Lactoferrin – one of the natural inhibitory substances in milk and whey

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F22%3AN0000096" target="_blank" >RIV/26722861:_____/22:N0000096 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Lactoferrin – one of the natural inhibitory substances in milk and whey

Popis výsledku v původním jazyce

Milk whey proteins are a nutritionally and commercially interesting commodity. The importance of individual representatives is the subject of several studies. One of the most interesting biomolecules is lactoferrin, which has a few biological functions, which include antibacterial, antifungal, antiviral, antiparasitic, anti-inflammatory, immunomodulatory, anticarcinogenic, bifidogenic and enzymatic. Isolated, especially bovine lactoferrin, finds wide application not only in preparations for the promotion and restoration of human health, but also in animal nutrition, food production and cosmetics. The aim of this study was to determine the amount of lacrtoferrin in cow whey depending on various factors. It ranged from 81 to 635 mg/L. Tha lactation period had a greatest effect. Citation: Bartakova K., Vorlova L., Borkovcova I., Navratilova P., Hanus O., Nejeschlebova H.: Lactoferrin – one of the natural inhibitory substances in milk and whey. Others – Poster and abstract in proceedings. Conference: In EFFoST 2022 International Conference & EFFoST/IFT-NPD Dublin, Ireland, November 7th - 9th. Abstract Book: p. 315.

Název v anglickém jazyce

Lactoferrin – one of the natural inhibitory substances in milk and whey

Popis výsledku anglicky

Milk whey proteins are a nutritionally and commercially interesting commodity. The importance of individual representatives is the subject of several studies. One of the most interesting biomolecules is lactoferrin, which has a few biological functions, which include antibacterial, antifungal, antiviral, antiparasitic, anti-inflammatory, immunomodulatory, anticarcinogenic, bifidogenic and enzymatic. Isolated, especially bovine lactoferrin, finds wide application not only in preparations for the promotion and restoration of human health, but also in animal nutrition, food production and cosmetics. The aim of this study was to determine the amount of lacrtoferrin in cow whey depending on various factors. It ranged from 81 to 635 mg/L. Tha lactation period had a greatest effect. Citation: Bartakova K., Vorlova L., Borkovcova I., Navratilova P., Hanus O., Nejeschlebova H.: Lactoferrin – one of the natural inhibitory substances in milk and whey. Others – Poster and abstract in proceedings. Conference: In EFFoST 2022 International Conference & EFFoST/IFT-NPD Dublin, Ireland, November 7th - 9th. Abstract Book: p. 315.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40301 - Veterinary science

Projekt

<a href="/cs/project/QK21010326" target="_blank" >QK21010326: Možnosti ovlivňování výskytu inhibičních látek v mléce jako účinný nástroj vedoucí k podpoře zdraví zvířat a ke zvyšování kvality a bezpečnosti potravin</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů