NOVEL PROCESS FOR PREPARING AN ISOLATE OF CATIONIC WHEY PROTEINS AND THE PRODUCT THUS OBTAINED

Abstract

The present invention relates to a novel process for preparing an isolate of cationic whey proteins containing high purity lactoferrin.

Claims

1. A method for preparing an isolate of cationic whey proteins comprising the following steps a) to f): a) the starting raw material is a mammalian skimmed milk or a whey from mammalian milk previously concentrated by a membrane technology such that, when the starting raw material is prepared with a mammalian skimmed milk, the concentration of protein material PM is between 40 and 72 g/L and, when the starting raw material is prepared with whey, the concentration of protein material is between 20 and 100 g/L; b) selectively extracting cationic proteins comprising the following steps: i. passing the starting raw material through a radial flow chromatography column, containing strong cation exchange resins of the sulphopropyl SP type, preferably with a diameter greater than 100 m: the volume of starting raw material, equivalent to the unconcentrated one, is between 40 and 500 times the volume of the resins BV; the linear speed of the starting raw material passage is between 1.0 and 4.0 m/h; ii. rinsing with demineralised water: the volume of demineralised water is between 2 and 6 BV; the demineralised water passage speed is between 3.0 and 5.0 m/h; iii. eluting the bound cationic proteins with a saline solution with an electrical conductivity between 30 and 50 mS/cm: the volume of the saline solution is between 4 and 8 BV; the passage speed of the saline solution is between 0.3 and 2.0 m/h; iv. eluting the bound cationic proteins with a saline solution with an electrical conductivity of 80 to 140 mS/cm: the volume of the saline solution is between 3 and 6 BV; the passage speed of the saline solution is between 0.5 and 2.5 m/h; c) concentrating the cationic proteins with high purity lactoferrin eluted in the saline solution using an ultrafiltration membrane with a cutoff threshold between 10 and kDa; d) demineralizing the cationic proteins with high purity lactoferrin by a diafiltration with demineralised water using an ultrafiltration membrane with a cutoff threshold between 10 and 20 kDa to achieve an ash/protein ratio between 0.001 and 0.03; e) micro-filtrating with a membrane with a cutoff threshold between 0.2 and 1.4 m of the concentrated solution of specific cationic proteins to reduce the microbial load; f) optionally, spray drying or freeze drying the concentrated solution of specific cationic proteins previously microfiltered to obtain a powdered lactoferrin isolate.

2. An isolate of cationic whey proteins obtained by the method according to claim 1, characterised in that the proportion of protein on dry material is greater than or equal to 90% by weight and in that the proportion of lactoferrin on the total proteins is greater than 90% by weight.

3. The isolate of cationic whey proteins from cow's milk or goat's milk obtained by the method according to claim 1, characterised in that the proportion of lactoferrin on the total proteins is higher than 95% by weight and containing a cobalamin in complex form with transcobalamin at a concentration lower than or equal to 5 g/g of proteins.

4. The isolate of cationic whey proteins from cow's milk or goat's milk obtainable by the method according to claim 1, characterised in that the proportion of lactoferrin on the total proteins is higher than 90% by weight and containing a cobalamin in complex form with transcobalamin at a concentration higher than or equal to 5 g/g of proteins.

5. The isolate of cationic whey proteins according to claim 4, for its use in the prevention and/or the treatment of a vitamin B12 deficient absorption in patients who have undergone gastrectomy or chronically treated with proton pump inhibitors PPI.

6. A food product for human or animal consumption comprising an isolate according to claim 2.

7. A non-food product comprising an isolate according to claim 2.

Description

FIGURES

[0052] FIG. 1: Schematic representation of the method for obtaining the isolate of cationic whey proteins of high purity lactoferrin.

[0053] FIG. 2: Pressure loss generated by the radial flow column and different parameters of the pasteurised skimmed milk passage (DM and PM concentrations, DM and PM flow rates) (example 4)

[0054] FIG. 3: Correlation between the pressure loss generated by the radial flow column and different parameters of the pasteurised skimmed milk passage (DM and PM flow rates) (example 4)

[0055] FIG. 4: RP HPLC profile (Reversed-Phase High-Performance Liquid Chromatography; C18 column 300 , 0.1% TFA in H20/CH3CN gradient, detection at 280 nm) of Ingredient 1 of Example 5.

[0056] FIG. 5: SEC HPLC profile (Size Exclusion High-Performance Liquid Chromatography; column TSK G3000PWxl, CH3CN/H20/TFA, detection at 210 nm) of Ingredient 1 of Example 5. The molecular weight indications at the top according to the retention times of the control proteins.

