Synthesis and physicochemical characterization of zinc-lactoferrin complexes
Oleksandra Pryshchepa, Gulyaim Sagandykova, Joanna Rudnicka, Paweł Pomastowski, Myroslav Sprynskyy, Bogusław Buszewski
Abstract
One trend of the modern world is the search for new biologically active substances based on renewable resources. Milk proteins can be a solution for such purposes as they have been known for a long time as compounds that can be used for the manufacturing of multiple food and non-food products. Thus, the goal of the work was to investigate the parameters of Znbovine lactoferrin (bLTF) interactions, which enables the synthesis of Zn-rich protein complexes. Zinc-bLTF complexes can be used as food additives or wound-healing agents. Methodology of the study included bLTF characterization by sodium dodecyl sulfate-PAGE, MALDI-TOF, and MALDI-TOF/TOF mass spectrometry as well Zn-bLTF interactions by attenuated total reflection-Fourier-transform infrared, Raman spectroscopy, scanning and transmission microscopy, and zeta potential measurements. The obtained results revealed that the factors that affect Zn-bLTF interactions most significantly were found to be pH and ionic strength of the solution and, in particular, the concentration of Zn 2+ . These findings imply that these factors should be considered when aiming at the synthesis of Zn-bLTF metallocomplexes.