Lactoferrampin B
Bovine lactoferrampin B
22 Amino Acids · MW: ≈2.5 kDa
Amino Acids
22
Molecular Weight
≈2.5 kDa
Half-life
short; protease-labile
Research Score
4.6
Studies
89
Storage
Store lyophilized at -20°C, reconstituted at 2-8°C
What is Lactoferrampin B?
A lactoferrin-derived peptide from bovine milk with potent membrane-active antimicrobial effects. It is studied as a natural food-derived peptide candidate for pathogen control and wound-related applications.
Key Benefits & Mechanisms
antimicrobial
membrane-active
anti-biofilm
Research Summary
Shows rapid killing of several Gram-positive and Gram-negative bacteria, often through membrane permeabilization. Research also explores synergy with other antimicrobials and possible use in food safety systems.
Related Peptides
β-Casomorphin-7
Beta-casomorphin-7
β-Casomorphin-7 is a heptapeptide released from bovine β-casein during digestion, fermentation, or enzymatic hydrolysis. It is an opioid-receptor-active milk peptide studied for gut motility, analgesic-like signaling, and immunomodulatory effects.
Food-Derived Peptidesα-Lactorphin
Alpha-lactorphin
α-Lactorphin is a tetrapeptide fragment of α-lactalbumin from milk whey. It has been studied as a food-derived bioactive peptide with ACE-inhibitory, vasorelaxant, and antihypertensive activity.
Food-Derived PeptidesVal-Pro-Pro
Valyl-prolyl-proline
Val-Pro-Pro (VPP) is a tripeptide generated from casein during milk fermentation and enzymatic hydrolysis. It is one of the best-studied food peptides for ACE inhibition and modest blood-pressure lowering in some human studies.
Food-Derived PeptidesIle-Pro-Pro
Isoleucyl-prolyl-proline
Ile-Pro-Pro (IPP) is a tripeptide generated from casein during fermentation and enzymatic hydrolysis. It is closely studied with VPP for ACE inhibition, endothelial effects, and blood-pressure-related outcomes.
Food-Derived Peptides