Detection and quantitation of lactoferrin in bovine whey samples by reversed-phase high-performance liquid chromatography on polystyrene-divinylbenzene

An existing RP-HPLC method for the measurement of the major bovine whey proteins in bovine whey samples and powders has been extended to include the analysis of the minor bovine whey protein lactoferrin. Lactoferrin could be detected and quantitated at levels down to 0.2 microg and linear calibration was observed between 0.2 and 30 microg. Reliable quantitation of lactoferrin in whey samples could be achieved provided the bovine serum albumin to lactoferrin ratio did not exceed 10:1. Quantitative data obtained by the RP-HPLC method compared favourably with data obtained by Mono S analytical chromatography.     

Bovine lactoferrin purification from whey using Yellow HE‐4R as the chromatographic affinity ligand

The worldwide production of whey increases by around 186 million tons each year and it is generally considered as a waste, even when several whey proteins have important economic relevance. For its valorization, inexpensive ligands and integrated chromatography methods need to be developed for specific and low‐cost protein purification. Here, we describe a novel affinity process with the dye Yellow HE‐4R immobilized on Sepharose for bovine lactoferrin purification. This approach based on a low‐cost ligand showed an efficient performance for the recovery and purification of bovine lactoferrin directly from whey, with a yield of 71% and a purification factor of 61.     

Foam fractionation of a dilute solution of bovine lactoferrin

Lactoferrin (Lf), a protein found in human and bovine milk, tears, blood, and other secretory fluids, has been used to prevent infection from potential microbial pathogens by its ability to bind with iron (Fe³⁺). Currently, bovine lactoferrin can be purified from milk using ion exchange resin, which is a costly procedure making lactoferrin expensive. The purpose of this work was to investigate a low-cost foam fractionation process as the first step in separating lactoferrin from milk.     

Improved RP‐HPLC method for determination of bovine lactoferrin and its proteolytic degradation in simulated gastrointestinal fluids

The objective of this study was to qualitatively and quantitatively evaluate bovine lactoferrin (bLf) and its stability using a rapid RP‐HPLC method. bLf could be rapidly detected within 20 min and quantitated at levels down to 5 µg/mL, and the equation of linearity was y = 86.10x + 178.31 with the correlation coefficient (r²) 0.9997. Quantitative data obtained in the present study proved the improved RP‐HPLC method to be a sensitive and accurate analytical tool for bLf determination. The proteolytic cleavage of bLf in simulated human gastrointestinal fluids was further analyzed by RP‐HPLC, and found to follow pseudo‐first‐order kinetics. The typical equation obtained by pepsin was log₁₀ [A_t]/[A₀] = ?0.03x (r² = 0.85), and log₁₀ [A_t]/[A₀] = ?0.01x (r² = 0.81) for trypsin and chymotrypsin combination. Pepsinolysis of bLf in simulated gastric fluid was relatively fast with the half‐life t_1/2 23.1 min. The digestion of bLf in simulated intestinal fluid was slower with about a 3‐fold increase in half‐life (69.3 min). After the complete proteolysis of bLf, small cleaved peptide fragments were fully separated and identified by RP‐HPLC. The proteolytic study indicated that this validated RP‐HPLC was able to evaluate bLf stability though monitoring the derivatization products. Copyright © 2012 John Wiley & Sons, Ltd.     

Fluorometric study on the interaction between lomefloxacin and bovine lactoferrin.

The binding of lomefloxacin to bovine lactoferrin (BLf) in a dilute aqueous solution was studied using fluorescence spectra. The binding constant (K) and the number of binding sites (n) were obtained by a fluorescence quenching method. The binding distance (r) and energy-transfer efficiency (E) between lomefloxacin and bovine lactoferrin were also obtained according to the mechanism of Fo?rster-type dipole-dipole nonradiative energy-transfer. The effect of lomefloxacin on the conformation of bovine lactoferrin was also analyzed by synchronous fluorescence spectroscopy. The interaction between lomefloxacin and bovine lactoferrin is strong. Lomefloxacin can affect the conformation of bovine lactoferrin to some degree.     

