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EP1720411A1 - Antimikrobielle lactoferrin-zusammensetzungen für oberflächen, ausnehmungen und nahrungsmittel - Google Patents

Antimikrobielle lactoferrin-zusammensetzungen für oberflächen, ausnehmungen und nahrungsmittel

Info

Publication number
EP1720411A1
EP1720411A1 EP04713888A EP04713888A EP1720411A1 EP 1720411 A1 EP1720411 A1 EP 1720411A1 EP 04713888 A EP04713888 A EP 04713888A EP 04713888 A EP04713888 A EP 04713888A EP 1720411 A1 EP1720411 A1 EP 1720411A1
Authority
EP
European Patent Office
Prior art keywords
composition
lactoferrin
solution
edta
acid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP04713888A
Other languages
English (en)
French (fr)
Inventor
Jenneke Adriana Cadee
Peter Dirk Tips
Geertruida Dorothea Van Someren
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Campina Melkune BV
Original Assignee
Campina Melkune BV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Campina Melkune BV filed Critical Campina Melkune BV
Publication of EP1720411A1 publication Critical patent/EP1720411A1/de
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N63/00—Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
    • A01N63/50—Isolated enzymes; Isolated proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/762—Organic compounds containing nitrogen
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/02—Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P17/00—Drugs for dermatological disorders

