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Eker F, Akdaşçi E, Duman H, Yalçıntaş YM, Canbolat AA, Kalkan AE, Karav S, Šamec D. Antimicrobial Properties of Colostrum and Milk. Antibiotics (Basel) 2024; 13:251. [PMID: 38534686 DOI: 10.3390/antibiotics13030251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 03/07/2024] [Accepted: 03/08/2024] [Indexed: 03/28/2024] Open
Abstract
The growing number of antibiotic resistance genes is putting a strain on the ecosystem and harming human health. In addition, consumers have developed a cautious attitude towards chemical preservatives. Colostrum and milk are excellent sources of antibacterial components that help to strengthen the immunity of the offspring and accelerate the maturation of the immune system. It is possible to study these important defenses of milk and colostrum, such as lactoferrin, lysozyme, immunoglobulins, oligosaccharides, etc., as biotherapeutic agents for the prevention and treatment of numerous infections caused by microbes. Each of these components has different mechanisms and interactions in various places. The compound's mechanisms of action determine where the antibacterial activity appears. The activation of the antibacterial activity of milk and colostrum compounds can start in the infant's mouth during lactation and continue in the gastrointestinal regions. These antibacterial properties possess potential for therapeutic uses. In order to discover new perspectives and methods for the treatment of bacterial infections, additional investigations of the mechanisms of action and potential complexes are required.
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Affiliation(s)
- Furkan Eker
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Turkey
| | - Emir Akdaşçi
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Turkey
| | - Hatice Duman
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Turkey
| | - Yalçın Mert Yalçıntaş
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Turkey
| | - Ahmet Alperen Canbolat
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Turkey
| | - Arda Erkan Kalkan
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Turkey
| | - Sercan Karav
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Turkey
| | - Dunja Šamec
- Department of Food Technology, University North, Trg Dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
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Alkhulaifi MM, Alosaimi MM, Khan MS, Tabrez S, Shaik GM, Alokail MS, Hassan MA, Awadalla ME, Husain FM. Assessment of Broad-Spectrum Antimicrobial, Antibiofilm, and Anticancer Potential of Lactoferrin Extracted from Camel Milk. Appl Biochem Biotechnol 2024; 196:1464-1480. [PMID: 37418128 DOI: 10.1007/s12010-023-04579-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/24/2023] [Indexed: 07/08/2023]
Abstract
Lactoferrin is a multifunctional glycoprotein present in mammalian milk. It possesses antimicrobial, antioxidant, immunomodulatory, and several biological functions. Owing to the current trend of increasing antibiotic resistance, our study was designed to purify lactoferrin from camel milk colostrum using cation exchange chromatography on the SP-Sepharose high-performance column. The purity and molecular weight of lactoferrin were checked by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The chromatogram of the purification procedure illustrated a single peak corresponding to lactoferrin, while the SDS-PAGE revealed 78 kDa molecular weight protein. Furthermore, lactoferrin protein and its hydrolysate form were assessed for its antimicrobial potential. The highest inhibitory effect of whole lactoferrin at the concentration (4 mg/ml) was observed against methicillin-resistant S. aureus (MRSA) and S. aureus, while 10 mg/ml concentration was effective against K. pneumonia, and 27 mg/ml was potent against multidrug-resistant (MDR) bacteria, P. aeruginosa. Likewise, MRSA was more sensitive toward iron-free lactoferrin (2 mg/ml) and hydrolyzed lactoferrin (6 mg/ml). The tested lactoferrin forms showed variability in minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) among tested bacteria. The scanning electron microscopy (SEM) analysis images revealed distortions of the bacterial cells exposed to lactoferrin. The antibiofilm effect differed depending on the concentration and the type of the bacteria; biofilm inhibition ranged from 12.5 to 91.3% in the tested pathogenic bacteria. Moreover, the anticancer activity of lactoferrin forms exhibited a dose-dependent cytotoxicity against human lung cancer cell line (A549).
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Affiliation(s)
- Manal M Alkhulaifi
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia.
| | - Malak M Alosaimi
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Mohd Shahnawaz Khan
- Department of Biochemistry, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia.
| | - Shams Tabrez
- King Fahd Medical Research Center, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Gouse M Shaik
- Department of Biochemistry, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Majed S Alokail
- Department of Biochemistry, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Mohammed A Hassan
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Muawiya E Awadalla
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Fohad Mabood Husain
- Food and Nutrition, Department of Agriculture, King Saud University, Riyadh, Saudi Arabia
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3
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Li S, Saharawat A, Ye A, Dave A, Singh H. Characteristics of Red Deer (Cervus elaphus) Milk: Lactational Changes in Composition and Processing Impacts on Structural and Gelation Properties. Foods 2023; 12:foods12071517. [PMID: 37048339 PMCID: PMC10094629 DOI: 10.3390/foods12071517] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/29/2023] [Accepted: 03/30/2023] [Indexed: 04/07/2023] Open
Abstract
In an increasingly diversified global market, milk of minor dairy species has gained interest as a novel and premium source of nutrition. Relative to the major dairy species, much is lacking in our understanding of red deer (Cervus elaphus) milk. In this study, we characterized the compositions (macronutrients, minerals, fatty acids, and proteins) of red deer milk and their variations throughout lactation. We also investigated the structures, physical properties, and gelation (acid- and rennet-induced) properties of deer milk and how they are impacted by typical processing treatments (e.g., homogenization and pasteurization). We identified unique features in the composition of deer milk, including being richer in protein, fat, calcium, zinc, iodine, branched-chain fatty acids, and α-linolenic acid than other ruminant milks. Different deer milk components displayed diverse variation patterns over the lactation cycle, many of which were different from those demonstrated in other ruminant species. Other physicochemical features of deer milk were identified, such as its markedly larger fat globules. Processing treatments were demonstrated to alter the structural and gelation properties of deer milk. Most of the gelation properties of deer milk resembled that of bovine milk more than ovine and caprine milks. This study furthers our understanding of red deer milk and will aid in its processing and applications in novel products.
