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Identification of new antimicrobial peptides that contribute to the bactericidal activity of egg white against Salmonella enterica serovar Enteritidis at 45 °C

Cochet, M.-F., Baron, F., Bonnassie, S., Jan, S., Leconte, N., Jardin, J., Briard-Bion, V., Gautier, M., Andrews, S. C., Guérin-Dubiard, C. and Nau, F. (2021) Identification of new antimicrobial peptides that contribute to the bactericidal activity of egg white against Salmonella enterica serovar Enteritidis at 45 °C. Journal of Agricultural and Food Chemistry. ISSN 0021-8561

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To link to this item DOI: 10.1021/acs.jafc.0c06677

Abstract/Summary

A recent work revealed that egg white (EW) at 45 °C exhibits powerful bactericidal activity against S. enterica serovar Enteritidis, which is surprisingly little affected by removal of the >10 kDa EW proteins. Here, we sought to identify the major EW factors responsible for this bactericidal activity by fractionating EW using ultrafiltration and nanofiltration and by characterizing the physicochemical and antimicrobial properties of the resulting fractions. In particular, 22 peptides were identified by nano-LC/MSMS and the bactericidal activities of representative peptides (with predicted antimicrobial activity) were further assessed. Two peptides (FVPPVQR and GDPSAWSWGAEAHS) were found to be bactericidal against S. enterica serovar Enteritidis at 45 °C when provided in an EW environment. Nevertheless, these peptides contribute only part of this bactericidal activity, suggesting other, yet to be determined, antimicrobial factors.

Item Type:Article
Refereed:Yes
Divisions:Life Sciences > School of Biological Sciences > Biomedical Sciences
ID Code:96166
Publisher:American Chemical Society

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