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Article: Synergistic Effect Between Different Milk-Derived Peptides and Proteins
- Article from:
- Journal of Dairy Science
- Article date:
- June 1, 2008
- Author:
CopyrightCopyright American Dairy Science Association Jun 2008. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Antimicrobial peptides derived from food proteins constitute a new field in the combined use of antimicrobial agents in food. The best examples of milk-derived peptides are those constituted by bovine lactoferricin [lactoferrin f(17-41)] (LFcin-B) and bovine α^sub s2^-casein f(183-207). The aim of this work was to study if the antimicrobial activity of a natural compound employed in food preservation, nisin, could be enhanced by combination with the aforementioned milk-derived peptides. Furthermore, the possibility of a synergistic effect between these peptides and bovine lactoferrin (LF) against Escherichia coli and Staphylococcus epidermidis was also studied. Finally, the ...