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dc.contributor.author
Urtasun, Nicolás  
dc.contributor.author
Baieli, María Fernanda  
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Hirsch, Daniela Belén  
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Martínez Ceron, María Camila  
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Cascone, Osvaldo  
dc.contributor.author
Wolman, Federico Javier  
dc.date.available
2018-06-06T19:19:18Z  
dc.date.issued
2017-05  
dc.identifier.citation
Urtasun, Nicolás; Baieli, María Fernanda; Hirsch, Daniela Belén; Martínez Ceron, María Camila; Cascone, Osvaldo; et al.; Lactoperoxidase purification from whey by using dye affinity chromatography; Institution of Chemical Engineers; Food and Bioproducts Processing; 103; 5-2017; 58-65  
dc.identifier.issn
0960-3085  
dc.identifier.uri
http://hdl.handle.net/11336/47553  
dc.description.abstract
Bovine lactoperoxidase is a glycoprotein present in milk, whey and colostrum, which might be used in dairy, cosmetic, pharmaceutical, veterinary and agricultural applications due to its broad antimicrobial activity. Here, we describe a novel process for bovine lactoperoxidase purification by using dye affinity chromatography. Eighteen triazine dyes were immobilized on Sepharose 6B and screened for their performance as possible ligands. Five of the dye-Sepharose matrices showed over 90% adsorption of bovine lactoperoxidase directly from whey without any pretreatment using the batch mode, and were thus selected for further adsorption and elution studies. The highest elution degree was obtained using 20 mM acetate buffer, pH 5.0, 2 M NaCl, as the eluent for all the matrices. Whey processed using the Reactive Red 4-Sepharose matrix in batch mode showed the highest bovine lactoperoxidase purification yield (86.5 ± 3.8%), purification factor (46.1 ± 1.1), and a relative purity higher than 80% according to SDS-PAGE gel densitometry. Whey processed using packed-bed column mode showed lower yields and additional whey pretreatments were needed for dynamic processing. The interaction between bovine lactoperoxidase and Reactive Red 4-Sepharose matrix was characterized using Langmuir isotherm model. The Kd value was 0.21 ± 0.03 mg/mL and the Qmax was 32.21 ± 1.24 mg/g. The results presented here suggest the potential application of the Reactive Red 4-Sepharose matrix to one-step purification of bovine lactoperoxidase from whey.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Institution of Chemical Engineers  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Lactoperoxidase  
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Affinity Chromatography  
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Sweet Whey  
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Triazine Dyes  
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Reactive Red 4  
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Ligand Screening  
dc.subject.classification
Biotecnología Industrial  
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Biotecnología Industrial  
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INGENIERÍAS Y TECNOLOGÍAS  
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Biotecnología Industrial  
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Biotecnología Industrial  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Lactoperoxidase purification from whey by using dye affinity chromatography  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-06-06T13:45:14Z  
dc.journal.volume
103  
dc.journal.pagination
58-65  
dc.journal.pais
Reino Unido  
dc.description.fil
Fil: Urtasun, Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Nanobiotecnología. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Nanobiotecnología; Argentina  
dc.description.fil
Fil: Baieli, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Nanobiotecnología. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Nanobiotecnología; Argentina  
dc.description.fil
Fil: Hirsch, Daniela Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Nanobiotecnología. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Nanobiotecnología; Argentina  
dc.description.fil
Fil: Martínez Ceron, María Camila. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Nanobiotecnología. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Nanobiotecnología; Argentina  
dc.description.fil
Fil: Cascone, Osvaldo. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Nanobiotecnología. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Nanobiotecnología; Argentina  
dc.description.fil
Fil: Wolman, Federico Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Nanobiotecnología. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Nanobiotecnología; Argentina  
dc.journal.title
Food and Bioproducts Processing  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0960308517300330  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.fbp.2017.02.011