Nutraceutical Proteins and Peptides in Health and Disease (Nutraceutical Science and Technology)

DK2148fm.pdf......Page 1
Nutraceutical Proteins and Peptides in Health and Disease......Page 3
Preface......Page 5
Editors......Page 6
Contributors......Page 8
Table of Contents......Page 13
Section I: Nutrient Absorption System......Page 17
Table of Contents......Page 0
CONTENTS......Page 18
1.2 THE BODY’S DEFENSE SYSTEM......Page 19
1.4 THE BODY’S NERVOUS SYSTEM......Page 20
1.5 HYPOALLERGENIC FOODS......Page 21
1.6 MODERN APPROACHES TO BIOACTIVE PROTEINS AND PEPTIDES......Page 22
REFERENCES......Page 23
2.1 INTRODUCTION......Page 25
2.2 SOURCES OF CALCIUM-BINDING PEPTIDES FROM MILK PROTEINS......Page 27
2.3 PHYSICOCHEMICAL PROPERTIES OF CPP......Page 30
2.4.1 BIOAVAILABILITY OF MINERALS......Page 32
2.4.2 CPP AND BONE HEALTH......Page 33
2.5 OTHER POTENTIAL APPLICATIONS FOR CPP......Page 34
2.6 CONCLUSIONS......Page 35
REFERENCES......Page 36
3.1 INTRODUCTION......Page 42
3.2.2 PEPTIDES......Page 43
3.3.1 CALCIUM......Page 44
3.3.3 IRON......Page 45
3.5 ROLES OF CPP......Page 46
3.5.2 ZINC......Page 47
REFERENCES......Page 48
CONTENTS......Page 54
4.2.1 SERUM CHOLESTEROL AND BOVINE MILK WHEY PROTEIN......Page 55
4.2.2 THE HYPOCHOLESTEROLEMIC ACTION OF MAJOR CONSTITUENTS OF BOVINE MILK WHEY PROTEIN......Page 56
4.2.3 THE HYPOCHOLESTEROLEMIC ACTION OF BOVINE MILK WHEY PROTEIN, ITS MAJOR CONSTITUENT PROTEIN beta-LACTOGLOBULIN, AND ITS TRYPTIC HYDROLYSATE......Page 57
4.2.4 IDENTIFICATION OF NOVEL HYPOCHOLESTEROLEMIC PEPTIDES DERIVED FROM BOVINE MILK beta-LACTOGLOBULIN......Page 60
4.3.1 EGG WHITE PROTEIN AND CHOLESTEROL METABOLISM......Page 64
4.3.2 OVOMUCIN AND SERUM CHOLESTEROL......Page 65
4.5 CHOLESTEROL-LOWERING FISH PROTEINS......Page 67
4.8.1 EFFECTS OF AMINO ACID SEQUENCE OF SOYBEAN PROTEIN ON CHOLESTEROL METABOLISM (ESPECIALLY, EFFECTS ON CHOLESTEROL ABSORPTION AND RE-ABSORPTION OF BILE ACID IN THE INTESTINE)......Page 68
4.8.4 SOY ISOFLAVONOIDS CHOLESTEROL METABOLISM......Page 70
4.8.5 THE HEALTH CLAIM AND INDUSTRIAL UTILIZATION OF SOY PROTEIN AND PEPTIDES......Page 71
REFERENCES......Page 74
5.1 INTRODUCTION......Page 81
5.2.1 METALLOTHIONEINS AND PHYTOCHELATINS......Page 82
5.3 PHYSIOLOGICAL FUNCTION OF METAL-BINDING PROTEINS AND PEPTIDES......Page 83
5.4 ISOLATION OF METAL-BINDING PROTEINS AND PEPTIDES......Page 84
5.5.1 IMPLICATIONS IN HUMAN HEALTH AND DISEASE......Page 85
5.5.2 NUTRITIONAL SUPPLEMENTATION......Page 86
5.6 GENETIC ENGINEERING TO MODIFY METAL-BINDING AND SEQUESTERING CHARACTERISTICS......Page 87
REFERENCES......Page 88
6.1 MAJOR MECHANISMS FOR INTESTINAL ABSORPTION......Page 93
6.2 STRUCTURE OF THE TIGHT JUNCTION......Page 95
6.3 INTRACELLULAR SIGNALING PATHWAY MODULATING THE TIGHT-JUNCTION PERMEABILITY......Page 96
6.4 REGULATION OF TIGHT-JUNCTION PERMEABILITY BY INTERNAL FACTORS......Page 98
