Multiple peptides with antibacterial activity were generated from bovine lactoferrin using recombinant chymosin, expanding the family of known milk-derived antimicrobial peptides.
Cheese enzyme unlocks antibioticsChymosin (cheese-making enzyme) liberates multiple antimicrobial peptides from milk protein lactoferrin
What the researchers found
Recombinant chymosin digestion of lactoferrin yielded multiple antimicrobial peptides including lactoferricin B and novel variants with antibacterial activity.
Why it matters
Cheese-making naturally liberates antimicrobial peptides from lactoferrin, suggesting fermented dairy products may contain bioactive antimicrobial peptides.
How the study worked
Bovine lactoferrin was digested with recombinant chymosin and the resulting peptides purified and tested for antibacterial activity.
What this study cannot tell us
In vitro characterization only. Whether these peptides survive further digestion and provide antimicrobial benefit in vivo is unknown.
How to read the evidence
Moderate in vitro evidence identifying and characterizing novel antimicrobial peptides.
When this study was published
Published in 1997, contributing to the growing field of food-derived bioactive peptides.
The bigger picture
This study linked the cheese-making process to antimicrobial peptide generation, adding scientific support to the idea that fermented dairy has health benefits.
Questions still open
- Do fermented dairy products contain meaningful levels of these antimicrobial peptides?
- Could chymosin digestion be optimized to maximize antimicrobial peptide yield from lactoferrin?
Common questions
Does this mean cheese contains antibiotics?
What is lactoferricin B?
Read the original research
Antibacterial activity in bovine lactoferrin-derived peptides.
Antimicrobial agents and chemotherapy, 41(1), 54-9
Citation
Hoek, K S; Milne, J M; Grieve, P A; Dionysius, D A; Smith, R. (1997). Antibacterial activity in bovine lactoferrin-derived peptides.. Antimicrobial agents and chemotherapy, 41(1), 54-9.