高效液相色谱-基质辅助激光解吸电离串联飞行时间质谱分离鉴定牛乳铁蛋白素

建立了高效液相色谱-基质辅助激光解吸电离串联飞行时间质谱(MALDI-TOF/TOF MS)分离鉴定牛乳铁蛋白素(bovine lactoferricin, LfcinB)的方法。采用胃蛋白酶酶解牛乳铁蛋白,酶解液离心后取上清液,经过离子交换色谱、反相液相色谱、透析等技术分离,对分离得到的目标产物进行抗菌活性分析、蛋白含量测定和MALDI-TOF/TOF MS鉴定。分离得到高活性的LfcinB,其相对分子质量为3124.89,蛋白含量为18.20 μg/mL。本方法具有精度高、分析速度快和分辨能力强等优点,是其他传统的分析鉴定LfcinB方法所无法比拟的,为进一步研究LfcinB奠定了基础。     

Analysis of bovine whey proteins in soybean dairy-like products by capillary electrophoresis

The simultaneous separation of bovine whey proteins [alpha-lactalbumin and beta-lactoglobulin (A+B)] and soybean proteins was performed, for the first time, by capillary electrophoresis. Different experimental conditions were tested. The most suitable consisted of 0.050 M phosphate buffer (pH 8) with 1 M urea and 1.2 mg/ml methylhydroxyethylcellulose, UV detection at 280 nm, 15 kV applied voltage, and 30 degrees C temperature. Quantitation of bovine whey proteins in a commercial powdered soybean milk manufactured by adding bovine whey to its formulation was performed using the calibration method of the external standard. Direct injection of a solution of the powdered soybean milk only enabled quantitation of alpha-lactalbumin in the commercial sample. Detection of beta-lactoglobulin (A+B) required acid precipitation of the solution of the sample in order to concentrate bovine whey proteins in the supernatant prior to the analysis of this protein in the whey obtained. Since alpha-lactalbumin could also be quantitated from the injection of the whey, the simultaneous determination of alpha-lactalbumin and beta-lactoglobulin (A+B) was possible upon acid precipitation of the powdered soybean milk solution. Detection limits obtained were 14 microg/g sol. for alpha-lactalbumin and 52 microg/g sol. for beta-lactoglobulin (A+B) which represent protein concentrations about 60 microg/100 g sample for alpha-lactalbumin and 100 microg/100 g sample for beta-lactoglobulin (A+B).     

Simultaneous anion and cation exchange chromatography of whey proteins using a customizable mixed matrix membrane

Membrane chromatography can overcome some of the limitations of packed bed column chromatography but preparation of adsorptive membranes usually involves complex and harsh chemical modifications. Mixed matrix membranes (MMMs) require only the physical incorporation of an ion exchange resin into the membrane polymer solution prior to membrane casting. An advantage of MMMs not previously exploited is that resins with differing adsorptive functionalities can be conveniently embedded within a single membrane at any desired ratio. This presents the opportunity to customize an adsorptive membrane to suit the expected protein profile of a raw feed stream e.g. bovine whey or serum. In this work, a novel mixed mode interaction MMM customized to extract all major proteins from bovine whey was synthesized in a single membrane by incorporating 42.5 wt% Lewatit MP500 anionic resin and 7.5 wt% SP Sepharose cationic resin into an ethylene vinyl alcohol base polymer casting solution. The mixed mode MMM developed was able to bind both basic and acidic proteins simultaneously from whey, with binding capacities of 7.16±2.24 mg α-lactalbumin g(-1) membrane, 11.40±0.73 mg lactoferrin (LF)g(-1) membrane, 59.21±9.90 mg β-lactoglobulin g(-1) membrane and 6.79±1.11 mg immunoglobulin Gg(-1) membrane (85 mg total protein g(-1) membrane) during batch fractionation of LF-spiked whey. A 1000 m(2) spiral-wound membrane module (200 L membrane volume, 1m(3) module volume) is predicted to be able to produce approximately 25 kg total whey protein per h.     

Two ion-exchange chromatographic methods for the isolation of antibacterial peptides from lactoferrin. In situ enzymatic hydrolysis on an ion-exchange membrane

Two ion-exchange chromatographic methods are reported for the rapid isolation of antibacterial peptides from lactoferrin (LF). Using the first method, a pepsin hydrolysate of LF was fractionated by bead-based cation-exchange chromatography. After removal of weakly bound material by washing with ammonia, highly purified lactoferricin-B (LFcin-B) was obtained in a single step by elution with 2 M NaCl. Some other cationic peptides, copurified as minor components, were also characterised by N-terminal sequencing, mass spectrometry and antibacterial activity determination. With the second method, cheese whey was filtered through a cation-exchange membrane, and the selectively bound LF was directly hydrolysed in situ with pepsin. Inactive LF fragments were washed off the membrane with ammonia, and a fraction enriched in LFcin-B was obtained by further elution with 2 M NaCl. The membrane method is more rapid and offers several economic advantages.     

