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Journal of Dairy Science Vol. 74 No. 11 3724-3730
© 1991 by American Dairy Science Association ®
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Potent Bactericidal Activity of Bovine Lactoferrin Hydrolysate Produced by Heat Treatment at Acidic pH

Hitoshi Saito 1, Hiroshi Miyakawa 1, Yoshitaka Tamura 1, Seiichi Shimamura 1, and Mamoru Tomita 1

1 Nutritional Science Laboratory, Morinaga Milk Industry Co., Ltd., 1-83, 5-Chome, Higashihara Zama-City, Kanagawa-Pref., 228, Japan

A hydrolysate of bovine lactoferrin produced by heat treatment under acidic conditions had antibacterial activity at concentrations of 10 µg/ml in the culture medium. The optimal degree of hydrolysis for this activity was about 10%. Heat-treated lactoferrin, treated at pH 2.0 and 120°C for 15 min and degree of hydrolysis of about 10%, had no Fe-binding capacity (0%) and less antigenicity (about 10–6) than untreated lactoferrin. Heat-treated lactoferrin increased in antibacterial activity, and the activity was maintained in an Fe-rich medium. After fractionation of heat-treated lactoferrin by reverse-phase HPLC, several peptide fractions were found that had strong antibacterial activity. It was suggested that lactoferrin latently contains at least one bactericidal domain that is activated upon release by limited acid hydrolysis of the protein. The bactericidal activity of the peptide fragments of lactoferrin was shown to have no relation to Fe chelation, in contrast with the antibacterial mechanism of native lactoferrin.

Key Words: antibacterial activity • lactoferrin • heat treatment

Submitted on January 2, 1991
Accepted on June 21, 1991




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[Abstract] [Full Text] [PDF]


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