6.5 DIETARY SUBSTANCES THAT MODULATE PARACELLULAR PERMEABILITY......Page 101
REFERENCES......Page 104
Section II: The Body’s Defense System......Page 108
CONTENTS......Page 109
7.2.1.1 Mammalian Defensins......Page 110
7.2.2.1 Plant Defensins......Page 111
7.2.2.2 Lipid Transfer Proteins......Page 113
7.2.3 MARINE SOURCES......Page 115
7.2.3.1 Antimicrobial Peptides from Fishes......Page 116
7.2.3.2 Antimicrobial Peptides from Crustaceans......Page 117
7.2.3.3 Antimicrobial Peptides from Molluscs......Page 120
7.2.4.1 Dairy Proteins......Page 121
7.2.4.2 Egg Proteins......Page 122
7.2.5 BACTERIOCIN: ANTIMICROBIAL PEPTIDES PRODUCED BY BACTERIA......Page 123
7.3 MODES OF ANTIMICROBIAL ACTIONS......Page 124
7.3.1 MEMBRANE INTERACTION......Page 125
7.3.2 MEMBRANE PENETRATION......Page 126
7.4 ROLES OF ANTIMICROBIAL PEPTIDES IN THE IMMUNE SYSTEM......Page 127
7.5.2 THE USE OF ANTIMICROBIAL PEPTIDES IN FOODS......Page 129
7.5.3 THE USE OF ANTIMICROBIAL PEPTIDES FOR CLINICAL APPLICATIONS......Page 130
REFERENCES......Page 131
8.1 INTRODUCTION......Page 147
8.2 BIOCHEMICAL CHARACTERISTICS OF BOVINE IMMUNOGLOBULINS......Page 148
8.3 TECHNOLOGICAL PROPERTIES OF BOVINE IMMUNOGLOBULINS......Page 149
8.4 DIGESTION OF ANTIBODIES......Page 150
8.5 FUNCTIONS AND ACTIVITIES OF BOVINE MILK ANTIBODIES......Page 151
8.5.1 INHIBITION OF ENZYME ACTIVITY......Page 152
8.5.2 PREVENTION OF ADHESION......Page 153
8.5.2.1 Caries Streptococci......Page 154
8.5.2.3 Helicobacter......Page 155
8.5.2.5 Shigella......Page 156
8.5.3 NEUTRALIZATION OF TOXINS......Page 157
8.5.4 NEUTRALIZATION OF VIRUSES......Page 158
8.5.5 OPSONIZATION......Page 159
8.6 SYNERGISTIC EFFECTS OF MILK ANTIBODIES WITH OTHER ANTIMICROBIAL FACTORS......Page 161
8.7 HOW CAN BOVINE MILK ANTIBODIES BENEFIT HUMAN HEALTH IN THE FUTURE......Page 162
REFERENCES......Page 164
9.1 INTRODUCTION......Page 170
9.2.2 ADVANTAGES OF EGGS AS AN ANTIBODY SOURCE......Page 171
9.2.3 PRODUCTION AND PURIFICATION OF IGY......Page 173
9.3 STRUCTURE AND IMMUNOCHEMICAL PROPERTIES OF IGY......Page 174
9.4.1 HEAT AND PH STABILITY......Page 175
9.5.1.1 Oral Administration of IgY......Page 177
9.5.1.1.2 Salmonella spp.......Page 178
9.5.1.1.3 Rotavirus......Page 181
9.5.1.1.5. Helicobacter pylori......Page 182
9.5.1.1.7 Inflammatory bowel disease......Page 183
9.5.1.2.1 Neutralization of venom......Page 184
9.5.2.1 Diagnostic Applications......Page 185
9.5.2.2 Immunoaffinity Ligands......Page 186
9.6 FUTURE APPLICATIONS OF IGY......Page 187
REFERENCES......Page 188
CONTENTS......Page 199
10.1 INTRODUCTION......Page 200
10.2 CLINICAL SIGNIFICANCE AND CLINICAL TRIALS......Page 201
10.3 SCREENING ANTIANGIOGENIC COMPOUNDS......Page 204
10.3.1.1.2 The Cornea Assay......Page 206
10.3.1.2 In vivo Matrigel Plug Assay......Page 207
10.3.1.3 The Zebrafish......Page 208
10.4.2 COLLAGEN......Page 210
10.4.4 BOWMAN-BIRK INHIBITOR......Page 211
