[Investigation of the iron-binding capacity of the bovine lactoferrin]

In this work, studies were carried out to obtain and determine the iron-binding ability of lactoferrin isolated from milk of Holstein-Friesian (black-and-white) breed of cows, which is the main stock of the Russian cattle herd (CH). Aim of the study was to obtain lactoferrin and determine its iron-binding capacity for substantiating the raw material resources of its industrial production as an easily digestible source of ferrous iron for the production of dietary supplements and/or specialized foods.

Material and methods: To optimize the production of lactoferrin in the conditions of dairy enterprises, we used a method of lactoferrin isolation from cow's milk in its own modification, which consisted in the degreasing of whole milk by centrifugation and double cation-exchange chromatography with successive application of the following sorbents: CM-cellulose (CM-52) and Macro-Prep High Q Support.

Results and discussion: The developed modification of the method of chromatographic production of lactoferrin has shown its effectiveness and availability for production at domestic dairy enterprises. The purity of lactoferrin is about 95%, and the content is about 74 μg/cm3. Iron-binding capacity was determined in apo- and holoforms of lactoferrin. The ability of saturation of apolactoferrin with iron has been shown.

Conclusion: The new obtained factual material allows us to express the prerequisites for further research to justify the possibility of using the iron-saturated form of hololactoferrin of cow milk of the Holstein-Frisian breed as a domestic raw material for dietary supplements and specialized foods.