Maillard-type glycoconjugates from dairy proteins inhibit adhesion of Escherichia coli to mucin

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1435-1443

  Moises Laparra J ^a   Corzo Martinez, Marta ^b   Villamiel, Mar ^b   Javier Moreno, F ^b   Sanz, Yolanda ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Adhesion inhibition; Dairy proteins; Escherichia coli; Functional foods; Glycation

Indexed keywords

ADHESION ASSAYS; COLONISATION; CONTROLLED CONDITIONS; COST-EFFECTIVE METHODS; E. COLI; FOOD INGREDIENTS; FUNCTIONAL FOODS; GALACTOSYLATION; GENE CODING; GLYCATION; GLYCOCONJUGATES; INTERACTION PATTERN; LACTOGLOBULIN; MAILLARD REACTION; POTENTIAL ABILITY; SODIUM CASEINATE; VIRULENCE FACTORS;

ESCHERICHIA COLI; GENES; SODIUM; STRAIN; SUGARS;

ADHESION;

BETA LACTOGLOBULIN; CASEINATE; EPITOPE; GALACTOSE; GLYCOCONJUGATE; GLYCOSYLATED PROTEIN; LACTOSE; LECTIN; MUCIN; UNCLASSIFIED DRUG;

ARTICLE; BACTERIUM ADHERENCE; CONTROLLED STUDY; ESCHERICHIA COLI; GEL PERMEATION CHROMATOGRAPHY; GENETIC CODE; GLYCATION; NONHUMAN; POLYMERASE CHAIN REACTION; PROTEIN CARBOHYDRATE INTERACTION;

ESCHERICHIA COLI;

EID: 80051795283     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.102     Document Type: Article

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