Interaction of bovine lactoferrin with other proteins of milk whey.
The association between bovine lactoferrin and the major bovine whey proteins, beta-lactoglobulin, alpha-lactalbumin and albumin has been studied by immunochemical techniques, gel filtration and affinity chromatography in lacteal secretions and using purified proteins. Bovine lactoferrin is able to form non-covalent complexes with beta-lactoglobulin or albumin, with lactoferrin-protein molar ratios of 2:1 and 1:1 respectively. No association was detected with alpha-lactalbumin. Lactoferrin interacts with beta-lactoglobulin-Sepharose at low ionic strength, but not in the presence of 0.3 M NaCl, indicating that ionic interactions are important. The lack of association with alpha-lactalbumin suggests however a certain degree of specificity in this electrostatic interaction.
Lampreave
F
F
Departmento de Bioquímica y Biología Molecular, Facultad de Ciencias, Universidad de Zaragoza, Spain.
Piñeiro
A
A
Brock
J H
JH
Castillo
H
H
Sánchez
L
L
Calvo
M
M
D000418:Albumins / Q000737:chemistry*; D000818:Animals; D002417:Cattle; D002846:Chromatography, Affinity; D002850:Chromatography, Gel; D005260:Female; D007122:Immunoelectrophoresis; D007768:Lactalbumin / Q000737:chemistry*; D007781:Lactoferrin / Q000737:chemistry*; D007782:Lactoglobulins / Q000737:chemistry*
D000418:Albumins; D007782:Lactoglobulins; D007768:Lactalbumin; D007781:Lactoferrin