A Novel Dry-Cured Ham Broth-Derived Peptide JHBp2 Effectively Inhibits <i>Salmonella typhimurium</i> In Vitro: Integrated Metabolomic, Proteomic, and Molecular Simulation Analyses-Reference-Cited by-同舟云学术

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A Novel Dry-Cured Ham Broth-Derived Peptide JHBp2 Effectively Inhibits Salmonella typhimurium In Vitro: Integrated Metabolomic, Proteomic, and Molecular Simulation Analyses

Published:2024-06-12 Issue:25 Volume:72 Page:14433-14447
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yang Ziyi¹,Wang Zixu¹,Wang Ruoxin¹,Zhang Wangang¹^ORCID

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Funder

Earmarked Fund for China Agriculture Research System

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c01531

Reference53 articles.

1. Preliminary Incidence and Trends of Infections Caused by Pathogens Transmitted Commonly Through Food — Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 2022

2. Emergence of an Extensively Drug-Resistant Salmonella enterica Serovar Typhi Clone Harboring a Promiscuous Plasmid Encoding Resistance to Fluoroquinolones and Third-Generation Cephalosporins

3. Association of Adverse Events With Antibiotic Use in Hospitalized Patients

4. The structure-mechanism relationship and mode of actions of antimicrobial peptides: A review

5. Design, optimization, and nanotechnology of antimicrobial peptides: From exploration to applications

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