Lactenin: Difference between revisions
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'''Lactenins''' are [[bacteriostatic]] substances present in milk.<ref name=Jones >{{cite journal | doi = 10.1126/science.72.1870.456-a | pmid = 17779592 | title = The Present Status of Lactenin | journal = Science | volume = 72 | issue = 1870 | pages = 456–457 | year = 1930 | last1 = Jones | first1 = F. S. | last2 = Simms | first2 = H. S. | bibcode = 1930Sci....72..456J }}</ref><ref>{{cite journal | pmid = 14907959 | pmc = 2212050 | year = 1952 | author1 = Wilson, A. T. | title = The antistreptococcal property of milk. II. The effects of anaerobiosis, reducing agents, thiamine, and other chemicals on lactenin action | journal = The Journal of Experimental Medicine | volume = 95 | issue = 1 | pages = 39–50 | author2 = Rosenblum, H. | doi = 10.1084/jem.95.1.39 }}</ref><ref>{{cite journal | doi = 10.1017/S0022029900007391 | title = 559. The inhibition of micro-organisms by raw milk: III. Distribution and properties of two inhibitory substances, lactenin 1 and lactenin 2 | journal = Journal of Dairy Research | volume = 21 | issue = 3 | pages = 323–336 | year = 1954 | last1 = Auclair | first1 = J. E. }}</ref> They are largely uncharacterized, but are likely [[protein]]s.<ref name=Jones/> |
'''Lactenins''' are [[bacteriostatic]] substances present in milk.<ref name=Jones >{{cite journal | doi = 10.1126/science.72.1870.456-a | pmid = 17779592 | title = The Present Status of Lactenin | journal = Science | volume = 72 | issue = 1870 | pages = 456–457 | year = 1930 | last1 = Jones | first1 = F. S. | last2 = Simms | first2 = H. S. | bibcode = 1930Sci....72..456J }}</ref><ref>{{cite journal | pmid = 14907959 | pmc = 2212050 | year = 1952 | author1 = Wilson, A. T. | title = The antistreptococcal property of milk. II. The effects of anaerobiosis, reducing agents, thiamine, and other chemicals on lactenin action | journal = The Journal of Experimental Medicine | volume = 95 | issue = 1 | pages = 39–50 | author2 = Rosenblum, H. | doi = 10.1084/jem.95.1.39 }}</ref><ref>{{cite journal | doi = 10.1017/S0022029900007391 | title = 559. The inhibition of micro-organisms by raw milk: III. Distribution and properties of two inhibitory substances, lactenin 1 and lactenin 2 | journal = Journal of Dairy Research | volume = 21 | issue = 3 | pages = 323–336 | year = 1954 | last1 = Auclair | first1 = J. E. }}</ref> They are largely uncharacterized, but are likely [[protein]]s.<ref name=Jones/> |
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Revision as of 01:42, 31 May 2020
 | The topic of this article may not meet Wikipedia's general notability guideline. (April 2018) |
Lactenins are bacteriostatic substances present in milk.[1][2][3] They are largely uncharacterized, but are likely proteins.[1]
References
- ^ a b Jones, F. S.; Simms, H. S. (1930). "The Present Status of Lactenin". Science. 72 (1870): 456–457. Bibcode:1930Sci....72..456J. doi:10.1126/science.72.1870.456-a. PMID 17779592.
- ^ Wilson, A. T.; Rosenblum, H. (1952). "The antistreptococcal property of milk. II. The effects of anaerobiosis, reducing agents, thiamine, and other chemicals on lactenin action". The Journal of Experimental Medicine. 95 (1): 39–50. doi:10.1084/jem.95.1.39. PMC 2212050. PMID 14907959.
- ^ Auclair, J. E. (1954). "559. The inhibition of micro-organisms by raw milk: III. Distribution and properties of two inhibitory substances, lactenin 1 and lactenin 2". Journal of Dairy Research. 21 (3): 323–336. doi:10.1017/S0022029900007391.
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