Isolation of immunoglobulin G from bovine milk whey by poly(hydroxyethyl methacrylate)‐based anion‐exchange cryogel

Bovine milk whey contains several bioactive proteins such as α‐lactalbumin, β‐lactoglobulin, and immunoglobulin G (IgG). Chromatographic separation of these proteins has received much attention in the past few years. In this work, we provide a chromatographic method for the efficient isolation of IgG from bovine milk whey using a poly(2‐hydroxyethyl methacrylate)‐based anion‐exchange cryogel. The monolithic cryogel was prepared by grafting 2‐(dimethylamino) ethyl methacrylate onto the poly(2‐hydroxyethyl methacrylate)‐based cryogel matrix and then employed to separate IgG under various buffer pH and salt elution conditions. The results showed that the buffer pH and the salt concentration in the step elution have remarkable influences on the purity of IgG, while the IgG recovery depended mainly on the loading volume of whey for a given cryogel bed. High purity IgG (more than 95%) was obtained using the phosphate buffer with pH of 5.8 as the running buffer and the salt solution in as the elution liquid. With suitable loading volume of whey, the maximum IgG recovery of about 94% was observed. The present separation method is thus a potential choice for the isolation of high‐purity IgG from bovine milk whey.     

Simultaneous separation and quantitation of the major bovine whey proteins including proteose peptone and caseinomacropeptide by reversed-phase high-performance liquid chromatography on polystyrene-divinylbenzene

A precise, sensitive and reliable RP-HPLC method was developed to enable not only unequivocal determination of alpha-lactalbumin and beta-lactoglobulin in bovine whey samples, but also simultaneous measurement of proteose peptone, caseinomacropeptide, bovine serum albumin and immunoglobulin G. The optimised method on the Resource RPC column allowed separation of the proteins in 30 min and could be applied to the analysis of soluble proteins in a variety of commercial and laboratory whey products. Furthermore, some qualitative information on protein heterogeneity and quality could be derived from the RP-HPLC analyses with additional data available from on-line electrospray mass spectrometry. Within- and between-day repeatability over a wide range of concentrations was excellent (RSD< or =5%) for all proteins except immunoglobulin G and bovine serum albumin where RSD was 7-10%. Analysis of grouped data from whey protein concentrate and whey protein isolate samples gave a limit of detection of < or =0.3% powder mass and a limit of quantitation of < or =1.0% powder mass for all proteins except immunoglobulin G. Limits of detection and quantitation were 0.6% and 2.0%, respectively, for this protein. Quantitative data obtained by the RP-HPLC method compared very favourably with data obtained by alternative methods of whey protein analysis.     

超高效液相色谱-串联质谱法测定乳与乳制品中牛乳铁蛋白

建立了超高效液相色谱-串联质谱技术定量检测乳制品中牛乳铁蛋白含量的方法。样品经脱脂、酶解后,利用超高效液相色谱-四极杆/静电场轨道阱高分辨质谱（UPLC-Q/Exactive-HRMS）和Protein Pilot软件分析,实现了乳铁蛋白及其肽段的鉴定;通过初级局部序列搜索工具（basic local alignment search tool,BLAST）与Uniprot数据库对比分析筛选出牛乳铁蛋白的8个特征肽段;选择其中3个响应强度高、稳定性好的特征肽段进一步通过超高效液相色谱-三重四极杆质谱（UPLC-QqQ-MS）进行验证和多反应监测（MRM）定量研究,并考察了空白基质匹配的外标法和内标法对乳铁蛋白检测结果的差异。采用外标法定量时,3个肽段在各自范围内线性关系良好,检出限为0.023~0.041 mg/kg,定量限为0.077~0.137 mg/kg,平均回收率为93.8%~103.9%,日内精密度≤8.8%,日间精密度≤9.5%。该方法抗干扰能力强,灵敏度高,重复性好,适用于乳及乳制品中牛乳铁蛋白的含量测定。     

Fractionation of whey-derived peptides using a combination of ultrafiltration and nanofiltration

This paper describes the fractionation and further isolation and characterisation of peptides and proteins present in sweet whey by means of ultrafiltration using a regenerated cellulose membrane with a nominal molar mass cut-off value of 10 kg/mol and nanofiltration through sulphonated polyether sulphone membrane with a cut-off of 1 kg/mol. The concentration of whey proteins was done below the critical flux. The sieving coefficients for the whey components (proteins, lactose and salts) were estimated. Whey proteins were completely rejected by the ultrafiltration membrane. Size exclusion chromatography (SEC) and matrix-assisted laser desorption ionisation time-of-flight (MALDI-TOF) mass spectrometry were used to evaluate the molar masses of the peptide fractions that were present in the whey permeates. Nanofiltration of whey permeates obtained after ultrafiltration was conducted at two pH values (9.5 and 3.0) that corresponded to the different charged states of the membrane and of the peptides. The transmission of peptides, amino acids and lactose was found to be mainly affected by the permeability of the fouling layer. The selectivity of the nanofiltration membranes toward peptides compared to lactose was calculated as 0.82 and 6.81 at pH 9.5 and 3.0, respectively.     

