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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Bibliographic Details
Main Authors: Abdul-Raouf Al-Mohammadi, Ali Osman, Gamal Enan, Seham Abdel-Shafi, Mona El-Nemer, Mahmoud Sitohy, Mohamed A. Taha
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Antibiotics
Subjects:
egg albumin
pepsin
antibacterial activity
pathogenic bacteria
hydrolysis
acute toxicity
Online Access:https://www.mdpi.com/2079-6382/9/12/901

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