Advances in Food Science and Engineering

Download PDF (447.2 KB) PP. 110 - 114 Pub. Date: December 1, 2018

DOI: 10.22606/afse.2018.24002

• Rui Xu^*
  College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao, 066004, China
• Xi-yan Zhao
  College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao, 066004, China
• Shuo Guo
  College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao, 066004, China
• Qi Yang
  College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao, 066004, China

As a glycoprotein, lactoferrin has many biological actions, among which the antibacterial activity is one of the most important effects studied. Bovine lactoferricin (Lfcin B) is a cationic peptide that possesses potent in vitro and in vivo antibacterial activity, and might affect the expression of DNA Adenine Methyltransferase (DAM). In the present study, the artificially synthesized Lfcin B and Lfcin B derived peptide (Cys 19 residue in Lfcin B was replaced by Ala) were added in Escherichia coli, and we determined the messenger ribonucleic acid and protein expression of DAM in Escherichia coli after incubated with Lfcin B by real-time quantitative reverse transcription PCR and Western blot analysis. The results of real–time quantitative reverse transcription PCR showed that DAM expression was reduced after treatment with Lfcin B. The results of western blot analysis showed that the expression of DAM protein was down-modulated by Lfcin B.

Lactoferrin, DNA Adenine Methyltransferase, western blot, Escherichia coli

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