Comparison of the antipathogenic effect toward Staphylococcus aureus of N ‐linked and free oligosaccharides derived from human, bovine, and goat milk-Reference-Cited by-同舟云学术

Comparison of the antipathogenic effect toward Staphylococcus aureus of N ‐linked and free oligosaccharides derived from human, bovine, and goat milk

Published:2020-07-13 Issue:8 Volume:85 Page:2329-2339
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yue Haiyun¹^ORCID,Han Yuanyuan¹,Yin Binru¹,Cheng Cheng¹,Liu Li¹²

Affiliation:

1. Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu China

2. Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15150

Reference43 articles.

1. A comparative study of free oligosaccharides in the milk of domestic animals

2. Annotation and structural elucidation of bovine milk oligosaccharides and determination of novel fucosylated structures

3. Glycosylation of Human Milk Lactoferrin Exhibits Dynamic Changes During Early Lactation Enhancing Its Role in Pathogenic Bacteria-Host Interactions