Hydrolysate [id=LFB0002]

Producer Organism : Native Protein : Production Method :
Cow Lactoferrin (LF) Enzymatic hydrolysis/Heat treatment
Activity : Antibacterial
Target Organisms :

Unavailable data

Description :
Production method: Pepsin hydrolysis or PD enzyme (Penicillium duponti) hydrolysis, heat treatment.

Citation: 1

Potent antibacterial peptides generated by pepsin digestion of bovine lactoferrin

Cited Entries: LFB0002, LFB0003

Authors:Tomita, M., Bellamy, W., Takase, M., Yamauchi, K., Wakabayashi, H., Kawase, K.
Journal: Journal of Dairy Science 1991, 74(12).
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Abstract: 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.
Keywords: lactoferrin,antibacterial peptides,pepsin digestion
Citation: 2

Activity of hydrolysed lactoferrin against foodborne pathogenic bacteria in growth media: the effect of EDTA

Cited Entries: LFB0002

Authors:Branen, J., Davidson, P.
Journal: Letters in Applied Microbiology 2000, 30(3).
Abstract: Lactoferrin was hydrolysed with pepsin and the antimicrobial activity of the resulting hydrolysate (HLF) was studied in 1% peptone, 0.05% yeast extract, 1% glucose (PYG) medium and tryptic soy broth (TSB). HLF was effective against Listeria monocytogenes, enterohaemorrhagic Escherichia coli and Salmonella enteritidis in PYG, however, the highest studied concentration (1.6 mg ml-1) did not inhibit growth of any of these organisms in TSB. The addition of EDTA enhanced the activity of HLF in TSB, indicating that the decreased activity of HLF may have been due, in part, to excess cations in the medium.
Citation: 3

Short communication: Antimicrobial effect of lactoferrin and its amidated and pepsin-digested derivatives against Salmonella Enteritidis and Pseudomonas fluorescens

Cited Entries: LFB0001, LFB0002

Authors:Del Olmo, A., Calzada, J., Nutz, M.
Journal: Journal of Dairy Science 2010, 93(9).
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Abstract: The antimicrobial effect of bovine lactoferrin (LF) and its amidated and pepsin-digested derivatives, at concentrations varying from 0.25 to 20 mg/mL, against 3 Salmonella Enteritidis strains and 3 Pseudomonas fluorescens strains was investigated. Lactoferrin showed its maximum antimicrobial effect at 10 mg/mL against the 3 Salmonella strains, with reductions ranging from 1.3 to 2.0 log units, and the 3 Pseudomonas strains, with reductions ranging from 1.8 to 5.4 log units. In the case of amidated LF, the maximum effect on the 3 Salmonella strains was recorded at 0.25 mg/mL, with reductions in the range of 0.8 to 1.2 log units, whereas it was recorded at 1 mg/mL for the 3 Pseudomonas strains, with reductions in the range of 4.4 to 6.0 log units. Pepsin-digested LF showed its maximum antimicrobial effect at 1 mg/mL against the 3 Salmonella strains, with reductions ranging from 2.6 to 3.4 log units, and at 20 mg/mL against the 3 Pseudomonas strains, with reductions ranging from 4.5 to 5.4 log units. It is worth noting the pronounced effect (reductions exceeding 2.5 log units) of a low (1 mg/mL) concentration of pepsin-digested LF, which is naturally formed in the gastrointestinal tract, on Salmonella and Pseudomonas strains. A highly significant inverse correlation was found between capsule polysaccharide levels of bacterial strains and their lethality in the presence of different concentrations of amidated lactoferrin.
Keywords: Lactoferrin; derivative; Salmonella; Pseudomonas
Citation: 4

Potent bactericidal activity of bovine lactoferrin hydrolysate produced by heat treatment at acidic pH

Cited Entries: LFB0002

Authors:Saito, H., Miyakawa, H., Tamura, Y., Shimamura, S., Tomita, M.
Journal: Journal of Dairy Science 1991, 74(11).
CrossRef External Link
Keywords: Antibacterial activity; Lactoferrin; heat treatment

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