Studies On Isolation And Purification Of Lactoferrin In Alax Bactrian Camel Milk & Its Antibacterial Activity

Multi-nutritional components and some bioactive components were contained in Bactrian camel milk.One of the most important components—lactoferrin was purified by centrifugation and ammonium sulfate precipitation from the Bactrian camel colostrum.The purity of lactoferrin was reached over 91% after Sephadex G-100 molecular chromatography. Moreover, lactoferrin was analyzed qualitatively and quantitatively by Coomassise Brilliant Blue and SDS-PAGE.The results showed that the lactoferrin's molecular weight is 81.42KD.The antibacterial activity of lactoferrin was studied by using test tube double dilution method.The MIC of camel lactoferrin against E.coli and S.aureusis were 3mg/mL and 2mg/mL, respectively.Combined use with Lysozyme will strengthen CLF antibacterial activity.CLF antibacterial activity is obviously reduce with its iron saturation increase. Glucose, Sucrose, Maltose, BSA, Urea, Ammonium Sulphate at concent ration of 0～10mg/mL, Lactose and Starch at concent ration of 0～4mg/mL and Casein at concent ration of 0～1.2mg/mL have no significant effects on the antibacterial activity of lactoferrin. Its antibacterial effectiveness was reduced in the presence of NaCl or KCl at concent ration of 25～100mmol/L, MgCl2 or CaCl2 at concentration of 1.0～5.0mmol/L.The different pH conditions and heat treatment of CLF also have significant influence on its antibacterial activity. The results indicated that CLF is very stable at low temperature and at high temperature will lose activty.The CLF was most active under slightly alkaline(7.5～8.0)conditions.