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Antifungal properties of lactoferricin B, a peptide derived from the N-terminal region of bovine lactoferrin

โœ Scribed by W. Bellamy; K. Yamauchi; H. Wakabayashi; M. Takase; N. Takakura; S. Shimamura; M. Tomita


Book ID
115272235
Publisher
John Wiley and Sons
Year
1994
Tongue
English
Weight
641 KB
Volume
18
Category
Article
ISSN
0266-8254

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๐Ÿ“œ SIMILAR VOLUMES


Killing ofCandida albicansby lactoferric
โœ Wayne Bellamy; Hiroyuki Wakabayashi; Mitsunori Takase; Kouzou Kawase; Seiichi Sh ๐Ÿ“‚ Article ๐Ÿ“… 1993 ๐Ÿ› Springer-Verlag ๐ŸŒ English โš– 550 KB

Candida albicans was found to be highly susceptible to inhibition and inactivation by lactoferricin B, a peptide produced by enzymatic cleavage of bovine lactoferrin. Effective concentrations of the peptide varied within the range of 18 to 150 ~tg/ml depending on the strain and the culture medium us