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Fast protein liquid chromatography of camel α-lactalbumin fraction with radical scavenging activity

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Title Fast protein liquid chromatography of camel α-lactalbumin fraction with radical scavenging activity
 
Creator El Hatmi, Halima
 
Contributor Jrad, Zeineb
Khorchani, Touhami
Dary, Annie
Girardet, Jean-Michel
 
Subject abts
a-lactalbumin
antioxidant activity
radical scavenger
 
Description The aim of this study was to investigate the radical-scavenging properties towards a stable radical cation,
ABTS, of Camelus dromedarius whey proteins (CWP) separated onto a cation-exchanger by fast protein liquid
chromatography. The highest activities were found for CWP and fraction F1 mainly composed of α-
lactalbumin. Fractions F2, F3 and F4 contained a mixture of lactoferrin, immunoglobulins G and probably
camel whey basic protein (CWBP). These three fractions displayed low radical-scavenging activities.
Lactoferrin was eluted almost pure in the last fraction (F5) but did not possess detectable radical-scavenging
activity. The present results suggested that the cation-exchange chromatography is of great interest to yield, in a
single step, whey protein fractions with various biological activities, i.e. a highly-enriched α-lactalbumin
fraction displaying efficient antioxidant activity, a fraction (pool of F2-F4) mainly composed of heavy-chain
immunoglobulins potentially interesting for human therapy and a fraction of pure lactoferrin having numerous
biological activities such as antimicrobial and immunomodulating properties.
 
Date 2017-01-09T22:36:33Z
2017-01-09T22:36:33Z
 
Type Journal Article
 
Identifier http:////www.ejfa.info/
https://mel.cgiar.org/reporting/download/hash/1Tb0AiTd
Halima El Hatmi, Zeineb Jrad, Touhami Khorchani, Annie Dary, Jean-Michel Girardet. (30/11/2014). Fast protein liquid chromatography of camel α-lactalbumin fraction with radical scavenging activity. Emirates Journal of Food and Agriculture, 26 (4), pp. 309-316.
https://hdl.handle.net/20.500.11766/5435
Limited access
 
Language en
 
Rights CC-BY-NC-4.0
 
Format PDF
 
Publisher College of Food and Agriculture, United Arab Emirates University
 
Source Emirates Journal of Food and Agriculture;26,(2014) Pagination 309-316