mechanistic
Analysis v1
Strong Support
Adding sugar to a protein called lactoferrin might help it survive longer in lab tests because the sugar changes its shape and makes it harder to break down.
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Evidence from Studies
Supporting (1)
4
Community contributions welcome
4
Proteolysis of milk proteins lactosylated in model systems.
Cross-Sectional Study
In Vitro
2007 AprThe study shows that adding sugar to lactoferrin makes it harder for certain enzymes to break it down, and this is likely because the protein becomes more tightly folded, just like the claim says.
Contradicting (0)
0
Community contributions welcome
No contradicting evidence found
Gold Standard Evidence Needed
According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.