Separation and quantitation of milk whey proteins of close isoelectric points by on-line capillary isoelectric focusing--electrospray ionization mass spectrometry in glycerol-water media

On-line coupling between CIEF and ESI/MS based on the use of bare fused-silica capillaries and glycerol-water media, recently developed in our laboratory, has been investigated for the separation of milk whey proteins that present close pI values. First, a new rinsing procedure, compatible with MS detection, has been developed to desorb these rather hydrophobic proteins (α-casein (α-CN), bovine serum albumin (BSA), lactoferrin (LF)) from the inner capillary wall and to avoid capillary blockages. Common hydrochloric acid washing solution was replaced by a multi-step sequence based on the use of TFA, ammonia and ethanol. To achieve the separation of major whey proteins (β-lactoglobulin A (β-LG A), β-lactoglobulin B (β-LG B), α-lactalbumin (α-LA) and BSA, which possess close pI values (4.5-5.35), CIEF parameters i.e. carrier ampholyte nature, capillary partial filling length with ampholyte/protein mixture and focusing time, have been optimized with respect to total analysis time, sensitivity and precision on pI determination. After optimization of sheath liquid composition (80:20 (v/v) methanol-water+1% HCOOH), quantitation of β-LG A, β-LG B, α-LA and BSA was performed. The limits of detection obtained from extracted ion current (EIC) and single ion monitoring (SIM) modes were in the 57-136 nM and 11-68 nM range, respectively. Finally, first results obtained from biological samples demonstrated the suitability of CIEF-MS as a potential alternative methodology to 2D-PAGE to diagnose milk protein allergies.     

Simulated moving bed technology with a simplified approach for protein purification. Separation of lactoperoxidase and lactoferrin from whey protein concentrate

Simulated moving bed (SMB) technology is a continuous chromatographic technique proven to have many advantages compared to conventional batch chromatography, such as: raised productivity and product concentration, reduced buffer consumption as well as more efficient use of raw material. In this study a 20 column SMB process for the separation of lactoperoxidase and lactoferrin from whey protein concentrate (WPC) was developed. A simplified approach with data from a single column experiment was used when designing the process. The SMB process data were compared to a theoretical scale-up of the breakthrough experiment reflecting the same 20 column set-up run in non-moving bed mode. The outcome of the comparison is a 48% raise in productivity, a 4.3 times decrease in buffer consumption, 6.5 times raise in target protein concentration with a raw material utilization which is slightly better for the SMB process.     

Comparison of capillary electrophoresis with traditional methods to analyse bovine whey proteins

The separation of the four major whey proteins by sodium dodecyl sulphate (SDS)-capillary gel electrophoresis (CGE) is described. Whilst commercially purified whey proteins could be analysed using the recommended protocol, the more complex nature of an acid whey and a reconstituted whey protein concentrate (WPC) powder necessitated considerable refinement of the CGE sample buffer. Individual whey proteins in the acid whey and WPC samples were then also separated and quantitated using capillary zone electrophoresis, polyacrylamide gel electrophoresis (PAGE) and HPLC methods and the results were compared. The values obtained for -lactalbumin (-Lac) and β-lactoglobulin (β-Lg) were consistent throughout the various methods, although size-exclusion HPLC, SDS-PAGE and SDS-CGE could not separate the two β-Lg variants or the glycosylated form of -Lac from the β-Lg. There was considerable variation in the values for the bovine serum albumin and immunoglobulin determined by the different methods and it was concluded that none of the methods could satisfactorily quantitate all four whey proteins.     