[0057] FIG. 6: RP HPLC profile of Ingredient 2 of Example 6.

[0058] FIG. 7: RP HPLC profile of Ingredient 3 of Example 6.

Example 1

Bench Assay with Pasteurised Skimmed Cow's Milk (Control)

[0059] 1) The skimmed cow's milk whose DM is 92 g/L was pasteurised at 73 C. for 20 seconds, then cooled to 6 C. The concentration of bovine lactoferrin in this pasteurised skimmed milk was measured by HPLC SCX (High Performance Liquid Chromatography by strong cation exchange; column Propac SCX, 20 mM phosphate buffer in NaCl gradient, detection at 280 nm);

[0060] 2) The pasteurized skimmed milk was passed through an axial flow column (1.6 cm diameter) containing 20 mL (BV) of SP Sepharose Big Beads at a linear speed of 400 cm/hr with a variable volume of pasteurized skimmed milk;

[0061] 3) After rinsing with 5 BV of osmosis water, the bound proteins are eluted with 6 BV of a 10% (w/v) NaCl solution at 20 C.;

[0062] 4) The bovine lactoferrin content of each eluate was measured by RP HPLC (Reversed-Phase High-Performance Liquid Chromatography; C18 column 300 , 0.1% TFA/CH3CN gradient, detection at 280 nm). Thus, the amount of bovine lactoferrin in each eluate was obtained.

[0063] The conditions and the results of the assays are shown in Table 1:

TABLE-US-00002 TABLE 1 Bovine lactoferrin obtained with the passage of skimmed milk at 92 g/L Pasteurised skimmed milk Eluate Passage Lactoferrin flow rate (mg/L of DM Lactoferrin Volume (g DM/ skimmed (g/L) (mg/L) (L) (BV) (cm/h) cm2/h) (mg) milk) 92 89 4.00 200 400 36.8 g 255.5 63.9 92 78 6.00 300 400 36.8 g 317.3 52.9 92 86 9.00 450 400 36.8 g 511.7 56.9

Example 2

Bench Assay with Concentrated Pasteurised Skimmed Cow's Milk

[0064] 1) The cow's milk was skimmed, then pasteurised at 73 C. for 20 seconds, then cooled to 6 C. This pasteurised skimmed cow's milk whose DM is 92 g/L was concentrated by a reverse osmosis to 130 g/L DM at 6 C. The concentration of bovine lactoferrin in this concentrated pasteurized skimmed milk was measured by HPLC SCX (column Propac SCX, 20 mM phosphate buffer in NaCl gradient, detection at 280 nm);

[0065] 2) The concentrated pasteurized skimmed milk (130 g/L DM) is passed through an axial flow column (1.6 cm diameter) containing 20 mL (BV) of SP Sepharose Big Beads at a variable linear speed with variable volume of pasteurized skimmed milk;

[0066] 3) After rinsing with 5 BV of osmosis water, bound proteins are eluted with 5 BV of a 10% (w/v) NaCl solution at 20 C.;

[0067] 4) The bovine lactoferrin content of each eluate was measured by RP HPLC (C18 column 300 , 0.1% TFA/CH3CN gradient, detection at 280 nm). Thus, the amount of bovine lactoferrin in each eluate was obtained.

[0068] The conditions and the results of the assays are presented in Table 2:

TABLE-US-00003 TABLE 2 Bovine lactoferrin obtained with the passage of concentrated skimmed milk at 130 g/L Pasteurised skimmed milk Eluate Volume Passage Lactoferrin Lacto- (BV) flow rate (mg/L of DM ferrin [equiv- (g DM/ skimmed (g/L) (mg/L) (L) alence]* (cm/h) cm2/h) (mg) milk) 130 127 4.20 210 200 26.0 487.9 116.2 [89] [5.93] [297] [82.2] 130 127 4.20 210 300 39.0 457.8 109.0 [89] [5.93] [297] [77.1] 130 127 6.00 300 200 26.0 671.0 118.8 [89] [8.48] [424] [79.1] 130 127 6.00 300 300 39.0 617.6 102.9 [89] [8.48] [424] [72.8] *The equivalent values with the pasteurised non-concentrated skimmed milk (whose DM is 92 g/L).

[0069] The comparison of Tables 1 and 2 shows that the yield of bovine lactoferrin obtained is much higher (>20%) with previously concentrated pasteurised skimmed milk using the comparable binding conditions (e.g. the passage of 300 BV equivalent of pasteurised skimmed milk with the DM flow rate 37-39 g/cm.sup.2/h).

