تنقية بروتين اللاكتوفيرين من لبأ الأبقار و الأغنام و دراسة بعض صفاته

Abstract EN

Lactoferrin was purified from bovine and ovine whey colostrums by ion exchange throw CM-Sephadex A-50 and gel filtration throw Sephadex G-150.

The purity of Lactoferrin to homogeneity was examined by polyacrylamide gel electrophoresis with single bond.

The percentage of carbohydrate content in bovine and ovine Lactoferrin were 11.1 and 8.2% respectively.

The percent of Fe in bovine and ovine Lactoferrin were 198.4 and 162.6 ppm as a saturated percent 14.17 and 11.6 respectively.

The molecular weight for bovine and ovine Lactoferrin were 81.23 and 79.25 kDa respectively as determined by gel filtration, while its 80 and 76 kDa respectively.

lactoferrin from bovine and ovine colostrums was known its ability as antimicrobial agent against some microorganisms and how its effect as antioxidant agents.

The results were referred to the complete lactoferrin form bovine and ovine, also hydrolysis lactoferrin form bovinesha were showed ability as antibacterial agent against some bacteria like: Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus subtilis and Bacillus cereus.

The specific study of lactoferrin effect as antioxidant agents were referred to the reducing force for lactoferrin was increase by upper concentration; the antioxidant activity was different according to its sources and protein structure.

So, ovine lactoferrin was given a good results to prevent linoleic acid oxidation that it near to industrial antioxidant (BHT), but the percent of bovine lactoferrin as the antioxidant activity was 73.64%, the binding ability to ferrous ion for both of bovine and ovine lactoferrin were increased with the upper concentrate, ovine lactoferrin was given a good results 88.89% that it near to control EDTA, while the binding ability to bovine lactoferrin to olive and fish (Tenualosa ilisha ) oil that storage at 45oC for 120 days refer to the concentration 0.

08% showed highest antioxidant activity than the other concentrations, the peroxide value was decreased with increase concentrations.