Influence of Heat Treatment on the Osteoblast-promoting Activity of Bovine Lactoferrin

doi:10.7506/spkx1002-6630-201309061

Abstract

Abstract:

Lactoferrin is a bioactive protein with multiple functions, which, however, are negatively impacted by heat
treatment. In the present work, osteoblasts of newborn SD rats were subjected to proliferation tests by MTT method to
compare the influence of different heat treatment conditions on the oteoblast-promoting activity of bovine lctoferrin. The
results of this study showed that when not subjected to heat treatment, lactoferrin had an evident proliferation-promoting
effect on rat osteoblasts in a dose-dependent manner in the range of 50 to 500 μg/mL. Moreover, lactoferrin had different
effects on the proliferation of osteoblast at different incubation time of 24, 48 h and 72 h. Compared with the native
lactoferrin, the treatments of 65 ℃/30 min and 72 ℃/10 s had only litte effects on the osteoblast-promoting activity of
lactoferrin. However, 85 ℃/10 min and 95 ℃/10 min inhibited its activity. The heat treament effect on the the osteoblastpromoting
activity of lactoferrin at higher concentrations was greater than at lower concentrations.

Key words: bovine milk, lactoferrin, osteoblast, heat treatment, proliferation

CLC Number:

TS201.2

LIU Meng， DU Ming*， KONG Ying-ying，XU Wei-li，SONG Wei， ZHANG Lan-wei. Influence of Heat Treatment on the Osteoblast-promoting Activity of Bovine Lactoferrin[J]. FOOD SCIENCE, 2013, 34(9): 301-304.

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