Example 3

Bench Assay with the Concentrated Pasteurised Skimmed Cow's Milk

[0070] 1) The cow's milk was skimmed, then pasteurised at 73 C. for 20 seconds, then cooled to 6 C. This pasteurised skimmed cow's milk whose DM is 92 g/L was concentrated by a reverse osmosis to 130 g/L DM at 6 C. The concentration of bovine lactoferrin in this concentrated pasteurized skimmed milk was measured by HPLC SCX (column Propac SCX, 20 mM phosphate buffer in NaCl gradient, detection at 280 nm);

[0071] 2) The concentrated pasteurized skimmed milk (130 g/L DM) is passed through an axial flow column (1.6 cm diameter) containing 20 mL (BV) of SP Sepharose Big Beads at a variable linear speed with variable volume of pasteurized skimmed milk;

[0072] 3) After rinsing with 5 BV of osmosis water, bound proteins are partially eluted with 6 BV of a 2.6% (w/v) NaCl solution at 38 mS/cm at 20 C. Lactoperoxidase, ribonucleases and other basic proteins were recovered from this eluate;

[0073] 4) Still bound proteins are eluted with 5 BV of a 10% (w/v) NaCl solution at 20 C. The bovine lactoferrin was recovered from this eluate;

[0074] 5) The proportion of lactoferrin in the total protein in this 2.sup.nd eluate was determined by RP HPLC (C18 column 300 , 0.1% TEA in H20/CH3CN gradient, detection at 280 nm) as the relative area of the peak of the bovine lactoferrin.

[0075] The cobalamin (vitamin B12) content in this 2.sup.nd eluate was also measured by the AOAC method. Thus, its total protein content was obtained.

[0076] The conditions and the results of 2 series of assays are shown in Table 3:

TABLE-US-00004 TABLE 3 Bovine lactoferrin obtained in the 2nd eluate with the passage of concentrated skimmed milk at 130 g/L Pasteurised skimmed milk Passage 2.sup.nd Eluate Lactoferrin Volume flow rate Lactoferrin Cobalamine (mg/L) (L) (BV) (cm/h) (%/proteins) (g/g proteins) 130 1.60 80 150 94.0% 12.20 130 1.60 80 200 94.3% 12.15 130 1.60 80 300 94.7% 9.44 130 1.60 80 400 95.6% 9.13 127 4.20 210 200 95.2% 5.53 127 4.20 210 300 95.9% 2.69 127 6.00 300 200 95.0% 2.60 127 6.00 300 300 95.4% 1.85

[0077] These results show that using appropriate conditions, two kinds of fraction of high lactoferrin purity (e.g. >95% on total proteins) can be obtained by cation exchange chromatography with the passage of concentrated pasteurised skimmed milk: [0078] a fraction whose lactoferrin protein purity is >95% and whose vitamin B12 content is 5 g/g protein; [0079] a fraction whose lactoferrin protein purity is >90% and whose vitamin B12 content is 10 g/g protein.

Example 4

Industrial Scale Assay with the Pasteurised Skimmed Cow's Milk (Control)

[0080] Although the pasteurised skimmed milk concentrated to 130 g/L can be passed through an axial column at bench scale, it is difficult to envisage a stable production over time at industrial scale with a passage of a complex matrix such as milk material, especially concentrated, due to both high pressure loss and filter surface clogging.

[0081] We checked the pressure loss behaviour through an industrial radial flow column by passing the skimmed milk of different DM and at different flow rates.

[0082] 1) An industrial radial flow column of 260 L (Albert Handtmann Armaturenfabrick GmbH) was prepared with 280 L of SP Sepharose Big Beads Food Grade resins. It was regenerated with 10% NaCl, then saturated with 1 N NaOH and finally rinsed with osmosis water;

[0083] 2) The cow's milk was skimmed, then pasteurised at 73 C. for 20 seconds, then cooled to 6 C. A portion of pasteurised skimmed cow's milk was concentrated by a reverse osmosis at 6 C. The compositions of these unconcentrated and concentrated pasteurised skimmed milks are as follows:

TABLE-US-00005 TABLE 4 Composition of skimmed milk starters Pasteurised Skimmed milk skimmed milk pasteurised by RO DM (g/L) 87.6 231.5 TAM [N 6.38] (g/L) 33.7 89.2 PM [(N-NPN) 6.38] (g/L) 31.9 85.4 DM: dry material; TAM: total nitrogenous material; PM: protein material

[0084] 3) After preparing the concentration level of pasteurised skimmed milk by in-line mixing, it is passed at different flow rates through the previously prepared radial flow column at a temperature of 10 C.

