摘要
牛乳铁蛋白肽是牛乳铁蛋白在胃蛋白酶水解作用下释放出的一种含25个氨基酸残基的短肽,具有广泛而高效的抑菌活性,是一种新型的抗菌肽,在医药、食品添加剂乃至饲料业有着巨大的开发潜质。对其结构、理化性质、生物学功能、作用机制及应用前景进行详细论述,并对乳铁蛋白肽的衍生肽的研究及策略进行探讨。
Bovine lactoferricin（LfcinB） is a 25-residue peptide with highly effective,broad-spectrum antimicrobial generated by pepsin digestion of bovine lactoferin.LfcinB has revealed huge potential in the medicinal,food additive,and feed industries as a new type of antimicrobial peptide.This review presents its important structural features,physicochemical properties,biological function,mechanism of action and future prospects in detail.In addition,the recent advances in the research on its derivatives are also summarized.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第13期369-373,共5页
Food Science
基金
新疆维吾尔自治区高新技术研究与发展计划项目(200611104)
