Antioxidative properties of lactoferrin from bovine colostrum before and after its lyophilization

Antioxidative properties of lactoferrin from bovine colostrum before and after its lyophilization
September 2003
Sandomirsky B.P.; Galchenko S.E.; Galchenko K.S.
Ingentaconnect
Abstract:
The effect of lactoferrin (LF) derived from native, frozen and lyophilized bovine colostrum on the intensity of free-radical processes in model systems has been investigated. It was shown that LF, not depending on the source of its obtaining, is an efficient iron chelator and decreases intensity of peroxidative processes. It was established, that antioxidative properties of LF from lyophilized colostrum have remained unchanged within 12 months of dry colostrum storage under proper conditions.
Keywords: BOVINE COLOSTRUM; LYOPHILIZATION; LACTOFERRIN; IRON CHELATOR; CHEMILUMINESCENCE; PEROXIDATIVE PROCESSES
Language: Unknown
Document Type: Research article