Separation of glycosylated caseinomacropeptide at pilot scale using membrane adsorption in direct-capture mode

A direct-capture anion-exchange membrane adsorption process for the separation of a pure glycosylated (gCMP) fraction of caseinomacropeptide (CMP) was successfully developed at pilot plant scale. The method was evolved using a commercial CMP isolate as feedstock as well as fresh sweet whey from skim milk. The former resulted in a binding capacity (BC) of 0.28 mg gCMP/cm² membrane surface with a purity of 97% while the latter afforded a gCMP fraction with a purity of 91% and a BC of 0.21 mg gCMP/cm² membrane surface. The main difference was a significant fouling of the membrane adsorber module when the whey was applied, which resulted in a loss of 46% BC after at least five loading/elution cycles. This effect was not observed using the pure CMP isolates and indicates a blocking of the ion-exchange ligands. Triglycerides, as detected by lipid analysis, as well as protein aggregates and casein-flocculates, are mainly responsible for the fouling process. The fouling was decreased using microfiltered whey or by increasing the temperature of the adsorption process. Additionally, a method of repeated elution was shown to decrease the volume of the eluate as well as the NaCl consumption of the elution buffer. The process development further included a desalting and concentration step, which was performed by a 10 kDa ultrafiltration/diafiltration (UF/DF). The efficiency of the UF was strongly influenced by the pH of the solutions and showed best performance at pH 4.1 for the eluate. The residual solution had to be adjusted at pH 6.5 as there was a strong decrease of flux at lower pH levels.     

Ultrafiltration of mixed protein solutions of lysozyme and lactoferrin: role of modified inorganic membranes and ionic strength on the selectivity

Ultrafiltration of either single protein solutions (lysozyme 14,300 g mol⁻¹, pI=11; lactoferrin 80,000 g mol⁻¹, pI=8–9) or mixed protein solution was performed with inorganic membranes (MMCO 300,000 g mol⁻¹, pore radius 14 nm) chemically modified in order to bear either pyrophosphate (PP, anionic) or ethylenediamine (EDA, cationic) groups.The electrophoretic mobility of modified and unmodified zirconia particles fouled with proteins was similar whatever the grafted groups, meaning that the membrane surface was always made of adsorbed proteins during UF. In spite of that, for the UF of lysozyme/lactoferrin mixed solution, the maximum selectivity (S=lysozyme transmission/lactoferrin transmission=165) was observed with the EDA membrane and allowed an instantaneous purity of lysozyme in the permeate close to 100% to be achieved. Such high selectivitiy was mainly due to the negligible transmission of lactoferrin with the membrane modified with the EDA groups in the ionic strength range 0–100 mmol l⁻¹ of NaCl at pH 7 (achieved either for mixed and single solutions).     

牛胰腺中活性蛋白质的液相色谱分离纯化方法进展

牛胰腺中含有多种活性蛋白,其中许多蛋白已被开发为有利于人类健康的药物。从牛胰腺中分离纯化得到的蛋白药物是一种有高附加值的高技术产品。现代生物技术中所用的大多数有价值的活性蛋白产品的制备仍然依赖于不同的液相色谱法。本文综述了牛胰腺中活性蛋白质的提取方法以及以色谱分离为主的分离与纯化技术,为开展从天然产品中提取并应用蛋白质提供一定的参考。     

Adsorption behaviour of lactoferrin in oil-in-water emulsions as influenced by interactions with beta-lactoglobulin

Oil-in-water emulsions (pH 7.0 or pH 3.0) containing 30 wt% soya oil and various concentrations of lactoferrin were made in a two-stage valve homogenizer. The average droplet size (d32), the surface protein coverage (mg/m2) and composition, and the zeta-potential of the emulsions were determined. The value of d32 decreased with increasing lactoferrin concentration up to 1%, and then was almost independent of lactoferrin concentration beyond 1% at both pH 7.0 and pH 3.0. The surface protein coverage of the emulsions made at pH 7.0 increased almost linearly with increasing lactoferrin concentration from 0.3 to 3%, but increased only slightly in emulsions made at pH 3.0 at lactoferrin concentrations >1%. The surface protein coverage of the emulsions made at pH 3.0 was lower than that of the emulsions made at pH 7.0 at a given protein concentration. The emulsion droplets had a strong positive charge at both pH 7.0 and pH 3.0, indicating that stable cationic emulsion droplets could be formed by lactoferrin alone. When emulsions were formed with a mixture of lactoferrin and beta-lactoglobulin (beta-lg) (1:1 by weight), the charge of the emulsion droplets was neutralized at pH 7.0 suggesting the formation of electrostatic complexes between the two proteins. The composition of the droplet surface layer showed that both proteins were adsorbed, presumably as complexes, from the aqueous phase at pH 7.0 in equal proportions, whereas competitive adsorption occurred between lactoferrin and beta-lg at pH 3.0. At this pH, beta-lg was adsorbed in preference to lactoferrin at low protein concentrations (1%), whereas lactoferrin appeared to be adsorbed in preference to beta-lg at high protein concentrations.