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Information Journal Paper

Title

Evaluation of Antibacterial Properties of Chimeric Bovine Lactoferrin Peptide for Inhibition of Food and Plant Pathogens

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  0-0

Abstract

 The resistance of microorganisms to conventional antibiotics has prompted researchers to producenewantimicrobial compounds. Antimicrobial peptides can be alternatives to chemical antibiotics. Antimicrobial peptides are produced approximately by all living organisms to fight infection. Lactoferrin is an iron glycoprotein that plays an important role in the immune system. Lactoferricin and Lactoferrampine have stronger antimicrobial activities than lactoferrin. In this study, we investigated the inhibitory effects of a combination of chimeric bovine Lactoferricin and Lactoferrampine on microorganisms including Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Enterococcus faecalis, and Listeria monocytogenes, as well as plant Pathogens including Pseudomonas syringae pv. syringae, Pseudomonas viridiflava, Xanthomonas translucens, Xanthomonas perforans, Erwinia amylovora, Pectobacterium carotovorum, and Agrobacterium tumefaciens. The results showed that Chimeric Bovine Lactoferrin had a good inhibitory effect against pathogenic microorganisms and plant Pathogens. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) for pathogenic microorganisms Salmonella typhimuriumandListeria monocytogenes were 7. 562 g/mLand15. 125  g/mL, respectively, which showed the highest sensitivity to Chimeric Bovine Lactoferrin. The MIC andMBCfor plant Pathogens were 0. 497  g/mL and 0. 997  g/mL, respectively, which were related to Pseudomonas syringae pv. syringae and it showed the highest sensitivity to Chimeric Bovine Lactoferrin.

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    APA: Copy

    Sarhadi, Hamid, Jahandar, Mohammad Hasan, & Tanhaeian, Abbas. (2020). Evaluation of Antibacterial Properties of Chimeric Bovine Lactoferrin Peptide for Inhibition of Food and Plant Pathogens. INTERNATIONAL JOURNAL OF INFECTION, 7(2), 0-0. SID. https://sid.ir/paper/705694/en

    Vancouver: Copy

    Sarhadi Hamid, Jahandar Mohammad Hasan, Tanhaeian Abbas. Evaluation of Antibacterial Properties of Chimeric Bovine Lactoferrin Peptide for Inhibition of Food and Plant Pathogens. INTERNATIONAL JOURNAL OF INFECTION[Internet]. 2020;7(2):0-0. Available from: https://sid.ir/paper/705694/en

    IEEE: Copy

    Hamid Sarhadi, Mohammad Hasan Jahandar, and Abbas Tanhaeian, “Evaluation of Antibacterial Properties of Chimeric Bovine Lactoferrin Peptide for Inhibition of Food and Plant Pathogens,” INTERNATIONAL JOURNAL OF INFECTION, vol. 7, no. 2, pp. 0–0, 2020, [Online]. Available: https://sid.ir/paper/705694/en

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