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Food Chemistry 2018
Journal of Food, Nutrition and Population Health
ISSN: 2577-0586
Page 97
July 23-24, 2018
Rome, Italy
3
rd
Edition of International Conference on
Agriculture &
Food Chemistry
J Food Nutr Popul Health 2018, Volume 2
DOI: 10.21767/2577-0586-C2-006
L
actoferrin is reported to be a potential food protein with
osteogenic activity. However, the activity of lactoferrin peptides
is questionable. In the present study, we isolated and characterized
peptides from lactoferrin with stimulatory effect on osteoblast
proliferation. Peptides fromthe lactoferrin pepsin hydrolysatewere
puri ed using cation-exchange and gel- ltration chromatography.
Effectsofdifferent hydrolysatesandpeptideson theproliferationof
osteoblast MC3T3-E1 cells were compared by MTT assay. Results
showed that fraction P5-a from Superdex Peptide 10/300 GL gel
chromatography showed better activity. Tricine-sodium dodecyl
sulfate polyacrylamide gel electrophoresis and high-performance
liquid chromatography coupled to electrospray ionization tandem
mass spectrometry con rmed that two peptides components of
P5-a corresponded to fractions of 20−78 and 191−277 amino
acids in Bos taurus lactoferrin molecule (GI: 221706349). These
results will provide some theoretical and practical data for the
preparation and application of osteogenic peptides in functional
food industry.
fanfjklyx@163.comIsolation and characterization of lactoferrin peptides with
stimulatory effect on osteoblast proliferation
Fengjiao Fan
1
, Maolin Tu
1
, Meng Liu
1
, Pujie Shi
1
, Yun Wang
1
, Di Wu
2
and
Ming Du
1, 2
1
Harbin Institute of Technology, China
2
Dalian Polytechnic University,China