Definitions

  • the present invention relates to a method for reducing the microbial contamination of surfaces and cavities/surroundings, in particular surfaces in the oral cavity or wounded skin or inert surfaces that need decontamination, or of food stuffs, such as meat and surfaces thereof, and to compositions for use in such method. All these surfaces are prone to microbial contamination by bacteria, fungi, protozoa and viruses. Bacteria are normal inhabitants of the digestive tract, the oral cavity being the first part of it. From the normal flora known as the indigenous or endogenous flora, specific bacteria may develop due to a change in the micro- environmental conditions and set up an opportunistic infection. Oral health is an equilibrium between endogenous bacteria and the oral defence system.
  • Oral defence is mainly based on physical barriers (keratinised epithelium, mucous production, salivary flush) , production of chemical compounds (salivary enzymes and antibacterials, gingival fluid secretions, etc.), and inflammatory reaction. It is estimated that 100 billion bacteria from all oral surfaces are shed daily in the saliva. The total plaque flora constitutes about five percent of the salivary flora. About 300 different species can be isolated from the dental plaque alone. One mg of dental plaque contains about 10 million bacteria. The flora of clinically healthy gingiva is mainly composed of aerobic and facultative anaerobic bacteria. Subgingival flora associated with periodontitis is predominantly anaerobic.
  • Food stuffs and in particular food surfaces are prone to microbial contamination by bacteria, fungi, protozoa and viruses .
  • the total viable count of bacteria on fresh meat or a meat product sets a limit to its shelf-life. Meat will "spoil" when the total viable counts become too high.
  • Lactoferrin is a versatile, bio-active milk protein that plays an important role in the immune system response and helps protect the body against infections. Besides the stimulation of the immune system, lactoferrin also prevents the growth of pathogens, exerts antibacterial and antiviral properties, controls cell and tissue damage caused by oxidation, and facilitates iron transport. It is the object of the invention to improve the antimicrobial activity of lactoferrin for use in decontamination applications.
  • This object can be achieved by means of a method for reducing the microbial contamination on surfaces and surroundings, comprising treating the surface with one or more of the following: a) a solution of lactoferrin of acid pH; b) a solution of lactoferrin and a metal chelating agent, in particular EDTA; c) a solution of lactoferrin and metal chelating agent, in particular EDTA, of acid pH.
  • the acid pH is a pH below 5, preferably below 4, more preferably below 3, even more preferably below 2.5, most preferably about 2. Lower pH' s up to pH 1 are allowed according to the invention but usually not necessary.
  • a polysaccharide preferably a polysaccharide that is negatively charged at about neutral pH (e.g. pectin, carrageenan, heparin, agar-agar) , further enhances the antimicrobial activity of the composition of the invention.
  • the amount of the polysaccharide is 0.001-0.2% (w/v) , preferably 0.01-0.1% (w/v), most preferably about 0.02% (w/v) .
  • Suitable examples of metal chelating agents for use in the invention are EDTA and phosphonic acid. The latter is in particular suitable for use in oral care applications. When EDTA is added to the lactoferrin solution, the pH can be closer to neutral to achieve a similar decontamination as found at a lower pH without EDTA.
  • a solution of 2% (w/v) lactoferrin and 1 itiM EDTA has a pH of about 5. Such a solution is useful for the invention without further adjustment of the pH. When adjustments of the pH to a more acidic range are made this is called "a solution of lactoferrin and EDTA of acid pH" .
  • the concentration of EDTA in the solution is 0.1 to 10 mM, preferably 0.5 to 5 mM, most preferably about 1 mM.
  • lactoferrin can be determined by the person skilled in the art but the concentration in the solution will suitably be 0.2 to 20% (w/v), preferably 0.5 to 12% (w/v) , more preferably 1 to 8% (w/v) , even more preferably 2 to 6% (w/v) , most preferably about 2% (w/v) .
  • concentration in the solution will suitably be 0.2 to 20% (w/v), preferably 0.5 to 12% (w/v) , more preferably 1 to 8% (w/v) , even more preferably 2 to 6% (w/v) , most preferably about 2% (w/v) .
  • One type of surfaces to be treated with the method of the invention is suitably the oral cavity or wounded skin. Other surfaces can also be envisaged, for example inert surfaces like in surgical instruments (surgical cutting blades, clamps, scissors, tubes etc.).
  • the lactoferrin solution of the invention is effective against a wide variety of microbes including bacteria, fungi, proto
  • Microbes of the oral cavity that can be controlled with the method according to the invention are for example Streptococcus mutans , Streptococcus sanguis , Streptococcus sobrinus , Streptococcus gordonii, Streptococcus inter edius , Streptococcus anginosus , Actinomyces viscosus, Actinomyces israelii, Actinomyces gerencseriae, Porphyromonas gingivalis, Fusobacterium nucleatum, Veillonella parvula, Actinomyces naeslundii, Veillonella parvula,. Fusobacterium nucleatum.
  • micro-organisms can be controlled: Escherichia coli , Salmonella typhimurium, Enterobacter aerogenes, Enterobacter cloacae, Proteus vulgaris, Proteus mirabilis , Pseudomonas aeruginosa, Klebsiella spp, e.g. Klebsiella pneumoniae,
  • Serratia marcessens Staphylococcus aureus, Staphylococcus epidermis , Streptococcus pyogenes, Streptococcus faecalis , Providencia spp., Enterococcus faecium, Enterococcus faecalis , Peptostreptococcus spp., Bacteroides spp., Candida albicans and human fungal species like Trichophyton mentagrophytes , Trichophyton tonsurans , Trichophyton rubrum, Epidermophyton floccosum, Microsporum gypseum.
  • the lactoferrin solution of the invention is also effective against a wide variety of microbes that may constitute a threat to food stuffs, including bacteria, fungi, protozoa and viruses, in particular food-borne pathogens, food-borne radiation-resistant bacteria, and food spoilage microorganisms.
