226 HUMAN LACTOFERRIN EXPRESSED IN COW MILK CAN EXTEND THE SHELF LIFE OF MILK

Abstract

Lactoferrin (LF) is an antimicrobial protein that is produced at high levels in human secretions, including milk, but is present at very low levels in the milk of ruminants. Lactoferrin is an iron-binding protein, and because iron is required by some bacteria to grow, lactoferrin can reduce the growth of certain bacteria. Lactoferrin can inhibit the growth of gram-negative bacteria, gram-positive bacteria, yeast, and some antibiotic-resistant pathogens. Lactoferrin also has bacteriocidal activity, killing the organism by inducing membrane perturbations often in conjunction with other antimicrobial agents such as lysozyme. Due to these properties, lactoferrin has the potential to increase the health of lactating animals as well as extend the shelf life of the milk. A herd of cows were genetically engineered to produce milk containing recombinant human lactoferrin (rhLF-milk) at approximately the same concentration found in human milk. In this study, growth of bacteria in raw milk samples from 2 control cows was compared with that from 2 cows that produce rhLF-milk. The experiment examined the shelf life of milk at room temperature over a 72-h period and the shelf life of milk left at 4°C over 3 weeks by plating aliquots on agar plates and counting the number of bacterial colonies that grew on plates after 24 and 48 h. The milk left at room temperature was plated at 0, 24, 48, and 72 h. The milk left in at 4°C was measured at 0, 4, 7, 11, 14, 18, and 21 days. Statistical evaluations were conducted using SAS statistical software, version 9.3 (SAS Institute Inc., Cary, NC, USA). Bacterial data were compared using the repeated-measures function in SAS and the Greenhouse-Geisser epsilon test to determine differences. For all tests, P-values <0.05 were considered statistically significant. The rhLF-milk showed less bacteria growth than control milk over the 4 time periods when left at room temperature (P = 0.0029), but did not inhibit the growth of bacteria when held for longer periods at 4°C (P = 0.6031). This shows that rhLF-milk may have an extended shelf life at room temperature and thus may be a means to increase food availability in developing countries. The next step in this research will be examining the populations of bacteria in the milk to determine how rhLF alters the populations of bacteria growing in milk over time, the different types of bacteria populations between the rhLF and control milk and what their effects are.