Journal of Dairy Science
Volume 91, Issue 6 , Pages 2184-2189 , June 2008

Synergistic Effect Between Different Milk-Derived Peptides and Proteins

  • I. López-Expósito

      Affiliations

    • Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, 28006 Madrid, Spain
    • ,
  • A. Pellegrini

      Affiliations

    • Institut für Veterinärpathologie, Universität Zürich, Winterthurstrasse 268, 8057 Zürich, Switzerland
    • ,
  • L. Amigo

      Affiliations

    • Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, 28006 Madrid, Spain
    • ,
  • I. Recio

      Affiliations

    • Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, 28006 Madrid, Spain
    • Corresponding Author InformationCorresponding author.

Received 18 January 2007 ,Accepted 20 February 2008.

  • Image Result

    Antibacterial activity at different concentrations of lactoferrin (■), αs2-casein f(183–207) (♦), and lactoferrin + αs2-casein f(183–207) (▴) against Staphylococcus epidermidis CECT 231 growth in tryp

    Antibacterial activity at different concentrations of lactoferrin (■), αs2-casein f(183–207) (♦), and lactoferrin + αs2-casein f(183–207) (▴) against Staphylococcus epidermidis CECT 231 growth in tryptic soy broth. Antibacterial activity was calculated as log N0/Nf, where N0 refers to the control number of colonies without antibacterial material (103cfu/mL) and Nf refers to the number of colonies containing antibacterial compounds after an incubation period of 2h at 37°C.

PII: S0022-0302(08)71168-8

doi: 10.3168/jds.2007-0037

Journal of Dairy Science
Volume 91, Issue 6 , Pages 2184-2189 , June 2008

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