  • Representative bacteria that can be controlled by the method as claimed include enterotoxigenic Escherichia coli, enteropathogenic Escherichia coli, Shigella dysenteriae, Shigella flexneri , Salmonella typhimurium, Salmonella abony, Salmonella dublin, Salmonella hart ford, Salmonella kentucky, Salmonella panama , Salmonella pullorum, Salmonella rostock, Salmonella thompson, Salmonella virschow, Campylobacter jejuni, Aeromonas hydrophila , Staphylococcus aureus , Staphylococcus hyicus, Staphylococcus epidermidis , Staphylococcus hominis, Staphylococcus warineri, Staphylococcus xylosus, Staphylococcus chromogenes, Listeria , Campylobacter, Bacillus cereus, Bacillus subtilis, Candida albicans, and radiation-resistant bacteria,
  • Methylobacterium radiotolerans Another surface to be treated with the method of the invention is suitably meat.
  • the method of the invention was found to be very effective in reducing contamination of meat with verotoxic E. coli, including the serotype 0157 :H7.
  • the pH of the solution may increase after application to the surface, and on the meat surface it will increase, because of its buffering capacity but the antimicrobial capacity of the solution is nevertheless maintained. It was found that the lactoferrin needs only be treated with acid for a short time to gain its better activity.
  • a suitable duration of the acid treatment varies from 30 sec to 7 days, preferably 10 minutes to 3 days, more preferably 1 to 24 hours, even more preferably 2 to 12 hours, most preferably about 4 hours.
  • lactoferrin it is also possible to subject the lactoferrin to a pre-treatment with acid and adjust the pH afterwards to a more neutral value using NaOH, sodium bicarbonate, etc.
  • a more neutral pH is desirable.
  • the pH of the lactoferrin solution can be lowered with both organic and inorganic acids.
  • the following acids are particularly useful: phosphoric acid, sulphuric acid, hydrochloric acid, lactic acid, citric acid, sorbic acid, benzoic acid, acetic acid, peracetic acid, peracetic acid in combination with hydrogen peroxide, or one or more combinations of these acids.
  • the invention further relates to compositions for reducing the microbial contamination of surfaces, which composition comprises lactoferrin and optionally EDTA, and has an acid pH.
  • a polysaccharide preferably a polysaccharide negatively charged at about neutral pH
  • EDTA When the composition does not comprise EDTA it will be necessary to adjust the pH to an acidic value at or below pH 5. In the presence of EDTA in (demi) water, the pH is already about 5. When EDTA is present the pH can optionally be lowered further.
  • the amounts of lactoferrin, polysaccharide and EDTA and the preferred pH are as defined above.
  • the composition of the invention can be a solution, but also a dry blend of the various components or a composition obtained by drying the solution as a whole. The dry blend can be reconstituted with water, preferably demineralised water.
  • Such dry blend comprises lactoferrin, and optionally EDTA and/or a polysaccharide, preferably a polysaccharide negatively charged at about neutral pH, in solid form, optionally together with acidifying components in case these are available in solid form.
  • the dry blend can also comprise lactoferrin and optionally EDTA and/or a polysaccharide, preferably a polysaccharide negatively charged at about neutral pH, the pH of which can be adjusted after dissolution of the blend.
  • EDTA can be added after dissolution of a dry blend that does not yet contain EDTA.
  • another metal chelating agent such as phosphonic acid, can be used.
  • the pH of the solution can be adjusted to neutral or near neutral prior to drying, such as spray drying, freeze drying, tumble drying.
  • “Solution” is to be understood as meaning anything that contains the active components lactoferrin and optionally a metal chelating agent, in particular EDTA, and/or the polysaccharide, preferably a polysaccharide negatively charged at about neutral pH, such as pectin, in dissolved form, i.e. varying from a fluid to a gel.
  • a metal chelating agent in particular EDTA
  • the polysaccharide preferably a polysaccharide negatively charged at about neutral pH, such as pectin, in dissolved form, i.e. varying from a fluid to a gel.
  • other components are salts, buffer components, preservatives.
  • colourings, flavouring, sweeteners (non-cariogenic) can be added.
  • optional other components comprise oxalic acid or salts thereof; citric acid or salts thereof; sodium bicarbonate; salts such as sodium chloride, calcium chloride, potassium chloride, lactic acid salts, sodium diacetate; nisin; flavouring agents; colouring agents; preservatives, etc.
  • the composition is neutralized to approximately neutral pH (6-7) when applied in oral care and wound care applications. It was found that the composition still showed high antimicrobial activity even after neutralisation.
  • the composition of the invention can take the form of a solution, spray, gel, wound dressing, cream, ointment, sanitary wipe, bandage.
  • the composition of the invention can be used for treating wound on all parts of the human or animal body.
  • composition of the invention when used in oral care, can be applied in the form of a mouth wash, tooth paste, gel, gargle solution, denture cleanser, chewing gum, dentifrice, spray, capsule, tablet.
  • the composition of the invention can be applied by means of spraying, immersing, coating, etc.
  • the composition of the invention is useful for decontamination of any food product prone to microbial contamination or proliferation.
  • Such products include processed and unprocessed foodstuffs, vacuum/micro-aerophilic packed or under inert gas packing or not vacuum packed, for human or animal consumption.
  • the composition is especially useful in treating whole muscle and ground meat products, including beef products, pork products and poultry products, such as sausages, salamis, hotdogs, hamburgers, fillet and the like.
  • the composition is useful in treating processed deli meats such as sliced chicken, ham, pork, turkey, Filet Americain and the like.
  • the composition of the invention can be applied at any time during the preparation of the food product to be treated. For example, when the product is a meat, the composition can be applied during slaughter or during the carcass wash or, if the meat product is a ground meat product, during meat grinding or the preparation of comminuted meat or during manufacture.
  • the concentration of LF on the food surface typically ranges from 1 ng to 50 mg lactoferrin per cm 2 of food surface, preferably from 10 ng to 5 mg, more preferably from 0.1 mg to 0.5 mg per cm 2 .
