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Lactoferricin C [id=LAG0004]

Synonym: LF f(17-41) ; LfcinC

Producer Organism : Native Protein : Production Method :
Goat Lactoferrin (LF) Not determined
Activity : Not determined
Target Organisms :

Unavailable data

Description :
Production method: Not determined.

Length : 25 Mass (Da): 3 013.27 Common Amino Acids : R
Isolectric Point : 11.97 Net Charge : 7 Absent Amino Acids : DEFHN
Basic Residues : 7 Acidic Residues : 0 Hydrophobic Residues : 5
Polar Residues : 9 Boman Index : -88.39 Hydropathy Index : -0.964
Aliphatic Index : 46.8 Instability Index : 0 Extinction Coefficient : 7115
Absorbance 280nm : 296.46

Wheel representation

Hydrophobicity plot

Red solid plot : values according to the hydrophobicity scale of Kyte and Doolittle (reference paper).
Yellow dashed plot : Experimentally determined hydrophobicity scale for proteins at membrane interfaces(reference paper).
Green dotted-dashed plot : prediction of transmembrane helices (reference paper). In this scale (unlike the others), more negative values reflect greater hydrophobicity.

Multiple Sequence Alignment (MSA)


 1 LAG0001 100.0%  PEWSKCYQWQRRMRKLGAPSITCVRRTSA 
 2 LAG0004 100.0%  ---SKCYQWQRRMRKLGAPSITCVRRTS- 
 3 LAG0011  93.8%  ------YQWQRRMR-LGAPSIT------- 
 4 LAG0012 100.0%  --------WQRRMRKLGAPSIT------- 
 5 LAG0013  92.9%  --------WQRRM-KLGAPSIT------- 
 6 LAG0010  93.8%  ------YQWQRRM-KLGAPSIT------- 
 7 LAG0008 100.0%  ------YQWQRRMRKLGAPSIT------- 
 8 LAG0009  93.8%  ------YQWQR-MRKLGAPSIT------- 
 9 LAG0005 100.0%  ---SKCYQWQRRMRKLGAPSITCVRRTS- 

10 LAG0006 100.0%  ---SKCYQWQRRMRKLGAPSITCVRRTS- 

11 LAG0002 100.0%  ---SKCYQWQRRMRKLGA----------- 
12 LAG0003  93.3%  ---SKCYQWQWRMRKLGA----------- 

13 LAG0007 100.0%  ------YQWQRRMRKL------------- 

Citation: 1

Antibacterial Peptides from Goat and Sheep Milk Proteins

Cited Entries: LAG0004

Authors:Atanasova, J., Ivanova, I.
Journal: Biotechnology & Biotechnological Equipment 2010, 24(2).
Abstract: Milk is an excellent source of well balanced nutrients and also exhibits a range of biological activities that influence digestion, metabolic responses to absorbed nutrients, growth and development of specific organs, and resistance to disease. Goat milk is as close to perfect food as possible in nature. Bioactive peptides have been defined as specific protein fragments that have a positive impact on body functions or conditions and may ultimately influence health. It can be generated during milk fermentation by the proteolytic activity of starter cultures. The beneficial health effects may be classified as antimicrobial, antioxidative, antithrombotic, antihypertensive and immunomodulatory. Sheep and goat milk proteins are also important sources of bioactive ACE inhibitory peptides and antihypertensive peptides. They can provide a non- immune disease defence and control of microbial infections. The activity of these biofunctional peptides is based on their inherent amino acid composition and sequence. The size of active sequences may vary from two to twenty amino acid residues. The total antibacterial effect in milk is greater than the sum of the individual contributions of immunoglobulin and nonimmunoglobulin defence proteins such as LF, LP, lysozyme, and other peptides. A variety of naturally formed bioactive peptides have been found in fermented dairy products, such as yoghurt, sour milk and cheese. BP have the potential to be used in the formulation of health-enhancing nutraceuticals, and as potent drugs with well defined pharmacological effects.

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