@article{mbs:/content/journal/jmm/10.1099/00222615-42-1-3, author = "Giugliano, L. G. and Ribeiro, S. T. G. and Vainstein, M. H. and Ulhoa, C. J.", title = "Free secretory component and lactoferrin of human milk inhibit the adhesion of enterotoxigenic Escherichia coli", journal= "Journal of Medical Microbiology", year = "1995", volume = "42", number = "1", pages = "3-9", doi = "https://doi.org/10.1099/00222615-42-1-3", url = "https://www.microbiologyresearch.org/content/journal/jmm/10.1099/00222615-42-1-3", publisher = "Microbiology Society", issn = "1473-5644", type = "Journal Article", abstract = "Surmmary The non-immunoglobulin component of human milk responsible for the inhibition of Escherichia coli cell adhesion (haemagglutination) mediated by colonisation factor antigen 1 (CFA1) was determined by chromatographic fractionation of human whey proteins with Sephadex G-200, DEAE cellulose and heparin-sepharose. Pure free secretory component (fSC) and pure lactoferrin (Lf) were isolated and both compounds inhibited the haemagglutination induced by E. coli CFA1+. The lowest concentrations of purified fSC and Lf able to inhibit the haemagglutination induced by E. coli strain TR50/3 CFA1+ were 0.06 mg/ml and 0.1 mg/ml respectively. Commercially available lactoferrin from human milk and transferrin from human serum, which has a great structural analogy to lactoferrin, also inhibited the haemagglutination. The lowest concentrations of the commercial lactoferrin and transferrin able to inhibit the haemagglutination induced by E. coli TR50/3 CFA1+ were 0.03 mg/ml and 0.4mg/ml, respectively. These results indicate that fSC and Lf may be important non-specific defence factors against enterotoxigenic E. coli infections.", }