Binding of Lactoferrin to Bacterial Cells of the Clostridium Species and Their Agglutination

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概要

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• Cell agglutination in cell suspensions of 10 strains of Clostridium by lactoferrin (Lf) was observed by obtaining the ratio of increased absorbance (RIA) at 450 nm. The RIA values were very different among the species, being higher in the cell suspensions with bovine Lf (bLf) than in those with human Lf. The binding ability of bLf to the bacterial cells was also observed by an enzyme-linked ligand-binding assay, using the conjugate of iron-free or iron-saturated bLf with horseradish peroxidase (HRPO). The binding ability of bLf was very different among the 10 species, and showed a significant correlation with the cell agglutination of each strain. bLf formed a complex with the cells of C. perfringens, did not dissociate in 2 M NaCl or 4 M urea, but did dissociate in 1 M KSCN. These results suggest that the agglutination of cells of the Clostridium species by bLf is probably caused by the cooperative action of at least electrostatic and hydrophobic interactions between bLf and certain components of the cell surface.

• 社団法人日本農芸化学会の論文
• 1998-08-23

著者

• TOMITA Shinichi

  Department of Agricultural Chemistry, Tamagawa University

• KIYOSAWA Isao

  Department of Agricultural Chemistry, Tamagawa University

• Matsuyama Jun

  Department Of Agricultural Chemistry Tamagawa University

• Kiyosawa I

  Department Of Agricultural Chemistry Tamagawa University

• Kiyosawa Isao

  Department Of Agricultural Chemistry Faculty Of Agriculture Tamagawa University

• Tomita Shinichi

  Department Of Agricultural Chemistry Tamagawa University

• HAGIWARA Kenji

  Department of Agricultural Chemistry, Tamagawa University

• Hagiwara K

  Kirin Brewery Co. Ltd. Gunma Jpn

関連論文

• Binding Characteristics of Bovine Lactoferrin to the Cell Surface of Clostridium Species and Identification of the Lactoferrin-binding Protein
• Cu,Zn- and Mn-Superoxide Dismutase Concentration in Human Colostrum and Mature Milk
• Collaborative Bacteriostatic Activity of Bovine Lactoferrin with Lysozyme against Escherichia coli O111(Biological Chemistry)
• Agglutination of Bacterial Cells of Clostridium innocuum, Bifidobacterium longum, and Micrococcus luteus by Lactoferrin and Ovotransferrin
• Suppressive Effects of Lactoferrin on Bleomycin-dependent DNA Damage by the Iron Ion and Ascorbate
• Binding of Lactoferrin to Bacterial Cells of the Clostridium Species and Their Agglutination
• Interaction of Lactoferrin with Ascorbate and the Relationship with Bleomycin-Dependent DNA Damage
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