Comparison of the effects of acylation and amidation on the antimicrobial and antiviral properties of lactoferrin

Letters in Applied Microbiology

Volumn 44, Issue 3, 2007, Pages 229-234

  Pan, Y ^a   Wan, J ^b   Roginski, H ^a   Lee, A ^b   Shiell, B ^b   Michalski, W P ^b   Coventry, Michael John ^b  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b CSIRO   (Australia)

Author keywords

Acylation; Amidation; Antimicrobial; Antiviral; Lactoferrin

Indexed keywords

BACTERIOLOGY; VIRUSES; YEAST;

ACYLATIONS; AMIDATION; ANTI-MICROBIAL PROPERTIES; ANTIMICROBIAL; ANTIVIRAL PROPERTIES; ANTIVIRALS; BOVINE MILK; CHEMICALLY MODIFIED; LACTOFERRIN; NEGATIVE CHARGE;

ACYLATION;

1 (3 DIMETHYLAMINOPROPYL) 3 ETHYLCARBODIIMIDE; ACETIC ANHYDRIDE; AMMONIA; LACTOFERRIN; SUCCINIC ANHYDRIDE;

DAIRY PRODUCTS; FOOD PROCESSING; HEALTH CARE;

ANTIMICROBIAL ACTIVITY; BACTERIUM; CARBOXYLIC ACID; CATTLE; CHEMICAL REACTION; FOOD POISONING; FOOD PROCESSING; ION; MILK; PATHOGEN; PROTEIN; VIRUS; YEAST;

ACYLATION; AMIDATION; ANTIMICROBIAL ACTIVITY; ANTIVIRAL ACTIVITY; ARTICLE; BACILLUS SUBTILIS; CALICIVIRUS; CHEMICAL MODIFICATION; CONTROLLED STUDY; INTERMETHOD COMPARISON; MILK; NONHUMAN; POLIOMYELITIS VIRUS; PSEUDOMONAS FLUORESCENS; SACCHAROMYCES CEREVISIAE;

BACILLUS SUBTILIS; BOVINAE; FELINE CALICIVIRUS; POLIOVIRUS; PSEUDOMONAS FLUORESCENS; SACCHAROMYCES CEREVISIAE;

EID: 33847071664     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2006.02081.x     Document Type: Article

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