publication . Doctoral thesis . 2017

L’effet de l’ovotransferrine sur les enveloppes bactériennes dans les conditions physicochimiques du blanc d’oeuf

Rezazadeh Ghazvini, Raheleh;
Open Access French
  • Published: 01 Jan 2017
  • Country: Morocco
Abstract
Egg white proteins such as ovotransferrin play important roles in defense against bacterial invasion. Ovotransferrin has an iron-binding capacity, which induces bacteriostatic activity by limiting iron in the environment of bacteria (Baron et al. 2016, for review). Moreover, in addition to the well-known mechanism of iron deprivation, several authors suggested that the antimicrobial activity of ovotransferrin could result from its direct effect on the membranes (Valenti et al. 1986, Baron et al. 2014). We studied the effect of 1.3 g/L ovotransferrin (10% of its theoretical concentration in egg white) on the cell envelope of two bacterial models; Salmonella Enter...
Subjects
free text keywords: Alimentation et Nutrition, Food and Nutrition, Ingénierie des aliments, Food engineering, blanc d’oeuf;ovotransferrine;Salmonella Enteritidis;Bacillus cereus;Vésicules extracellulaires;intégrité membranaire, ovotransferrine, salmonella enteritidis, vésicule extracellulaire, blanc d'oeuf, bacillus cereus, intégrité de la membrane, activité anti-microbienne
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Doctoral thesis . 2017
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