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Journal of Dairy Science Vol. 76 No. 9 2597-2606
© 1993 by American Dairy Science Association ®
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Forms of Lactoferrin: Their Antibacterial Effect on Enterotoxigenic Escherichia coli

David A. Dionysius 1, Paul A. Grieve 1, and Joanne M. Milne 1

1 International Food Institute of Queensland, Queensland Department of Primary Industries, Hamilton, Queensland 4007, Australia

The antibacterial effects of various forms of lactoferrin on enterotoxigenic strains of Escherichia coli were tested in vitro using a microassay for bacterial growth. Native and apo-lactoferrin exhibited variable activity against 19 strains, whereas holo-lactoferrin had no effect. At a concentration of .2 mg/ml of apo-lactoferrin, strains could be distinguished as either sensitive or resistant to inhibition. Zinc-saturated lactoferrin was as inhibitory as apo-lactoferrin when sensitive and resistant strains were tested over the concentration range .04 to 1.0 mg/ml of lactoferrin. A bactericidal effect was observed for native, apo-, and Zn-saturated lactoferrin against some sensitive strains. The antibacterial activity of apo-lactoferrin depended on bacterial inoculum size and was not enhanced by the addition of lysozyme. Addition of holo-lactoferrin or cytochrome c diminished the antibacterial effect of apo-lactoferrin, whereas addition of BSA had no effect. Resistance to inhibition by lactoferrin was not related to the production of bacterial siderophores.

Key Words: lactoferrin • antibacterial activity • Escherichia coli

Submitted on December 28, 1992
Accepted on April 29, 1993




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