Antibacterial Activity of Recombinant Human Lactoferrin from Rice: Effect of Heat Treatment
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概要
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The antibacterial activity of recombinant human lactoferrin from rice (rhLF) compared with that of human milk lactoferrin (hLF) was evaluated against Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes. The hydrolysates of rhLF and hLF were found to be more active than native proteins against E. coli O157:H7, and their activity was independent of their iron saturation. The effect of different heat treatments on the antibacterial activity of apo-rhLF was studied and compared with hLF. We observed that an HTST pasteurization treatment did not affect the antimicrobial activity of lactoferrin against the pathogens studied. Furthermore, the activity of apo-rhLF and hLF against E. coli O157:H7 and L. monocytogenes in UHT milk and whey was assayed, finding a decrease in the number of bacteria, although lower than that observed in a broth medium. This study shows the similar antibacterial activity of rhLF and hLF which is important in order to consider the addition of rhLF as a supplement in special products.
著者
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Conesa Celia
Department of Animal Production and Food Science, Food Technology Unit, Veterinary Faculty, Universi
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Perez Maria-Dolores
Department of Animal Production and Food Science, Food Technology Unit, Veterinary Faculty, Universi
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CALVO Miguel
Department of Animal Production and Food Science, Food Technology Unit, Veterinary Faculty, Universi
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SÁNCHEZ Lourdes
Department of Animal Production and Food Science, Food Technology Unit, Veterinary Faculty, Universi
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Rota Carmen
Department of Animal Production and Food Science, Food Hygiene, Inspection, Control and Microbiology
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Castillo Eduardo
Department of Animal Production and Food Science, Food Technology Unit, Veterinary Faculty, Universi
関連論文
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- Antibacterial Activity of Recombinant Human Lactoferrin from Rice: Effect of Heat Treatment
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- Antibacterial Activity of Recombinant Human Lactoferrin from Rice : Effect of Heat Treatment
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