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Affiliation(s)
- Siqi Li
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Ashish Saharawat
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Anant Dave
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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4
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Non-Bovine Milk: Sources and Future Prospects. Foods 2022; 11:foods11131967. [PMID: 35804782 PMCID: PMC9266239 DOI: 10.3390/foods11131967] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 06/28/2022] [Accepted: 06/28/2022] [Indexed: 02/04/2023] Open
Abstract
Milk is the first food that mammals are exposed to [...]
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Olvera-Rosales LB, Cruz-Guerrero AE, García-Garibay JM, Gómez-Ruíz LC, Contreras-López E, Guzmán-Rodríguez F, González-Olivares LG. Bioactive peptides of whey: obtaining, activity, mechanism of action, and further applications. Crit Rev Food Sci Nutr 2022; 63:10351-10381. [PMID: 35612490 DOI: 10.1080/10408398.2022.2079113] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Bioactive peptides derived from diverse food proteins have been part of diverse investigations. Whey is a rich source of proteins and components related to biological activity. It is known that proteins have effects that promote health benefits. Peptides derived from whey proteins are currently widely studied. These bioactive peptides are amino acid sequences that are encrypted within the first structure of proteins, which required hydrolysis for their release. The hydrolysis could be through in vitro or in vivo enzymatic digestion and using microorganisms in fermented systems. The biological activities associated with bio-peptides include immunomodulatory properties, antibacterial, antihypertensive, antioxidant and opioid, etc. These functions are related to general conditions of health or reduced risk of certain chronic illnesses. To determine the suitability of these peptides/ingredients for applications in food technology, clinical studies are required to evaluate their bioavailability, health claims, and safety of them. This review aimed to describe the biological importance of whey proteins according to the incidence in human health, their role as bioactive peptides source, describing methods, and obtaining technics. In addition, the paper exposes biochemical mechanisms during the activity exerted by biopeptides of whey, and their application trends.
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Affiliation(s)
- L B Olvera-Rosales
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
| | - A E Cruz-Guerrero
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - J M García-Garibay
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
- Departamento de Ciencias de la Alimentación Lerma de Villada, Universidad Autónoma Metropolitana-Lerma, Edo. de México, México
| | - L C Gómez-Ruíz
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - E Contreras-López
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
| | - F Guzmán-Rodríguez
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa. División de Ciencias Biológicas y de la Salud, Colonia Vicentina, Ciudad de México, México
| | - L G González-Olivares
- Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México
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Man Y, Zhou C, Adhikari B, Wang Y, Xu T, Wang B. High voltage electrohydrodynamic atomization of bovine lactoferrin and its encapsulation behaviors in sodium alginate. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Wang Y, Morton JD, Bekhit AELDA, Carne A, Mason SL. Amino Acid Sequences of Lactoferrin from Red Deer ( Cervus elaphus) Milk and Antimicrobial Activity of Its Derived Peptides Lactoferricin and Lactoferrampin. Foods 2021; 10:1305. [PMID: 34200201 PMCID: PMC8228779 DOI: 10.3390/foods10061305] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/30/2021] [Accepted: 06/01/2021] [Indexed: 11/16/2022] Open
Abstract
Although the bioactivities of bovine lactoferrin have been extensively investigated, little is known about deer milk lactoferrin bioactivity and its amino acid sequence. This research investigated the amino acid sequence of deer lactoferrin and the antimicrobial activities of two lactoferrin-encrypted peptides; lactoferricin (Lfcin) and lactoferrampin (Lfampin). Deer lactoferrin was found to have a molecular weight of 77.1 kDa and an isoelectric point of 7.99, which are similar to that of bovine lactoferrin, 78 kDa and pI 7.9. Deer lactoferrin contains 707 amino acids, one amino acid less than bovine lactoferrin, and has 92% homology with bovine lactoferrin. Deer lactoferricin exhibited strong antimicrobial activity against E. coli American Type Culture Collection (ATCC) 25922 and L. acidophilus ATCC 4356. The antimicrobial activities of deer and bovine Lfcin and Lfampin were compared. Based on MIC, deer Lfcin was found to be a more effective inhibitor of L. acidophilus ATCC 4356 than bovine Lfcin, but bovine Lfcin and Lfampin were more effective against E. coli ATCC 25922 than deer Lfcin and Lfampin. The deer Lfcin sequence differed at seven amino acids from bovine Lfcin and this decreased the net positive charge and increased the hydrophobicity. Deer Lfampin contained two differences in amino acid sequence compared to bovine Lfampin which decreased the net positive charge. These amino acid sequence differences likely account for differences in antibacterial activity. Positive charge and hydrophobic residues provide the amphipathic character of these helical peptides, and are considered important for binding of antimicrobial peptides. In silico modelling of deer Lfcin indicated an identical α-helical structure compared to bovine Lfcin.
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Affiliation(s)
- Ye Wang
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84, Lincoln 7674, New Zealand; (J.D.M.); (S.L.M.)
| | - James D. Morton
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84, Lincoln 7674, New Zealand; (J.D.M.); (S.L.M.)
| | - Alaa EL-Din A. Bekhit
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand;
| | - Alan Carne
- Department of Biochemistry, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand;
| | - Susan L. Mason
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84, Lincoln 7674, New Zealand; (J.D.M.); (S.L.M.)
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