Determination of Intact Lactoferrin Content in Dairy Products Using U-HPLC-UV

Lactoferrin is a multifunctional dairy protein (antimicrobial, antiviral, antioxidant,…) used in many nutritional applications. Part of its properties is based on its ability to bind Iron. This binding ability has an impact on its analytical characterization, which has to be considered for accurate determination.

The AOAC Int. issued a call for methods for determination of Bovine Lactoferrin (bLF) in Infant and Adult/Pediatric Nutritional Formula based on Standard Method Performance Requirements (SMPR) 2020.005 [Table 1]. Official AOAC Method is based on LC-MS-MS with tryptic digestion which is quite time consuming, and non-specific of soluble bLF.

This poster describes a method for the quantification of intact and native Lactoferrin in dairy products using U-HPLC-UV after Cation Exchange Extraction, meeting SMPR requirements. We also discuss the importance of Iron saturation and its impacts on Extinction Coefficient, linked to the analytical standard used.