Bovine lactoferrin - intensively studied compound

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F23%3AN0000086" target="_blank" >RIV/26722861:_____/23:N0000086 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Bovine lactoferrin - intensively studied compound

Popis výsledku v původním jazyce

In raw cow's milk samples, the effect of lactation factors and individuality of the dairy cow on the concentration of lactoferrin determined by liquid chromatography was verified. Cow's milk taken from farms in the Czech Republic 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 average lactoferrin content in cow's milk of 123.73 ± 58.51 mg/L is comparable to the results of other works, but no discernible statistically significant (p>0.05) trend in the change in lactoferrin concentration depending on the order or phase of lactation was found. The pilot study shows that for a relevant assessment of these factor effects (order or phase of lactation), targeted monitoring of lactoferrin levels in milk from the same dairy cows at the same lactation stages is needed. Citation: Bartáková K., Vorlová L., Navrátilová P., Hanuš O., Nejeschlebová H.: Bovine lactoferrin - intensively studied compound. Others – Poster., Abstract Book. Conference: In 37th EFFoST International Conference 2023 Valencia, Spain, 06.-08. November 2023, Abstract Book, p.137

Název v anglickém jazyce

Bovine lactoferrin - intensively studied compound

Popis výsledku anglicky

In raw cow's milk samples, the effect of lactation factors and individuality of the dairy cow on the concentration of lactoferrin determined by liquid chromatography was verified. Cow's milk taken from farms in the Czech Republic 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 average lactoferrin content in cow's milk of 123.73 ± 58.51 mg/L is comparable to the results of other works, but no discernible statistically significant (p>0.05) trend in the change in lactoferrin concentration depending on the order or phase of lactation was found. The pilot study shows that for a relevant assessment of these factor effects (order or phase of lactation), targeted monitoring of lactoferrin levels in milk from the same dairy cows at the same lactation stages is needed. Citation: Bartáková K., Vorlová L., Navrátilová P., Hanuš O., Nejeschlebová H.: Bovine lactoferrin - intensively studied compound. Others – Poster., Abstract Book. Conference: In 37th EFFoST International Conference 2023 Valencia, Spain, 06.-08. November 2023, Abstract Book, p.137

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

<a href="/cs/project/QK21010326" target="_blank" >QK21010326: Možnosti ovlivňování výskytu inhibičních látek v mléce jako účinný nástroj vedoucí k podpoře zdraví zvířat a ke zvyšování kvality a bezpečnosti potravin</a><br>

Návaznosti

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

Rok uplatnění

2023

Kód důvěrnosti údajů

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