Lactoferrin and its enzymatic hydrolysates as natural antimicrobial and antioxidant agents for food preservation

Gruden, Špela (avtor), Mohar Lorbeg, Petra (avtor), Bogovič Matijašić, Bojana (avtor), Skrt, Mihaela (avtor), Leonardi, Adrijana (avtor), Križaj, Igor (avtor), Poklar Ulrih, Nataša (avtor)

Lactoferrin (Lf) and Lf-derived peptides are multifunctional milk components with poten tial applications in food preservation due to their antibacterial and antioxidant properties. In this study, the antibacterial and antioxidant activities of bovine lactoferrin and Lf-derived peptides obtained by enzymatic hydrolysis with pepsin, trypsin, and chymotrypsin were evaluated. Antibacterial activity was assessed against four foodborne pathogens and spoilage microorganisms (Escherichia coli, Listeria monocytogenes, Staphylococcus epidermidis, andLatilactobacillus sakei), while antioxidant activity was determined using four complemen tary assays. Lf showed stronger antibacterial activity than the corresponding hydrolysates against all tested strains, while the hydrolysates notably inhibited Listeria monocytogenes and Latilactobacillus sakei. Both Lf and its peptides showed lower antioxidant capacity than Trolox, although native Lf and its peptides markedly inhibited lipid peroxidation. Lf peptides demonstrated greater antioxidant activity in the superoxide scavenging and FRAP assays. Low-molecular-weight peptides (<10 kDa) contributed most to antioxidant activity, while mass spectrometry analysis revealed peptide sequences rich in hydrophobic and electron-donating amino acid residues, providing mechanistic insight into the observed activities. Overall, these findings highlight the potential of lactoferrin and its enzymatic hydrolysates as natural antimicrobial and antioxidant agents for food preservation.

• Jezik: Angleški jezik
• Ključne besede: lactoferrin, lactoferrin peptides, enzymatic hydrolysis, antibacterial activity, antioxidant activity, food preservation
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta ; MF - Medicinska fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Datum objave: 01.01.2026
• Leto izida: 2026
• Št. strani: 20 str.
• Številčenje: Vol. 15, iss. 6, art. 1052
• PID: 20.500.12556/RUL-180955
• UDK: 577.112:579.2
• ISSN pri članku: 2304-8158
• DOI: 10.3390/foods15061052
• COBISS.SI-ID: 271962115
• Datum objave v RUL: 20.03.2026

Gradivo je del revije

• Naslov: Foods
• Skrajšan naslov: Foods
• Založnik: MDPI
• ISSN: 2304-8158
• COBISS.SI-ID: 512252472

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: laktoferin, laktoferinski peptidi, hidroliza laktoferina, protimikrobna aktivnost, antioksidativna učinkovitost