Isolation and characterization of an antibacterial peptide from protein hydrolysates of Spirulina platensis-Reference-Cited by-同舟云学术

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Isolation and characterization of an antibacterial peptide from protein hydrolysates of Spirulina platensis

Published:2015-11-14 Issue:5 Volume:242 Page:685-692
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Sun Yijun,Chang Rong,Li Qingye,Li Bosheng

Funder

the State Public Forest Research Grant

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-015-2576-x.pdf

Reference30 articles.

1. Sato AK, Viswanathan M, Kent RB, Wood CR (2006) Therapeutic peptides: technological advances driving peptides into development. Curr Opin Biotechnol 17:638–642

2. Santos O, Pontes PV, Santos JF, Muricy G, Giambiagi-deMarval M, Laport MS (2010) Isolation characterization and phylogeny of sponge-associated bacteria with antimicrobial activities from Brazil. Res Microbiol 161(7):604–612

3. Hill RD, Lahav E, Givol D (1974) A rennin-sensitive bond in alpha-s1 B-casein. J Dairy Res 41:147–153

4. Jones FS, Simms HS (1930) The bacterial growth inhibitor (lactenin) of milk. J Exp Med 51(2):327–339

5. Zucht HD, Raida M, Adermann K, Mägert HJ, Forssmann WG (1995) Casocidin-I: a casein-α derived peptide exhibits antibacterial activity. FEBS Lett 372(2):185–188

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