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Published on: March 22, 2012
Fondaparinux-Enabled Competitive Lateral Flow Assay for Monitoring Lactoferrin Bioactivity during Dairy Processing.
Yuxin Zhai1, Xiaoling Zheng1, Liming Liu1
1State Key Laboratory of Digital Medical Engineering, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China.
Summary
A new assay quickly detects active lactoferrin (LF) in dairy products, distinguishing it from heat-damaged forms. This method uses a synthetic receptor, offering a rapid tool for assessing dairy quality and processing history.
Area of Science:
- Food Science
- Analytical Chemistry
- Biotechnology
Background:
- Assessing lactoferrin (LF) bioactivity is crucial for dairy product quality and processing evaluation.
- Existing methods struggle to differentiate between active and thermally denatured LF.
Purpose of the Study:
- To develop a rapid assay for distinguishing bioactive LF from denatured forms.
- To establish a platform for monitoring LF changes during dairy thermal processing.
Main Methods:
- A competitive lateral flow assay (LFA) was designed using fondaparinux as a synthetic recognition element.
- A
- BSA-bridging
- strategy was used for stable gold nanoparticle-based nanoprobes.
- The LFA employed specific electrostatic binding for LF detection.
Main Results:
- The developed LFA provided quantitative LF detection within 15 minutes.
- The assay demonstrated high specificity, with a limit of detection (LOD) of 0.94 μg/mL and a linear range of 1-200 μg/mL (R² = 0.973).
- The method accurately detected the loss of bioactive LF in pasteurized milk, confirming its effectiveness in monitoring thermal denaturation.
Conclusions:
- This study presents a rapid, synthetic receptor-based platform for assessing lactoferrin bioactivity.
- The assay effectively monitors changes in LF bioactivity during thermal processing in the dairy industry.
- The developed LFA offers a valuable tool for ensuring dairy product quality and verifying processing history.
