Hydrolysate [id=LFH0001]

Producer Organism : Native Protein : Production Method :
Human Recombinant lactoferrin (rLF) Enzymatic hydrolysis
Activity : No activity detected
Target Organisms :

NOTE: No activity against Escherichia coli O157:H7 CECT 4267, Salmonella enteritidis CECT 4155, Listeria monocytogenes 4b CECT 935 (1 mg/ml) .

Description :
Production method: Pepsin hydrolysis.

Citation: 1

Antimicrobial activity of recombinant human lactoferrin from Aspergillus awamori, human milk lactoferrin and their hydrolysates

Cited Entries: LFH0001

Authors:Conesa, C., Rota, M., Perez, M.-D., Calvo, M., Sanchez, L.
Journal: European Food Research and Technology 2008, 228(2).
Abstract: The antibacterial activity of human lactoferrin from milk (hLF), recombinant human lactoferrin from Aspergillus awamori (rhLF) and their hydrolysates obtained with pepsin was investigated against Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes. The minimum inhibitory concentrations (MIC) and the minimum bactericidal concentrations (MBC) were determined for all the bacteria and the proteins assayed. Taking into account the MICs found for both lactoferrins studied, we can say that they behave very similarly, except for L. monocytogenes for which rhLF was more active. We studied the effect that heat treatments exerted on the antibacterial activity of the two types of lactoferrin and the only heat treatment that had a negative effect on that activity was 85 C for 10 min. The activity of hLF and rhLF in UHT milk and whey against E. coli O157:H7 and L. monocytogenes, was also assayed. Our results showed a reduction in the number of viable cells for both microorganisms when were incubated with rhLF or hLF, but this decrease was lower than in broth media.
Keywords: Biomedical and Life Sciences

Go to top