Antimicrobial activity of chicken egg white cystatin
Received: 17 December 2003 Accepted: 02 June 2004 DOI:
Cite this article as: Wesierska, E., Saleh, Y., Trziszka, T. et al. World J Microbiol Biotechnol (2005) 21: 59. doi:10.1007/s11274-004-1932-y Abstract
The cysteine protease inhibitor cystatin was purified from chicken egg white and its antimicrobial activity determined for a series of pathogenic bacteria. The results indicate that
Acinetobacter lwoffii, Escherichia coli, Oligella sp. and Pseudomonas aeruginosa are highly sensitive to low concentrations of cystatin, which possesses bactericidal activity. No inhibition was observed with a Citrobacter freundii strain. Fifty percent growth inhibition (IC 50) was observed at cystatin concentrations in the range of 80 and 100 μg/ml, and the growth was completely inhibited at concentrations in the range of 100 and 200 μg/ml. Fifty percent growth inhibition (IC 50) for Staphylococcus aureus, Staphylococcus gallinarum, and Staphylococcus xylosus strains was observed at 150 and 200 μg of cystatin/ml respectively, and growth was completely inhibited at cystatin concentrations in the range of 300 and 1000 μg/ml. The activity of cysteine proteases was significantly decreased in the culture supernatant of microorganisms when chicken cystatin was added. 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