Dry-heating of lysozyme increases its activity against Escherichia coli membranes

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 7, 2014, Pages 1692-1700

  Derde, Melanie ^a,b   Guérin Dubiard, Catherine ^a,b   Lechevalier, Valérie ^a,b   Cochet, Marie Françoise ^a,b   Jan, Sophie ^a,b   Baron, Florence ^a,b   Gautier, Michel ^a,b   Vié, Véronique ^c   Nau, Françoise ^a,b  

^a AGROCAMPUS OUEST   (France)

^b UMR1253   (France)

^c UNIVERSITÉ DE RENNES 1   (France)

Author keywords

antimicrobial activity; dry heating; Gram negative bacteria; lysozyme; membrane disruptions

Indexed keywords

ATOMIC FORCE MICROSCOPY; BACTERIA; ENZYMES; ESCHERICHIA COLI; MEDICAL APPLICATIONS; MICROORGANISMS; MOLECULES; POPULATION STATISTICS;

ANTI-MICROBIAL ACTIVITY; DRY-HEATING; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIUM; MEMBRANE DISRUPTION; MEMBRANE PERMEABILIZATION; MORPHOLOGICAL MODIFICATION; NATURAL-ANTIMICROBIALS;

MEMBRANES;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; NEGIBACTERIA; POSIBACTERIA;

ANTIINFECTIVE AGENT; LYSOZYME;

ARTICLE; CELL MEMBRANE PERMEABILITY; CHEMISTRY; DRUG EFFECT; ESCHERICHIA COLI; MICROBIAL SENSITIVITY TEST; PROTEIN STABILITY;

ANTI-BACTERIAL AGENTS; CELL MEMBRANE PERMEABILITY; ESCHERICHIA COLI; MICROBIAL SENSITIVITY TESTS; MURAMIDASE; PROTEIN STABILITY;

EID: 84894503149     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405155p     Document Type: Article

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