Production of Lactoferricin and Other Cationic Peptides from Food Grade Bovine Lactoferrin with Various Iron Saturation Levels-Reference-Cited by-同舟云学术

Production of Lactoferricin and Other Cationic Peptides from Food Grade Bovine Lactoferrin with Various Iron Saturation Levels

Published:2006-12-29 Issue:2 Volume:55 Page:493-501
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chan Judy C. K.¹,Li-Chan Eunice C. Y.¹

Affiliation:

1. Food, Nutrition, and Health, Faculty of Land and Food Systems, Room 212, Food, Nutrition and Health Building, The University of British Columbia, 2205 East Mall, Vancouver, British Columbia, Canada V6T 1Z4

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0625149

Reference27 articles.

1. Antibacterial spectrum of lactoferricin B, a potent bactericidal peptide derived from theN-terminal region of bovine lactoferrin

2. Antibacterial Peptides of Bovine Lactoferrin: Purification and Characterization

3. Two ion-exchange chromatographic methods for the isolation of antibacterial peptides from lactoferrin

4. Properties of a Heparin-binding Peptide Derived from Bovine Lactoferrin

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