Lactoferrin–thymol complex for the disinfection of gram-positive Staphylococcus aureus and Gram-negative Escherichia coli

Abstract

Seeking all-nature derived antibacterial agents with effective disinfection function, high human safety as well as environment-friendly characteristics are highly required in the food industry. Herein, we report the lactoferrin–thymol (LF–Thy) complex as an effective killing agent against Gram-negative Escherichia coli (E. coli) and Gram-positive Staphylococcus aureus (S. aureus). The multi-spectroscopy results clearly demonstrate the combination of LF and Thy to form the LF–Thy complex, accompanied with LF conformation variations including the increase in the hydrophobicity of amino acid residues and changes in the types of secondary conformation distribution in LF. Molecular docking results show that LF exhibits three possible binding sites and five predicted stable binding modes for Thy with the help of hydrogen bonding and hydrophobic interactions. Moreover, LF–Thy demonstrated a significantly higher antibacterial ability compared to LF and displays effective disinfection function against E. coli and S. aureus. The minimum inhibitory concentration (MIC) of LF toward E. coli and S. aureus is >40 mg mL⁻¹ and 40 mg mL⁻¹, which decreases to 10 mg mL⁻¹ and 5 mg mL⁻¹ after combination with Thy, respectively. This work demonstrates the promising antibacterial activities of the LF–Thy complex and provides an alternative agent for combating bacterial infection in the food industry, which holds great potential for promoting the development of the all-natural healthcare food complex.