10.4.6 LACTOFERRIN......Page 212
10.4.8 BILIPROTEINS......Page 213
10.5.3 GLYCINE......Page 214
10.6 CHALLENGES TO ANTIANGIOGENIC PROTEIN, PEPTIDE, AND AMINO ACID FUNCTIONAL FOODS......Page 215
10.7 BIOAVAILABILITY AND SYNERGY OF ANTIANGIOGENIC POLYPEPTIDE AND AMINO-ACID FUNCTIONAL FOODS......Page 216
10.9 CONCLUSIONS......Page 217
REFERENCES......Page 218
CONTENTS......Page 224
11.1 INTRODUCTION......Page 225
11.2 WHAT ARE GROWTH FACTORS?......Page 226
11.2.2 HORMONES......Page 227
11.2.4.1 Mucosal Integrity Peptides......Page 228
11.2.4.2 Luminal Surveillance Peptides......Page 230
11.3.2 INSULIN-LIKE GROWTH FACTORS (IGF, SOMATOMEDINS) AND THEIR BINDING PROTEINS......Page 231
11.3.3 PLATELET-DERIVED GROWTH FACTOR (PDGF)......Page 232
11.3.6 BASIC FIBROBLAST GROWTH FACTOR (BFGF)......Page 233
11.4.1 NATURAL PRODUCTS......Page 234
11.4.2 PARTLY PURIFIED NATURAL PRODUCTS......Page 235
11.4.4 SYNTHETICALLY PRODUCED COMPOUNDS BASED ON NATURAL PRODUCTS......Page 236
11.5.1 SHORT BOWEL SYNDROME......Page 237
11.5.2 NONSTEROIDAL ANTIINFLAMMATORY DRUG (NSAID)-INDUCED GUT INJURY......Page 238
11.5.5 NECROTIZING ENTEROCOLITIS......Page 239
11.6.2 PROMOTING ANGIOGENESIS IN ISCHEMIC DISEASE......Page 240
11.8 SUMMARY......Page 241
REFERENCES......Page 242
12.1 INTRODUCTION......Page 249
12.2 FORMATION OF THE CYSTATIN SUPERFAMILY......Page 250
12.3.1 APPLICATION OF GENETICALLY GLYCOSYLATED CYSTATIN TO SURIMI MANUFACTURING......Page 255
12.3.2 ANTI-SALMONELLA AND ANTI-ROTAVIRUS EFFECTS OF GENETICALLY GLYCOSYLATED CYSTATIN......Page 258
12.3.3 ANTICANCER EFFECTS OF DOUBLE-MUTATED CYSTATIN......Page 260
12.4 HIGH-LEVEL PRODUCTION FOR FURTHER APPLICATIONS......Page 262
12.5 CONCLUSIONS......Page 264
REFERENCES......Page 265
Section III: The Body’s Regulating System......Page 273
13.1 INTRODUCTION......Page 274
13.2 FOOD-PROTEIN-DERIVED ACE-INHIBITORY PEPTIDES......Page 275
13.3 STRUCTURAL FEATURES OF ACE INHIBITION......Page 284
13.4 PHENOMENON OF MULTIFUNCTIONALITY OF MILK-PROTEIN-DERIVED ACE INHIBITORS......Page 287
13.5 PROTEOLYTIC ACTIVATION OF ENCRYPTED ACE-INHIBITORY PEPTIDES......Page 289
13.6.1 THE RENIN–ANGIOTENSIN SYSTEM (RAS)......Page 300
13.6.4 THE NEUTRAL ENDOPEPTIDASE SYSTEM (NEPS)......Page 302
13.7.1 ANIMAL STUDIES......Page 303
13.8 CONSUMER ASPECTS......Page 304
13.9 POTENTIAL APPLICATIONS......Page 309
REFERENCES......Page 310
14.1 INTRODUCTION......Page 321
14.2 BONE METABOLISM......Page 322
14.4.1 MBP......Page 324
14.4.2 KININOGEN FRAGMENT 1.2......Page 325
14.4.3 HMG-LIKE PROTEIN......Page 326
14.5.1 MBP......Page 327
14.6 TRANSPORT ABILITY OF THE ACTIVE COMPONENTS BY THE SMALL INTESTINE......Page 328
14.7.1 YOUNG OVX RATS......Page 329
14.7.2 GROWING RATS......Page 330
14.7.3 AGED OVX RATS......Page 331
14.8.1 HUMAN STUDY 1......Page 332
14.8.2 HUMAN STUDY 2......Page 334
14.9 CONCLUSIONS......Page 335
REFERENCES......Page 336
