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dc.contributor.authorO'Riordan, Noelle
dc.contributor.authorKilcoyne, Michelle
dc.contributor.authorJoshi, Lokesh
dc.contributor.authorHickey, Rita M.
dc.date.accessioned2020-06-18T16:05:48Z
dc.date.available2020-06-18T16:05:48Z
dc.date.issued2017-06-27
dc.identifier.citationO’Riordan, N., Kilcoyne, M., Joshi, L. and Hickey, R. Exploitation of SPR to Investigate the Importance of Glycan Chains in the Interaction between Lactoferrin and Bacteria. Sensors, 2017, 17(7), 1515. doi: https://dx.doi.org/10.3390/s17071515en_US
dc.identifier.urihttp://hdl.handle.net/11019/2027
dc.descriptionpeer-revieweden_US
dc.description.abstractBovine lactoferrin (LF) has been shown to prevent adhesion to and invasion of mammalian cell lines by pathogenic bacteria, with evidence for direct bacterial binding by the milk glycoprotein. However, the glycosylation pattern of LF changes over the lactation cycle. In this study, we aim to investigate the effect that this variation has on the milk glycoprotein’s ability to interact with pathogens. Surface plasmon resonance technology was employed to compare the binding of LF from colostrum (early lactation) and mature milk (late lactation) to a panel of pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Cronobacter sakazakii, Streptococcus pneumoniae, Pseudomonas aeruginosa, Listeria monocytogenes and Salmonella typhimurium). Novel interactions with LF were identified for C. sakazakii, S. pneumoniae and P. aeruginosa with the highest binding ability observed for mature milk LF in all cases, with the exception of S. typhimurium. The difference in bacterial binding observed may be as a result of the varying glycosylation profiles. This work demonstrates the potential of LF as a functional food ingredient to prevent bacterial infectionen_US
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation.ispartofseriesSensors;Vol. 17 (7)
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectlactationen_US
dc.subjectlactoferrinen_US
dc.subjectglycosylationen_US
dc.subjectsurface plasmon resonanceen_US
dc.subjectbacterial bindingen_US
dc.titleExploitation of SPR to Investigate the Importance of Glycan Chains in the Interaction between Lactoferrin and Bacteriaen_US
dc.typeArticleen_US
dc.identifier.doihttps://dx.doi.org/10.3390/s17071515
dc.contributor.sponsorTeagasc Walsh Fellowship Programmeen_US
refterms.dateFOA2020-06-18T16:05:48Z


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