Premium
ANTIBACTERIAL ACTIVITY AND BINDING ABILITY OF BOVINE LACTOFERRIN AGAINST PSEUDOMONAS SPP.
Author(s) -
KIM WOANSUB,
RAHMAN M.M.,
SHIMAZAKI KEIICHI
Publication year - 2008
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2007.00092.x
Subject(s) - lactoferrin , pseudomonas syringae , pseudomonas fluorescens , microbiology and biotechnology , pseudomonas , food spoilage , food science , bacteria , biology , biochemistry , pathogen , genetics
The antibacterial activity of bovine lactoferrin was tested against Pseudomonas fluorescens and Pseudomonas syringae. The activity was studied by monitoring the growth of a Pseudomonas spp. in the presence or absence of bovine apo‐lactoferrin, bovine holo‐lactoferrin or native‐lactoferrin in liquid media at different concentrations. Lactoferrin‐binding proteins in the membrane fractions of Pseudomonas spp. were detected using far‐Western blot analysis. The addition of bovine lactoferrin to the medium inhibited the growth of all tested strains. Furthermore, the growth of P. fluorescens and P. syringae was strongly inhibited by bovine apo‐lactoferrin. The estimated molecular weights of lactoferrin‐binding proteins in P. fluorescens were 70, 49, 47 and 25 kDa, and 70, 48 and 28 kDa in P. syringae. PRACTICAL APPLICATIONS Pseudomonas fluorescens is an important psychrotrophic bacterium responsible for undesirable flavors in milk and dairy products. Thus, flavor and texture defects, such as bitterness and running paste, were also reported. In addition, Pseudomonas syringae causes various diseases on many different susceptible plant species, generally producing chlorotic and necrotic lesions on leaves and fruits. The resultant bacterial spoilage causes considerable economic losses for the food and dairy industries. At present, antiseptics and agricultural chemicals are used for defense of foods and vegetables from these bacteria, but such substances are known to deleteriously affect the human body. The results of this study demonstrate that bovine lactoferrin significantly inhibits the growth of P. fluorescens and P. syringae . The results indicate that the incorporation of bovine lactoferrin is expected to protect dairy products, food and fruits from pathogenic bacteria.