Identification of Antiadhesive Fraction(s) in Nonimmunized Egg Yolk Powder: In Vitro Study

The presence of antiadhesive component(s) in the hen egg yolk against foodborne pathogens was anticipated from results of a previous animal study conducted by the authors. The previous work showed egg yolk powder without specific antibodies is effective in controlling Salmonella enteritidis, Salmone...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of agricultural and food chemistry 2005-06, Vol.53 (11), p.4607-4614
Hauptverfasser:	Kassaify, Zeina G, Li, Esther W. Y, Mine, Yoshinori
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Anti-Infective Agents bacterial adhesion Bacterial Adhesion - drug effects bacterial infections Biological and medical sciences cell lines chickens Chickens - microbiology disease control dried eggs Egg and egg product industries egg yolk Egg Yolk - chemistry Electrophoresis, Polyacrylamide Gel Escherichia coli O157 - drug effects Escherichia coli O157:H7 feed supplements Female Food industries Food Microbiology food pathogens Fundamental and applied biological sciences. Psychology high density lipoprotein human food chain intestinal mucosa Lipoproteins, HDL - analysis Lipoproteins, HDL - pharmacology Peptides - analysis Peptides - pharmacology powders protective effect Salmonella - drug effects Salmonella enteritidis Salmonella typhimurium Salmonella typhimurium var. Copenhagen
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!