Modified Lysozymes as Novel Broad Spectrum Natural Antimicrobial Agents in Foods

• Published in: Journal of food science Vol. 79; no. 6; pp. R1077 - R1090
• Main Authors: Aminlari, Ladan, Mohammadi Hashemi, Marjan, Aminlari, Mahmoud
• Format: Journal Article
• Language: English
• Published: United States Blackwell Publishing Ltd 01.06.2014; Wiley Subscription Services, Inc
• Subjects: Anti-Bacterial Agents - pharmacology; anti-infective agents; Antiinfectives and antibacterials; Antimicrobial agents; antimicrobial properties; Bacteria; Bacteriology; cell walls; chemical-enzymatic modifications; Conjugation; E coli; Enzymes; Escherichia coli; Food; food industry; food preservatives; Food Preservatives - pharmacology; Foods; functional properties; glycation; Gram-negative bacteria; Gram-Negative Bacteria - drug effects; Gram-positive bacteria; heat stability; Humans; lactoferrin; Lysozyme; Maillard reaction; Muramidase - pharmacology; Natural & organic foods; natural antimicrobial; polysaccharides; Preservatives; Saccharides; solubility; Walls; glycation; Maillard reaction; natural antimicrobial; lysozyme; conjugation; chemical-enzymatic modifications

In recent years much attention and interest have been directed toward application of natural antimicrobial agents in foods. Some naturally occurring proteins such as lactoperoxidase, lactoferrin, and lysozyme have received considerable attention and are being considered as potential antimicrobial ag...