Experimental microbiological substantiation to the development of domestic preparations of lactoferrin protein for dentistry and maxillofacial surgery

Abstract

Initial functions of lactoferrin were due to the fact that it is very similar to transferrin, iron binding protein, whose key role in providing iron to developing erythrocytes was already known. Iron is an extremely important element for the development of not only macroorganism, but also microorganisms. The aim of the study was to evaluate the antimicrobial efficacy of the use of various forms of lactoferrin in relation to experimentally modeled polyvid microbial consortia of an odontogenic nature. According to the results of the conducted studies, it was shown that this protein has a pronounced bacteriostatic effect, and has an inhibitory effect against various types of microorganisms with varying degrees of severity. Conclusion. All the samples under study have a clear bacteriostatic effect, and with an increase in the dose, signs of a bactericidal tendency are noted, which allows us to consider them as promising for the creation of dosage forms for dental practice.