High Pressure Processing of Metal Ion Lactoferrin

Abstract

The present invention relates to a method of treating a composition comprising metal ion lactoferrin and in particular to a method of pressure treating a composition comprising metal ion lactoferrin to prevent the growth of at least one unwanted microorganism while retaining a desired level of metal ion binding.

Description

FIELD OF INVENTION[0001]The present invention relates to a high pressure processing of metal ion lactoferrin compositions and in particular to a method of pressure treating a composition comprising metal ion lactoferrin to maintain or increase its keeping quality while retaining a desired level of metal ion binding.BACKGROUND[0002]The delivery of bioactive components (proteins, lipids or hydrolysates thereof, for example) in food or other ingestible products is constrained by the need to provide a safe product with a useful shelf life while retaining bioactivity. Products with a useful shelf life are said to have a good keeping quality and are less prone to spoilage.[0003]Delivery of bioactive components is desirable at least because such components are physiologically active when ingested and can have positive health benefits, including but not limited to bone health, immune benefits, anti-inflammatory activity, heart health and efficacy in cancer treatment.[0004]Traditional means ...

AI Technical Summary

Benefits of technology

[0033]In one embodiment the method prevents the growth of at least one unwanted microorganism while retaining at least a desired level of metal ion saturation. That is, the method prevents the growth of an unwanted microorganism without substantially affecting the degree of metal ion saturation of any lactoferrin polypeptides or functional variants or fragments thereof that are present.

[0075]In one embodiment the use is for inhibiting tumour formation in a subject, inducing apoptosis in a subject, inducing apoptosis of tumour cells in a subject, inhibiting angiogenesis in a subject, inhibiting tumour angiogenesis in a subject, maintaining or improving one or both of the white blood cell count and red blood cell count in a subject, stimulating the immune system in a subject, increasing the production of Th1 and Th2 cytokines within a tumor in a subject, increasing the production of Th1 and Th2 cytokines within the intestine of a subject, increasing the level of Th1 and Th2 cytokines in the systemic circulation of a subject, increasing an anti-tumour immune response in a subject, increasing the responsiveness of a subject to a cancer therapy, or increasing the responsiveness of a tumour in a subject to a cancer therapy.

[0078]In another aspect the present invention relates to a method of inhibiting tumour formation in a subject, inducing apoptosis in a subject, inducing apoptosis of tumour cells in a subject, inhibiting angiogenesis in a subject, inhibiting tumour angiogenesis in a subject, maintaining or improving one or both of the white blood cell count and red blood cell count in a subject, stimulating the immune system in a subject, increasing the production of Th1 and Th2 cytokines within a tumor in a subject, increasing the production of Th1 and Th2 cytokines within the intestine of a subject, increasing the level of Th1 and Th2 cytokines in the systemic circulation of a subject, increasing an anti-tumour immune response in a subject, increasing the responsiveness of a subject to a cancer therapy, or increasing the responsiveness of a tumour in a subject to a cancer therapy, the method comprising administration of a composition or product of the invention to a subject in need thereof.

Problems solved by technology

Traditional means of ensuring a useful keeping quality have a negative impact on the bioactivity of food products and the like.

In particular, thermal processing is not generally suitable for the production of commercially sterile bioactive products.

There are many processes in the manufacture of bioactive products, ingredients and foods that may result in a partial or complete loss of bioactivity.

Drying of products produced using pasteurized milk may be used to improve keeping quality with losses of up to 40% of immunoglobulins (Li-Chan, 1995), but commercial applications are then limited to direct consumption (for example, tablets) or fresh products (for example, yoghurt) where the dried bioactive ingredient is not subsequently heated again.

Losses due to drying and heating may be compensated for by supplementing intermediate or final products with the bioactive component of interest but this can increase the cost to the end consumer.

However, Huppertz et al (2002) report that high pressure denatures whey proteins in milk.

Additionally, Korhonen et al (1998) report that pressure treatments at pressures of about 500 MPa and above irreversibly denature proteins in most cases.

Masuda et al (2001) report that pressures of 400 MPa and above may not be used to improve the keeping quality of bovine colostrum because such pressures denature the immunoglobulin protein.

However, recommended heat treatments for various important applications such as beverages (pH 3.8-4.0, 85° C. for 10 min) and yoghurts (pH 4.6-5.0, 90° C. for 10 min) result in loss of iron (or oriented iron binding) above and beyond that incurred by pH lowering alone.

At higher pH values that favour stoichiometric iron-binding, lactoferrin is less thermally stable (Steijns & van Hooijdonk, 2000) and at these values iron is also lost upon heat treatment, with accompanying loss of iron-binding ability.

Thus, thermal processing may limit the use of iron lactoferrin in various applications, not only those at lower pH (for example, yoghurt, jellies, acid beverages) but also those across a broader pH range (for example, smoothies and other applications at neutral pH).

Images