Preview

Theory and practice of meat processing

Advanced search

Lactoferrin: properties and application. A review

https://doi.org/10.21323/2414-438X-2021-6-2-128-134

Full Text:

Abstract

The current state, prospects for using and priorities in studying multifunctional protein lactoferrin (LF) in the food industry are discussed. Over the last decades, the studies of iron-binding, antibacterial, antiviral and antiparasitic properties of this representative of transferrins have determined quite a wide sphere of its use. The data on the lactoferrin composition, structure and activity are presented. The authors describe the modern methods for lactoferrin extraction and production from dairy raw materials both in the domestic and foreign productions using chromatographic methods for extraction and membrane methods for production. The practical experience in its application for food production, in particular, for meat and fermented dairy products, child and sports nutrition is discussed. An effect of technological process parameters in food production on the LF activity is highlighted. The study analyses an influence of new processing technologies such as high pressure or pulsed electric field in combination with classic methods for thermal processing and drying on the structure and activity of lactoferrin in food. The reviewed studies show that the use of lactoferrin in the meat industry, especially, in finished meat products, has limitations. The data presented in the review suggest a need for searching ways of lactoferrin introduction into meat systems to obtain functional products. One of the top-priority method for LF incorporation into meat products is LF encapsulation as one of the production stages.

About the Authors

I. V. Bobreneva
Moscow State University of Food Production
Russian Federation

Irina V. Bobreneva —  doctor of technical sciences, professor, professor, Department of Technology and biotechnology of meat and meat products

11 Volokolamskoe shosse, 125080, Moscow

Tel.: +7–915–497–78–52



M. V. Rokhlova
Moscow State University of Food Production
Russian Federation

Mariya V. Rokhlova —   postgraduate student, Department of of Technology and biotechnology of meat and meat products

11 Volokolamskoe shosse, 125080, Moscow

Tel.: +7–906–086–03–84



References

1. Baker, E. N., Baker, H. M., Kidd, R. D. (2002). Lactoferrin and transferrin: Functional variations on a common structural framework. Biochemistry and Cell Biology, 80(1), 27–34. https://doi.org/10.1139/o01–153

2. Farnaud, S. J.-C., Evans, R. W. (2003). Lactoferrina multifunctional protein with antimicrobial properties. Molecular Immunology, 40(7), 395–405. https://doi.org/10.1016/S0161–5890(03)00152–4

3. Krot, I.F. (2005). Lactoferrin’s structure and functions and it’s possible application in obstetrics. Health and environmental issues, 1(3), 65–69. (In Russian)

4. Brodsky, I.B., Bondarenko, V.M., Tomashevskaya, N.N., Sadchikova, E.R., Goldman, I.L. (2013). Antimicrobial, immunomodulating and prebiotic properties of lactoferrin. Bulletin of the Orenburg Scientific Center of the Ural Branch of the Russian Academy of Sciences,4, 3. (In Russian)

5. Grammatikova, N.E., Rezvan, S.P., Nemtsova, E.R., Bezborodova, O.A., Tutykhina, I.L., Naroditsky, B.S. et al. (2010). In vitro study of antimicrobial activity of lactoferrins from various sources. Antibiotics and Chemotherapy, 55(7–8), 4. (In Russian)

6. Aleshina, G.N. (2019). Lactoferrin — an endogenous regulator of the protective functions of the organism. Medical academic journal, 19(1), 35–44. https://doi.org/10.17816/MAJ19135–44(In Russian)

7. Bruni, N., Capucchio, M. T., Biasibetti, E., Pessione, E., Cirrincione, S., Giraudo, L. et al. (2016). Antimicrobial activity of lactoferrin-related peptides and applications in human and veterinary medicine. Molecules,21(6), Article 752. https://doiorg/10.3390/molecules21060752

8. Lang, J., Yang, N., Deng, J., Liu, K., Yang, P., Zhang, G. et al. (2011). Inhibition of SARS pseudovirus cell entry by lactoferrin binding to heparan sulfate proteoglycans. PLoS ONE, 6(8), Article e23710. https://doi.org/10.1371/journal.pone.0023710

9. Serrano, G. Kochergina, I., Albors, A., Diaz, E., Oroval, M., Hueso, G., et al. (2020). Liposomal Lactoferrin as Potential Preventative and Cure for COVID-19. International Journal of Research in Health Sciences, 8(1), 8–15. https://doi.org/10.5530/ijrhs.8.1.3

10. Baker, E.N., Baker, H.M., Coon, N., Kidd, R.D. (2006). Lactoferrin: properties and applications. Dairy Industry, 2, 38–39. (In Russian)

11. Zobkova, Z.S., Michina, A.V., Smolyaninov, V.V., Shehvatova, G.V. (2009). Technology of lactoferrin extracting from raw milk. Dairy Industry, 12, 21–22. (In Russian)

12. Perraudin, J.-P., De Valck, L. (2020). Lactoferrin production from bovine milk or cheese whey. Journal of Engineering and Applied Sciences Technology, 2(1), 1–9. https://doi.org/10.47363/JEAST/2019(1)103

13. Zobkova, Z.S., Gavrilina, A.D., Zenina, D.V., Fursova, T.P., Shelaginova, I.R. (2012). About some parameters of the process of isolation lactoferrine from milk. Dairy Industry, 9, 46–47. (In Russian)

