Parametric assessment of lactoferrin activity in experiment and clinical application

Abstract

The possibilities of using lactoferrin preparations for the destruction of microbial biofilms as the leading factors in the development of oral diseases are considered.
 Materials and methods. As part of the experiment, a microbiological diagnostic technique was used using a system for the automatic cultivation of microbial populations. A pre-prepared bacterial suspension was inoculated into the nutrient broth and the studied lactoferrin samples were added, followed by cultivation and analysis of the possible antibacterial effects of transferrin protein. The infrastructure of the Unique scientific installation “Transgenbank” was used in the work. The assessment of the growth control of the corresponding type of bacteria was reflected in the change in the optical density parameters, on the basis of which the curve was constructed.
 Results. According to the results of an experimental study of the growth curves of bacterial populations, statistically significant differences in the number of viable cells in different phases of the growth curves were noted. The analysis of growth dynamics revealed differences in the onset of maximum reproduction and its inhibition under the influence of various aggravating factors during cultivation. The bacteriostatic effect of lactoferrin is realized by binding iron ions, depriving bacteria of this trace element, causing inhibition of their development.
 Conclusion. With local application of lactoferrin-containing drug in the complex periodontal treatment of patients, normalization of the clinical picture of periodontitis was established, a statistically significant decrease in the indices of OHI-S, PHP, PMA, PBI and SBI indices in the dynamics of clinical observation, which remained optimal for 1 year. The used bioreactor allows to obtain reproducible results, is available for wide use and can be recommended for obtaining objective, comparable, reliable information about the antimicrobial properties of various samples of the bactericidal protein lactoferrin produced by the domestic pharmaceutical industry.