ESTIMATION OF THE PERCENTAGE OF LACTOFERRIN AND IMMUNE PROTEINS IgG IN BUFFALO COLOSTRUM WITHIN FIVE DAYS OF BIRTH
The study aimed to estimate the proportions of lactoferrin and IgG immunoglobulins, and to separate lactoferrin from buffalo colostrum. Buffalo colostrum samples were collected from the first hour to the five days after birth. Then, the percentages of lactoferrin were estimated using HPLC technology...
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| Format: | Article |
| Language: | Arabic |
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College of Agriculture
2024-12-01
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| Series: | Mesopotamia Journal of Agriculture |
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| Online Access: | https://magrj.uomosul.edu.iq/article_184032_5033f49908f2a12638d742d14948ef7c.pdf |
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| _version_ | 1841560651598659584 |
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| author | Saja Qasim Taha Mohammed Sumyia Badawi |
| author_facet | Saja Qasim Taha Mohammed Sumyia Badawi |
| author_sort | Saja Qasim |
| collection | DOAJ |
| description | The study aimed to estimate the proportions of lactoferrin and IgG immunoglobulins, and to separate lactoferrin from buffalo colostrum. Buffalo colostrum samples were collected from the first hour to the five days after birth. Then, the percentages of lactoferrin were estimated using HPLC technology. The percentage of IgG using an ELISA device in colostrum, after that the lactoferrin protein was separated from the colostrum by the sodium dodecyl sulfate-polyacrylamide Gel electrophoresis (SDS-PAGE) method, and the protein was extracted from the Gel (SDS-PAGE). The results showed that the lactoferrin level was higher on the first day, after and decrease within days of milk production. The IgG level was higher in the first hour; afterward it decreased and then increased on the fourth day, reaching 30.46 mg/ml. Lactoferrin was separated by electrophoresis based on the molecular weight of the standard lactoferrin sample. Clear lactoferrin separation areas appeared on the acrylamide Gel. Lactoferrin was then extracted by SDS-PAGE and eluted from the Gel. |
| format | Article |
| id | doaj-art-b31b89067b354aee9c555b879ed4f61d |
| institution | Kabale University |
| issn | 1815-316X 2224-9796 |
| language | Arabic |
| publishDate | 2024-12-01 |
| publisher | College of Agriculture |
| record_format | Article |
| series | Mesopotamia Journal of Agriculture |
| spelling | doaj-art-b31b89067b354aee9c555b879ed4f61d2025-01-03T20:09:38ZaraCollege of AgricultureMesopotamia Journal of Agriculture1815-316X2224-97962024-12-01524162810.33899/mja.2024.149536.1430184032ESTIMATION OF THE PERCENTAGE OF LACTOFERRIN AND IMMUNE PROTEINS IgG IN BUFFALO COLOSTRUM WITHIN FIVE DAYS OF BIRTHSaja Qasim0Taha Mohammed1Sumyia Badawi2Department of Food Science, College of Agriculture and Forestry, University of Mosul, Mosul, IraqDepartment of Food Science, College of Agriculture and Forestry, University of Mosul, Mosul, IraqDepartment of Food Science, College of Agriculture and Forestry, University of Mosul, Mosul, IraqThe study aimed to estimate the proportions of lactoferrin and IgG immunoglobulins, and to separate lactoferrin from buffalo colostrum. Buffalo colostrum samples were collected from the first hour to the five days after birth. Then, the percentages of lactoferrin were estimated using HPLC technology. The percentage of IgG using an ELISA device in colostrum, after that the lactoferrin protein was separated from the colostrum by the sodium dodecyl sulfate-polyacrylamide Gel electrophoresis (SDS-PAGE) method, and the protein was extracted from the Gel (SDS-PAGE). The results showed that the lactoferrin level was higher on the first day, after and decrease within days of milk production. The IgG level was higher in the first hour; afterward it decreased and then increased on the fourth day, reaching 30.46 mg/ml. Lactoferrin was separated by electrophoresis based on the molecular weight of the standard lactoferrin sample. Clear lactoferrin separation areas appeared on the acrylamide Gel. Lactoferrin was then extracted by SDS-PAGE and eluted from the Gel.https://magrj.uomosul.edu.iq/article_184032_5033f49908f2a12638d742d14948ef7c.pdfbiologically active proteinsimmune globulin igglactoferrinmilk proteins |
| spellingShingle | Saja Qasim Taha Mohammed Sumyia Badawi ESTIMATION OF THE PERCENTAGE OF LACTOFERRIN AND IMMUNE PROTEINS IgG IN BUFFALO COLOSTRUM WITHIN FIVE DAYS OF BIRTH Mesopotamia Journal of Agriculture biologically active proteins immune globulin igg lactoferrin milk proteins |
| title | ESTIMATION OF THE PERCENTAGE OF LACTOFERRIN AND IMMUNE PROTEINS IgG IN BUFFALO COLOSTRUM WITHIN FIVE DAYS OF BIRTH |
| title_full | ESTIMATION OF THE PERCENTAGE OF LACTOFERRIN AND IMMUNE PROTEINS IgG IN BUFFALO COLOSTRUM WITHIN FIVE DAYS OF BIRTH |
| title_fullStr | ESTIMATION OF THE PERCENTAGE OF LACTOFERRIN AND IMMUNE PROTEINS IgG IN BUFFALO COLOSTRUM WITHIN FIVE DAYS OF BIRTH |
| title_full_unstemmed | ESTIMATION OF THE PERCENTAGE OF LACTOFERRIN AND IMMUNE PROTEINS IgG IN BUFFALO COLOSTRUM WITHIN FIVE DAYS OF BIRTH |
| title_short | ESTIMATION OF THE PERCENTAGE OF LACTOFERRIN AND IMMUNE PROTEINS IgG IN BUFFALO COLOSTRUM WITHIN FIVE DAYS OF BIRTH |
| title_sort | estimation of the percentage of lactoferrin and immune proteins igg in buffalo colostrum within five days of birth |
| topic | biologically active proteins immune globulin igg lactoferrin milk proteins |
| url | https://magrj.uomosul.edu.iq/article_184032_5033f49908f2a12638d742d14948ef7c.pdf |
| work_keys_str_mv | AT sajaqasim estimationofthepercentageoflactoferrinandimmuneproteinsigginbuffalocolostrumwithinfivedaysofbirth AT tahamohammed estimationofthepercentageoflactoferrinandimmuneproteinsigginbuffalocolostrumwithinfivedaysofbirth AT sumyiabadawi estimationofthepercentageoflactoferrinandimmuneproteinsigginbuffalocolostrumwithinfivedaysofbirth |