Bellamy W, Takase M, Wakabayashi H, Kawase K, Tomita M
Nutritional Science Laboratory, Morinaga Milk Industry Co. Ltd, Zama City, Japan.
J Appl Bacteriol. 1992 Dec;73(6):472-9. doi: 10.1111/j.1365-2672.1992.tb05007.x.
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 Escherichia coli, Salmonella enteritidis, Klebsiella pneumoniae, Proteus vulgaris, Yersinia enterocolitica, Pseudomonas aeruginosa, Campylobacter jejuni, Staphylococcus aureus, Streptococcus mutans, Corynebacterium diphtheriae, Listeria monocytogenes and Clostridium perfringens. Concentrations of lactoferricin B required to cause complete inhibition of growth varied within the range of 0.3 to 150 micrograms/ml, depending on the strain and the culture medium used. The peptide showed activity against E. coli 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+, K+, Mg2+ or Ca2+ 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. Pseudomonas fluorescens, Enterococcus faecalis and Bifidobacterium bifidum strains were highly resistant to this peptide.
研究发现，生理特性多样的革兰氏阳性菌和革兰氏阴性菌都易受乳铁蛋白B的抑制和失活作用影响，乳铁蛋白B是由胃蛋白酶消化牛乳铁蛋白产生的一种肽。易感微生物包括大肠杆菌、肠炎沙门氏菌、肺炎克雷伯菌、普通变形杆菌、小肠结肠炎耶尔森菌、铜绿假单胞菌、空肠弯曲菌、金黄色葡萄球菌、变形链球菌、白喉棒状杆菌、单核细胞增生李斯特菌和产气荚膜梭菌。完全抑制生长所需的乳铁蛋白B浓度在0.3至150微克/毫升范围内变化，这取决于所使用的菌株和培养基。该肽在pH 5.5至7.5范围内对大肠杆菌O111有活性，在微碱性条件下最有效。在Na+、K+、Mg2+或Ca2+离子存在下，或在各种缓冲盐存在下，其抗菌效果会降低。乳铁蛋白B具有致死性，在大多数测试物种中会导致菌落形成能力迅速丧失。荧光假单胞菌、粪肠球菌和双歧双歧杆菌菌株对该肽具有高度抗性。
