Lactoferrin--a multifunctional protein with antimicrobial properties.
By S. Farnaud, R. W. Evans. Molecular Immunology, 2003
725 citations recorded by the source corpus.
Subfields: Microbiology, Molecular Biology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/f91ed72b1296aa3dfb4e6f0bda30ceed1e9011cd
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In Molecular Biology
In Nutrition and Dietetics
Citations in the corpus
- High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods (2011, background): “Lactoferrin has iron-binding properties but many other roles have been proposed for this protein ( Farnaud and Evans 2003 ).”
- Bovine whey proteins – Overview on their main biological properties (2007, background): “A review on the antimicrobial properties of lactoferrin is available elsewhere (Fernaud & Evans, 2003) .”
- Lactoferrin (LF): a natural antimicrobial protein (2019, background): “HLF exhibits much lower antimicrobial activity than BLF.([39]) Studies reflected that antibacterial activity is due to some slight differences in the”
- In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – Effect of interfacial composition (2016, background): “If there were no changes in the interfacial composition, the lactoferrin-stabilized nanoemulsions would be slightly positively charged at neutral pH, once the isoelectric point (pI) of lactoferrin is between 8.4 and 9.0 (Farnaud & Evans, 2003).”
- Traditional cheeses: rich and diverse microbiota with associated benefits. (2014, background): “…natural non microbial inhibitors Protection against pathogen growth in milk and cheese can be provided by antimicrobial agents such as lactoferrin (Farnaud and Evans, 2003; Wakabayashi et al., 2006), lactoperoxidase system (LPS) (Seifu et al., 2005), lysozyme (Vincenzetti et al., 2008),…”
- Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review (2011, background): “Interaction between the protein and the bacterium was reported by Farnaud and Evans (2003). The antimicrobial activity of lactoferrin was demonstrated by Arnold et al. (1977) for Streptococcus mutans and Vibrio cholerae, but not for Escherichia coli. The antifungal activity of lactoferrin against ma”