热处理对牛乳铁蛋白促成骨细胞增殖活性影响  

Influence of Heat Treatment on the Osteoblast-promoting Activity of Bovine Lactoferrin

作　　者：刘猛[1] 杜明[1] 孔莹莹[1] 徐伟丽[1] 宋微[1] 张兰威[1] 

机构地区：[1]哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨150090

出　　处：《食品科学》2013年第9期301-304,共4页Food Science

基　　金：国家自然科学基金项目(31101316);教育部"新世纪优秀人才计划"项目(NCET-11-0796);黑龙江省博士后研究人员落户黑龙江科研启动金项目;中央高校基本科研业务基金项目(HIT.BRETⅢ.201231)

摘　　要：从新生SD大鼠乳鼠中提取成骨细胞后,采用MTT法进行细胞增殖实验,比较不同加热处理条件对乳铁蛋白(Lf)促成骨细胞增殖活性的影响。结果表明:未加热乳铁蛋白能显著促进成骨细胞增殖,且在50～500μg/mL范围内呈剂量依赖关系;在24、48、72h不同时间节点上LF对成骨细胞的作用有所差异。与未加热乳铁蛋白相比,65℃/30min和72℃/10s加热处理对乳铁蛋白的活性影响较小;85℃/10min和95℃/10min处理后乳铁蛋白的促成骨活性下降,而且与低质量浓度的实验组相比,热处理对高质量浓度的乳铁蛋白实验组影响较大。Lactoferrin is a bioactive protein with multiple functions,which,however,are negatively impacted by heat treatment.In the present work,osteoblasts of newborn SD rats were subjected to proliferation tests by MTT method to compare the influence of different heat treatment conditions on the oteoblast-promoting activity of bovine lctoferrin.The results of this study showed that when not subjected to heat treatment,lactoferrin had an evident proliferation-promoting effect on rat osteoblasts in a dose-dependent manner in the range of 50 to 500 μg/mL.Moreover,lactoferrin had different effects on the proliferation of osteoblast at different incubation time of 24,48 h and 72 h.Compared with the native lactoferrin,the treatments of 65 ℃/30 min and 72 ℃/10 s had only litte effects on the osteoblast-promoting activity of lactoferrin.However,85 ℃/10 min and 95 ℃/10 min inhibited its activity.The heat treament effect on the the osteoblastpromoting activity of lactoferrin at higher concentrations was greater than at lower concentrations.

关 键 词：牛乳 乳铁蛋白 成骨细胞 热处理 增殖 

分 类 号：TS201.2[轻工技术与工程—食品科学]