Antimicrobial properties of the oligopeptides lactoferrine


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Abstract

Lactoferrine and lactoferricine present in curds caused
inhibiting of the bacteria of the coli group by
1-2- orders. Acidity and quantity of lactic acid
microorganisms of the finish products remained
unchanged during 30 days storage.

References

  1. Baker H. M., Anderson B. F., Kidd R. D., Shewry S. C., Baker E.N. Lactoferrin three-dimensional structure: a framework for interpreting function//In: Lactoferrin: Structure, Function and Applications. Elsevier Science, New York. 2000.
  2. Bellamy W., Takase M., Yamauchi K., Wakabayashi H., Kawase K., Tomita M. Identification of the bactericidal domain of lactoferrin// Biochim. Biophys. Acta. 1992. № 1121.
  3. Caccavo D., Pellegrino N. M., Altamura M., Rigon A., Amati L., Amoroso A. et al. Antimicrobial and immunoregulatory functions of lactoferrin and its potential therapeutic application// J. Endotoxin Res. 2002. № 8.
  4. Hunter H.N., Demcoe A.R., Jenssen H., Gutteberg T.J., Vogel H.J. Human lactoferricin is partially folded in aqueous solution and is better stabilized in membrane. 2005.

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