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The antibiotic effect of bovine lactoferrin on Escherichia coli and Helicobacter pylori
Lactoferrin is an antimicrobial iron-binding glycoprotein, and the molecular weight is about 80 kDa. It is found in most mucous secretion of mammals including milk, saliva, tears, and released from activated neutrophil in the inflammatory response. The antibacterial activity and the possible mechanism of lactoferrin was studied. The results showed that lactoferrin could effectively inhibit the growth of 5 strains of E. coli that cause severe diarrhea of piglets, and 9 strains of H. pylori that cause gastrointestine disease. The effective dose of lactoferrin for antibacterial activity was 25M. We also found that this antibacterial effect would be blocked by excess of iron. In comparison of apo-transferrin, apo-ferritin, and lactoferrin showed similar activity of inhibition of E. coli. This comes to a conclusion that the inhibition effect is caused by the competition of iron in LB medium. Furthermore, we also found that in the surrounding of outer membrane from dead bacteria, the antibacterial activity of lactoferrin was diminished. Therefore we also believed that lactoferrin may act directly on the outer membrane to inhibit the gram negative bacteria growth.
|Appears in Collections:||微生物暨公共衛生學研究所|
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