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ENRICHMENT OF LACTOFERRIN BY A SIMPLE PROCESS BASED ON SOLID PHASE EXTRACTION

2019; Universidad Autónoma Metropolitana; Volume: 19; Issue: 1 Linguagem: Inglês

10.24275/rmiq/ia585

2395-8472

Jessica Lizbeth Sebastián-Nicolás, Alma Cruz‐Guerrero, A. Castañeda-Ovando, Gabriela A. Vázquez‐Rodríguez, H.M. Hernández-Hernández, C.A. Lucho-Constantino, Luis Guillermo González-Olivares,

Child Nutrition and Water Access

Bovine whey is a promising by-product of cheese-making processes, which one can be extracted high-value compounds, like lactoferrin (Lf). This protein has biological activity, such as antimicrobial, anti-inflammatory and anti-cancer effects. Several methods have been proposed to separate Lf from whey, including ultrafiltration or chromatography affinity. In this work, extraction of Lf was proposed, which was carried out using a matrix of polyacrylamide (PAM) activated with Cu (II) to improve its affinity to lactoferrin. Matrices were prepared with two different %T concentrations (6 and 10); these were characterized, and PAM 10%T showed higher entropy values (higher homogeneity), therefore, it was modified with cupric ion and used in the subsequent extraction stages. FT-IR and SEM analysis supported the functionalization of matrix PAM 10%T; likewise, the role of the copper ion in the extraction procedure. According to SDS-PAGE results, PAM (10%T)-IDA-Cu2+-imidazole enabled to reach a lactoferrin recovery around 82.5%; besides, a Lf-enriched fraction (150 µg per gram of powder) was obtained. The method proposed represents an adequate alternative for the recovery of lactoferrin from bovine whey, which is considered a problematic waste.