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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Olmo, Ana del | |
dc.contributor.author | Calzada Gómez, Javier | |
dc.contributor.author | Núñez Gutiérrez, Manuel | |
dc.date.accessioned | 2023-02-20T07:27:46Z | - |
dc.date.available | 2023-02-20T07:27:46Z | - |
dc.date.issued | 2010 | |
dc.identifier.citation | Journal of Dairy Science 93(9): 3965-3969 (2010) | es |
dc.identifier.issn | 0022-0302 | |
dc.identifier.uri | http://hdl.handle.net/10261/292322 | - |
dc.description.abstract | The antimicrobial effect of bovine lactoferrin (LF) and its amidated and pepsin-digested derivatives, at concentrations varying from 0.25 to 20. mg/mL, against 3 Salmonella Enteritidis strains and 3 Pseudomonas fluorescens strains was investigated. Lactoferrin showed its maximum antimicrobial effect at 10. mg/mL against the 3 Salmonella strains, with reductions ranging from 1.3 to 2.0 log units, and the 3 Pseudomonas strains, with reductions ranging from 1.8 to 5.4 log units. In the case of amidated LF, the maximum effect on the 3 Salmonella strains was recorded at 0.25. mg/mL, with reductions in the range of 0.8 to 1.2 log units, whereas it was recorded at 1. mg/mL for the 3 Pseudomonas strains, with reductions in the range of 4.4 to 6.0 log units. Pepsin-digested LF showed its maximum antimicrobial effect at 1. mg/mL against the 3 Salmonella strains, with reductions ranging from 2.6 to 3.4 log units, and at 20. mg/mL against the 3 Pseudomonas strains, with reductions ranging from 4.5 to 5.4 log units. It is worth noting the pronounced effect (reductions exceeding 2.5 log units) of a low (1. mg/mL) concentration of pepsin-digested LF, which is naturally formed in the gastrointestinal tract, on Salmonella and Pseudomonas strains. A highly significant inverse correlation was found between capsule polysaccharide levels of bacterial strains and their lethality in the presence of different concentrations of amidated lactoferrin. © 2010 American Dairy Science Association. | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | Departamento de Tecnología de Alimentos | es_ES |
dc.rights | closedAccess | es_ES |
dc.subject | Lactoferrin | es |
dc.subject | Derivative | es |
dc.subject | Salmonella | es |
dc.subject | Pseudomonas | es |
dc.title | Short communication Antimicrobial effect of lactoferrin and its amidated and pepsin-digested derivatives against Salmonella enteritidis and Pseudomonas fluorescens | es |
dc.type | artículo | es |
dc.identifier.doi | 10.3168/jds.2010-3152 | |
dc.identifier.e-issn | 1525-3198 | |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
dc.issue.number | 9 | es |
dc.journal.title | Journal of Dairy Science | es |
dc.page.initial | 3965 | es |
dc.page.final | 3969 | es |
dc.volume.number | 93 | es |
item.grantfulltext | none | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | No Fulltext | - |
item.cerifentitytype | Publications | - |
item.languageiso639-1 | en | - |
item.openairetype | artículo | - |
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