Inhibitory Effects of Bovine Lactoferrin and Lactoferricin B on Enterobacter sakazakii
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The susceptibility of <I>Enterobacter sakazakii</I>, a food-borne pathogen, to several metal-bound forms of bovine lactoferrin (LF), pepsin-hydrolyzed LF (LF-hyd), and LF-derived peptide lactoferricin B (LFcin B) was tested. MIC and MBC testing revealed that 4 strains of <I>E. sakazakii</I> show susceptibility to apo-and Cu-LF, LF-hyd, and LFcin B, but not to Fe-LF, similarly to <I>Escherichia coll</I>. A growth curve test indicated that <I>E. sakazakii</I> was inhibited in a dose-dependent manner by apo-LF at 0.5 to 8 mg/ml. Even after being heated at 80°C, LF at above 1 mg/ml inhibited the bacterial growth. These results suggest that bovine LF-related compounds may be useful for the inhibition of <I>E. sakazakii</I> in foods.
- Biocontrol Sci.
Biocontrol Sci. 13(1), 29-32, 2008-03-10
The Society for Antibacterial and Antifungal Agents, Japan