Isolation and purification of lactoferrin and immunoglobulin G from bovine colostrum with serial cation-anion exchange chromatography
作者： Mian-bin Wu , Yin-jun Xu
DOI: 10.1007/S12257-008-0159-4
关键词: Chromatography 、 Colostrum 、 Centrifugation 、 Chemistry 、 Lactoferrin 、 Ion chromatography 、 Sodium 、 Ion exchange 、 Elution 、 Immunoglobulin G
摘要: High-value dairy proteins such as lactoferrin (LF) and immunoglobulin (IgG) were separated from bovine colostrum. The whey was initially adjusted to pH 6.8 with 1 mol/L NaOH then went through centrifugation, precipitation, filtration eliminate the fat caseins in treated further ultra-filtrated partially remove both other carbohydrates under 50 kD molecular weight. Then passed cation anion exchange columns series. LF IgG adsorbed on exchanger, respectively, due their different pI. Both washed de-ionized water followed by successive elution sodium chloride solutions of increasing molarities (0.27 0.85 mol/L; 17 51 mmol/L) a stepwise manner, respectively. After desalted, freeze-dried. Finally, respective purities 95.0% 96.6% obtained.
springer.com
sci-hub.se 参考文章(17)
Wim Noppe, Fatima M. Plieva, Igor Yu Galaev, Karen Vanhoorelbeke, Bo Mattiasson, Hans Deckmyn, Immobilised peptide displaying phages as affinity ligands: Purification of lactoferrin from defatted milk Journal of Chromatography A. ,vol. 1101, pp. 79- 85 ,(2006) , 10.1016/J.CHROMA.2005.09.064
SA Turner, JH Williamson, NA Thomson, JR Roche, ES Kolver, Diet and genotype affect milk lactoferrin concentrations in late lactation Proceedings of the New Zealand Society of Animal Production. ,vol. 63, pp. 87- 90 ,(2003)
Shalan Alwan Al-Mashikhi, Shuryo Nakai, Isolation of bovine immunoglobulins and lactoferrin from whey proteins by gel filtration techniques Journal of Dairy Science. ,vol. 70, pp. 2486- 2492 ,(1987) , 10.3168/JDS.S0022-0302(87)80315-6
Philippe Bridonneau, Florence Lederer, Behaviour of human immunoglobulin G subclasses on thiophilic gels : comparison with hydrophobic interaction chromatography Journal of Chromatography B: Biomedical Sciences and Applications. ,vol. 616, pp. 197- 204 ,(1993) , 10.1016/0378-4347(93)80386-I
Y.-Y. Tu, C.-C. Chen, J-H. Chang, H-M. Chang, Characterization of Lactoferrin (LF) from Colostral Whey Using Anti‐LF Antibody Immunoaffinity Chromatography Journal of Food Science. ,vol. 67, pp. 996- 1001 ,(2002) , 10.1111/J.1365-2621.2002.TB09442.X
D Renard, J Lefebvre, M.C.A Griffin, W.G Griffin, Effects of pH and salt environment on the association of beta-lactoglobulin revealed by intrinsic fluorescence studies. International Journal of Biological Macromolecules. ,vol. 22, pp. 41- 49 ,(1998) , 10.1016/S0141-8130(97)00086-X
Yann-Ying Tu, Chao-Cheng Chen, Hung-Min Chang, Isolation of immunoglobulin in yolk (IgY) and rabbit serum immunoglobulin G (IgG) specific against bovine lactoferrin by immunoaffinity chromatography Food Research International. ,vol. 34, pp. 783- 789 ,(2001) , 10.1016/S0963-9969(00)00172-1
F. Maynard, A. Pierre, J. L. Maubois, Préparation de lactoferrine et d'α-lactalbumine humaines par utilisation de techniques à membranes Lait. ,vol. 69, pp. 59- 69 ,(1989) , 10.1051/LAIT:198915
E.I. Elagamy, R. Ruppanner, A. Ismail, C.P. Champagne, R. Assaf, Purification and characterization of lactoferrin, lactoperoxidase, lysozyme and immunoglobulins from camel's milk International Dairy Journal. ,vol. 6, pp. 129- 145 ,(1996) , 10.1016/0958-6946(94)00055-7
Shigeru Yoshida, Preparation of Lactoferrin by Hydrophobic Interaction Chromatography from Milk Acid Whey Journal of Dairy Science. ,vol. 72, pp. 1446- 1450 ,(1989) , 10.3168/JDS.S0022-0302(89)79253-5