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Hydrolysate [id=LFH0008]

Producer Organism : Native Protein : Production Method :
Human Lactoferrin (LF) Enzymatic hydrolysis
Activity : Antibacterial, antifungal
Target Organisms :

Gram-positive: Lactobacillus brevis CECT216 (MIC=3.25 mg/ml), Lactobacillus hilgardii CECT4659 (MIC=6.5 mg/ml), Pediococcus damnosus CECT4693 (MIC=3.25 mg/ml), Oenococcus oeni (MIC=26 mg/ml), Staphylococcus aureus ATCC 13565 (MIC=4000 g/ml), Staphylococcus aureus ATCC 10832 (MIC=4000 g/ml), Listeria monocytogenes ATCC 19111 (MIC=1000 g/ml).

Gram-negative: Escherichia coli O157:H7 ATCC 43895 (MIC=2000 g/ml), Salmonella stanley ATCC 7308 (MIC=4000 g/ml), Salmonella enteritidis ATCC 13076 (MIC=3 g/ml).

Filamentous fungi: Penicillium sp.

Description :
Production method: Pepsin hydrolysis.

Citation: 1

Selectivity and antimicrobial action of bovine lactoferrin derived peptides against wine lactic acid bacteria

Cited Entries: LFH0008, LFB0031

Authors:Enrique, M., Manzanares, P., Yuste, M., Martinez, M., Valles, S., Marcos, J.F.
Journal: Food Microbiology 2009, 26(3).
CrossRef External Link
Abstract: In this study, the antibacterial activities of a bovine Lactoferrin pepsin hydrolysate (LFH) and a synthetic peptide derived from bovine lactoferricin (LfcinB1731) have been evaluated against Oenococcus oeni and three additional lactic acid bacteria (LAB) known to cause spoilage during winemaking processes. Inhibition of bacterial growth was demonstrated in vitro in synthetic broth media (MRS) for both LFH and LfcinB1731. The bactericidal activity of the synthetic peptide was also assayed and found to vary depending on the bacterial species and the matrix in which exposure to peptide occurred (either MRS broth or white must). Specificity of LfcinB1731 for Lactobacillus brevis, Pediococcus damnosus, and O. oeni was demonstrated in must fermentation experiments in which these three LAB co-existed with the winemaking Saccharomyces cerevisiae T73 in the presence of the peptide. Finally, fermentation experiments also showed that LfcinB1731 at inhibitory concentrations did not alter either fermentation kinetics or specific enological parameters.
Keywords: Antimicrobial peptides; L.brevis; L.hilgardii; P.damnosus; O.oeni; S.cerevisiae
Citation: 2

Antibacterial activity of pepsin-digested lactoferrin on foodborne pathogens in buffered broth systems and ultra-high temperature milk with EDTA

Cited Entries: LFH0008

Authors:Murdock, C.A., Matthews, K.R.
Journal: Journal of Applied Microbiology 2002, 93(5): 850-856.
PubMed link
Abstract: AIMS: To evaluate the antimicrobial activity in peptone yeast extract glucose (PYG) broth and ultra-high temperature (UHT) milk of bovine lactoferrin hydrolysate (LFH) with pepsin against the foodborne pathogens Salmonella Stanley, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus. METHODS AND RESULTS: The LFH was suspended in PYG and the minimum inhibitory concentration for each pathogen determined. The LFH was also suspended in UHT milk adjusted to pH 4 or 7, samples incubated at 4 or 35 degrees C and the change in bacterial cell population determined. Experiments in UHT milk were conducted using L. monocytogenes and E. coli O157:H7. At pH 4 LFH reduced the population of E. coli O157:H7 and L. monocytogenes by approx. 2 log; however, only E. coli O157:H7 was inhibited in samples adjusted to pH 7. The addition of EDTA (10 mg ml(-1)) to UHT milk supplemented with LFH did not markedly influence the growth of E. coli O157:H7 or L. monocytogenes. CONCLUSIONS: The results suggest that, under low pH and refrigeration conditions, LFH can limit the growth or reduce the population of pathogenic bacteria in a dairy product. SIGNIFICANCE AND IMPACT OF THE STUDY: Natural preservatives that are active against Gram-negative and Gram-positive bacteria are desirable to the food industry. This study demonstrates that LFH is effective in a complex food system. Moreover, the LFH used was not purified, making its use by industry more attractive.
Keywords: Animals; Bacteria/*drug effects; Cattle; Culture Media; Edetic Acid; Escherichia coli/drug effects; *Food Microbiology; Glucose/analysis/immunology/metabolism; Hot Temperature; Hydrogen-Ion Concentration; Lactoferrin/*metabolism/*pharmacology; Listeria monocytogenes/drug effects; *Milk; Pepsin A/*metabolism; Peptones/analysis/immunology/metabolism; Protein Hydrolysates/metabolism; Salmonella/drug effects; Staphylococcus aureus/drug effects
Citation: 4

Antimicrobial effect of lactoferrin digest on spores of a Penicillium sp. isolated from bottled water

Cited Entries: LFH0008

Authors:Liceaga-Gesualdo, A., Li-Chan, E. C. Y., Skura, B. J.
Journal: Food Research International 2001, 34(6): 501-506.
Keywords: Bottled water; Lactoferrin digest; Fungal spores

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