  • the composition is used to form a film on the interior surface of casings before the casings are stuffed with a batter for making sausages, salamis, hot dogs or the like, for example by applying it as a fine spray.
  • a suitable coating formulation is made by combining the composition of the invention with a film-forming agent such as carrageenan, gelatin or collagen (type-I and type-II) .
  • the anti microbial activity is retained and works to prevent microbial contamination of the encased food product or prevent outgrowth or detach harmful microorganisms.
  • the composition of the invention is also useful in coatings for meat packaging materials, such as wax-coated wrappings, cellulosic or polyethylene liners used as packing materials in meat industry.
  • the coating is stable with full retention of its antimicrobial activity.
  • the lactoferrin useful in accordance with the present invention includes lactoferrin isolated from mammalian sources (humans, cows, sows, mares, transgenic animals and the like) , biological secretions such as colostrum, transitional milk, matured milk, milk in later lactation, and the like, or processed products thereof such as skim milk and whey.
  • lactoferrin including recombinant human lactoferrin, that is cloned and expressed in either prokaryotic and eukaryotic cells.
  • the lactoferrin can be isolated by any conventional method, such as by chromatography (ion-exchange, both cation and anion; molecular-sieve or affinity) .
  • Suitable lactoferrin is also commercially available from for example DMV International Nutritionals, the Netherlands. The present invention will be further illustrated in the Examples that follow.
  • coli/lactoferrin ratio was 530 CFU'srl mg lactoferrin.
  • Figure IB relates to Pseudomonas aeruginosa ( Ps . aeruginosa/LF ratio was 200 CFU's: 1 mg LF) .
  • Figure 2 The effect of different EDTA concentrations, 0 mM EDTA, 0.1 mM, 0.2 mM, 0.3 mM, 0.4 mM, 0.5 mM, 0.6 mM, 0.7 mM, 0.8 mM EDTA and 1 mM EDTA, on the growth of E. coli using de i water with and without 2% (w/v) LF. The E.
  • coli/LF ratio was 270 CFU's: 1 mg LF.
  • Figure 3A Effect of pH on the antimicrobial activity of 2% (w/v) LF/0.2 mM EDTA in PBS using and E. coli/LF ratio of 460 CFU's: 1 mg LF.
  • Figure 3B shows the effect of pH on the antimicrobial activity of 2% (w/v) LF/0.2 mM EDTA in PBS against Ps . aeruginosa ( Ps . aeruginosa/LF ratio was 265 CFU's: 1 mg LF) .
  • TLB Tryptic Soy Broth
  • TSB for 2.5 hours at 37 °C. Subsequently, 30 ml PBS were added and centrifuged at 3600 rpm for 10 minutes. The supernatant was discarded and the pellet was resuspended in 20 ml PBS.
  • the E.coli concentration was diluted with PBS from about 2-
  • the plates were then incubated at 37 °C.
  • the OD 420-580 nm was measured continuously by using the Bioscreen C Analyzer SystemTM.
  • the plates were shaken before every measurements (for 10 seconds) .
  • EXAMPLE 2 Effect of pH on the antimicrobial activity of lactoferrin
  • a range of 2% (w/v) lactoferrin samples in PBS was made having pH' s of 1.18, 1.55, 1.7, 2.2, 2.58, 3.2, 3.8, 5 and 7. These samples were added to the wells of a flat- bottomed 100-wells plate for the Bioscreen C Analyzer SystemTM according to the scheme in Table 1.
  • Log-phase E. coli 0157 :H7 was used.
  • As a growth control E. coli in TSB was used without LF.
  • Figure 1A shows the results. It is clear that the E.
  • Example 1 The LF samples had a pH of 1.2, 1.3, 1.4, 1.5,
  • Figure 3A shows that the antimicrobial activity against E. coli 0157 :H7 of the samples having a pH below 2.5 was higher compared to the samples having a higher pH. From Figure 3B it follows that at pH 1.4 the best growth inhibition is obtained.
  • composition of the invention in oral care applications Testing in oral application was carried out as described in the in vitro model for the evaluation of antimicrobial/antiplaque agents using a constant depth film fermentor as described by M. Wilson, Methods in Enymology: Biofilms . San Diego, Academic Press, 1999; 310, 264-279.
  • the total number of bacteria in a multi-species oral biofil consisting of S .mutans, Actinomyces naeslundii, Veillonella parvula and Fusobacterium nucleatum, on dentin plates was reduced after treatment with compositions of the invention as compared to the control (lactoferrin alone) .
  • compositions of the invention in wound care applications
  • a method for testing the invention is described by
  • the E. coli suspension was further diluted with PBS to the concentration of interest.
  • the meat assay was performed as follows. Square pieces of meat (beef, 2-3 mm thick) were prepared using a cutting machine. The pieces of meat were placed on a plastic dish. The sterile bactainer (4 cm 2 ) was pressed into the meat surface and 100 ?1 or 300 ?1 of an LF solution was added in drops on 4 cm 2 , using a pipette.
  • the meat squares were inoculated with 100 ⁇ l E. coli suspension in PBS. Incubation took place for 3 hours at room temperature (21- 23°C) . After incubation the inoculated meat area was cut out. The meat square was put into a stomacher bag with filter and 10 ml PBS was added. The bag was put in the stomacher for 2 minutes. The stomacher worked at high speed. When the blender method was used, the meat square was put in a plastic tube containing 10 ml PBS and the piece of meat blended using an ultra turrax for 30 seconds at speed 6 (24000 rpm) .
  • Serial 10-fold dilutions in PBS were made of the stomacher fluid or blender fluid (100 ?1 fluid + 900 ?1 PBS) . 50 ?1 of 3 to 4 appropriate serial dilutions of the fluid were put on SMAC (Sorbitol MacConkey agar) plates with nalidixic acid (SMAC/NA) . The plates were incubated overnight at 37 °C. Counts were calculated as CFU's/4 cm 2 . Table 2 shows the results. Table 2 relates to results of meat assays in which 100 ?1 or 300 ?1 of different LF samples were pipetted into the bactainer. Subsequently, 100 ⁇ l E. coli suspension in PBS was added. As control, meat inoculated with only E. coli was used (untreated meat) .
  • E. coli 0157 : H7 on the meat surface can be reduced by lowering the pH of a lactoferrin sample containing EDTA with or without pectin.
  • the E. coli growth can be reduced by decreasing the amount of LF, pH and use different amounts of EDTA.
  • at lower pH increasing the amount of LF could further reduce the E. coli growth on the meat surface .

