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Properties of a Heparin-binding Peptide Derived from Bovine Lactoferrin

โœ Scribed by K. Shimazaki; T. Tazume; K. Uji; M. Tanaka; H. Kumura; K. Mikawa; T. Shimo-oka


Book ID
117978713
Publisher
American Dairy Science Association
Year
1998
Tongue
English
Weight
203 KB
Volume
81
Category
Article
ISSN
0022-0302

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Killing ofCandida albicansby lactoferric
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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