The prospects of modifying the antimicrobial properties of milk

    Research output: Contribution to journalLiterature review

    13 Citations (Scopus)

    Abstract

    Milk contains a variety of substances, which inhibit the infection of pathogens. This is of benefit to the mother, safeguarding the integrity of the lactating mammary gland, but also of huge importance for protection of the suckling offspring. The antimicrobial substances in milk can be classified into two categories. First, nonspecific, broad-spectrum defense substances, which have evolved over long periods of time, and secondly, substances like antibodies, which are specifically directed against particular pathogens and have developed during the mother's lifetime. Substances in both categories may be targets for biological intervention and manipulation with the goal of improving the antimicrobial properties of milk. These alterations of milk composition have applications in human as well as in animal health. (C) 2001 Elsevier Science Inc. All rights reserved.

    Original languageEnglish
    Pages (from-to)299-316
    Number of pages18
    JournalBiotechnology Advances
    Volume19
    Issue number4
    DOIs
    Publication statusPublished - Jul 2001

    Keywords

    • milk
    • immunology
    • pathogen
    • protection
    • neutralization
    • respiratory syncytial virus
    • human-immunodeficiency-virus
    • N-terminal region
    • bovine lactoferrin
    • escherichia-coli
    • antibacterial activity
    • maternal immunization
    • transgenic mice
    • in-vitro
    • neutralizing antibodies

    Cite this