Lactoferricin, a peptide from cow's milk, inhibited four strains of Listeria monocytogenes at concentrations comparable to clinical antibiotics.
0.3-9 mcg/mlLactoferricin inhibited Listeria at very low concentrations, comparable to clinical antibiotic effectiveness
What the researchers found
Lactoferricin inhibited Listeria monocytogenes (4 serotypes) at 0.3-9 micrograms/ml. Bactericidal concentrations were slightly higher. Effectiveness comparable to clinical antibiotics.
Why it matters
Listeria contamination in food is a serious health threat, especially for pregnant women and immunocompromised people. A natural milk-derived peptide that kills Listeria could be used as a safe food preservative.
How the study worked
Four Listeria strains (serotypes 1b, 2, 3, 4a) were tested against lactoferricin in standard bacteriological media. Minimum inhibitory and bactericidal concentrations were determined.
What this study cannot tell us
In vitro study in laboratory media. Effectiveness in actual food products may differ due to pH, salt, fats, and other food components. Only Listeria tested.
How to read the evidence
Moderate — in vitro study with clear dose-response data against multiple Listeria serotypes. Lab media conditions may differ from real food environments.
When this study was published
Published in 1992 (34 years ago). Lactoferricin has since been extensively studied and is recognized as a potent antimicrobial peptide.
The bigger picture
Natural antimicrobial peptides from food sources could become the next generation of food preservatives and even therapeutics. Lactoferricin from ordinary cow's milk shows antibiotic-level potency against a pathogen that's especially dangerous for pregnant women and the immunocompromised.
Questions still open
- Could lactoferricin be added to food products as a natural preservative against Listeria?
- Does lactoferricin work against other food-borne pathogens?
Common questions
What is lactoferricin?
Why is killing Listeria important?
Read the original research
Inactivation of Listeria monocytogenes by Lactoferricin, a Potent Antimicrobial Peptide Derived from Cow's Milk.
Journal of food protection, 55(4), 238-240
Citation
Wakabayashi, Hiroyuki; Bellamy, Wayne; Takase, Mitsunori; Tomita, Mamoru. (1992). Inactivation of Listeria monocytogenes by Lactoferricin, a Potent Antimicrobial Peptide Derived from Cow's Milk.. Journal of food protection, 55(4), 238-240. https://doi.org/10.4315/0362-028X-55.4.238