Activity Effects of CPPs and Xylitol and other Material on Lactoferrin Against E.coli

Abstract

Abstract: Lactoferrin is an iron-binding glycoprotein and has various biological functions. The activity effects of casein phosphopeptides(CPPs), xylitol, vitamin C and isomaltooligosaccharide(IMO-500) on lactoferrin against were studied in this E.coli paper. The study revealed some phenomena affecting inhihition casein phosphopeptides(CPPs), xylitol, vitamin C and Isomaltooligosaccharide(IMO-500) on lactoferrin inhibition of E.coli by comparing changes of minimum inhibit concentration (MIC) of lactoferrin to E.coli with and without those materials. The study showed that xylitol and VC could enhance the activity of lactoferrin to inhibit E.coli, while CPPs and isomaltooligosaccharide(IMO-500) could reduce the activity of lactoferrin to inhibit . E.coli

Key words: lactoferrin, casein phosphopeptides(CPPs), xylitol, vitamin C, E.coli

HU Zhi-He, PANG Guang-Chang, CHEN Qing-Sen, YAN Ya-Li. Activity Effects of CPPs and Xylitol and other Material on Lactoferrin Against E.coli[J]. FOOD SCIENCE, 2005, 26(6): 30-34.

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Activity Effects of CPPs and Xylitol and other Material on Lactoferrin Against E.coli

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