15.1 INTRODUCTION – DENTAL CARIES......Page 339
15.2 ANTICARIOGENIC FOOD GROUPS......Page 340
15.3 ANTICARIOGENIC CASEIN PHOSPHOPEPTIDES......Page 341
15.3.2 ANTICARIOGENICITY OF CPP–ACP IN THE RAT......Page 342
15.3.3 IN VITRO REMINERALIZATION OF ENAMEL LESIONS BY CPP–ACP......Page 343
15.3.4 ANTICARIOGENICITY OF CPP–ACP IN HUMAN IN SITU STUDIES......Page 344
15.3.5 INTERACTION OF CPP–ACP WITH FLUORIDE......Page 346
15.5 STRUCTURE OF THE ANTICARIOGENIC CPP......Page 348
15.6 CONCLUSIONS......Page 352
REFERENCES......Page 353
15.1 INTRODUCTION – DENTAL CARIES......Page 356
15.2 ANTICARIOGENIC FOOD GROUPS......Page 357
15.3 ANTICARIOGENIC CASEIN PHOSPHOPEPTIDES......Page 358
15.3.2 ANTICARIOGENICITY OF CPP–ACP IN THE RAT......Page 359
15.3.3 IN VITRO REMINERALIZATION OF ENAMEL LESIONS BY CPP–ACP......Page 360
15.3.4 ANTICARIOGENICITY OF CPP–ACP IN HUMAN IN SITU STUDIES......Page 361
15.3.5 INTERACTION OF CPP–ACP WITH FLUORIDE......Page 363
15.5 STRUCTURE OF THE ANTICARIOGENIC CPP......Page 365
15.6 CONCLUSIONS......Page 369
REFERENCES......Page 370
16.1 INTRODUCTION – CARDIOVASCULAR DISEASE......Page 373
16.2 FUNCTIONAL FOODS......Page 378
16.4 FIBRINOLYTIC ENZYMES......Page 379
16.4.1 NON-FOOD SOURCES......Page 380
16.4.2 FOOD SOURCES......Page 381
REFERENCES......Page 382
Section IV: The Body’s Nervous System......Page 385
17.1.1 THE MAMMALIAN OPIOIDERGIC SYSTEM: OPIOID RECEPTORS AND ENDOGENOUS LIGANDS......Page 386
17.1.2 EXOGENOUS OPIOID AGONISTS AND ANTAGONISTS......Page 388
17.1.3 FUNCTIONAL SIGNIFICANCE OF NUTRACEUTICAL OPIOID PEPTIDES......Page 391
REFERENCES......Page 392
18.1 INTRODUCTION......Page 396
18.2 PSYCHOLOGICAL RELAXATION EFFECTS......Page 397
18.3.1 RELAXATION EFFECT IN PMS......Page 400
18.3.2. ANTAGONISTIC EFFECT AGAINST CAFFEINE......Page 401
18.3.3 LOWERING BLOOD PRESSURE......Page 404
18.4 ABSORPTION AND METABOLISM OF L-THEANINE......Page 406
18.5 APPLICATIONS OF SUNTHEANINE®......Page 407
REFERENCES......Page 408
Section V: Hypoallergenic Foods......Page 410
19.1 INTRODUCTION......Page 411
19.2.1 MECHANISM......Page 412
19.2.2 SYMPTOMS......Page 414
19.2.3 PREVALENCE......Page 415
19.2.5 COMMONLY ALLERGENIC FOODS......Page 416
19.2.7 DIAGNOSIS......Page 417
19.2.8 TREATMENT......Page 418
19.2.9 PREVENTION......Page 419
19.3 DELAYED HYPERSENSITIVITY (CELIAC DISEASE EXAMPLE)......Page 420
19.3.3 CAUSATIVE FACTOR......Page 421
REFERENCES......Page 422
CONTENTS......Page 429
20.2.1 CELIAC DISEASE......Page 430
20.2.3 ATOPIC DERMATITIS......Page 431
20.3.1.1 An Allergenic Peptide from Low-Molecular-Weight Glutenin......Page 432
20.3.1.2 Gln-Gln-Gln-Pro-Pro as an IgE-binding Epitope......Page 433
20.3.2 ALBUMIN/GLOBULIN FRACTIONS, ESPECIALLY GLYCOPROTEINS......Page 434
20.3.3 MANNOGLUCAN......Page 436
20.4.1 ENZYMATIC TREATMENT OF WHEAT FLOUR TO PRODUCE HYPOALLERGENIC FLOUR (HWF)......Page 437
