Characterisation of lactoferrin isolated from acid whey using pilot-scale monolithic ion-exchange chromatography
ID Bogovič Matijašić, Bojana (Author), ID Oberčkal, Jernej (Author), ID Mohar Lorbeg, Petra (Author), ID Paveljšek, Diana (Author), ID Skale, Nina (Author), ID Kolenc, Borut (Author), ID Gruden, Špela (Author), ID Poklar Ulrih, Nataša (Author), ID Kete, Marko (Author), ID Zupančič Justin, Maja (Author)

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The aim of this study was to characterize the properties of lactoferrin (LF) obtained in a process developed for its isolation from acid whey derived from the production of fresh curd cheese, using a unique technology of ion-exchange chromatography on CIM$^®$ monolithic columns. The freeze-dried lactoferrin samples produced on the pilot plant (capacity 1 m$^3$) were examined for the purity, iron-binding capacity, antibacterial activity, and pH- and temperature-stability. Apo-LF inhibited several tested strains (enterobacteria, Staphylococcus, Streptococcus salivarius) except clostridia, lactic acid bacteria, and bifidobacteria. Sample of LF intentionally saturated with Fe$^{3+}$ lost its antibacterial activity, indicating the involvement of mechanisms based on depriving bacteria of an iron source. All samples, regardless of the iron-saturation level, exhibited stability in pH range 4.0 to 11.0. LF with higher iron content (A-value = 41.9%) showed better thermal stability. Heat treatment up to 72 °C/3 s did not reduce antimicrobial activity against E. coli O157: H7 tox-. Higher purity (above 91%), higher iron-binding capacity and higher inhibitory activity against E. coli O157: H7 tox- compared to some similar products from the market was observed. These results demonstrate a high potential of monolithic ion-exchange chromatography for industrial processing of acid whey as a source of LF that can be used in new products with high-added value. The upscaling of the process is ongoing on a demonstration plant (10–30 m$^3$/day capacity).

Keywords:lactoferrin, acid whey, monolithic ion-exchange chromatography, E. coli O157:H7
Work type:Article
Typology:1.01 - Original Scientific Article
Organization:BF - Biotechnical Faculty
Publication status:Published
Publication version:Version of Record
Number of pages:19 str.
Numbering:Vol. 8, iss. 7, art. 804
PID:20.500.12556/RUL-132775 This link opens in a new window
ISSN on article:2227-9717
DOI:10.3390/pr8070804 This link opens in a new window
COBISS.SI-ID:23698947 This link opens in a new window
Publication date in RUL:03.11.2021
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Record is a part of a journal

Shortened title:Processes
Publisher:MDPI AG
COBISS.SI-ID:523353113 This link opens in a new window


License:CC BY 4.0, Creative Commons Attribution 4.0 International
Description:This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
Licensing start date:09.07.2020

Secondary language

Keywords:mikrobiologija, mlekarstvo, kisla sirotka, laktoferin, protimikrobno delovanje, ionska izmenjevalna kromatografija


Funder:EC - European Commission
Funding programme:LIFE
Project number:LIFE16 ENV/SI/000335
Name:Reuse of waste acid whey for the extraction of bioactive proteins with high added value
Acronym:LIFE for Acid Whey

Funder:Drugi - Drug financer ali več financerjev
Funding programme:Support of research and development projects (TRL 3–6), S4—Networks for the transition to a circular economy, Biomass and alternative raw materials
Name:Fractionation and processing of whey proteins and exploitation of the residue for the formation of new functional foods and food supplements

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