Whey as a source of lactoferrin

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F24%3AN0000057" target="_blank" >RIV/26722861:_____/24:N0000057 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Whey as a source of lactoferrin

Original language description

Lactoferrin is among the natural inhibitory substances of milk. Its important functions include antibacterial and antiviral activity, which have been proven by a number of studies for both human and animal populations. Other abilities include antifungal and antiparasitic action, as well as support for the proliferation, differentiation and activation of cells of the immune system and the strengthening of the immune response. From the point of view of its chemical nature, lactoferrin is a whey protein, therefore dairy products made from concentrated whey, together with other biologically active substances, can significantly affect the health of consumers. The aim of this study is to search for parameters that influence the content of lactoferrin in milk. Cow's milk samples were taken from farms in the Czech Republic a total of four times, 30 samples each at the end of autumn, winter, spring and summer during the autumn 2022 to summer 2023 season. Milk was defatted by fat centrifugation and then precipitated with acetic acid to pH 4.6. The proportion of lactoferrin in the centrifuged whey was determined by means of a liquid chromatograph with a photodiode array detector. The highest lactoferrin content of 209 ± 126 mg/l was determined in milk at the end of the winter period, while the lowest amount of 122 ± 116 mg/l at the end of the autumn period. The differences are not statistically significant. The greatest variability of the results was found in the spring period (176 ± 166 mg/l). Some authors state that the content of lactoferrin depends on the order of lactation, but we found a statistically significant (p < 0.05) dependence only in the spring period. In contrast, increasing lactose content statistically significantly reduced the amount of lactoferrin in milk in all periods. Furthermore, a statistically significant dependence of the lactoferrin content on the total protein content was found. The above results show that the influence of individual factors is combined, therefore it is necessary to continue studying the content of lactoferrin in milk. Citace: Bartáková K., Vorlová L., Hanuš O., Nejeschlebová H., Navrátilová P., Dluhošová S.: Whey as a source of lactoferrin. Ostatní – Poster, sborník abstraktů. Konference: In 38th EFFoST International Conference 2024 Bruggy (Belgie), 12.-14.11.2024. Sborník abstraktů: Abstract Book Posters, Bruggy: EFFoST 2024, P2.1.002.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

40301 - Veterinary science

Project

<a href="/en/project/QK21010326" target="_blank" >QK21010326: The possibilities to influence an inhibitory substances content in milk as an effective tool to improve animal health for food quality and safety</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů