Effect of Lactoferrin in Combination with Penicillin on the Morphology and the Physiology of Staphylococcus aureus Isolated from Bovine Mastitis

Diarra, Moussa S.; Petitclerc, D.; Lacasse, P.

doi:10.3168/jds.s0022-0302(02)74176-3

Cited by 68 publications

(55 citation statements)

References 30 publications

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“…The bactericidal and synergistic effects of bLf in combination with penicillin G on the growth of S. aureus was evaluated. Additionally, alterations in bacterial structure were observed with bLf, similar to those observed with high concentrations of penicillin G alone [36]. In addition, it was reported that apobLf could inhibit the growth of S. aureus; the results served as experimental evidence for further in vivo research [37].…”

Section: In Vitro Assaysmentioning

confidence: 70%

Lactoferrin: A Powerful Antimicrobial Protein Present in Milk

Luna-Castro¹,

Samaniego-Barrón²,

Serrano-Rubio³

et al. 2017

J Adv Dairy Res

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Lactoferrin (Lf) is an iron-chelating glycoprotein present in milk and mucosal secretions, a component of the mammalian innate immune system. Lf is microbiostatic and microbicidal. Lf can reduce the bacterial expression of virulence factors, such as those involved in biofilm production and protease secretion. The high identity among mammalian Lf sequences facilitates its use in human and veterinary medicine. Lf of bovine origin is the principal Lf used due to its commercial availability through purification from milk whey; recombinant Lfs (bovine, human, and porcine) have been used as well. Lf is a stable protein that retains its physicochemical characteristics under gastric pH conditions, and in most cases it is bioactive even after digestion; thus, the incorporation of Lf into diets facilitates its administration to animals. The aim of this review is to examine original research in which the effects of bovine and porcine Lf on pathogens of domestic animals have been demonstrated through in vitro and in vivo assays, with the purpose of ascertaining the benefits that Lf provides in the treatment of infectious diseases.

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Section: In Vitro Assaysmentioning

confidence: 70%

Lactoferrin: A Powerful Antimicrobial Protein Present in Milk

Luna-Castro¹,

Samaniego-Barrón²,

Serrano-Rubio³

et al. 2017

J Adv Dairy Res

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“…40 Diarra et al reported that LF induced a weak cell wall increase in cell permeability by showing that LF decreased the synthesis of peptidoglycans, which are important components of the cell wall. 41,42 Also, Nibbering et al reported that LF also has intracellular activities that result in disruption of the metabolic activity and subsequent death of bacteria. 37 As our results show, the cell membrane of grampositive S. gordonii in LF and LF-AS groups is damaged [Figs.…”

Section: B Inhibition Of S Gordonii Adhesion and The Bactericidal Ementioning

confidence: 99%

Inhibition of initial bacterial adhesion on titanium surfaces by lactoferrin coating

et al. 2014

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Because dental implant abutments are located at transmucosal sites, their surface should inhibit bacterial accumulation to prevent peri-implantitis. The authors examined the effects of human lactoferrin (LF), an antibacterial protein present in saliva, as an antibacterial coating on the titanium surface and evaluated its effects before and after mucin-containing artificial saliva (AS) incubation. In the control group, titanium disks were soaked in distilled water, whereas in the LF group, titanium disks were soaked in LF solution to coat the disks. In the control-AS and LF-AS groups, half of the control and LF disks were incubated with AS. To confirm LF adsorption, the fluorescence intensity of fluorescein isothiocyanate-labeled LF was measured. The LF and LF-AS groups showed significantly higher intensity than the control and control-AS groups (P < 0.01). There was no significant difference between the LF and LF-AS groups (P > 0.05). The amount of adhered Streptococcus gordonii significantly increased by incubation with AS (P < 0.01) and significantly decreased by adsorption of LF (P < 0.01). There was no interaction between the two factors, LF adsorption and AS incubation (P = 0.561). These results suggest that the adsorbed LF inhibited bacterial adhesion following AS incubation. According to qualitative LIVE/DEAD analysis, viable bacteria appeared to be decreased in the presence of LF and SEM observation indicated that altered morphologies increased in LF and LF-AS groups. These results suggest that the adsorbed LF remained on the titanium surface after incubation with AS, and the remaining LF inhibited bacterial adhesion and exhibited bactericidal effects. Therefore, the adsorption of LF on the abutment material appears to be effective in preventing peri-implantitis.