[0085] The observed skimmed milk compositions, flow rates and pressures are shown in Table 5. The pressure losses (i.e. pressure) generated by the radial flow column increased as a function of flow rates and mobile phase material concentrations (FIGS. 2) and correlated well with the flow rate in DM or PM (FIG. 3). These results show that this industrial scale radial flow column allows a passage of concentrated pasteurised skimmed milk (by reverse osmosis) up to 200 g/L DM or 72 g PM (or 75 g/L in TAM) with an acceptable pressure loss using an appropriate passage flow rate under routine industrial production conditions.

TABLE-US-00006 TABLE 5 The skimmed milk compositions, the flow rates and the pressures observed with the industrial radial flow column Skimmed DM (g/L) 87.6 110.7 116.9 119.2 145.0 160.3 159.3 173.3 193.3 87.6 milk TAM (g/L) 33.7 42.6 45.0 45.7 55.9 61.8 61.4 66.8 74.5 33.7 composition PM (g/L) 31.9 40.5 42.8 43.5 53.3 58.9 58.6 63.8 71.2 31.9 Flow rate Liquid (m3/h) 4.1 4.0 4.0 4.0 4.1 4.0 2.4 2.2 2.0 4.1 DM (kg/h) 702 882 929 951 1170 1269 748 745 768 707 PM (kg/h) 256 323 340 347 430 467 275 274 283 258 Column Input (bar) 0.93 1.11 1.13 1.12 1.5 1.68 0.87 0.91 1.02 1.01 pressure Output (bar) 0.16 0.14 0.14 0.15 0.16 0.15 0.13 0.12 0.13 0.13 P (bar) 0.77 0.97 0.99 0.97 1.34 1.53 0.74 0.79 0.89 0.88

Example 5

Industrial Assay for the Manufacture of the Isolate of Whey Pure in Bovine Lactoferrin with Concentrated Pasteurised Skimmed Milk

[0086] 1) The cow's milk was skimmed, then pasteurised at 73 C. for 20 seconds, then cooled to 6 C., then concentrated by a reverse osmosis to 128 g/L DM at 6 C.;

[0087] 2) 80 m.sup.3 of this concentrated pasteurised skimmed milk was passed through an industrial radial flow column of 260 L (Albert Handtmann Armaturenfabrick GmbH) packed with 280 L of SP Sepharose Big Beads Food Grade resins at a flow rate of 2.6 m/h;

[0088] 3) After rinsing with 5 BV of osmosis water, bound proteins are partially eluted by 6 BV of a 38 mS/cm NaCl solution at 20 C. Lactoperoxidase, ribonucleases and other basic proteins were recovered from this eluate;

[0089] 4) Still bound proteins are eluted with 4 BV of a 10% (w/v) NaCl solution at 20 C. This eluate containing the bovine lactoferrin was cooled and stored at 6 C.; Steps 2-4 were repeated 10 times;

[0090] 6) 11.2 m.sup.3 of 2nd pooled eluate was concentrated on an ultrafiltration (organic spiral membrane with MWCO of 20 kDa), then diafiltered on UF (MWCO 20 kDa) with osmosis water down to 1 mS/cm, and finally microfiltered on a 1.4 m ceramic membrane in a double layer (Membrarox, Pall Corporation);

[0091] 7) The isolate of whey proteins enriched with bovine lactoferrin obtained in the form of the micro-filtrate has undergone a spray drying and 40 kg of powder was obtained (Ingredient 1);

[0092] 8) The ingredient 1 was analysed; in particular the proportion of lactoferrin in the total protein was determined by RP HPLC (C18 column 300 , 0.1% TFA in H20/CH3CN gradient, detection at 280 nm) as the relative peak area of the bovine lactoferrin (FIG. 5). The cobalamin (vitamin B12) content in this 2nd eluate was also measured by the AOAC method. The results of the analyses are presented in Table 6.

Example 6

Industrial Assay for the Manufacture of Isolate of Whey Pure in Bovine Lactoferrin with the Concentrated Pasteurised Skimmed Milk

[0093] 1) The cow's milk was skimmed, then pasteurised at 73 C. for 20 seconds, then cooled to 6 C., then concentrated by a reverse osmosis to 120 g/L DM at 6 C.;

[0094] 2) 60 m.sup.3 of this concentrated pasteurised skimmed milk was passed through a 260 L radial flow industrial column (Albert Handtmann Armaturenfabrick GmbH) packed with 280 L of SP Sepharose Big Beads Food Grade resins at a flow rate of 2.6 m/h;

[0095] 3) After rinsing with 5 BV of osmosis water, bound proteins are partially eluted by 6 BV of a 36 mS/cm NaCl solution at 20 C. Lactoperoxidase, ribonucleases and other basic proteins were recovered from this eluate;

[0096] 4) Still bound proteins are eluted with 4 BV of a 10% (w/v) NaCl solution at 20 C.

