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KMID : 1024619980180020157
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Food Science of Animal Resources
1998 Volume.18 No. 2 p.157 ~ p.163
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A Study on Changes in Antibacterial Activity of Pepsin-hydrolyzed Bovine Apo-lactoferrin at Various Method for Pasteurizations and pH Values
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Kim J. W.
Lee Jo-Yoon
Keum Jong-Soo
Yu Dae-Yeul
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Abstract
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This study was carried out to examine that pepsin-hydrolyzed bovine lactoferrin has applicabilities which are market milk and dairy products. The stability of pepsin-hydrolyzed bovine apo-lactoferrin and the change of its antibacterial character has been studied under various method for pasteurization (LTLT; 65 / 30min., HTST ; 75 / 15sec., UHT ; 135 / 3sec.) and pH Values (pH 2.0, pH 4.0, pH 6.8). The ehated samples were assayed for minimal bacteriocidal concentrations (MBCs) and bacteriocidal effect against E. coli. The results obtained were summarized as follows: After fractionation of pepsin-hydrolyzed bovine lactofeerin by gel filtration. several peptide fractions were found that had strong antibacterial activity. SDS-PAGE showed that the one of these fractions with strong antibacterial activity, which had a molecular mass a range of 30∼33KDa. The MBCs for pepsin-hydrolyzed bovine lactoferrin fraction No. 2 against E. coli required to cause complete inhibition of growth varied within the range of 200∼400 /ml, depending on heat treatments and pH conditions. The peptide fraction No. 2 showed strong bacteriocidal activity against E. coli at LTLT and HTST treatments under acidic pH conditions. and was reduced activity at UHT treatment under pH 6.8 condition.
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KEYWORD
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bovine lactoferrin, bacteriocidal concentrations, bacteriocidal effect
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