乳铁蛋白抗菌作用研究进展  

Research Progress of Antibacterial Effect of Lactoferrin

作　　者：王楠楠 蔡婷婷[1] 朱婉萍[1] WANG Nannan;CAI Tingting;ZHU Wanping(Zhejiang Institute of Traditional Chinese Medicine,Hangzhou 310007,China)

机构地区：[1]浙江省中医药研究院,浙江杭州310007

出　　处：《食品科技》2020年第8期233-237,共5页Food Science and Technology

摘　　要：乳铁蛋白是一种具有多种生理功能的天然多糖蛋白,抗菌活性是其重要的作用之一。面对全球抗生素耐药性问题,乳铁蛋白因其具有广谱抗菌作用,在体内外均有较好的抗菌活性。同时乳铁蛋白对临床上一些耐药菌株具有抑制作用,并且与抗生素联用时有协同增效作用,可降低抗生素的耐药性,改善抗生素引起的不良反应。其抗菌机制多样,包括铁剥夺、膜渗透、酶抑制、增强溶菌酶活性等,且无毒副作用,具有良好的应用前景。通过对乳铁蛋白的体内外抗菌活性及作用机制进行综述,为乳铁蛋白的研究与开发提供相关依据。Lactoferrin is a natural polysaccharide protein with multiple physiological functions,has a broad-spectrum antibacterial effect and great potential in facing global antibiotic resistance.Lactoferrin has an inhibitory effect on some cliniclly resistant strains and can play a synergistic effect when combined with antibiotics,which can reduce the resistance of antibiotic and improve the adverse reactions caused by antibiotics.The antibacterial mechanism of lactoferrin is diverse,including combining with iron ions to deprive bacteria of necessary nutrients,having strong lipophilicity and easily penetrating cell membranes,inhibiting various enzyme activities,enhancing lysozyme activity,etc.,and without any side effects.Therefore,it is considered to have good application prospects.By reviewing the antibacterial activity and mechanism of lactoferrin in vitro and in vivo,it provides a theoretical basis for further research and development of lactoferrin.

关 键 词：乳铁蛋白 抗菌作用 机制 耐药性 

分 类 号：TS202.3[轻工技术与工程—食品科学]