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Pages: 52-58

Date of Publication: 03-Aug-2022

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Antimicrobial evaluation of Bovine Lactoferrin: A bioactive protein isolated from milk of crossbred and Indigenous cow breeds

Author: Mohammed Shaz Murtuza, Ashok Kumar Devarasetti, Akkaldevi Jayasri, B D P Kalakumar, Anumolu Vijaya Kumar, Lavudya Naveen

Category: Research Article


A multifunctional iron-binding glycoprotein called lactoferrin (Lf) acts as a broad-spectrum first line of defense against fungi, protozoa, bacteria, and viruses. Bovine Lactoferrin (BLf), which was extracted from the milk of crossbred and native breeds of cattle, was investigated for its antibacterial properties. The BLf protein was purified from the milk of HF crossbred and indigenous breeds like Sahiwal and Poda thurpu cows using the cation-exchange chromatography method and Broth microdilution and disc diffusion techniques were used to investigate the antibacterial activity. The minimum inhibitory concentration (MIC) of isolated BLf from the milk of HF cross-bred cow was found at 8000 μg/mL against Staphylococcus aureus and BLf isolated from the milk of Sahiwal and Poda thurpu cattle breeds respectively showed MIC of 4000 μg/mL against S. aureus. The MIC against Bacillus spp. was at 4000 μg/mL for all the experimental cow breeds. The MIC value of isolated BLf from Holstein-Friesian (HF) cross bred against Escherichia coli and Proteus spp. was 4000 μg/mL. However, the MIC for isolated BLf) from Sahiwal and Poda thurpu breeds against E. coli and Proteus spp. in the present study was 2000 μg/mL. The antimicrobial activity was also studied by disc diffusion studies against selected gram-positive and gram-negative bacteria. The BLf isolated from the milk of all the three experimental breeds showed a smaller zone of inhibition at 2000 μg/mL concentration and a larger inhibition zone was observed at 4000μg/mL against the selected gram-positive and gram-negative bacteria.

However, more potency was shown by the BLf isolated from the indigenous breed viz. Poda thurpu followed by Sahiwal.

Keywords: bovine lactoferrin, fast protein liquid chromatography, Poda thurpu, zone of inhibition