Does lactoferrin, free, encapsulated or in dairy matrices, maintain its antibacterial activity after in vitro digestion?
Milk is a source of active compounds with defensive properties, such as lactoferrin and milk fat globule membrane proteins. These proteins generate bioactive peptides in the gastrointestinal tract and it is known that industrial processing can modify their susceptibility to digestion. However, does...
Main Authors: | I. Abad, L. Pemán, M.D. Pérez, L. Grasa, L. Sánchez |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2024-01-01
|
Series: | Journal of Functional Foods |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464623005364 |
Similar Items
-
Assessing the Synergistic Activity of Clarithromycin and Therapeutic Oils Encapsulated in Sodium Alginate Based Floating Microbeads
by: Ikram Ullah Khan, et al.
Published: (2022-06-01) -
Parity and nutrient total-tract digestibility in dairy cows during transition period
by: Julio de M. Vettori, et al.
Published: (2023-12-01) -
Efficient Removal of Methylene Blue by Bio-Based Sodium Alginate/Lignin Composite Hydrogel Beads
by: Tao Chen, et al.
Published: (2022-07-01) -
The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products
by: Margaret E. Byrne, et al.
Published: (2023-03-01) -
Influence of co-encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with inulin and ascorbic acid on its viability
by: Monika Kumherová, et al.
Published: (2020-02-01)