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

Conesa, C. ; Rota, C. (Universidad de Zaragoza) ; Castillo, E. (Universidad de Zaragoza) ; Pérez, M. D. (Universidad de Zaragoza) ; Calvo, M. (Universidad de Zaragoza) ; Sánchez, L. (Universidad de Zaragoza)

Resumen: 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 85C 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 athogens. 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.

Idioma: Inglés

Año: 2010

Publicado en: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 63, 2 (2010), 209-215
ISSN: 1364-727X

Factor impacto JCR: 0.867 (2010)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 71 / 125 = 0.568 (2010) - Q3 - T2

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)