Paper Title
Prospects of Milk Protein-Lactoferrin as a Potential Alternative of Natural Antibiotic

Abstract
Many new and promising treatments for reducing or diminishing the adverse effects of microorganisms are being discovered day by day. On the other hand, dairy industry is accelerating the economic wheel of Bangladesh. Considering all these facts, new thoughts were developed to isolate milk proteins by the present experiment for opening up a new era of developing natural antibiotics from milk. Lactoferrin, an iron-binding glycoprotein with multifunctional properties is crucial to strengthening the immune system and also useful for commercial applications. The protein’s iron-binding capacity makes it undoubtedly advantageous to immune system modulation and different bacterial strains. For fulfilling the purpose of isolating lactoferrin, 4 of raw and 17 of commercially available milk samples were collected from different farms and stores in Bangladesh. Protein quantification by NanoDrop technology has confirmed that raw milk contains higher amount of protein than the commercial ones. Further, SDS-PAGE confirmed the presence of lactoferrin in 5 of the total milk samples. Lactoferrin observed in goat milk and Milk Vita commercial milk was recovered from SDS-PAGE gel and purified using dialysis method. Then the purified lactoferrin was tested for its antimicrobial activity against 18 bacterial strains. Interestingly, Vibrio cholera, Bacillus cereus, Pseudomonas aeruginosa, Staphylococcus aureus, Klebsiella pneumonia, Enterococcus faecaliand Streptococcus pneumonia significantly displayed sensitivity against lactoferrin extracted from aforementioned milk samples.This study suggests that lactoferrin has the potential to be used as an alternative of antibiotics for many diseases and also can be used to reduce microbial deterioration in food and feed industry. Keywords - Natural Antibiotics, Lactoferrin, NanoDrop Technology, Bacterial Strains, SDS-PAGE Gel Electrophoresis, Dialysis.