[0097] This eluate containing the bovine lactoferrin was cooled and stored at 6 C.;

[0098] 5) Steps 2-4 were repeated 15 times;

[0099] 6) 116.8 m 3 of 2nd pooled eluate were concentrated on an ultrafiltration (organic spiral membrane with cutoff threshold (MWCO) 20 kDa), then diafiltered on UF (MWCO 20 kDa) with osmosis water down to 1 mS/cm, and finally microfiltered on a 0.8 m ceramic membrane in a double-layer (Membrarox, Pall Corporation);

[0100] 7) The isolate of whey proteins enriched with bovine lactoferrin obtained in the form of the micro-filtrate has undergone the following additional treatments to ensure the stability of this following protein fraction: [0101] i. A portion of the micro-filtrate was microfiltered on a 0.2 m PES membrane (Supor Pall) and then put into the sterilised 1 L bottles (Ingredient 3) [0102] ii. The remaining micro-filtrate has undergone a spray drying and 60 kg of powder was obtained (Ingredient 2).

[0103] 8) The ingredients 2 and 3 were analysed; in particular the proportion of lactoferrin in the total protein in this 2nd eluate was determined by RP HPLC (C18 column 300 , 0.1% TFA in H20/CH3CN gradient, detection at 280 nm) as the relative peak area of the bovine lactoferrin (FIG. 6 & FIG. 7). The cobalamin (vitamin B12) content in this 2nd eluate was also measured by the AOAC method. The results of analyses are presented in Table 6.

TABLE-US-00007 TABLE 6 The physico-chemical and microbiological characteristics of Ingredient 1, Ingredient 2 and Ingredient 3 Ingredient 1 Ingredient 2 Ingredient 3 Aspect Fine powder Fine powder Liquid Colour Light pink Light pink Pink pH 6.1 5.8 5.9 2% powder solution Solubility (Transmittance 92 93 90 % to 2% powder at 600 nm) solution Moisture 3.4 3.6 g/100 g Protein (N 6.38) 95.9 97.2 14.1 g/100 g Ashes 0.4 0.2 0.03 g/100 g Lactoferrin 95.6 94.7 94.6 % protein Vitamine B12 2.3 8.0 8.0 g/g protein Mesophilic aerobic flora <10 <10 <1 UFC/g Coliforms Absence Absence Absence /g Enterobacteriaceae Absence Absence Absence /100 g Escherichia coli Absence Absence Absence /100 g Yeasts and moulds <10 <10 <1 UFC/g Salmonella Absence Absence Absence /750 g Positive coagulase Absence Absence Absence /25 g staphylococci Listeria Absence Absence Absence /250 g Cronobacter spp Absence Absence Absence /750 g

Example 7

Bench Assay with the Concentrated Whey from Pasteurised Skimmed Goat's Milk 1) The goat's milk was skimmed, then pasteurised at 74 C. for 30 seconds, then cooled to 6 C.;

[0104] 2) 3000 L of pasteurized skimmed goat's milk, after being held at 50 C. for 30 minutes, were passed through a 0.1 m ceramic microfiltration (Membrarox, Pall Corporation) to obtain a whey as micro-filtrate of goat's milk free of fat and casein micelles;

[0105] 3) 2000 L of whey from goat's milk was concentrated on an ultrafiltration (organic spiral membrane with a cutoff threshold (MWCO) of 10 kDa). The compositions of the resulting retentate (450 L) were in Table 7 below:

TABLE-US-00008 TABLE 7 Composition of concentrated whey from goat's milk DM (g/L) 86 TAM [N 6.38] (g/L) 33 of which goat -Lactoglobuline (g/L) 21 goat Lactalbumin (g/L) 10 Goat lactoferrin (g/L) 0.10 Lactose (g/L) 38 Ashes (g/L) 6

[0106] The concentration of goat -Lactoglobulin and goat -Lactalbumin in this concentrated whey was measured by SEC HPLC (TSK G3000PWxl column, CH3CN/H20/TFA, detection at 210 nm). The concentration of goat lactoferrin in this concentrated whey was measured by HPLC SCX (Propac SCX column, 20 mM phosphate buffer in NaCl gradient, detection at 280 nm).

[0107] 4) 3 L of concentrated goat whey is passed through an axial flow column (1.6 cm diameter) containing 20 mL (BV) of SP Sepharose Big Beads at a linear speed of 200 and 300 cm/h;

[0108] After rinsing with 5 BV of osmosis water, bound proteins are partially eluted with 6 BV of a 2.2% (w/v) NaCl solution at 20 C. Cationic proteins other than lactoferrin such as lactoperoxidase were recovered from this eluate;

[0109] 6) Still bound proteins are eluted with 5 BV of a 10% (w/v) NaCl solution at 20 C. The goat lactoferrin was recovered from this eluate. The goat lactoferrin content in the eluate was measured by RP HPLC (C18 column 300 , 0.1% TFA in H20/CH3CN gradient, detection at 280 nm).

