ANTIFUNGAL PROPERTIES OF LACTOFERRICIN-B, A PEPTIDE DERIVED FROM THE N-TERMINAL REGION OF BOVINE LACTOFERRIN

被引：61

作者：

BELLAMY, W

YAMAUCHI, K

WAKABAYASHI, H

TAKASE, M

TAKAKURA, N

SHIMAMURA, S

TOMITA, M

机构：

[1] Nutritional Science Laboratory, Morinaga Milk Industry Co. Ltd, Zama, Kanagawa

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1994年 / 18卷 / 04期

关键词：

D O I：

10.1111/j.1472-765X.1994.tb00854.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A number of yeasts and filamentous fungi, including agents of skin disease (dermatophytes), were tested and found to be susceptible to inhibition by lactoferricin B. Effective concentrations varied within the range of 3 to 60 mu g ml(-1), depending on the strain and culture medium used. Lactoferricin B inhibited fungal uptake of H-3-glucose with effectiveness similar to polymyxin B, suggesting that it may target the cell membrane. It caused a profound change in ultrastructural features of the dermatophyte Trichophyton mentagrophytes.

引用

页码：230 / 233

页数：4

共 10 条

[1]

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