Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Heat-treated Bovine Lactoferrin on the Growth of Lactococcus lactis subsp. cremoris JCM 20076

  • Kim, Woan-Sub (Dept. of Animal Life and Environmental Science, College of Agriculture and Life Science, Hankyong National University)
  • Received : 2019.06.10
  • Accepted : 2019.06.20
  • Published : 2019.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the effects of heat-treated and non-heat-treated bovine lactoferrin on the growth of Lactococcus lactis subsp. cremoris JCM 20076. The addition of heat-treated and non-heat-treated bovine lactoferrin in adjusted MRS medium stimulated the growth of Lc. cremoris JCM 20076. Heat-treated bovine lactoferrin had a greater impact on the growth of Lc. cremoris JCM 20076 compared to that with non-heat-treated bovine lactoferrin. Bovine lactoferrin heated at $65^{\circ}C$ for 30 min stimulated the growth of the bacteria more than that heated at $80^{\circ}C$ for 5 min. Furthermore, the growth of Lc. cremoris JCM 20076 increased substantially with heat-treated bovine lactoferrin at a concentration of 1 mg/mL.

Keywords

References

  1. FAO/WHO. 2002. Working group report on drafting guidelines for the evaluation of probiotics in food. London, ON, Canada.
  2. Farnaud, S. and Evans, R. W. 2003. Lactoferrin-a multifunctional protein with antimicrobial properties. Mol. Immunol. 40:395-405. https://doi.org/10.1016/S0161-5890(03)00152-4
  3. Fuller, R. 1989. Probiotics in man and animal. J. Appl. Bacteriol. 66:365-378. https://doi.org/10.1111/j.1365-2672.1989.tb05105.x
  4. Harouna, S., Carraminana, J. J., Navarro, F., Perez, M. D., Calvo, M. and Sanchez, L. 2015. Antibacterial activity of bovine milk lactoferrin on the emerging foodborne pathogen Cronobacter sakazakii: Effect of media and heat treatment. Food Control 47:520-525. https://doi.org/10.1016/j.foodcont.2014.07.061
  5. Indyk, H. E., McGrail, I. J., Watene, G. A. and Filonzi, E. L. 2007. Optical biosensor analysis of the heat denaturation of bovine lactoferrin. Food Chem. 101:838-844. https://doi.org/10.1016/j.foodchem.2005.12.025
  6. Kafley, S., Kim, W. S. and Shimazaki, K. I. 2008. In vitro research into the potential prebiotic activity of oligosaccharides on viability of Lactococcus lactis subsp. cremoris FC during refrigerated storage. Milchwissenschaft. 63:276-278.
  7. Kim, W. S. 2017. Effects of lactoferrin and transferrin on the growth of Lactococcus lactis subsp. cremoris FC. J. Milk Sci. Biotechnol. 35:196-201. https://doi.org/10.22424/jmsb.2017.35.3.196
  8. Kim, W. S., Ohashi, M., Tanaka, T., Kumura, H., Kim, G. Y., Kwon, I. K., Goh, J. S. and Shimazaki, K. 2004a. Growth-promoting effects of lactoferrin on L. acidophilus and Bifidobacterium spp. Biometals. 17:279-283. https://doi.org/10.1023/B:BIOM.0000027705.57430.f1
  9. Kim, W. S., Tanaka, T. and Shimazaki, K. 2004b. Detection of binding-protein in Bifidobacterium bifidum Bb-11 by various kinds of lactoferrin. Milchwissenschaft 59:375-377.
  10. Kim, W. S., Tanaka, T. and Shimazaki, K. 2004c. Transferrin family proteins bind to Bifidobacterium spp. Milchwissenschaft 59:491-494.
  11. Maruo, T., Sakamoto, M., Toda, T. and Benno, Y. 2006. Monitoring the cell number of Lactococcus lactis subsp. cremoris FC in human feces by real-time PCR with strainspecific primers designed using the RAPD technique. Int. J. Food Microbiol. 110:69-76. https://doi.org/10.1016/j.ijfoodmicro.2006.01.037
  12. Orsi, N. 2004. The antimicrobial activity of lactoferrin: Current status and perspectives. Biometals. 17:189-196. https://doi.org/10.1023/B:BIOM.0000027691.86757.e2
  13. Paulsson, M. A., Svensson, U., Kishore, A. R. and Naidu, S. A. 1993. Thermal behavior of bovine lactoferrin in water and its relation to bacterial interaction and antibacterial activity. J. Dairy Sci. 76:3711-3720. https://doi.org/10.3168/jds.S0022-0302(93)77713-9
  14. Ruegg, M., Moor, U. and Blanc, B. 1977. A Calorimetric study of the thermal denaturation of whey proteins in simulated milk ultrafiltrate. J. Dairy Res. 44:509-520. https://doi.org/10.1017/S002202990002046X
  15. Sanchez, L., Peiro, J. M., Castillo, H., Perez, M. D., Ena, J. M. and Calvo, M. 1992. Kinetic parameters for denaturation of bovine milk lactoferrin. J. Food Sci. 57:873-879. https://doi.org/10.1111/j.1365-2621.1992.tb14313.x
  16. Shimazaki, K. 2000. Lactoferrin: A marvelous protein in milk. Anim. Sci. J. 71:329-347.
  17. Shimazaki, K. and Hosokawa, T. 1991. A tentative method for rapid preparation of ironsaturated lactoferrin by affinity chromatography. Anim. Sci. Technol. 62:354-356.
  18. Toda, T., Kosaka, H., Terai, M., Mori, H., Benno, Y. and Yamori, Y. 2005. Effects of fermented milk with Lactococcus lactis subsp. cremoris FC on defecation frequency and fecal microflora in healthy elderly volunteers. J. Japan. Soc. Food Sci. Tech. 52:243-250. https://doi.org/10.3136/nskkk.52.243

Cited by

  1. The Impact of Lactoferrin on the Growth of Intestinal Inhabitant Bacteria vol.20, pp.19, 2019, https://doi.org/10.3390/ijms20194707