[0110] As shown in Table 8, a goat lactoferrin fraction whose very high protein purity was extracted very efficiently from concentrated whey from goat's milk.

TABLE-US-00009 TABLE 8 Goat lactoferrin obtained in the 2nd eluate with the passage of concentrated whey from goat's milk Concentrated whey from goat's milk 2.sup.nd Eluate Volume Passage flow rate Goat lactoferrin (L) (BV) (cm/h) (%/proteins) (mg) 3.0 150 200 98.9% 277 3.0 150 300 99.0% 272

Example 8

Bench Assay with the Concentrated Cheese Whey from Pasteurised Skimmed Goat'S Milk

[0111] 1) 240 L of cheese whey from pasteurised goat's milk (at 74 C. for 30 seconds) was concentrated on an ultrafiltration (organic spiral membrane with MWCO of 10 kDa). The compositions of the retentate obtained (60 L) were in the table below:

TABLE-US-00010 TABLE 9 Composition of the concentrated cheese whey from goat's milk DM (g/L) 70 TAM [N 6.38] (g/L) 36 of which Goat -Lactoglobuline (g/L) 16 Goat -Lactalbumin (g/L) 8 Goat lactoferrin (g/L) 0.26 Lactose (g/L) 7 Ashes (g/L) 5

[0112] The concentration of goat (-Lactoglobulin and goat -Lactalbumin in this concentrated whey was measured by SEC HPLC (TSK G3000PWxl column, CH3CN/H20/TFA, detection at 210 nm). The concentration of goat lactoferrin in this concentrated whey was measured by HPLC SCX (Propac SCX column, 20 mM NaPB/NaCl gradient, detection at 280 nm).

[0113] 2) 3 L of concentrated goat whey is passed through an axial flow column (1.6 cm diameter) containing 20 mL (BV) of SP Sepharose Big Beads at a linear speed of 200 and 300 cm/h;

[0114] 3) After rinsing with 6 BV of osmosis water, bound proteins are partially eluted with 6 BV of 2.2% (w/v) NaCl solution at 20 C. Cationic proteins other than lactoferrin such as lactoperoxidase were recovered from this eluate;

[0115] 4) Still bound proteins are eluted with 5 BV of a 10% (w/v) NaCl solution at 20 C. The goat lactoferrin was recovered from this eluate. The goat lactoferrin content in the eluate was measured by RP HPLC (C18 column 300 , 0.1% TFA in H20/CH3CN gradient, detection at 280 nm).

[0116] As shown in Table 10, a goat lactoferrin fraction with high protein purity was extracted very efficiently from concentrated cheese whey from goat's milk.

TABLE-US-00011 TABLE 10 Bovine lactoferrin obtained in the 2.sup.e eluate with the passage of concentrated cheese whey from goat's milk Concentrated whey from goat's milk 2.sup.nd Eluate Volume Passage flow rate Goat lactoferrin (L) (BV) (cm/h) (%/proteins) (mg) 1.2 60 200 93.3% 293 1.6 80 200 92.6% 393 1.9 95 200 92.3% 440 2.4 120 200 90.7% 506

Example 9

Preparation Assay of an Infant Milk Powder Supplemented with Bovine Lactoferrin (Low Vitamin B12 Content)

[0117] 1) An infant milk powder based on cow's milk has been prepared by a standard manufacturing method by formulating with skimmed cow's milk, lactose, maltodextrins, oleic sunflower oil, anhydrous milk fat, demineralised whey, soluble protein, galacto-oligosaccharides, sunflower oil, rapeseed oil, soy lecithin, sunflower lecithin, calcium phosphate, fish oil, potassium phosphate, Mortierella alpina oil, choline bitartrate, calcium chloride, potassium citrate, magnesium citrate, sodium chloride, fructo-oligosaccharides, vitamin C, ferric pyrophosphate, calcium carbonate, taurine, potassium hydroxide, potassium chloride, inositol, nucleotides, L-phenylalanine, tocopherol rich extract, L-ascorbyl palmitate, zinc sulphate, L-tryptophan, vitamin E, potassium iodide, L-carnitine, nicotinamide, sodium selenite, calcium pantothenate, copper sulphate, thiamine, vitamin A, vitamin B6, manganese sulphate, folic acid, vitamin K, biotin, vitamin D, riboflavin, vitamin B12.

