Antimicrobial properties of the oligopeptides lactoferrine
- Autores: Zobkova Z.S.1, Zenina D.V.1, Zobkova ZS1, Zenina DV1
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Afiliações:
- Edição: Nº 7 (2011)
- Páginas: 72-72
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/326762
- ID: 326762
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Resumo
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.
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.
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Sobre autores
Zinaida Zobkova
Email: vnimi5@mail.ru
Dar'ya Zenina
Email: vnimi5@mail.ru
Z Zobkova
D Zenina
Bibliografia
- 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.
- Bellamy W., Takase M., Yamauchi K., Wakabayashi H., Kawase K., Tomita M. Identification of the bactericidal domain of lactoferrin// Biochim. Biophys. Acta. 1992. № 1121.
- 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.
- 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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