Previous studies have demonstrated a direct iron-irreversible inhibition of a variety of microorganisms by human apolactoferrin. The present study compared the bactericidal effects of lactoferrin on Streptococcus mutans with the bacteriostatic effects of iron deprivation. Growth (as determined by change in optical density) and macromolecular synthesis, as determined by incorporation of 14Clabeled uracil, thymidine, and lysine, were inhibited by incubation of washed exponential-phase S. mutans NCTC 10449 with purified human apolactoferrin. Similarly, apolactoferrin inhibited glucose uptake and metabolism. Iron-saturated lactoferrin had no effect on bacterial growth or metabolism and was capable of serving as a source of iron in iron-depleted medium. S. mutans failed to grow, and there was no indication of macromolecular synthesis in iron-depleted partially defined medium; however, glucose metabolism continued, though at a reduced rate, and viability was retained for 72 h. There was no detectable metabolism of glucose by cells maintained for 18 h in iron-free medium. Metabolism was restored by transfer of iron-depleted S. mutans to iron-complete medium. This was in contrast to the irreversible inhibition by lactoferrin after 1 h of incubation. Inhibition could not be reversed by removal of cell surface-associated lactoferrin as detected by rhodamine isothiocyanate-labeled antilactoferrin. This inhibition of metabolism and rapid loss in viability observed with lactoferrin treatment suggest that lactoferrin has a direct bactericidal effect on S. mutans that cannot be attributed to simple iron deprivation.

Lactoferrin is an iron-binding protein that is bactericidal against Streptococcus mutans and several other microorganisms. In this study, the influence of several physical conditions as well as the metabolic state of S. mutans on lactoferrin susceptibility were investigated. After exposure to lactoferrin, a 15-min lag period occurred before the initiation of killing, indicating that a two-step process is involved in lactoferrin killing. Cultures harvested during the early exponential phase were very sensitive to lactoferrin, whereas cultures harvested in the early stationary phase were markedly more resistant. The rate of killing was dependent on temperature; there was no loss of viability at 2 degrees C. Killing occurred at pH 5.0 to 6.0 in water and 20 mM glycine, but did not occur at any pH in 50 mM sodium phosphate or N-2-hydroxyethylpiperazine-N'-2-ethanesulfonic acid (HEPES) buffer. Addition of exogenous ferrous or ferric ions did not reverse or prevent lactoferrin killing, nor did addition of 1 mM magnesium chloride.

stoichiometric and the rate controlling step is the unimolecular dissociation of pentaphenylethane into free radicals. A four-step mechanism for the capture of the organic radicals by nitric oxide has been proposed. Since the overall reaction is quantitative and irreversible in the absence of additives and since the fate of the radicals is known nitric oxide possesses unusual advantages as a reagent for studying the rates of dissociation of organic compounds at elevated temperatures. Baltimore, Md.

The use of oxolinic acid as a selective agent for the isolation of non‐sporing anaerobes from clinical material was investigated. At a concentration of 5 mg/l it compared favourably with nalidixic acid for this purpose and had the advantage of inhibiting the growth of staphylococci.