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Antirotaviral potential of lactoferrin from different origin: effect of thermal and high pressure treatments

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Abstract

Rotaviral gastroenteritis causes a high rate of infant mortality and severe healthcare implications worldwide. Several studies have pointed out that human milk and dairy fractions, such as whey and buttermilk, possess antirotaviral activity. This activity has been mainly associated with glycoproteins, among them lactoferrin (LF). Thermal treatments are necessary to provide microbiological safety and extend the shelf life of milk products, though they may diminish their biological value. High hydrostatic pressure (HHP) treatment is a non-thermal method that causes lower degradation of food components than other treatments. Thus, the main objective of this study was to prove the antirotaviral activity of LFs from different origin and to evaluate the effect of several thermal and HHP treatments on that activity. LF exerted a high antirotaviral activity, regardless of its origin. Native LFs from bovine, ovine, swine and camel milk, and the human recombinant forms, at 1 mg/mL, showed neutralizing values in the range 87.5–98.6%, while human LF neutralized 58.2%. Iron saturation of bovine LF did not modify its antirotaviral activity. Results revealed interspecies differences in LFs heat susceptibility. Thus, pasteurization at 63 °C for 30 min led to a decrease of 60.1, 44.5, 87.1, 3.8 and 8% of neutralizing activity for human, bovine, swine, ovine and camel LFs, respectively. Pasteurization at 75 °C for 20 s was less harmful to the activity of LFs, with losses ranging from 0 to 13.8%. HHP treatment at 600 MPa for 15 min did not cause any significant decrease in the neutralizing activity of LFs.

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Acknowledgements

The work described herein was supported by Spanish government under a FPU predoctoral grant and a CICYT project (AGL2010-20835), and by the European Social Fund.

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Authors and Affiliations

  1. Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza/CITA, Miguel Servet 177, 50013, Zaragoza, Spain

    José Antonio Parrón, Daniel Ripollés, María Dolores Pérez, Miguel Calvo & Lourdes Sánchez

  2. Centro Nacional de Tecnología y Seguridad Alimentaria (CNTA), Carretera NA 134, km 53, 31570, San Adrián, Spain

    Sergio José Ramos

  3. Department of Biochemistry, Faculty of Veterinary Medicine, Ankara University, Şehit Ömer Halisdemir Bulvarı, 06110, Altındağ, Turkey

    Zeynep Semen

  4. International Center for Livestock Research and Training, S. Sırrı İçöz Caddesi, 06852, Mamak, Ankara, Turkey

    Zeynep Semen

  5. Unidad de Enfermedades Infecciosas y Epidemiología, Departamento de Sanidad Animal, Facultad de Veterinaria, Universidad de León, Campus de Vegazana, s/n, 24007, León, Spain

    Pedro Rubio

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  1. José Antonio Parrón
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Correspondence to Lourdes Sánchez.

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Parrón, J.A., Ripollés, D., Ramos, S.J. et al. Antirotaviral potential of lactoferrin from different origin: effect of thermal and high pressure treatments. Biometals 31, 343–355 (2018). https://doi.org/10.1007/s10534-018-0088-4

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