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Sensors 2017, 17(7), 1515;

Exploitation of SPR to Investigate the Importance of Glycan Chains in the Interaction between Lactoferrin and Bacteria

Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland
Glycoscience Group, National Centre for Biomedical Engineering Science, National University of Ireland Galway, H91TK33, Galway, Ireland
Author to whom correspondence should be addressed.
Received: 15 May 2017 / Revised: 21 June 2017 / Accepted: 22 June 2017 / Published: 27 June 2017
(This article belongs to the Special Issue Sensors for Glycoproteins and Glycated Proteins)
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Bovine lactoferrin (LF) has been shown to prevent adhesion to and invasion of mammalian cell lines by pathogenic bacteria, with evidence for direct bacterial binding by the milk glycoprotein. However, the glycosylation pattern of LF changes over the lactation cycle. In this study, we aim to investigate the effect that this variation has on the milk glycoprotein’s ability to interact with pathogens. Surface plasmon resonance technology was employed to compare the binding of LF from colostrum (early lactation) and mature milk (late lactation) to a panel of pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Cronobacter sakazakii, Streptococcus pneumoniae, Pseudomonas aeruginosa, Listeria monocytogenes and Salmonella typhimurium). Novel interactions with LF were identified for C. sakazakii, S. pneumoniae and P. aeruginosa with the highest binding ability observed for mature milk LF in all cases, with the exception of S. typhimurium. The difference in bacterial binding observed may be as a result of the varying glycosylation profiles. This work demonstrates the potential of LF as a functional food ingredient to prevent bacterial infection. View Full-Text
Keywords: lactoferrin; glycosylation; surface plasmon resonance; bacterial binding; lactation lactoferrin; glycosylation; surface plasmon resonance; bacterial binding; lactation

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O’Riordan, N.; Kilcoyne, M.; Joshi, L.; Hickey, R.M. Exploitation of SPR to Investigate the Importance of Glycan Chains in the Interaction between Lactoferrin and Bacteria. Sensors 2017, 17, 1515.

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