[cow milk] lactoferrin as an antibacterial

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There were 116 similar studies listed like this one all documenting

the antibiotic and immune supporting properties of lactoferrin.

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J Dairy Sci 1991 Dec;74(12):4137-42 Related Articles, Links

Potent antibacterial peptides generated by pepsin digestion of

bovine lactoferrin.

Tomita M, Bellamy W, Takase M, Yamauchi K, Wakabayashi H, Kawase K.

Nutritional Science Laboratory, Morinaga Milk Industry Co. Ltd.,

Kanagawa, Japan.

The antibacterial properties of enzymatic hydrolysates of bovine

lactoferrin were examined to determine whether active peptides are

produced from this protein. Hydrolysates prepared by cleavage of

lactoferrin with porcine pepsin, cod pepsin, or acid protease from

Penicillium duponti showed strong activity against Escherichia coli

O111, whereas hydrolysates produced by trypsin, papain, or other

neutral proteases were much less active. Low molecular weight

peptides generated by porcine pepsin cleavage of lactoferrin showed

broad-spectrum antibacterial activity, inhibiting the growth of a

number of Gram-negative and Gram-positive species, including strains

that were resistant to native lactoferrin. The antibacterial potency

of the hydrolysate was at least eightfold greater than that of

undigested lactoferrin with all strains tested. The active peptides

retained their activity in the presence of added iron, unlike native

lactoferrin. The effect of the hydrolysate was bactericidal as

indicated by a rapid loss of viability of E. coli O111. The

lactoferrin hydrolysate described in the present study has

commercial value as a natural preservative agent for use in foods

and cosmetics, and as a functional component of new clinical foods

for prevention or treatment of gastrointestinal disease.

PMID: 1787185 [PubMed - indexed for MEDLINE]