Salamah A A, al-Obaidi A S
Botany and Microbiology Department, College of Science, King Saud University, Riyadh, Saudi Arabia.
New Microbiol. 1995 Jul;18(3):275-81.
The iron-chelating proteins lactoferrin and transferrin have been shown to be bactericidal for a variety of organisms. In this study, the effect of pH, temperature, their concentration, and magnesium and calcium on the bactericidal activity against Yersinia pseudotuberculosis was investigated. The bactericidal activity of lactoferrin was higher at acid pH, whereas, the bactericidal activity of transferrin was higher at alkaline pH. Both were not efficient at 4 degrees, 15 degrees, and 25 degrees C, but they were efficient at 37 degrees C. Lactoferrin, but not transferrin, was very efficient at 42 degrees C. The activity of both were time and concentration dependent. Calcium did not effect their activity up to 60 mM, whereas, magnesium reduced the activity of lactoferrin only.
铁螯合蛋白乳铁蛋白和转铁蛋白已被证明对多种生物体具有杀菌作用。在本研究中，研究了pH值、温度、它们的浓度以及镁和钙对针对假结核耶尔森菌杀菌活性的影响。乳铁蛋白在酸性pH值下杀菌活性较高，而转铁蛋白在碱性pH值下杀菌活性较高。两者在4℃、15℃和25℃时均无杀菌效果，但在37℃时有效。乳铁蛋白在42℃时非常有效，而转铁蛋白则不然。两者的活性均与时间和浓度有关。钙在高达60 mM时不影响它们的活性，而镁仅降低乳铁蛋白的活性。
