Bovine lactoferrin and its tryptic peptides: Antibacterial activity against different species

Abstract

The research of new antimicrobial compounds has an impact on public health and economy of many countries. Given the great problem of bacterial resistance, the study of new molecules that bypass this mechanism is of great importance. Trypsin is an enzyme necessary for gut physiology and the peptides it forms could be of great interest to the pharmaceutical industry. In this study the antibacterial activity of undigested and trypsin-hydrolyzed iron-depleted form of lactoferrin, (apo-bLf) and undigested and diferric bovine lactoferrin (bLf) were evaluated against different bacterial species. Apo-bLf was less susceptible to trypsin hydrolysis compared to the diferric form and its tryptic fragments with molecular weight lower than 5000 Da had greater activity than those obtained from the diferric-bLf. It is plausible that the antimicrobial activity is exerted mainly by the interaction of the N-terminal moiety of the protein with the bacterial cell. The in silico analysis of the interdomain movements, showed that the conformation of the active N-terminal part of apo-bLf is more open than that of the diferric form. The increased accessibility of the N-terminal region seems to be responsible for the antimicrobial activity of the apo-bLf and its tryptic fragments.