Effect of Lactoferrin on Oxidative Stability of Corn Oil Emulsions and Liposomes

Interest in using lactoferrin in foods for its antimicrobial activity inspired the present study of its antioxidant activity. Natural bovine lactoferrin inhibited oxidation in buffered corn oil emulsions and lecithin liposome systems at pH 6.6 and 50 °C. The antioxidant activity increased with lacto...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1999-04, Vol.47 (4), p.1356-1361
Main Authors: Huang, Shu-Wen, Satué-Gracia, M. Teresa, Frankel, Edwin N, German, J. Bruce
Format: Article
Language:English
Subjects:
aldehydes
Animals
Biological and medical sciences
Cattle
copper
corn oil
Corn Oil - chemistry
Emulsions
ferrous ions
Food additives
Food industries
Food Preservatives
Fundamental and applied biological sciences. Psychology
General aspects
Glycine max
hexanal
hydroperoxide
inhibition
Lactoferrin
liposomes
Liposomes - chemistry
metal ions
organic compounds
oxidation
Oxidation-Reduction
phosphatidylcholines
Phosphatidylcholines - chemistry
soybeans
stability
Triglycerides - chemistry
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Summary:Interest in using lactoferrin in foods for its antimicrobial activity inspired the present study of its antioxidant activity. Natural bovine lactoferrin inhibited oxidation in buffered corn oil emulsions and lecithin liposome systems at pH 6.6 and 50 °C. The antioxidant activity increased with lactoferrin concentration in both phosphate- and Tris-buffered emulsions, but not in both buffered liposome systems. A mixture of 1 μM lactoferrin and 0.5 μM ferrous ions was a significantly better antioxidant than 1 μM lactoferrin alone in Tris-buffered emulsions and in phosphate-buffered liposomes. Lactoferrin was a prooxidant at 1 μM in phosphate-buffered liposomes and at 15 and 20 μM in Tris-buffered liposomes. Copper was a stronger prooxidant than iron in both buffered emulsions. Lactoferrin decreased the prooxidant effect of iron, but not of copper, in emulsions. The antioxidant or prooxidant activities of lactoferrin depended on the lipid system, buffer, its concentration, the presence of metal ions, and oxidation time. Keywords: Lactoferrin; iron ions, copper ions; corn oil emulsions; liposomes; hydroperoxides; hexanal; antioxidant activity; prooxidant activity
ISSN:0021-8561
1520-5118
DOI:10.1021/jf9809939