Tuyển tập các báo cáo nghiên cứu về bệnh thú y được đăng trên tạp chí y học General Psychiatry cung cấp cho các bạn kiến thức về ngành thú y đề tài: Antibacterial Effect of Bovine Lactoferrin Against Udder Pathogen. | Acta vet. scand. 2003 44 35-42. Antibacterial Effect of Bovine Lactoferrin Against Udder Pathogens By T. Kutila1 S. Pyorala1 H. Saloniemi1 and L. Kaartinen2 Faculty of Veterinary Medicine Department of Clinical Veterinary Science University of Helsinki and 2National Agency for Medicines Helsinki Finland. Kutila T Pyôrălă S Saloniemi H Kaartinen L Antibacterial effect of bovine lactoferrin against udder pathogens. Acta vet. scand. 2003 44 35-42. - The antibacterial effect of lactoferrin Lf was tested on isolates of Escherichia coli E. coli Staphylococcus aureus S. aureus and coagulase-negative staphylococci CNS as well as on Pseudomonas aeruginosa P aeruginosa and Klebsiella pneumoniae K. pneumoniae originally isolated from bovine mastitis. Concentrations of Lf used were mg ml mg ml and mg ml. Growth of udder pathogens was monitored by turbidome-try either in broth culture or in whey prepared from normal milk. We focused on 3 different growth variables lag time slope and maximum absorbance of bacterial growth curves. Growth inhibition was seen in the broth but hardly at all in whey. The isolates of E. coli and CNS did not grow sufficiently well in whey to draw any conclusions. The most effective inhibitory activity of Lf was seen against E. coli and P aeruginosa. All 5 E. coli isolates had similar growth patterns. Inhibition of growth by Lf was concentration-dependent. The concentration of mg ml in broth and whey was generally too low for a significant inhibitory effect. mastitis pathogens growth inhibition. Introduction Lactoferrin Lf is an iron-binding glycoprotein found in milk other external secretions and the granules of neutrophilic polymorphonuclear leukocytes Baggiolini et al. 1970 Masson et al. 1966 1969 . Lf has been shown to be bacteriostatic in vitro and this inhibitory activity is believed to be the result of the powerful iron-chelating ability of Lf making iron unavailable to bacteria Reiter Oram 1967 Weinberg 1978 . Lactoferrin has
