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基于乳托费林的食品补充剂的菌株特定抗菌活性
Clara-Sophie Jugert1, Andrea Didier1, Madeleine Plötz2
1Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany.
Journal of food protection
|August 28, 2023
概括
乳酸铁素是乳酸铁素的一种.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 生物化学 生化学
背景情况:
- 乳酸是一种结合铁的葡萄糖蛋白,表现出已知的抗菌特性.
- 它对整个细菌物种的普遍适用性需要进一步研究.
研究的目的:
- 为了确定乳酸铁素的抗菌活性是否在所有细菌物种中具有普遍有效性.
- 为了评估乳酸铁素制品对生长抑制的变异性.
主要方法:
- 盘扩散测试对来自13个物种的112个细菌分离物进行了测试.
- 确定了特定菌株的最小抑制度 (MIC).
- 商用乳酸补充剂和纯化的牛和人类乳酸进行了测试.
主要成果:
- 一种乳酸补充剂显示出可变的增长抑制:24%没有抑制,31%中度,45%强度.
- 对于Bacillus cereus和Bacillus thuringiensis的MIC有很大的差异,从0.31 mg/mL到没有影响.
- 商业产品和纯化牛乳酸呈现出菌株和产品特异性抑制;人类乳酸没有显示出抑制作用.
结论:
- 乳酸的抗菌作用取决于剂量,菌株和产品.
- 不能假定乳酸铁素对某种细菌物种具有普遍的抗菌作用.
- 乳托费林疗效的变化需要对特定菌株和特定产品进行评估.
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