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A rapid HPLC method for the determination of lactoferrin in milk of various species

Published online by Cambridge University Press:  30 April 2019

Efstathia Tsakali ,
Arhontoula Chatzilazarou ,
Dimitra Houhoula ,
Spiridon Koulouris ,
John Tsaknis  and
Jan Van Impe
Efstathia Tsakali*
Affiliation:
Department of Food Science and Technology, University of West Attica, Greece Department of Chemical Engineering, BioTeC+ - Chemical and Biochemical Process Technology and Control, KU Leuven, Belgium
Arhontoula Chatzilazarou
Affiliation:
Department of Wine, Vine and Beverage Sciences, University of West Attica, Greece
Dimitra Houhoula
Affiliation:
Department of Food Science and Technology, University of West Attica, Greece
Spiridon Koulouris
Affiliation:
Department of Food Science and Technology, University of West Attica, Greece
John Tsaknis
Affiliation:
Department of Food Science and Technology, University of West Attica, Greece
Jan Van Impe
Affiliation:
Department of Chemical Engineering, BioTeC+ - Chemical and Biochemical Process Technology and Control, KU Leuven, Belgium
*
Author for correspondence: Efstathia Tsakali, Email: [email protected]
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Abstract

This Research Communication describes the adaptation and testing of an RP-HPLC method, previously tested for the determination of lactoferrin (LF) in whey, for its applicability to determine milk lactoferrin content. Milk samples of various species, namely, ovine, caprine, bovine, donkey and human milk, were tested. The advantage of this RP-HPLC method includes speed and convenience, as it does not include extensive pretreatment or separation steps. A simple pre-treatment step was added in order to remove fat and proteins of the casein family and the samples were tested. The results varied in terms of elution of the LF peak both between the milk of the different species as well as from the initial application on whey. The peak resolution was satisfactory in the cases of ovine, bovine and donkey milk samples while for caprine and human milk an interference with other peaks was observed. Nevertheless, quantification of LF was found possible for all samples. This new application of the modified method will allow the determination of LF in milk samples of the tested species either for everyday analysis or as a useful qualitative screening for presence or absence of LF.

Keywords

LactoferrinHPLC, milkwhey proteinmilk composition
Type
Research Article
Information
Journal of Dairy Research , Volume 86 , Issue 2 , May 2019 , pp. 238 - 241
Copyright
Copyright © Hannah Dairy Research Foundation 2019 

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