Potential of lactoferrin to prevent antibiotic-inducedClostridium difficileinfection | Zendy

C. H. Chilton | Zendy; G. S. Crowther | Zendy; Klaudyna Śpiewak | Zendy; Małgorzata Brindell | Zendy; G. Singh | Zendy; Mark H. Wilcox | Zendy; Tanya Monaghan | Zendy

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Potential of lactoferrin to prevent antibiotic-inducedClostridium difficileinfection

Author(s) -

C. H. Chilton,

G. S. Crowther,

Klaudyna Śpiewak,

Małgorzata Brindell,

G. Singh,

Mark H. Wilcox,

Tanya Monaghan

Publication year - 2016

Publication title -

journal of antimicrobial chemotherapy

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.124

H-Index - 194

eISSN - 1460-2091

pISSN - 0305-7453

DOI - 10.1093/jac/dkv452

Subject(s) - clostridium difficile , microbiology and biotechnology , lactoferrin , clindamycin , antibiotics , biology , toxin , population , spore , clostridium , bacteria , medicine , biochemistry , genetics , environmental health

Clostridium difficile infection (CDI) is a global healthcare problem. Recent evidence suggests that the availability of iron may be important for C. difficile growth. This study evaluated the comparative effects of iron-depleted (1% Fe(3+) saturated) bovine apo-lactoferrin (apo-bLf) and iron-saturated (85% Fe(3+) saturated) bovine holo-lactoferrin (holo-bLf) in a human in vitro gut model that simulates CDI.

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