June 1, 2018 Thesis Open Access

Nitsuhe Legesse

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{
  "DOI": "10.20372/nadre:4442", 
  "author": [
    {
      "family": "Nitsuhe Legesse"
    }
  ], 
  "issued": {
    "date-parts": [
      [
        2018, 
        6, 
        1
      ]
    ]
  }, 
  "abstract": "<p>Milk must have a desirable chemical composition and must be of satisfactory hygienic quality.<br>\nLactoferrin is a multifunctional glycoprotein, occurring as whey protein in milk secretions of<br>\nmammals. It shows a variety of antimicrobial, antioxidant and antiviral properties. The presence<br>\nof iron in the environment is essential for bacterial growth. Lactoferrin binds to iron to make it<br>\nout-of-reach for the bacteria this mechanism can destroy the bacteria. The antibacterial property<br>\nof lactoferrin makes it suitable for potential exploitation in a variety of food applications. Since<br>\nthe importance of natural antimicrobial is increasing in demand, the present study was designed<br>\nto extract lactoferrin from whole camel milk so as to use it as a natural preservative of whole milk<br>\nbefore processing. Microfiltration, ammonium sulphate precipitation, and protein dialysis<br>\ntechnology was used for the extraction of lactoferrin. Whole camel milk produced 0.93 mg/ml of<br>\nlactoferrin, this result showed that the purification by dialysis technology was moderately good<br>\nfor the recovery of lactoferrin. The lactoferrin was further characterized through sodium dodecyl<br>\nsulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The quantification of camel lactoferrin<br>\nwas done using Bradford Assay. The antibacterial property of camel milk lactoferrin in whole milk<br>\nwas evaluated by the application of Total bacterial count. The evaluated whole milk with the<br>\naddition of lactoferrin as a natural antimicrobial stayed for 8h at a storage temperature of 30&deg;C<br>\nwith a total bacterial load of 5.36log cfu/ml. the inhibition effect of camel lactoferrin against<br>\npathogenic milk bacteria E. coli and Salmonella typhi. was evaluated by the application of disc<br>\ndiffusion method.</p>", 
  "title": "Extraction of camel's milk bioactive component (Lactoferrin) and application for extending storability of whole milk", 
  "type": "thesis", 
  "id": "4442"
}