June 1, 2018 Thesis Open Access

Nitsuhe Legesse

DCAT Export

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        <foaf:name>Nitsuhe Legesse</foaf:name>
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    <dct:title>Extraction of camel's milk bioactive component (Lactoferrin) and application for extending storability of whole milk</dct:title>
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    <dct:description>&lt;p&gt;Milk must have a desirable chemical composition and must be of satisfactory hygienic quality.&lt;br&gt; Lactoferrin is a multifunctional glycoprotein, occurring as whey protein in milk secretions of&lt;br&gt; mammals. It shows a variety of antimicrobial, antioxidant and antiviral properties. The presence&lt;br&gt; of iron in the environment is essential for bacterial growth. Lactoferrin binds to iron to make it&lt;br&gt; out-of-reach for the bacteria this mechanism can destroy the bacteria. The antibacterial property&lt;br&gt; of lactoferrin makes it suitable for potential exploitation in a variety of food applications. Since&lt;br&gt; the importance of natural antimicrobial is increasing in demand, the present study was designed&lt;br&gt; to extract lactoferrin from whole camel milk so as to use it as a natural preservative of whole milk&lt;br&gt; before processing. Microfiltration, ammonium sulphate precipitation, and protein dialysis&lt;br&gt; technology was used for the extraction of lactoferrin. Whole camel milk produced 0.93 mg/ml of&lt;br&gt; lactoferrin, this result showed that the purification by dialysis technology was moderately good&lt;br&gt; for the recovery of lactoferrin. The lactoferrin was further characterized through sodium dodecyl&lt;br&gt; sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The quantification of camel lactoferrin&lt;br&gt; was done using Bradford Assay. The antibacterial property of camel milk lactoferrin in whole milk&lt;br&gt; was evaluated by the application of Total bacterial count. The evaluated whole milk with the&lt;br&gt; addition of lactoferrin as a natural antimicrobial stayed for 8h at a storage temperature of 30&amp;deg;C&lt;br&gt; with a total bacterial load of 5.36log cfu/ml. the inhibition effect of camel lactoferrin against&lt;br&gt; pathogenic milk bacteria E. coli and Salmonella typhi. was evaluated by the application of disc&lt;br&gt; diffusion method.&lt;/p&gt;</dct:description>
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