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    Abstract
2017 (Vol. 13, Issue: 7)
Research Article

Effect of Lactoferrin and Its Hydrolysates Prepared with Pepsin and Trypsin on Escherichia coli O157:H7

Rui Xu, Xi-Yan Zhao, Jing Zou and Yang Yang
College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao, 066004, China
 

DOI: 10.19026/ajfst.13.5281
Submitted Accepted Published
July 31, 2017 August 22, 2017 December 25, 2017

  How to Cite this Article:

Rui Xu, Xi-Yan Zhao, Jing Zou and Yang Yang, 2017. Effect of Lactoferrin and Its Hydrolysates Prepared with Pepsin and Trypsin on Escherichia coli O157:H7.  Advance Journal of Food Science and Technology, 13(7): 279-284.

DOI: 10.19026/ajfst.13.5281

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.5281

Abstract:


As A Glycoprotein, Lactoferrin (LF) has many biological actions, among which the antibacterial activity is one of the most important effects studied. This study detected the antibacterial activity of bovine LF against Escherichia coli O157:H7. The LF hydrolysate (LFH) was acquired with trypsin and pepsin. It was found that the hydrolysates produced with each inhibited bacterial growth although the activities of trypsin hydrolysate were weaker than those of pepsin hydrolysate. Antibacterial activities of all hydrolysates were corresponding to the fraction with a molecular mass greater than 6kDa. Sulfonic acid derivatives were utilized for fractionation of peptides in hydrolysates and the cationic peptides were investigated employing mass spectrometry.

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    Competing interests

The authors have no competing interests.
    Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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© The Author(s) 2017

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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