Factors contributing to antilisterial effects of raw egg albumen
Sensitivity of Listeria monocytogenes strain Scott A and Brie-1 to several factors in raw egg albumen was investigated. A concentration of ca 15% of albumen in trypticase soy broth was listeristatic after 24 hr at 35 degrees C, and listericidal effects were observed at higher concentrations. Supplem...
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| Veröffentlicht in: | Journal of food science 1991-09, Vol.56 (5), p.1251-1254 |
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| container_title | Journal of food science |
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| creator | Wang, C. (Wayne State University, Detroit, MI) Shelef, L.A |
| description | Sensitivity of Listeria monocytogenes strain Scott A and Brie-1 to several factors in raw egg albumen was investigated. A concentration of ca 15% of albumen in trypticase soy broth was listeristatic after 24 hr at 35 degrees C, and listericidal effects were observed at higher concentrations. Supplementation of albumen with iron or biotin did not reverse the inhibition. Preheating of albumen (50-80 degrees C) caused progressive loss of antilisterial effects. Supplmentation of broth with lysozyme (greater than 1 mg/mL) produced antilisterial effects that were enhanced at pH 9; conalbumin (greater than 6 mg/mL) suppressed cell growth, while ovomucoid (greater than 2 mg/mL) was inhibitory only at pH 9. Results inferred that antilisterial effects of albumen were caused primarily by lysozyme and were enhanced by ovomucoid, conalbumin, and alkaline pH |
| doi_str_mv | 10.1111/j.1365-2621.1991.tb04745.x |
| format | Article |
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(Wayne State University, Detroit, MI) ; Shelef, L.A</creator><creatorcontrib>Wang, C. (Wayne State University, Detroit, MI) ; Shelef, L.A</creatorcontrib><description>Sensitivity of Listeria monocytogenes strain Scott A and Brie-1 to several factors in raw egg albumen was investigated. A concentration of ca 15% of albumen in trypticase soy broth was listeristatic after 24 hr at 35 degrees C, and listericidal effects were observed at higher concentrations. Supplementation of albumen with iron or biotin did not reverse the inhibition. Preheating of albumen (50-80 degrees C) caused progressive loss of antilisterial effects. Supplmentation of broth with lysozyme (greater than 1 mg/mL) produced antilisterial effects that were enhanced at pH 9; conalbumin (greater than 6 mg/mL) suppressed cell growth, while ovomucoid (greater than 2 mg/mL) was inhibitory only at pH 9. Results inferred that antilisterial effects of albumen were caused primarily by lysozyme and were enhanced by ovomucoid, conalbumin, and alkaline pH</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1991.tb04745.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ALBUMEN D'OEUF ; ALBUMINA DE HUEVO ; Biological and medical sciences ; BIOTINA ; BIOTINE ; Egg and egg product industries ; Eggs ; FER ; Food industries ; Fundamental and applied biological sciences. 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(Wayne State University, Detroit, MI)</creatorcontrib><creatorcontrib>Shelef, L.A</creatorcontrib><title>Factors contributing to antilisterial effects of raw egg albumen</title><title>Journal of food science</title><description>Sensitivity of Listeria monocytogenes strain Scott A and Brie-1 to several factors in raw egg albumen was investigated. A concentration of ca 15% of albumen in trypticase soy broth was listeristatic after 24 hr at 35 degrees C, and listericidal effects were observed at higher concentrations. Supplementation of albumen with iron or biotin did not reverse the inhibition. Preheating of albumen (50-80 degrees C) caused progressive loss of antilisterial effects. Supplmentation of broth with lysozyme (greater than 1 mg/mL) produced antilisterial effects that were enhanced at pH 9; conalbumin (greater than 6 mg/mL) suppressed cell growth, while ovomucoid (greater than 2 mg/mL) was inhibitory only at pH 9. Results inferred that antilisterial effects of albumen were caused primarily by lysozyme and were enhanced by ovomucoid, conalbumin, and alkaline pH</description><subject>ALBUMEN D'OEUF</subject><subject>ALBUMINA DE