Lactoferricin, a new antimicrobial peptide.

E M Jones, A Smart, G Bloomberg, L Burgess, M R Millar
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引用次数: 123

Abstract

Lactoferricin B (LF-B) is a peptide derived from acid-pepsin digestion of bovine lactoferrin, which has antimicrobial properties. In order to assess the antimicrobial spectrum of LF-B and its possible in vivo uses, the minimum inhibitory and microbicidal concentrations of pure lactoferricin B were determined for a range of bacterial species and under varying conditions of growth including growth phase and size of the inoculum, pH and ionic strength of the medium. Lactoferricin B was bactericidal against a wide range of bacteria and Candida albicans. Proteus spp., Pseudomonas cepacia and Serratia spp. were resistant. The bactericidal activity of LF-B was inhibited by increasing ionic strength and bacterial inoculum and at acid pH. The activity of lactoferricin B was completely inhibited by the addition of 5% whole cow's milk and was reduced in the presence of increasing concentrations of mucin. These results indicate the potential of LF-B to reduce the numbers of organisms in a simple medium, but raise doubts about its role in vivo because of its sensitivity to changes in physical variables. It may be that lactoferricin exerts a transient antimicrobial effect at mucosal surfaces.

乳铁蛋白,一种新型抗菌肽。
乳铁蛋白B (LF-B)是由酸性胃蛋白酶消化牛乳铁蛋白衍生的肽,具有抗菌特性。为了评估LF-B的抗菌光谱及其可能的体内用途,在不同的生长条件下,包括生长阶段和接种物的大小、pH和培养基的离子强度,确定了纯乳铁蛋白B对一系列细菌的最低抑菌和杀微生物浓度。乳铁蛋白B对多种细菌和白色念珠菌均有杀菌作用。变形杆菌、洋葱假单胞菌和沙雷氏菌均有耐药性。增加离子强度、细菌接种量和酸性ph均可抑制LF-B的杀菌活性。添加5%全脂牛奶可完全抑制乳铁蛋白B的活性,增加黏蛋白浓度可降低其活性。这些结果表明LF-B在简单培养基中具有减少生物体数量的潜力,但由于其对物理变量变化的敏感性,因此对其在体内的作用提出了质疑。可能是乳铁蛋白在粘膜表面产生短暂的抗菌作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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