Powerful Antibacterial Peptides from Egg Albumin Hydrolysates

Powerful Antibacterial Peptides from Egg Albumin Hydrolysates

Native egg albumin (NEA) was isolated from hen eggs and hydrolyzed by pepsin to produce hydrolyzed egg albumin (HEA). HEA was chemically characterized and screened for its antibacterial activity against 10 pathogenic bacteria (6 Gram (+) and 4 Gram (−)). The SDS-PAGE pattern of NEA showed molecular...

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Dades bibliogràfiques
Autors principals: Abdul-Raouf Al-Mohammadi, Ali Osman, Gamal Enan, Seham Abdel-Shafi, Mona El-Nemer, Mahmoud Sitohy, Mohamed A. Taha
Format: Article
Idioma:English
Publicat: MDPI AG 2020-12-01
Col·lecció:Antibiotics
Matèries:
egg albumin
pepsin
antibacterial activity
pathogenic bacteria
hydrolysis
acute toxicity
Accés en línia:https://www.mdpi.com/2079-6382/9/12/901

Internet

https://www.mdpi.com/2079-6382/9/12/901

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