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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Podrobná bibliografie
Hlavní autoři: Abdul-Raouf Al-Mohammadi, Ali Osman, Gamal Enan, Seham Abdel-Shafi, Mona El-Nemer, Mahmoud Sitohy, Mohamed A. Taha
Médium: Článek
Jazyk:English
Vydáno: MDPI AG 2020-12-01
Edice:Antibiotics
Témata:
egg albumin
pepsin
antibacterial activity
pathogenic bacteria
hydrolysis
acute toxicity
On-line přístup:https://www.mdpi.com/2079-6382/9/12/901

Internet

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

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