Effect of Common Preservatives on the Antibacterial Activities of Lactoferrin

Abstract

Abstract: The antibacterial activitiy of the lactoferrin is always influenced by other components which exit with it. In this paper, the effect of common preservatives on the antibacterial activities of the lactoferrin was studied. Escherichia coli was used as experimental strain. The results showed, the condition of the concentration of E.coli is 1×106CFU/ml and is cultured at 37℃ and pH6.0 in the peptone beef medium, that the minimum inhibitory concentration(MIC) of the lactoferrin against Escherichia coli is 3mg/ml. Each one of sodium benzoate, potassium sorbate, nisin and butyl paraben was respectively mixed with LF, and obvious effects on the antibacterial activites of lactoferrin was observed. The antibacterial activites of LF was weakened by sodium benzoate and potassium sorbate, and was enhanced by nisin and butyl paraben.

Key words: lactoferrin, preservatives, antibacterial activity

LI Na,HU Zhi-he,PANG Guang-chang,QIU Ju. Effect of Common Preservatives on the Antibacterial Activities of Lactoferrin[J]. FOOD SCIENCE, 2006, 27(12): 134-137.

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Effect of Common Preservatives on the Antibacterial Activities of Lactoferrin

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