Native lactoferrin - the key difference

In the pharmaceutical sector, it is critical whether the lactoferrin is in the apo form (low in iron, < 5% saturated) or the holo form (iron-saturated), as this determines its biological activity.
Lactoferrin holds iron (Fe3+) in a specific binding pocket, which is stabilised by amino acids and a carbonate ion (CO3−).
The distinction between apo-, native- and holo-lactoferrin (Lf) is based primarily on the protein's degree of iron saturation, which is decisive for its biological function and stability.
An overview of the 3 types:
• Apo-lactoferrin (Apo-Lf): This form is iron-free (saturation usually < 5%). As the binding sites are empty, it has an 'open' structure and can actively bind iron from the surrounding environment. This deprives bacteria of essential iron (antimicrobial effect) and supports iron absorption in the body.
• Holo-lactoferrin (Holo-Lf): This form is saturated with iron (saturation > 80%). The protein has a 'closed', compact structure and is more thermally stable. It serves primarily as a source of iron for the body. ·
• Native lactoferrin (Nat-Lf): This refers to the natural state as found in milk. It is a hybrid form that usually exhibits moderate iron saturation of around 10-20%. In marketing, 'native' often also refers to a protein produced using particularly gentle methods that has not been denatured.
The standard product on the dietary supplement market is Apo-Lactoferrin (or products with a very low iron content of around 10%).
Most manufacturers, such as the world's largest producer, MILEI GmbH, or suppliers like artgerecht (LFERRIN CLN®), focus on high-purity lactoferrin with a low iron content.
Reason: The high iron-binding capacity of the apo form is considered the main benefit for the immune system and the regulation of iron balance. Technically, it is difficult to manufacture a 100% iron-free product, which is why mixtures with a very low iron content are sold as standard.
Availability: Commercial preparations available in pharmacies or online (e.g. DocMorris or Medpex) are based almost exclusively on this 'Apo-like' native form.
The extraction of native lactoferrin is currently carried out using a highly complex process based on cation exchange chromatography and membrane filtration as a 'downstream process'. The individual steps (6-7 in total) are labour-intensive - and therefore time-consuming - as positively charged lactoferrin is bound to the ion exchanger and then released again via an elution process in order to separate it from other proteins and traces of accompanying substances in the whey.
The disadvantages of these methods are:
• They are not carried out under cooling, or only partially so
• The protein comes into contact with high salt gradients - it does not remain in its original matrix
• The salt content of the protein solution must be reduced, as otherwise decomposition may occur, such as when the pH is lowered during the drying process in the presence of chloride (Cl-) through the formation of HCl/HOCl.
• At a pH below 4, iron ions dissolve.
• Handling with cation exchange resin is a cost driver - just like membrane filtration, as the materials only last for a certain period and must be replaced - regeneration of the resin.
• The processes are often not fully automated and the systems consist of different modules.
• Excessive time requirements.

The process developed by Bioway overcomes these drawbacks, as it is automated and operates in standardised, scalable modules. It is carried out under cooled conditions (4-8°C) and is based on electro-alkalisation, which precipitates the protein at its isoelectric point (IEP), where solubility is at its lowest. It is a 'ONE-STEP' process.
As lactoferrin precipitates within a specific pH range (approximately 8 to 9), but its IEP lies far from that of other proteins, no co-precipitate can form - thus, according to the KI definition (as the gold standard), the lactoferrin is both pure and native.
A special washing protocol is used to remove impurities, resulting in a pure, highly soluble powder following freeze-drying.
The process reduces costs (OPEX/CAPEX) by a good 50% and is 10 to 15 times faster, at significantly lower cost. The native product can be easily characterised by HPLC analysis, as high purity goes hand in hand with biological activity.
Through the use of special electrodes, an electroporation effect, albeit weak, was observed. This corresponds to mild pasteurisation without affecting native proteins.

Bioway Consulting SL
ES-03750 Pedreguer / Alicante -Spain
C./ Tirant Lo Blanc 4 ; office 19
phone: 0034965030786
mail: contact@biowayconsulting.com
www. biowayconsulting.com
Presscontact: Mr. Norbert Pautz

Bioway Consulting SL is an engineering company in the consulting business, active in research and development of new technologies in the field of wastewater treatment based on electrolysis technologies.
It was founded in 1989 in Germany as a sole proprietorship and later continued in Switzerland as Bioway GmbH. The main activity at that time was initially as a distributor for renowned companies from abroad (e.g. Charm Sciences / USA and Malthus Instruments Ltd / UK etc.). This was followed by own developments with production such as the IGDS (Intelligent Gravimetric Dilution System) and devices for water disinfection.
The focus on water disinfection / water and waste water purification was intensified. In addition, a system for the inactivation of airborne germs (viruses/bacteria) was developed and manufactured (Corona Wave).
Today Bioway is active in the consulting business and co-operates with other European companies in the field of waste water purification and develops processes by testing customer waste water samples in its own laboratory. The latest development is the extraction of protein out of skimmed milk and whey filtrate as one step application.

This release was published on openPR.