THE ANTIBACTERIAL ACTIVITY OF THE EGG WHITE PROTEIN CONALBUMIN

Abstract

The antibacterial activity of the Fe-binding egg white protein, conalbumin, was studied. Large differences were found between the sensitivities of different organisms. These differences were in part similar to those found in comparative studies with 2 other metal-ion complexing materials, o-phenanthroline and hydroxylamido-ovomucoid. Inhibition by conalbumin was directly related to its Fe-binding capacity and in all cases an amt. of the protein stoichiometrically equivalent to the Fe in the medium was required to obtain inhibition. Inhibition was evidenced by absence of growth, prolongation of lag period, or decreased growth rates. Possible mechanisms by which organisms are capable of growth in the presence of excess conalbumin were discussed.