20 as emulsifiers. Protein-stabilised nanoemulsions showed a decrease in particle size with increasing protein concentration from 0.25% to 1% (w/w) level with Z-average diameter between 70 and 90 nm. However, larger droplets were produced by Tween 20 (120-450 nm) especially at concentration above 0.75% (w/w). The stability of nanoemulsions to temperature (30-90°C), pH (2-10) and ionic strength (0-500 mM NaCl or 0-90 mM CaCl2) was also tested...
April 15, 2016: Food Chemistry
Naeimeh Faraji, Yan Zhang, Ajay K Ray
Ion-Exchange Chromatography (IEC) techniques have been extensively investigated in protein purification processes, due to the more selective and milder separation steps. To date, existing studies of minor whey proteins fractionation in IEC have primarily been conducted as batch uptake studies, which require more experimental search space, time and materials. In this work, the selected resin's (SP Sepharose FF) equilibrium and dynamic binding capacity were first investigated. Next, adsorption of the pure binary mixture of lactoperoxidase and lactoferrin was studied to calibrate steric mass action (SMA) model using a simplified approach with data from single column experiments...
September 18, 2015: Journal of Chromatography. A
Tzi Bun Ng, Randy Chi Fai Cheung, Jack Ho Wong, Yan Wang, Denis Tsz Ming Ip, David Chi Cheong Wan, Jiang Xia
Milk contains an array of proteins with useful bioactivities. Many milk proteins encompassing native or chemically modified casein, lactoferrin, alpha-lactalbumin, and beta-lactoglobulin demonstrated antiviral activities. Casein and alpha-lactalbumin gained anti-HIV activity after modification with 3-hydroxyphthalic anhydride. Many milk proteins inhibited HIV reverse transcriptase. Bovine glycolactin, angiogenin-1, lactogenin, casein, alpha-lactalbumin, beta-lactoglobulin, bovine lactoferrampin, and human lactoferrampin inhibited HIV-1 protease and integrase...
September 2015: Applied Microbiology and Biotechnology
Kamila Puppel, Beata Kuczyńska, Teresa Nałęcz-Tarwacka, Marcin Gołębiewski, Tomasz Sakowski, Aleksandra Kapusta, Arkadiusz Budziński, Marek Balcerak
BACKGROUND: The aim of this study was to determine the influence of polymorphic variants of β-lactoglobulin in cows supplemented with linseed and fish oil on the fatty acid composition and antioxidant capacity of milk. From the herd of 320 Polish Holstein Friesian cows three groups of cows were selected according to the variants of β-LG (β-LGAA, β-LGBB, β-LGAB). During the first 7 days (the initial period) all the cows were fed the same total mixed ration (TMR) diet. From day 8 to 28,150 g fish oil and 250 g linseed (FOL) was added to the TMR diet of each cow...
April 2016: Journal of the Science of Food and Agriculture
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