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本文对添加乳铁蛋白延长巴氏奶贮存时间进行了研究。乳铁蛋白是从牛初乳中分离出来的一种功能性成分,具有广谱抗菌、抗病毒感染作用,同时还能促进人体对铁的吸收。因此,将乳铁蛋白添加到巴氏奶中,不仅可以增强其抗菌能力,延长保质期,同时还能够提高产品的营养价值。在不同温度下(恒温37℃、常温23℃、冷藏4℃),在巴氏奶中添加不同浓度(0.025、0.05、0.1mg/ml)的乳铁蛋白,通过对巴氏奶添加乳铁蛋白和不添加乳铁蛋白在不同温度贮存时微生物的变化的比较,观察其微生物生长变化情况;结果表明,添加乳铁蛋白具有延长巴氏消毒奶保藏期的作用。 相似文献
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《中国乳品工业》2021,(1)
凝胶电泳迁移率(EMSA)是研究蛋白质和DNA分子相互作用的经典分子生物学方法。本研究根据乳铁蛋白(Lactoferrin,Lf)和DNA分子的特异性结合,基于Lf-DNA复合物和DNA分子迁移率差异,建立了一种聚丙烯酰胺凝胶电泳(PAGE)检测乳铁蛋白的方法。实验中以FAM荧光基团标记DNA分子,根据凝胶成像图中Lf-DNA复合物荧光条带的存在与否、荧光条带灰度值的大小,来判断样品中乳铁蛋白是否存在、含量多少,从而实现乳铁蛋白的定性与定量检测。结果表明,该方法具有良好的特异性及准确性,经过简单稀释后便可直接应用于乳及乳制品中乳铁蛋白的准确定量检测。 相似文献
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为探明纳米脂质体(N-lip)与食品蛋白的相互作用,采用薄膜分散法制备N-lip。以乳铁蛋白(Lf)为模型蛋白,评价不同蛋白浓度和滴加方式下形成的纳米脂质体/乳铁蛋白(N-lip/Lf)复合物的粒径、Zeta-电位和多分散系数,并用隐形率(Fs)来估计N-lip与Lf的结合程度。利用透射电子显微镜比较乳铁蛋白作用前、后的形貌变化,采用光谱法和X射线衍射分析Lf与N-lip的相互作用。结果表明:在磷脂质量浓度为10.0 mg/mL、磷脂与胆固醇质量比为10 ∶ 1、磷脂与Tween-80的质量比为4 ∶ 1、蛋白质量浓度为0.1 mg/mL时,形成的N-lip/Lf复合物平均粒径为(100.80±0.141) nm,电位为(-54.9±2.276) mV,具有较好的分散度。透射电子显微镜观察可见,Lf在N-lip边缘形成浅色包裹层。Lf与N-lip的相互作用促进了Lf中色氨酸和酪氨酸残基所处环境的疏水性增强,Lf的α-螺旋结构含量增加;Lf可以通过氢键、范德华力和疏水作用与N-lip磷脂双分子层膜发生相互作用,吸附到磷脂膜表面。研究结果可为脂质体与食品蛋白的互作及脂质体在食品工业中的潜在应用提供理论依据。 相似文献
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刘宇陈伟史玉东李志伟高增丽侯慧敏陈云 《中国乳品工业》2016,(2):43-46
建立了动态涂层毛细管电泳快速检测乳铁蛋白含量的方法。并运用该方法对不同乳铁蛋白原料的纯度进行了检测。经检测4种乳铁蛋白原料的纯度分别为乳铁蛋白A91.05%,乳铁蛋白B93.62%,乳铁蛋白C94.38%,乳铁蛋白D75.81%;相对标准偏差(RSD)分别为1.0%,0.8%,1.2%,0.9%。并与供应商所提供的原料纯度进行比较,讨论了造成二者之间略微差异的原因。结果表明,该动态涂层方法能够有效抑制毛细管内壁对乳铁蛋白的吸附,对于乳铁蛋白的检测及纯度的验证十分有效,为此类蛋白的检测提供了一种手段。 相似文献
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研究采用膜分离技术分离牛初乳中乳铁蛋白的工艺条件,并摸索出膜污染的解决办法。以牛初乳为原料,采用单因素试验和二次通用旋转组合设计法优化膜分离乳铁蛋白的工艺条件,并进行响应面分析,比较水法、碱法和水法结合碱法清洗膜的方法。结果显示:提取乳铁蛋白的最适温度38℃、操作压力0.19 MPa、pH 6.9。在此条件下得到膜通量53.2 L/m2.h,膜效能0.79 g/m2.min。膜清洗采用水洗10 min,0.5 mol/L NaOH与4%NaClO混合液清洗15 min,膜通量恢复率可以达到95%以上。 相似文献
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In recent years, a large number of the researches giving fuller picture about structure and properties of bovine colostrums (BC), that allows to apply it at various diseases in clinical practice was carried out in the world. The critical analysis of the modern literature showed bovine colostrums is rich with immunoglobulins, antimicrobials and growth factors in comparison with nature milk. The positive effect of supplementation of bovine colostrums in diarrhea in persons with immune-deficiency syndromes, for treatment NSAID-induced gastrointestinal disturbances, at postoperative responses and in treatment of upper respiratory infection is supposed. 相似文献
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Effect of lactoferrin in combination with penicillin on the morphology and the physiology of Staphylococcus aureus isolated from bovine mastitis 总被引:1,自引:0,他引:1
The objective of the present study was to evaluate the therapeutic potential of bovine lactoferrin or lactoferricin in combination with penicillin G against Staphylococcus aureus. Minimal inhibitory concentrations of lactoferrin, lactoferricin, penicillin, and combinations of lactoferrin or lactoferricin with penicillin were determined for 15 S. aureus strains including several strains resistant to beta-lactam antibiotics. The fractional inhibitory concentration index indicated a synergistic effect between lactoferrin and penicillin. Combination of lactoferrin with penicillin increased the inhibitory activity of penicillin by two- to fourfold and reduced the growth rate in S. aureus strains tested, whereas the increase in the inhibitory activity of lactoferrin by penicillin was 