[0118] 2) The infant milk powder has been mixed with Ingredient 1 at an incorporation rate of 82 mg/100 g.

TABLE-US-00012 TABLE 11 The composition of an infant milk powder incorporated in Ingredient 1 Units 100 g 100 mL ENERGY VALUE kcal 502 67 kJ 2098 282 PROTEIN g 9.6 1.3 Casein g 3.4 0.5 Soluble proteins g 6.2 0.8 Lactoferrin mg 74 10 FATS g 26 3.4 Saturated fatty acids g 6.7 0.9 Linoleic acid mg 4500 608 -linolenic acid mg 430 58 Arachidonic acid (ARA) mg 139 19 Docosahexaenoic acid (DHA) mg 126 17 CARBOHYDRATES g 56.9 7.7 Sugars g 37.6 5.1 Lactose g 37.6 5.1 Maltodextrins g 19.3 2.6 DIETARY FIBRES g 3 0.4 FOS & GOS g 3 0.4 MINERAL SALTS g Sodium mg 150 20 Potassium mg 540 73 Chloride mg 380 51 Calcium mg 490 66 Phosphor mg 340 46 Magnesium mg 42 5.7 Iron mg 5 0.68 Zinc mg 3.8 0.51 Copper g 400 54 Iodine g 100 14 Selenium g 21 2.8 Manganese g 100 14 Fluoride g 275 37 VITAMINS Vitamin A (ER) g 430 58 Vitamin D g 11 1.5 Thiamine g 500 68 Riboflavin g 600 81 Niacin mg 4 0.54 Pantothenic acid mg 3.2 0.43 Vitamin B6 g 400 54 Biotin g 16 2.2 Folates (EFA) g 175 24 Vitamin B12 g 1.1 0.14 Vitamin C mg 70 9.5 Vitamin K g 40 5.4 Vitamin E (ET) mg 13 1.8 Nucleotides mg 21 2.8 Choline mg 160 22 Inositol mg 53 7.2 Taurine mg 41 5.5 Carnitine mg 11 1.5 Reconstitution rate 13.5%

Example 10

Assay of Powdered Nutritional Formulation Supplemented in Bovine Lactoferrin (High Vitamin B12 Content)

[0119] 1) A powder infant milk (food for special medical purposes, i.e. FSMP) based on cow's milk has been prepared by a standard manufacturing method by formulating with skimmed milk, vegetable oils (palm, rapeseed, copra, sunflower), demineralised soluble protein, lactose, starch, locust bean flour, lecithin, calcium citrate, fish oil, Mortierella alpina oil, calcium carbonate, vitamin C, calcium phosphate, potassium citrate, sodium citrate, calcium hydroxide, choline chloride, taurine, vitamin E, inositol, ferrous sulphate, L-tryptophan, potassium chloride, calcium chloride, tocopherol rich extract, L-ascorbyl palmitate, L-carnitine, magnesium sulphate, nucleotides, zinc sulphate, vitamin A, nicotinamide, vitamin K, vitamin D, calcium pantothenate, copper sulphate, thiamine, vitamin B6, riboflavin, manganese sulphate, folic acid, potassium iodide, sodium selenite, biotin.

[0120] 2) The FSMP infant milk powder has been mixed with Ingredient 2 at an incorporation rate of 400 mg/100 g. An intake of 3.1 g of vitamin B12 in complex form with transcobalamin per 100 g of the powdered formulation was achieved by this incorporation of Ingredient 2.

TABLE-US-00013 TABLE 12 The composition of FSMP powder incorporated into Ingredient 2 Units 100 g 100 mL ENERGY VALUE kcal 504 68 kJ 2108 284 PROTEIN g 11 1.5 Casein g 6.6 0.9 Soluble proteins g 4.4 0.6 Lactoferrin mg 370 50 FATS g 26 3.5 Saturated fatty acids g 11.2 1.5 Linoleic acid mg 4500 608 -linolenic acid mg 430 58 Arachidonic acid (ARA) mg 139 19 Docosahexaenoic acid (DHA) mg 126 17 CARBOHYDRATES g 55 7.4 Sugars g 49.5 6.7 Lactose g 49.5 6.7 Starch g 5.5 0.7 DIETARY FIBRES g 3 0.4 MINERAL SALTS g Sodium mg 150 20 Potassium mg 540 73 Chloride mg 330 45 Calcium mg 540 73 Phosphor mg 300 41 Magnesium mg 42 5.7 Iron mg 5.0 0.68 Zinc mg 3.8 0.51 Copper g 320 43 Iodine g 100 14 Selenium g 11 1.4 Manganese g 100 14 Chrome g 20 2.7 Molybdenum g 30 4.1 Fluoride g <275 <37 VITAMINS Vitamin A (ER) g 450 58 Vitamin D g 7.5 1.0 Thiamine g 500 68 Riboflavin g 600 81 Niacin mg 5.0 0.68 Pantothenic acid mg 3.2 0.43 Vitamin B6 g 400 54 Biotin g 16 2.2 Folic acid g 70 9.5 Vitamin B12 g 3.5 0.47 Vitamin C mg 70 9.5 Vitamin K g 40 5.4 Vitamin E (ET) mg 10 1.4 Nucleotides mg 22 2.9 Choline mg 100 14 Inositol mg 45 6.0 Taurine mg 33 4.5 Carnitine mg 17 2.3 Reconstitution rate 13.5%

