Antibacterial spectrum of lactoferricin B, a potent bactericidal peptide derived from the <i>N</i>‐terminal region of bovine lactoferrin

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<jats:p>A physiologically diverse range of Gram‐positive and Gram‐negative bacteria was found to be susceptible to inhibition and inactivation by lactoferricin B, a peptide produced by gastric pepsin digestion of bovine lactoferrin. The list of susceptible organisms includes <jats:italic>Escherichia coli, Salmonella enteritidis, Klebsiella pneumoniae, Proteus vulgaris, Yersinia enterocolitica, Pseudomonas aeruginosa, Campylobacter jejuni, Staphylococcus aureus, Streptococcus mutans, Corynebacterium diphtheriae, Listeria monocytogenes</jats:italic> and <jats:italic>Clostridium perfringens.</jats:italic> Concentrations of lactoferricin B required to cause complete inhibition of growth varied within the range of 0.3 to 150 μg/ml, depending on the strain and the culture medium used. The peptide showed activity against <jats:italic>E. coli</jats:italic> O111 over the range of pH 5.5 to 7.5 and was most effective under slightly alkaline conditions. Its antibacterial effectiveness was reduced in the presence of Na<jats:sup>+</jats:sup>, K<jats:sup>+</jats:sup>, Mg<jats:sup>2+</jats:sup> or Ca<jats:sup>2+</jats:sup> ions, or in the presence of various buffer salts. Lactoferricin B was lethal, causing a rapid loss of colony‐forming capability in most of the species tested. <jats:italic>Pseudomonas fluorescens, Enterococcus faecalis</jats:italic> and <jats:italic>Bifidobacterium bifidum</jats:italic> strains were highly resistant to this peptide.</jats:p>

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