Antibacterial activity of bovine milk lactoferrin and its hydrolysates prepared with pepsin, chymosin and microbial rennet against foodborne pathogen Listeria monocytogenes

Natural Antimicrobial Edible Coatings for Microbial Safety and Food Quality Enhancement

“…Al‐Nabulsi and others () reported the ability of lactoferrin in 0.2% peptone to reduce initial counts of Cronobacter spp by 4 log colony forming units (CFU)/mL of within a 4‐h incubation at 37 °C. Likewise, a 4 log cycle reduction of L. monocytogenes was achieved by at lactoferrin concentration of 1 mg/mL within 8 h of incubation at 37 °C (Ripolles and others ). The antimicrobial activity of this peptide is attributed either to its ability to limit microbial access to nutrients via iron chelation and/or to disturb the outer membrane of Gram‐negative bacteria (Gyawali and Ibrahim ).…”

Influence of treatment and refrigeration time on antimicrobial activity of goat and sheep colostrum

“…Milk lactoferrin concentration is affected by curding. Ripolles et al (2015) reported a reduction in antibacterial activity of bovine milk lactoferrin and its hydrolysates when different types of rennet were used, but lactoferrin is very resistant to heat treatments (Franco et al, 2018). Lactoperoxidase is not affected by curding according to Nandini and Rastogi (2011).…”

Growth stimulating effect of bovine milk lactoferrin on dermal cells and probiotic bacteria

“…Proteolysis of bLF was performed with porcine pepsin (Sigma, USA) at a concentration of ω/ω of the substrate 3% at 37°C, pH 2.5 (Tomita et al, 1991;Ripolles et al, 2015). The reaction was stopped by heating the mixture for 15 minutes at 80°C.…”

“…Already during the first hours of peptic proteolysis, accumulation of bLF peptides with a molecular weight of about 3 kDa was observed in the reaction mixture, with low molecular weight peptides mainly to cleave at the N-end of the molecule and to be represented by lactoferricins having high antimicrobial activity (Tomita et al, 1991;Ripolles et al, 2015). Further, the B. adolescentis B-1 peptides isolated from membrane were analyzed by electrophoresis, whereby their molecular weight was found to range 45-100 kDa.…”

“…Bovine lactoferrin is effective against such dangerous microorganisms like Streptococcus spp., Vibrio cholerae, Helicobacter pylori (Mario et al, 2003;Okuda et al, 2005;Sachdeva and Nagpal, 2009). It also resists a rather rare but very dangerous disease -listeriosis, leading to such consequences as the prenatal fetal death, malformations of newborns, children after listeria meningitis often suffer from paralysis and mental retardation (Ripolles et al, 2015). Bovine lactoferrin has bacteriostatic and bactericidal effect.…”