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Effect of heat treatment on the antibacterial activity of bovine lactoferrin against three foodborne pathogens

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Abstract:

The effect of different heat treatments on the antimicrobial activity of bovine lactoferrin against Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes has been studied. We have observed that the heat treatments lower than 85°C for 10 min did not affect the antibacterial activity of the protein. Hydrolysates of bovine lactoferrin were found to be more active than the native protein against the three pathogens. Moreover, the antibacterial effect of bovine lactoferrin was also assayed in milk and whey, and although we found a reduction in the number of viable cells, this reduction was lower than in culture media.

Keywords: Antibacterial activity; Bovine lactoferrin; Heat treatment; Pepsin hydrolysate; Ultra-high temperature milk

Document Type: Research Article

DOI: https://doi.org/10.1111/j.1471-0307.2010.00567.x

Affiliations: 1: Tecnología de los Alimentos 2: Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain

Publication date: 2010-05-01

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