Induction of an Increase in Nerve Growth Factor Content in the Cell-conditioned Medium of Mouse L-M Cells by Basic Peptides

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Effects of Lactoferrin and Its Peptides on Proliferation of Rat Intestinal Epithelial Cell Line, IEC-18, in the Presence of Epidermal Growth Factor
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The Bacteriostatic Effects of Orally Administered Bovine Lactoferrin on Intestinal Enterobacteriaceae of SPF Mice Fed Bovine Milk
Effects of Orally Administered Bovine Lactoferrin on the Faecal Enterobacteriaceae of SPF Mice Fed Milk
Effects of Lactoferrin and Lactoferricin^ on the Release of Interleukin 8 from Human Polymorphonuclear Leukocytes
Stimulation by Bovine Lactoferrin of Nerve Growth Factor Synthesis/Secretion in Mouse L-M Cells
Induction of an Increase in Nerve Growth Factor Content in the Cell-conditioned Medium of Mouse L-M Cells by Basic Peptides
Identification and Molecular Analysis of Lactococcus lactis rpoD Operon
Genetic and Molecular Analysis of the rpoD Gene from Lactococcus lactis
Effects of Pressure on Enzyme Activities of Lactobacillus helveticus LHE-511
A Mechanism for Bitter Taste Sensibility in Peptides(Food & Nutrition)
Taste of Proline-containing Peptides(Food & Nutrition)
Role of the Hydrophobic Amino Acid Residue in the Bitterness of Peptidest(Food & Nutrition)
Bitter Taste of H-Pro-Phe-Pro-Gly-Pro-Ile-Pro-OH Corresponding to the Partial Sequence (Positions 61〜67) of Bovine β-Casein, and Related Peptide(Food & Nutrition)
Bitterness of Diastereomers of a Hexapeptide (Arg-Arg-Pro-Pro-Phe-Phe) Containing D-Phenylalanine in Place of L-Phenylalanine(Food & Nutrition)
Bitter Taste of H-Val-Val-Val-Pro-Pro-Phe-Leu-OH Corresponding to the Partial Sequence (Positions 82〜88) of Bovine β-Casein, and Related Peptides(Food & Nutrition)
Effect of Bifidobacterium longum BB536 Administration on the Intestinal Environment, Defecation Frequency and Fecal Characteristics of Human Volunteers
Variation in Bitterness Potency When Introducing Gly-Gly Residue into Bitter Peptides
Inhibitory Effects of Human-Derived Bifidobacterium on Pathogenic Escherichia coli Serotype O-111
Effect of Iron-Free and Metal-Bound Forms of Lactoferrin on the Growth of Bifidobacteria, E. coli and S. aureus
Bitter Taste of Synthetic C-Terminal Tetradecapeptide of Bovine β-Casein, H-Pro196-Val-Leu-Gly-Pro-Val-Arg-Gly-Pro-Phe-Pro-Ile-Ile-Val209-OH, and Its Related Peptides
Studies on a Model of Bitter Peptides Including Arginine, Proline and Phenylalanine Residues. II.1) Bitterness Behavior of a Tetrapeptide (Arg-Pro-Phe-Phe) and Its Derivatives
Studies on a Model of Bitter Peptides Including Arginine, Proline and Phenylalanine Residues. I. Bitter Taste of Di- and Tripeptides, and Bitterness Increase of the Model Peptides by Extension of the Peptide Chain

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