The science of the total environment

The lipocalin protein family is a large group of small extracellular proteins. The family demonstrates great diversity at the sequence level; however, most lipocalins share three characteristic conserved sequence motifs, the kernel lipocalins, while a group of more divergent family members, the outlier lipocalins, share only one. Belying this sequence dissimilarity, lipocalin crystal structures are highly conserved and comprise a single eight-stranded continuously hydrogen-bonded antiparallel beta-barrel, which encloses an internal ligand-binding site. Together with two other families of ligand-binding proteins, the fatty-acid-binding proteins (FABPs) and the avidins, the lipocalins form part of an overall structural superfamily: the calycins. Members of the lipocalin family are characterized by several common molecular-recognition properties: the ability to bind a range of small hydrophobic molecules, binding to specific cell-surface receptors and the formation of complexes with soluble macromolecules. The varied biological functions of the lipocalins are mediated by one or more of these properties. In the past, the lipocalins have been classified as transport proteins; however, it is now clear that the lipocalins exhibit great functional diversity, with roles in retinol transport, invertebrate cryptic coloration, olfaction and pheromone transport, and prostaglandin synthesis. The lipocalins have also been implicated in the regulation of cell homoeostasis and the modulation of the immune response, and, as carrier proteins, to act in the general clearance of endogenous and exogenous compounds.

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The lipocalin protein family: structure and function

Dietary sources of conjugated dienoic isomers of linoleic acid, a newly recognized class of anticarcinogens

Nomenclature of the Proteins of Cows’ Milk—Sixth Revision

Bovine β-lactoglobulin at 1.8 Å resolution — still an enigmatic lipocalin

Interaction of β-Lactoglobulin with Retinol and Fatty Acids and Its Role as a Possible Biological Function for This Protein: A Review

Lactoferrin (LF) is an iron-binding glycoprotein found in different biological fluids of mammals and in neutrophils. It has been proposed to be involved in many functions, including protection from pathogens. In this work, purification of lactoferrin using an ion-exchange chromatography (SP-Sepharose) was attempted for the milk of the following animals: sheep (Ovis aries), goat (Capra hircus), camel (Camelus bactrianus), alpaca (Lama pacos), elephant (Elephas maximus) and grey seal (Halichoerus grypus), as well as human (Homo sapiens). Lactoferrin was identified in all the milks apart from that from grey seal. The thermal stability of the purified lactoferrins, in their native and iron-saturated forms, was studied by differential scanning calorimetry (DSC). Maximum temperature, onset temperature and enthalpy change of denaturation were higher when lactoferrins were saturated with iron than in their native form, indicating an increase in the stability of the protein structure upon iron-binding. Human lactoferrin was found to be the most heat-resistant and the other lactoferrins presented different degrees of thermoresistance, that of elephant being the least resistant. The antimicrobial activity of the different isolated lactoferrins was investigated against Escherichia coli 0157:H7. The minimal inhibitory concentrations (MICs) were determined by measuring the absorbance at 620 nm. The minimum bactericidal concentrations (MBCs) were also measured and it was found that camel lactoferrin was the most active lactoferrin against E. coli 0157:H7, whereas alpaca and human lactoferrins were the least active.

Isolation of lactoferrin from milk of different species: calorimetric and antimicrobial studies

β-Lactoglobulin isolated from milk of cow, sheep, and goat had about 0.5 mol of fatty acids bound per mol of monomer protein. Fatty acids, mainly palmitic and oleic acids, were the major components (about 75% of total lipids). Albumin isolated from the same samples had about 4.5 mol of fatty acids bound per mol of protein. These two proteins were the only whey proteins able to bind labeled fatty acids in vitro. Interaction of β-lactoglobulin and albumin with insolubilized fatty acids showed some differences, suggesting different structures of the respective fatty acid binding sites. © 1989 BY THE JOURNAL OF BIOCHEMISTRY.

María D. Pérez

Papers

Interaction of β-Lactoglobulin with Retinol and Fatty Acids and Its Role as a Possible Biological Function for This Protein: A Review

Isolation of lactoferrin from milk of different species: calorimetric and antimicrobial studies

Interaction of Fatty Acids with β-Lactoglobulin and Albumin from Ruminant Milk

Small ruminant lentivirus infections and diseases.

Effect of Binding of Retinol and Palmitic Acid to Bovine β-Lactoglobulin on Its Resistance to Thermal Denaturation