Inhibitory mechanism of lactoferrin on antibacterial activity of oenothein B: isothermal titration calorimetry and computational docking simulation.
Lichao ZhaoAidi ZhouZitao LiuJian XiaoYu WangYong CaoWen WangPublished in: Journal of the science of food and agriculture (2020)
Our study provides a theoretical basis for the use of OeB as an antibacterial substance that can be used in nutraceuticals and pharmaceutical products. © 2020 Society of Chemical Industry.