HUEVO</subject><subject>Biological and medical sciences</subject><subject>BIOTINA</subject><subject>BIOTINE</subject><subject>Egg and egg product industries</subject><subject>Eggs</subject><subject>FER</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HIERRO</subject><subject>INHIBICION</subject><subject>INHIBITION</subject><subject>LISOZIMA</subject><subject>LISTERIA MONOCYTOGENES</subject><subject>LYSOZYME</subject><subject>PROPIEDADES ANTIMICROBIANAS</subject><subject>PROPRIETE ANTIMICROBIENNE</subject><subject>Proteins</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><recordid>eNqVkU9r2zAYh0XZoFm2L9CTKWM3e3qtf9ZOHdnSrpTt0I4chaxIQaljdZJN028_GYcedpsuQvC8z_vjJ4QuAVeQz-d9BYSzsuY1VCAlVEOLqaCsOp6hBQiGS9JQeIMWGNd1CUDFOXqX0h5Pb8IX6GqtzRBiKkzoh-jbcfD9rhhCofvBdz4NNnrdFdY5a4ZUBFdE_VzY3a7QXTsebP8evXW6S_bD6V6ih_X3h9VNeffr-sfq611piJBQCmy3Qm9ba5oGODWYsRyMauCMMG5aIYnebrkhrhG8kYLWTghCW9ZCYw0hS_Rp1j7F8Ge0aVAHn4ztOt3bMCYFvG6wFE0GL_8B92GMfY6mQFKKuZST7csMmRhSitapp-gPOr4owGoqVu3VVKyailVTsepUrDrm4Y-nDToZ3bmoe-PTq4EBwYTIjF3N2LPv7Mt_LFC362_3UGfPEpWzYvqH46tCx0fFBRFMbX5eK7qpbzc3K6p45i9m3umg9C7mVL_vJTABtCF_AQ1xozU</recordid><startdate>199109</startdate><enddate>199109</enddate><creator>Wang, C. 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(Wayne State University, Detroit, MI) ; Shelef, L.A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3791-70ed7adbec88164c0558414a165356cb793add6c3f87689742f7734b5b18ec33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1991</creationdate><topic>ALBUMEN D'OEUF</topic><topic>ALBUMINA DE HUEVO</topic><topic>Biological and medical sciences</topic><topic>BIOTINA</topic><topic>BIOTINE</topic><topic>Egg and egg product industries</topic><topic>Eggs</topic><topic>FER</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>HIERRO</topic><topic>INHIBICION</topic><topic>INHIBITION</topic><topic>LISOZIMA</topic><topic>LISTERIA MONOCYTOGENES</topic><topic>LYSOZYME</topic><topic>PROPIEDADES ANTIMICROBIANAS</topic><topic>PROPRIETE ANTIMICROBIENNE</topic><topic>Proteins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, C. 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(Wayne State University, Detroit, MI)</au><au>Shelef, L.A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Factors contributing to antilisterial effects of raw egg albumen</atitle><jtitle>Journal of food science</jtitle><date>1991-09</date><risdate>1991</risdate><volume>56</volume><issue>5</issue><spage>1251</spage><epage>1254</epage><pages>1251-1254</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Sensitivity of Listeria monocytogenes strain Scott A and Brie-1 to several factors in raw egg albumen was investigated. A concentration of ca 15% of albumen in trypticase soy broth was listeristatic after 24 hr at 35 degrees C, and listericidal effects were observed at higher concentrations. Supplementation of albumen with iron or biotin did not reverse the inhibition. Preheating of albumen (50-80 degrees C) caused progressive loss of antilisterial effects. Supplmentation of broth with lysozyme (greater than 1 mg/mL) produced antilisterial effects that were enhanced at pH 9; conalbumin (greater than 6 mg/mL) suppressed cell growth, while ovomucoid (greater than 2 mg/mL) was inhibitory only at pH 9. Results inferred that antilisterial effects of albumen were caused primarily by lysozyme and were enhanced by ovomucoid, conalbumin, and alkaline pH</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1991.tb04745.x</doi><tpages>4</tpages></addata></record> |
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| ispartof | Journal of food science, 1991-09, Vol.56 (5), p.1251-1254 |
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| language | eng |
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| source | Wiley Online Library - AutoHoldings Journals |
| subjects | ALBUMEN D'OEUF ALBUMINA DE HUEVO Biological and medical sciences BIOTINA BIOTINE Egg and egg product industries Eggs FER Food industries Fundamental and applied biological sciences. Psychology HIERRO INHIBICION INHIBITION LISOZIMA LISTERIA MONOCYTOGENES LYSOZYME PROPIEDADES ANTIMICROBIANAS PROPRIETE ANTIMICROBIENNE Proteins |
| title | Factors contributing to antilisterial effects of raw egg albumen |
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