DNA, oligosaccharides, and mononucleotides stimulate oligomerization of human lactoferrin.

@article{Nevinskii2009DNAOA,
  title={DNA, oligosaccharides, and mononucleotides stimulate oligomerization of human lactoferrin.},
  author={Alexander G Nevinskii and Svetlana E. Soboleva and Fedor V. Tuzikov and Valentina N Buneva and Georgy A Nevinsky},
  journal={Journal of molecular recognition : JMR},
  year={2009},
  volume={22 4},
  pages={330-42}
}
Using small-angle X-ray scattering (SAXS), light scattering (LS), and soft laser ablation we have shown that lactoferrin (LF) in solution at neutral pH is oligomerized in the absence of salt or at physiological salt concentrations. The level of oligomerization depends on the concentration of LF, KCl or NaCl, and on the duration of the protein storage in solution. At the concentrations comparable with those in human milk (1-6 mg/ml), the average radius of gyration (R(g)) values of LF can attain… CONTINUE READING
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