20.4.3 CLINICAL EVALUATION OF HWF......Page 439
20.5 PREVENTIVE AND SUPPRESSIVE EFFECTS OF HWF ON FOOD ALLERGY......Page 440
20.5.2 INDUCTION OF ORAL TOLERANCE BY HWF......Page 441
REFERENCES......Page 443
21.1 INTRODUCTION......Page 448
21.2 CURRENTLY AVAILABLE HYPOALLERGENIC FORMULAS......Page 449
21.2.1.1 Soy Protein-Based Formulas......Page 450
21.2.2.1 Heat Denaturation......Page 451
21.3 APPROACHES TO ANTIALLERGIC FOODS CONTAINING MILK PROTEINS......Page 452
21.3.1 GENETIC MODIFICATION OF MILK PROTEINS......Page 453
21.3.3 PROBIOTICS......Page 455
REFERENCES......Page 456
22.1 INTRODUCTION......Page 462
22.2.1 MAJOR EGG WHITE ALLERGENS......Page 463
22.2.2 OVOMUCOID......Page 464
22.2.3 OVALBUMIN......Page 465
22.2.5 LYSOZYME......Page 467
22.3 PROCESSING OF EGGS AND ITS VALUE-ADDED HYPOALLERGENIC APPLICATION......Page 468
22.3.1 HEAT DENATURATION AND ENZYMATIC DIGESTIONS......Page 469
22.3.2 SUPPRESSION OF ALLERGIC POTENTIAL OF EGG WHITE BY GENETIC MODIFICATION......Page 470
REFERENCES......Page 471
23.1 INTRODUCTION......Page 477
23.2.1 GLY M BD 30K......Page 479
23.2.2 GLY M BD 28K......Page 480
23.2.4 OTHER ALLERGENIC PROTEINS......Page 482
23.3.2 MOLECULAR BREEDING......Page 484
23.3.3 REDUCTION OF GLY M BD 30K BY GENETIC MODIFICATION......Page 485
23.3.4 PHYSICOCHEMICAL REDUCTION......Page 486
23.3.5 ENZYMATIC DIGESTION......Page 488
23.3.6 CHEMICAL MODIFICATION......Page 490
23.4 EVALUATION OF HYPOALLERGENIC SOYBEAN PRODUCTS AND PERSPECTIVES......Page 491
REFERENCES......Page 492
24.1 INTRODUCTION......Page 496
24.2 BEEF ALLERGY AND ITS ALLERGENS......Page 497
24.3 PORK ALLERGY AND ITS ALLERGENS......Page 499
24.4 CHICKEN ALLERGY AND ITS ALLERGENS......Page 500
24.5 SERUM ALBUMIN AS A CROSS-REACTING MEAT ALLERGEN......Page 501
24.6.1 HEAT TREATMENT......Page 502
24.6.3 OTHER TREATMENTS......Page 503
REFERENCES......Page 504
25.1 INTRODUCTION – ADVERSE ALLERGENIC REACTIONS TO RICE......Page 507
25.2.1 RICE-SEED PROTEINS AND THEIR ALLERGENIC POTENTIALS......Page 508
25.2.2.1 Allergens with MW of ~14- to ~16-kDa......Page 511
25.2.2.2 Allergens with MW of 26-kDa......Page 514
25.2.2.3 Allergens with MW of 33-kDa......Page 515
25.3.1 DEGRADATION AND REMOVAL BY ENZYMATIC HYDROLYSIS......Page 516
25.3.2 RELEASE AND REMOVAL BY HIGH HYDROSTATIC PRESSURE......Page 519
25.3.3 SUPPRESSION OF BIOSYNTHESIS BY GENETIC MODIFICATION......Page 520
REFERENCES......Page 522
26.1 INTRODUCTION......Page 526
26.2 GENERAL CHEMICAL AND NUTRITIONAL PROPERTIES OF BUCKWHEAT SEEDS......Page 527
26.3 USES OF BUCKWHEAT......Page 528
26.4 ADVERSE EFFECTS OF BUCKWHEAT......Page 530
26.5 PATHOGENETIC MECHANISM OF BUCKWHEAT ALLERGY......Page 531
26.6 PREVALENCE OF BUCKWHEAT ALLERGY......Page 532
26.7 ALLERGIC REACTION AND SYMPTOMS......Page 535
26.8 OCCUPATIONAL LUNG DISEASE......Page 539
26.10 ALLERGEN CHARACTERIZATION......Page 541
26.11 CROSS ALLERGENICITY......Page 543