14. Plate, K., Beutel, S., Buchholz, H., Demmer, W., Fischer-Frühholz, S., Reif, O. et al. (2006). Isolation of bovine lactoferrin, lactoperoxidase and enzymatically prepared lactoferricin from proteolytic digestion of bovine lactoferrin using adsorptive membrane chromatography. Journal of Chromatography A, 1117(1), 81–86. https://doi.org/10.1016/j.chroma.2006.03.090

15. Borzenkova, N.V., Balabushevich, N.G., Larionova, N.I. (2010). Lactoferrin: physical and chemical properties, biological functions, delivery systems, pharmaceutical and nutraceutical preparations (review). Russian Journal of Biopharmaceuticals, 2(3), 3–19. (In Russian)

16. Titov, E.I., Tikhomirova, N.A., Ionova, I.I. (2019). Investigation of the iron-binding capacity of the bovine lactoferrin. Problems of nutrition, 88(1), 91–96. https://doi.org/10.24411/0042–8833–2019–10011 (In Russian)

17. Skidan, I.N., Kaznacheev, K.S., Kirilova, A.V., Guljaev, A.E. (2015). The functional dietary components in infant formulas from goat milk. Clinical practice in pediatrics, 10(4), 38–48. (In Russian)

18. Naidu, A. S. (2002). Activated lactoferrin — A new approach to meat safety. Food Technology,56(3), 40–45.

19. Sebranek, J. (2003). Activated Lactoferrin: A look at the Science. Meat Processing North American Edition. Retrieved from http://www.nterminus.com/sublinks/tradearticles/(17)%20Meat%20Processing%20(Nov%202003).pdf Accessed April 05, 2021

20. Del Olmo, A., Calzada, J., Nuñez Manuel, M. (2012). Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets. Meat Science,90(1), 71–76. https://doi.org/10.1016/j.meatsci.2011.06.003

21. Franco, I., Pérez, M. D., Castillo, E., Calvo, M., Sánchez, L. (2013). Effect of high pressure on the structure and antibacterial activity of bovine lactoferrin treated in different media. Journal of Dairy Research, 80(3), 283–290. https://doi.org/10.1017/S0022029913000150

22. Franco, I., Pérez, M. D., Conesa, C., Calvo, M., Sánchez, L. (2018). Effect of technological treatments on bovine lactoferrin: An overview. Food Research International, 106, 173–182. https://doi.org/10.1016/j.foodres.2017.12.016

23. Harouna, S., Franco, I., Carramiñana, J. J., Blázquez, A., Abad, I., Pérez, M. D. et al. (2020). Effect of hydrolysis and microwave treatment on the antibacterial activity of native bovine milk lactoferrin against cronobacter sakazakii. International Journal of Food Microbiology, 319, Article 108495. https://doi.org/10.1016/j.ijfoodmicro.2019.108495

24. Bravo, D., de Alba, M., Medina, M. (2014). Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of listeria monocytogenes, salmonella enteritidis and escherichia coli O157: H7in beef carpaccio. Food Microbiology, 41, 27–32. https://doi.org/10.1016/j.fm.2014.01.010

25. De Alba, M., Bravo, D., Medina, M. (2015). Inactivation of listeria monocytogenes and salmonella enteritidis in dry-cured ham by combined treatments of high pressure and the lactoperoxidase system or lactoferrin. Innovative Food Science and Emerging Technologies, 31, 54–59. https://doi.org/10.1016/j.ifset.2015.06.013

26. Montiel, R., Martín-Cabrejas, I., Medina, M. (2015). Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure on the inactivation of food-borne pathogens in cooked ham. Food Control, 51, 122–128. https://doi.org/10.1016/j.foodcont.2014.11.010

27. Montiel, R., Martín-Cabrejas, I., Peirotén, Á., Medina, M. (2016). Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure treatments on the characteristics of cooked ham. Innovative Food Science and Emerging Technologies, 35, 111–118. https://doi.org/10.1016/j.ifset.2016.04.013

28. Soyer, F., Keman, D., Eroğlu, E., Türe, H. (2020). Synergistic antimicrobial effects of activated lactoferrin and rosemary extract in vitro and potential application in meat storage. Journal of Food Science and Technology,57(12), 4395–4403. https://doi.org/10.1007/s13197–020–04476–5

29. Colak, H., Hampikyan, H., Bingol, E. B., Aksu, H. (2008). The effect of nisin and bovine lactoferrin on the microbiological quality of turkish-style meatball (Tekirdaǧ köfte). Journal of Food Safety,28(3), 355–375. https://doi.org/10.1111/j.1745–4565.2008.00105.x

30. Lee, H. C., Chin, K. B. (2006). Product quality of low-fat/salt sausages containing lactoferrin and antimicrobial activity against Escherichia coli O157: H7. Journal of Animal Resources Science, 48(4), 575–586.

31. Yilmaz, B., Tosun, X. (2014). The natural antimicrobial systems in milk and their utilization in food industry. Celal Bayar University Journal of Science, 1(9), 11–20.


For citation:


Bobreneva I.V., Rokhlova M.V. Lactoferrin: properties and application. A review. Theory and practice of meat processing. 2021;6(2):128-134. https://doi.org/10.21323/2414-438X-2021-6-2-128-134

Views: 135


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2414-438X (Print)
ISSN 2414-441X (Online)