16- to 64-fold. The addition of iron to the medium containing a combination of penicillin and lactoferrin had no effect on growth inhibition. Electron microscopy revealed that concentration below the minimal inhibitory concentrations of penicillin induced important ultrastructure alterations, which were further enhanced by the presence of lactoferrin. When S. aureus cells were grown in the presence of a combination of penicillin and lactoferrin, changes in the protein profile of the bacteria, including the disappearance of several protein bands due to the presence of lactoferrin, were observed. These data suggest that bovine lactoferrin or lactoferricin in combination with beta-lactam antibiotics can increase the antibacterial activity of these antibiotics against S. aureus resistant to antibiotics. 相似文献
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《International Dairy Journal》2006,16(11):1241-1251
Lactoferrin is an iron-binding glycoprotein present in milk as well as other exocrine secretions and neutrophil granules in mammals. Lactoferrin is considered to be an important host defense molecule and has a diverse range of physiological functions such as antimicrobial/antiviral activities, immunomodulatory activity, and antioxidant activity. During the past decade, it has become evident that oral administration of lactoferrin exerts several beneficial effects on the health of humans and animals, including anti-infective, anticancer, and anti-inflammatory effects. This has enlarged the application potential of lactoferrin as a food additive. The technology of producing bovine lactoferrin on a factory scale was established over 20 years ago. Bovine lactoferrin is purified by cation-exchange chromatography from bovine skim milk or whey, and is commercially available from several suppliers. Recombinant human lactoferrin is produced by Aspergillus niger, transgenic cows, and rice, and its efficacy is being evaluated. In this article, we review basic research and technological aspects of the application of lactoferrin. 相似文献
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Potent antibacterial peptides generated by pepsin digestion of bovine lactoferrin. 总被引:25,自引:0,他引:25
M Tomita W Bellamy M Takase K Yamauchi H Wakabayashi K Kawase 《Journal of dairy science》1991,74(12):4137-4142
The antibacterial properties of enzymatic hydrolysates of bovine lactoferrin were examined to determine whether active peptides are produced from this protein. Hydrolysates prepared by cleavage of lactoferrin with porcine pepsin, cod pepsin, or acid protease from Penicillium duponti showed strong activity against Escherichia coli O111, whereas hydrolysates produced by trypsin, papain, or other neutral proteases were much less active. Low molecular weight peptides generated by porcine pepsin cleavage of lactoferrin showed broad-spectrum antibacterial activity, inhibiting the growth of a number of Gram-negative and Gram-positive species, including strains that were resistant to native lactoferrin. The antibacterial potency of the hydrolysate was at least eightfold greater than that of undigested lactoferrin with all strains tested. The active peptides retained their activity in the presence of added iron, unlike native lactoferrin. The effect of the hydrolysate was bactericidal as indicated by a rapid loss of viability of E. coli O111. The lactoferrin hydrolysate described in the present study has commercial value as a natural preservative agent for use in foods and cosmetics, and as a functional component of new clinical foods for prevention or treatment of gastrointestinal disease. 相似文献