Conjugation of Lysozyme and Epigallocatechin Gallate for Improving Antibacterial and Antioxidant Properties-Reference-Cited by-同舟云学术

Conjugation of Lysozyme and Epigallocatechin Gallate for Improving Antibacterial and Antioxidant Properties

Published:2024-07-13 Issue:9 Volume:81 Page:
ISSN:0343-8651
Container-title:Current Microbiology
language:en
Short-container-title:Curr Microbiol

Author:

Moreno-Vásquez María J.,Carretas-Valdez Manuel I.,Luque-Alcaraz Ana G.,Quintero-Reyes Idania E.,Tapia-Hernández José A.,Arvizu-Flores Aldo A.,Moreno-Córdova Elena N.,Graciano-Verdugo Abril Z.^ORCID

Funder

División de Ciencias Biológicas y de la Salud, Universidad de Sonora

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s00284-024-03776-9.pdf

Reference58 articles.

1. Lesnierowski G, Stangierski J (2018) What’s new in chicken egg research and technology for human health promotion? A review. Trends Food Sci Technol 71:46–51. https://doi.org/10.1016/j.tifs.2017.10.022

2. Kim S, Fan J, Lee CS, Lee M (2020) Dual functional lysozyme−chitosan conjugate for tunable degradation and antibacterial activity. ACS App Bio Mater 3:2334–2343

3. Nawaz N, Wen S, Wang F, Nawaz S, Raza J, Iftikhar M, Usman M (2022) Lysozyme and its application as antibacterial agent in food industry. Molecules 27:6305. https://doi.org/10.3390/molecules27196305

4. Wu T, Jiang Q, Wu D, Hu Y, Chen S, Ding T, Ye X, Liu D, Chen J (2019) What is new in lysozyme research and its application in food industry? A review. Food Chem 274:698–709. https://doi.org/10.1016/j.foodchem.2018.09.017

5. Anastas PT, Rodriguez A, de Winter TM, Coish P, Zimmerman JB (2021) A review of immobilization techniques to improve the stability and bioactivity of lysozyme. Green Chem Lett Rev 14:302–338. https://doi.org/10.1080/17518253.2021.1890840