26.12 DIAGNOSIS OF BUCKWHEAT ALLERGY......Page 545
26.13 TREATMENT AND PREVENTION......Page 547
REFERENCES......Page 550
Section VI: Modern Approaches to Bioactive Proteins and Peptides......Page 554
27.1 INTRODUCTION......Page 555
27.2.2 CATH......Page 557
27.2.4 PROSITE......Page 558
27.2.6 SCOP — A DATABASE OF STRUCTURAL CLASSIFICATION OF PROTEINS......Page 559
27.2.8 HOMOLOGY AND PREDICT 7......Page 560
27.3.1 DATABASE DESCRIPTION......Page 561
27.3.2 NEW CRITERIA OF PROTEIN EVALUATION IN BIOPEP......Page 562
27.3.3 ANALYSIS OF PROTEIN IN BIOPEP ACCORDING TO THE NEW CRITERIA......Page 563
27.3.4 PROTEOLYTIC PROCESS DESIGN IN BIOPEP......Page 570
REFERENCES......Page 572
28.1 INTRODUCTION......Page 576
28.2 QSAR......Page 578
28.3 FUNCTIONAL SEQUENCE ANALYSIS......Page 580
28.4 OPTIMIZATION......Page 588
28.5 RATIONAL DESIGNING STRATEGY......Page 589
REFERENCES......Page 591
29.1 INTRODUCTION......Page 594
29.2 HYPERGLYCOSYLATION OF LYSOZYME BY GENETIC ENGINEERING......Page 595
29.3 HEAT STABILITY OF OLIGOMANNOSYL AND POLYMANNOSYL LYSOZYMES......Page 599
29.4 EMULSIFYING PROPERTY OF OLIGOMANNOSYL AND POLYMANNOSYL LYSOZYMES......Page 602
29.5 MODIFICATION OF ANTIMICROBIAL ACTION OF LYSOZYME......Page 603
29.5.1 REDUCTION OF ANTIGENIC STRUCTURE OF LYSOZYME BY GENETIC MODIFICATIONS......Page 605
29.5.2 AMYLOIDOGENIC MUTANT LYSOZYMES......Page 608
29.5.3 QUALITY CONTROL OF ABNORMAL PROTEINS BY MOLECULAR CHAPERONES......Page 609
REFERENCES......Page 612
30.1 INTRODUCTION......Page 614
30.2 NEW LIQUID-PHASE PEPEPTIDE SYNTHESIS (LPPS) METHOD BASED ON THERMOMORPHIC BIPHASIC ORGANIC SOLUTIONS......Page 615
30.3 ELECTROLYTIC CYCLIZATION OF DIPEPTIDES INVOLVING PROLINE-MOIETY FOR CONSTRUCTION OF CONFORMATION-CONSTRAINED PEPTIDOMIMETICS......Page 622
REFERENCES......Page 627
31.1 INTRODUCTION......Page 630
31.2.1 INHIBITION OF NONSTARTER LACTIC BACTERIA AND THE REGULATION OF FLAVOR AND QUALITY IN CHEESE......Page 632
31.2.2 INHIBITION OF PATHOGENS IN FOOD......Page 634
31.2.3 MASTITIS PREVENTION IN CATTLE......Page 636
31.2.4 TOLERANCE, RESISTANCE, AND IMMUNITY......Page 637
31.3 MOLECULAR ANALYSIS OF LACTICIN 3147 PRODUCTION AND IMMUNITY......Page 639
31.4 DISCUSSION......Page 642
REFERENCES......Page 644
CONTENTS......Page 649
32.2.1 SEPARATION DOMAINS......Page 650
32.2.2 TANGENTIAL FILTRATION......Page 651
32.3.1 BACKGROUND DATA......Page 653
32.3.2 OVERVIEW OF THE OPTIONS......Page 654
32.3.3.1 Adsorbents......Page 655
32.3.3.3 Solvent Precipitation......Page 656
32.3.4 MEMBRANE-BASED SEPARATION......Page 657
32.3.5.1.2 Hydrophobic Interaction Chromatography......Page 659
32.3.5.1.4 Affinity Chromatography......Page 660
32.3.5.2.2 Isoelectric Focusing......Page 661
32.4.2 PRODUCTION OF LACTOFERRICIN......Page 662
32.4.3 RECOVERY OF NISIN FROM FERMENTATION BROTHS......Page 663
32.5 CONCLUSIONS......Page 664
REFERENCES......Page 665