Harness lactoferrin to impede microbial growth.Scientists at California State Polytechnic University
(lak´tōfer´in), n an iron-binding protein found in the specific granules of neutrophils where it apparently exerts an antimicrobial activity by withholding iron from ingested bacteria and fungi. from cow's milk to the surface of meat as it is processed. Lactoferrin is a naturally occurring protein in mammalian milk that is credited with protecting infants from harmful bacteria while their immune systems are developing. By discovering how to activate the lactoferrin molecule, scientists are able to mimic its function on meat samples. Laboratory tests showed the activated form of lactoferrin to be effective against more than 30 different kinds of harmful bacteria, including E. coli E. coli: see Escherichia coli. E. coli in full Escherichia coli Species of bacterium that inhabits the stomach and intestines. E. coli can be transmitted by water, milk, food, or flies and other insects. O157:H7, Salmonella and Campylobacter Campylobacter Genus of gram-negative spiral-shaped bacteria infecting mammals. Many species, especially C. fetus, cause miscarriage in sheep and cattle. C. jejuni is a common cause of food poisoning. Sources include meats (particularly chicken) and unpasteurized milk. . Lactoferrin does not change the taste, flavor, color or appearance of meat. Scientists have been able to take a natural compound with antimicrobial properties and make it work on meat surfaces to provide a protective barrier against bacteria. The university's research involved applying an activated form of lactoferrin to meat tissue surfaces that had been purposefully contaminated contaminated, v 1. made radioactive by the addition of small quantities of radioactive material. 2. made contaminated by adding infective or radiographic materials. 3. an infective surface or object. with extremely high concentrations of bacteria. The lactoferrin formulation proved effective in removing E. coli O157:H7. The research objective was to use lactoferrin to prevent bacteria from attaching and multiplying on meat surfaces using the same natural compound that has functioned this way in mammals. The amount of activated lactoferrin required to protect a serving of meat is thousands of times less than the amount of lactoferrin found in a single glass of milk, we're told. Lactoferrin currently is produced from whey whey liquid residue from milk after the removal of cheese curds in the manufacture of cheese. An excellent protein supplement but difficult to handle in the liquid form, except to pigs maintained close to the cheese factory. Dried whey is easy to handle but processing costs are high. . Activated lactoferrin can be applied to meat products at the processing plant as an added step to a company's existing multiple-hurdle bacterial control process. Because lactoferrin remains on the meat surface, the compound may provide lasting protection from bacterial exposure after processing. Scientists also have received a four-year grant from the U.S. National Institutes of Health to study lactoferrin in biomedical bi·o·med·i·cal adj. 1. Of or relating to biomedicine. 2. Of, relating to, or involving biological, medical, and physical sciences. applications. Further information. Narain Naidu; phone: 909-869-3788; fax: 909-869-4454. |
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