Download Lactoferrin: Natural - Multifunctional - Antimicrobial by A S Naidu PDF

March 28, 2017 | Nutrition | By admin | 0 Comments

By A S Naidu

Lactoferrin is rising as one of many powerful average antimicrobial intervention in nutrients security and maintenance. Explored in-depth, Lactoferrin: average - Multifunctional - Antimicrobial will give you an creation to microbial blockading know-how and explores its capability as a singular antimicrobial intervention within the multi-hurdle method of meals safeguard. This publication consolidates the technological know-how and technological advancements within the quick starting to be zone of lactoferrin examine.

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Additional resources for Lactoferrin: Natural - Multifunctional - Antimicrobial

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The antibiotic susceptibility of Sulmoizellu sp. in the presence of LF was examined (Naidu & Arnold, 1994). A mixture containing sub-minimum inhibitory concentration levels of LF (MICl4) and cefuroxime (MIC12) inhibited the bacterial growth. LF strongly potentiated the action of erythromycin (eight-fold), whereas it increased the activity only by two-fold for ampicillin, ciprofloxacin. chloramphenicol, and rifampicin; similarly, these antibiotics also reduced the MIC of bLF by two-fold in S.

Its effect was lethal, causing a rapid loss of colony-forming capability. 14C-labeled bLFcin bound to C. albicans and the rate of binding appeared to be consistent with the rate of killing induced by the peptide. The extent of binding was diminished in the presence of Mg'+ or Ca'+ ions, which acted to reduce its anticandidal effectiveness. 0 and killing was maximal near the same pH. Such evidence suggests the lethal effect of bLFcin results from its direct interaction with the cell surface. Cells exposed to bLFcin exhibited profound ultrastructural damage that appeared to reflect its induction of an autolytic response.

The third peptide, peptide 111, also a disulfide-linked hetero-dimer, corresponded to residues 1 to 48 (molecular mass of 5851), cleaved between residues 42 and 43. Peptides I and I1 displayed antibacterial activity toward a number of pathogenic and food spoilage microorganisms, and peptide I inhibited the growth of Listeria rnorzocytogenes at concentrations as low as 2 pM. Bacterial growth curves showed that bactericidal effects of peptides I and I1 were observable with- Lactoferrin 25 in 30 min of exposure.

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