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“…Esta proteína possui capacidade bacteriostá-tica, principalmente, por tornar os níveis de ferro na glân-dula mamária indisponíveis (Green et al 2002, Kutila et al 2003, Chaneton et al 2008. Estudos realizados por Diarra et al (2002) indicam, ainda, uma potente atividade bactericida da lactoferrina por meio do aumento da permeabilidade da membrana celular bacteriana e lesão da parede celular externa, particularmente, em bactérias Gram-negativo, podendo aumentar o efeito de alguns antimicrobianos. Este fato pode justificar os resultados aqui apresentados, nos quais nota-se a ocorrência de diminuição na porcentagem de vacas infectadas no grupo de vacas não vacinadas (J5Vcont), ainda que menos acentuada quando comparadas às vacinadas (J5V), podendo-se atribuí-la ao aumento na taxa de cura espontânea dos animais, presente no perí-odo seco pela ação da lactoferrina, bem como outros fatores imunológicos inerentes ao animal nesta fase fisiológica (Burvenich et al 2007), associada à terapia de vacas secas.…”

Section: Resultsunclassified

Utilização da vacina Escherichia coli J5 na imunização de vacas leiteiras contra mastites causadas por E. coli

et al. 2013

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Pesq. Vet. Bras. 33(3):291-298, março 2013 291 RESUMO.-Avaliou-se a utilização da vacina Escherichia coli J5, na imunização de vacas leiteiras, para prevenção e controle da mastite causada por E. coli através da aná-lise da prevalência das infecções intramamárias (IMM) no pós-parto, ocorrência e intensidade dos casos clínicos de mastite nos primeiros 100 dias de lactação, influência na We evaluated the use of Escherichia coli J5 vaccine immunization in dairy cows for the prevention and control of mastitis caused by E. coli. Were analyzed the prevalence of postpartum intramammary infections (IMM), occurrence and severity of clinical cases of mastitis in the first 100 days of lactation, influence on somatic cell count (SCC) and milk production. The experimental group consisted of 187 animals that were divided into two groups, vaccinated and unvaccinated cows. Immunizations occurred 60 days before calving, 30 days before calving and the first week postpartum. On the day of drying and seven days after birth, samples were collected for microbiological diagnosis of mastitis pathogens. The occurrence of clinical cases was verified by testing during the milking and data was recorded related to the intensity and duration. Samples were collected monthly starting at day ten of lactation to evaluate the CCS. Milk production was recorded monthly for the first 100 days of lactation. It was found in the vaccinated group reduction in the prevalence of E. coli in the postpartum period, the occurrence of clinical cases of E. coli in the first 100 days of lactation as well the intensity of these clinical cases. There were no statistically significant differences in CCS, however vaccinated cows had higher milk production, compared to unvaccinated cows. Vaccination with E. coli J5 was effective in reducing the prevalence of intramammary infections (IMM) at calving, occurrence and intensity of clinical cases and an increase in milk production in the first 100 days of lactation. Utilização da vacina

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Effect of Lactoferrin in Combination with Penicillin on the Morphology and the Physiology of Staphylococcus aureus Isolated from Bovine Mastitis

Cited by 68 publications

References 30 publications

Lactoferrin: A Powerful Antimicrobial Protein Present in Milk

Lactoferrin: A Powerful Antimicrobial Protein Present in Milk

Inhibition of initial bacterial adhesion on titanium surfaces by lactoferrin coating

Utilização da vacina Escherichia coli J5 na imunização de vacas leiteiras contra mastites causadas por E. coli

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