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Forms of lactoferrin: Their antibacterial effect on enterotoxigenic Escherichia coli

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Dionysius, D. A., Grieve, P. A. and Milne, J. M. (1993) Forms of lactoferrin: Their antibacterial effect on enterotoxigenic Escherichia coli. Journal of Dairy Science, 76 (9). pp. 2597-2606. ISSN 0022-0302

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Article Link: https://doi.org/10.3168/jds.S0022-0302(93)77594-3


The antibacterial effects of various forms of lactoferrin on enterotoxigenic strains of Escherichia coli were tested in vitro using a microassay for bacterial growth. Native and apo-lactoferrin exhibited variable activity against 19 strains, whereas holo-lactoferrin had no effect. At a concentration of .2 mg/ml of apo-lactoferrin, strains could be distinguished as either sensitive or resistant to inhibition. Zinc-saturated lactoferrin was as inhibitory as apo-lactoferrin when sensitive and resistant strains were tested over the concentration range .04 to 1.0 mg/ml of lactoferrin. A bactericidal effect was observed for native, apo-, and Zn-saturated lactoferrin against some sensitive strains. The antibacterial activity of apo-lactoferrin depended on bacterial inoculum size and was not enhanced by the addition of lysozyme. Addition of holo-lactoferrin or cytochrome c diminished the antibacterial effect of apo-lactoferrin, whereas addition of BSA had no effect. Resistance to inhibition by lactoferrin was not related to the production of bacterial siderophores.

Item Type:Article
Keywords:lactoferrin; antibacterial activity; Escherichia coli
Subjects:Science > Microbiology > Bacteria
Animal culture > Cattle > Dairy processing. Dairy products
Live Archive:15 Feb 2024 22:49
Last Modified:15 Feb 2024 22:49

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