Example 11

Assay of Powdered Nutritional Formulation Supplemented in Bovine Lactoferrin (High Vitamin B12 Content)

[0121] 1) A liquid infant milk (foods for special medical purposes, FSMP) based on cow's milk has been prepared by a standard manufacturing method by formulating with Skimmed milk, demineralised soluble protein, vegetable oils (palm, palm kernel, rapeseed, sunflower), lactose, soybean lecithin, sunflower lecithin, sodium citrate, calcium phosphate, potassium citrate, calcium chloride, calcium carbonate, vitamin C, Mortierella alpina oil, fish oil, calcium hydroxide, potassium chloride, vitamin E, choline chloride, taurine, ferrous sulphate, tocopherol-rich extract, L-ascorbyl palmitate, inositol, zinc sulphate, nucleotides, L-carnitine, nicotinamide, vitamin A, magnesium sulphate, vitamin K, vitamin D, calcium pantothenate, copper sulphate, thiamine, vitamin B6, riboflavin, manganese sulphate, folic acid, potassium iodide, sodium selenite, biotin.

[0122] 2) The FSMP infant milk in liquid form was sterilised by an ultra-high temperature (UHT) thermal treatment and then mixed with Ingredient 3 at an incorporation rate of 410 mg/100 g (on the dry material). An intake of 0.43 g of vitamin B12 in complex form with transcobalamin per 100 mL of the liquid formulation was achieved by this incorporation of Ingredient 3.

TABLE-US-00014 TABLE 13 The composition of FSMP in liquid incorporated into Ingredient 3 Units 100 mL ENERGY VALUE kcal 69 kJ 288 PROTEIN g 1.5 Casein g 0.6 Soluble proteins g 0.9 Lactoferrin mg 50 FATS g 3.5 Saturated fatty acids g 1.6 Linoleic acid mg 418 -linolenic acid mg 46 Arachidonic acid (ARA) mg 7 Docosahexaenoic acid (DHA) mg 7 CARBOHYDRATES g 7.8 Sugars g 7.8 Lactose g 7.8 DIETARY FIBRES g 0 MINERAL SALTS g Sodium mg 20.3 Potassium mg 72.9 Chlorure mg 44.6 Calcium mg 66.2 Phosphore mg 36.5 Magnesium mg 5.67 Iron mg 0.68 Zinc mg 0.54 Copper g 43 Iodine g 14 Selenium g 1.4 Manganese g 14 Chrome g 2.7 Molybdenum g 1.4 Fluorure g <37 VITAMINS Vitamin A (ER) g 61 Vitamin D g 1.0 Thiamine g 68 Riboflavin g 81 Niacin mg 0.54 Pantothenic acid mg 0.43 Vitamin B6 g 54 Biotin g 2.2 Folic acid g 9.5 Vitamin B12 g 0.47 Vitamin C mg 9.5 Vitamin K g 5.4 Vitamin E (ET) mg 2.0 Nucleotides mg 2.9 Choline mg 14 Inositol mg 6.0 Taurine mg 4.5 Carnitine mg 2.3 Total DM g 13.2

Example 12

Preparation of a Capsule Food Supplement Using the Bovine Lactoferrin (High Vitamin B12 Content)

[0123] A capsule food supplement was prepared from the mixture of Ingredient 2 of Example 5 (99.5% of the mixture) and colloidal silica (0.5% of the mixture). Each capsule contains 200 mg of protein.

[0124] The content of vitamin B12 in complex form with transcobalamin is 1.6 g/capsule. The recommended daily dose for each population group is as follows:

TABLE-US-00015 TABLE 14 Vitamin B12 Bovine Population group Daily dose in complex form lactoferrin Children from 4 to 10 1 capsule 1.6 g 189 mg years old Adolescents aged 11 to 17 2 capsules 3.2 g 379 mg Adults 3 capsules 4.8 g 568 mg Pregnant/lactating women 4 capsules 5.6 g 757 mg