000117640 001__ 117640
000117640 005__ 20240319081014.0
000117640 0247_ $$2doi$$a10.1016/j.idairyj.2022.105428
000117640 0248_ $$2sideral$$a129069
000117640 037__ $$aART-2022-129069
000117640 041__ $$aeng
000117640 100__ $$aAbad, Inés$$uUniversidad de Zaragoza
000117640 245__ $$aProtective effect of bovine lactoferrin against Cronobacter sakazakii in human intestinal Caco-2/TC7 cells
000117640 260__ $$c2022
000117640 5060_ $$aAccess copy available to the general public$$fUnrestricted
000117640 5203_ $$aMilk is a source of bioactive proteins with defensive properties of great value for protecting the newborn. The activity of bovine milk lactoferrin (LF) was investigated as an antibacterial agent in the internalisation of the emergent pathogen Cronobacter sakazakii into Caco-2/TC7 cells, a model of human intestinal epithelium. The effect of LF on oxidative stress and expression of Toll-like receptors (TLR) was also investigated. LF exerted a clear antibacterial activity against C. sakazakii, as well as an inhibitory effect on C. sakazakii adhesion and internalisation into Caco-2/TC7 cells. Incubation with C. sakazakii induced an increase in oxidative stress on the lipid fraction of Caco-2/TC7 cells, which was reversed by LF. Additionally, LF altered the expression of TLR, with a clear decrease in the expression levels of TLR4 at 24 h of incubation. These results suggest that LF has very interesting properties as a potential ingredient for functional foods.
000117640 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/A02-20R$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-82987
000117640 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000117640 590__ $$a3.1$$b2022
000117640 592__ $$a0.726$$b2022
000117640 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b69 / 142 = 0.486$$c2022$$dQ2$$eT2
000117640 593__ $$aFood Science$$c2022$$dQ1
000117640 593__ $$aApplied Microbiology and Biotechnology$$c2022$$dQ2
000117640 594__ $$a6.1$$b2022
000117640 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000117640 700__ $$aSangüesa, Andrea
000117640 700__ $$aUbieto, María
000117640 700__ $$0(orcid)0000-0002-3320-9295$$aCarramiñana, Juan J.$$uUniversidad de Zaragoza
000117640 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, María D.$$uUniversidad de Zaragoza
000117640 700__ $$0(orcid)0000-0002-8467-0356$$aBuey, Berta$$uUniversidad de Zaragoza
000117640 700__ $$0(orcid)0000-0003-4758-3998$$aMesonero, José E.$$uUniversidad de Zaragoza
000117640 700__ $$0(orcid)0000-0002-5306-9365$$aGrasa, Laura$$uUniversidad de Zaragoza
000117640 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, Lourdes$$uUniversidad de Zaragoza
000117640 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000117640 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología
000117640 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000117640 773__ $$g133 (2022), 105428 [12 pp.]$$pInt. dairy j.$$tINTERNATIONAL DAIRY JOURNAL$$x0958-6946
000117640 8564_ $$s1468000$$uhttps://zaguan.unizar.es/record/117640/files/texto_completo.pdf$$yVersión publicada
000117640 8564_ $$s2706518$$uhttps://zaguan.unizar.es/record/117640/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000117640 909CO $$ooai:zaguan.unizar.es:117640$$particulos$$pdriver
000117640 951__ $$a2024-03-18-15:29:06
000117640 980__ $$aARTICLE