马鹿乳中乳铁蛋白的分离、水解及其水解产物的抗菌活性

Wang Ye, Bekhit Alaa El-Din A, Mason Susan L, Morton James D

Department of Wine, Food and Molecular Bioscience, Lincoln University, PO Box 85084, Lincoln 7674, New Zealand.

Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.

Foods. 2020 Nov 21;9(11):1711. doi: 10.3390/foods9111711.

Lactoferrin (Lf) and other whey proteins have been isolated from red deer milk for the first time using a three-step anion and cation exchange chromatography protocol. The separated deer Lf was subject to in vitro gastric and duodenal digestions to generate peptides. The purity of the deer Lf and its hydrolysis products were analyzed by SDS-PAGE. The antibacterial activity of the deer Lf and its hydrolysates were investigated and was compared to cow counterpart. Gastric and duodenal digested deer Lf had strong bactericidal activity against ATCC 25922 with minimum inhibition concentration (MIC) of 280 µM and 402 µM, respectively. These results suggest that deer milk contains bioactive whey proteins and can generate bioactive peptides, which can benefit human health by inhibiting food-borne pathogenic bacteria.

首次采用三步阴离子和阳离子交换色谱法从马鹿奶中分离出乳铁蛋白（Lf）和其他乳清蛋白。将分离出的鹿乳铁蛋白进行体外胃和十二指肠消化以生成肽段。通过SDS-PAGE分析鹿乳铁蛋白及其水解产物的纯度。研究了鹿乳铁蛋白及其水解产物的抗菌活性，并与牛乳对应物进行了比较。经胃和十二指肠消化的鹿乳铁蛋白对ATCC 25922具有很强的杀菌活性，最低抑菌浓度（MIC）分别为280μM和402μM。这些结果表明，鹿奶含有生物活性乳清蛋白，并能产生生物活性肽，通过抑制食源性病原体有益于人类健康。