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EP04713888A 2004-02-24 2004-02-24 Antimikrobielle lactoferrin-zusammensetzungen für oberflächen, ausnehmungen und nahrungsmittel Withdrawn EP1720411A1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2004/001849 WO2005079582A1 (en) 2004-02-24 2004-02-24 Antimicrobial lactoferrin compositions for surfaces, cavities, and foodstuff

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EP1720411A1 true EP1720411A1 (de) 2006-11-15

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EP (1) EP1720411A1 (de)
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GB0525504D0 (en) 2005-12-14 2006-01-25 Bristol Myers Squibb Co Antimicrobial composition
US8338347B2 (en) * 2010-09-09 2012-12-25 Mareya Shawki Ibrahim System for reducing bacteria on unprocessed food surfaces while extending shelf life
GB201020236D0 (en) 2010-11-30 2011-01-12 Convatec Technologies Inc A composition for detecting biofilms on viable tissues
CN105008611A (zh) 2012-12-20 2015-10-28 康沃特克科技公司 化学改性的纤维素纤维的处理
US10172786B2 (en) * 2014-12-16 2019-01-08 Axim Biotechnologies, Inc. Oral care composition comprising cannabinoids
JPWO2017033616A1 (ja) * 2015-08-21 2018-06-07 森永乳業株式会社 上気道保護剤及び上気道保護用飲食品組成物

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JP2688098B2 (ja) * 1990-01-18 1997-12-08 森永乳業株式会社 ラクトフェリン含有液の処理方法
US6066469A (en) * 1990-03-08 2000-05-23 Ferro Dynamics, Inc. Cloning, expression, and uses of human lactoferrin
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JP2007523204A (ja) 2007-08-16

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