Characterization of goat milk lactoferrinN-glycans and comparison with theN-glycomes of human and bovine milk-Reference-Cited by-同舟云学术

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Characterization of goat milk lactoferrinN-glycans and comparison with theN-glycomes of human and bovine milk

Published:2014-03-19 Issue:11 Volume:35 Page:1560-1570
ISSN:0173-0835
Container-title:ELECTROPHORESIS
language:en
Short-container-title:ELECTROPHORESIS

Author:

Le Parc Annabelle¹,Dallas David C.¹²,Duaut Solene¹,Leonil Joelle³,Martin Patrice⁴,Barile Daniela¹²

Affiliation:

1. Department of Food Science and Technology; University of California; Davis CA USA

2. Foods for Health Institute; University of California; Davis CA USA

3. INRA, UMR1253; Science and Technology of Milk and Eggs; Rennes France

4. INRA, UMR 1313; Animal Genetics and Integrative Biology; Jouy-en-Josas France

Publisher

Wiley

Subject

Clinical Biochemistry,Biochemistry,Analytical Chemistry

Reference64 articles.

1. Prebiotics in human milk: a review

2. Lactoferrin inhibits E. coli O157:H7 growth and attachment to intestinal epithelial cells

3. Human milk glycobiome and its impact on the infant gastrointestinal microbiota

4. Nutritional and Functional Characteristics of Whey Proteins in Food Products

5. Glycoprotein Expression in Human Milk during Lactation

Cited by 70 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Effect of the Season on the Time Dependent Changes in Colostrum Lactoferrin Level in Murciano–Granadina Goats in Intensive System Farming;Animals;2024-09-05

2. Label-Free Liquid Chromatography–Mass Spectrometry Quantitation of Relative N- and O-Glycan Concentrations in Human Milk in Japan;International Journal of Molecular Sciences;2024-02-01

3. Site-specific glycoproteomic analysis of purified lactoferrin from human and animal milk;International Journal of Biological Macromolecules;2024-01

4. The Multifaceted Roles of Bovine Lactoferrin: Molecular Structure, Isolation Methods, Analytical Characteristics, and Biological Properties;Journal of Agricultural and Food Chemistry;2023-12-13

5. Structural characteristics and thermal stabilities of bovine, caprine and ovine lactoferrins with different iron saturation levels;Food Bioscience;2023-12

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