The Role of Milk-Derived Antimicrobial Lipids as Antiviral and Antibacterial Agents
作者： Charles E. Isaacs , Halldor Thormar
DOI: 10.1007/978-1-4615-3838-7_19
关键词: Milk sample 、 In vivo 、 In vitro 、 Food science 、 Gastrointestinal tract 、 Antimicrobial 、 Digestion 、 Chemistry
摘要: Milk lipids are not only nutrients but also non-immunoglobulin protective factors1–3. The in human milk do initially have antimicrobial activity, become antiviral2, antibacteria14,5 and antiprotozoal6 vitro following storage vivo digestion the gastrointestinal tract of milk-fed infant2,5,7. Microbial killing by is due primarily to free fatty acids (FFAs) monoglycerides (MGs) released from triglycerides lipases can be duplicated using purified FFAs MGs8,9.
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