Lactoferricin, an antimicrobial motif derived from lactoferrin with food preservation potential
Author:
Affiliation:
1. China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing, China
Funder
National Key R&D Program of China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2207650
Reference49 articles.
1. Apolactoferrin structure demonstrates ligand-induced conformational change in transferrins
2. Metal substitution in transferrins: specific binding of cerium(IV) revealed by the crystal structure of cerium-substituted human lactoferrin
3. Identification of the bactericidal domain of lactoferrin
4. Killing of Candida albicans by lactoferricin B, a potent antimicrobial peptide derived from the N-terminal region of bovine lactoferrin
5. Antibacterial and antimalarial properties of peptides that are cecropin-melittin hybrids
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