Novel Antibacterial Peptides Isolated from the Maillard Reaction Products of Half-Fin Anchovy (Setipinna taty) Hydrolysates/Glucose and Their Mode of Action in Escherichia Coli

The Maillard reaction products (MRPs) of half-fin anchovy hydrolysates and glucose, named as HAHp(9.0)-G MRPs, were fractionated by size exclusion chromatography into three major fractions (F1–F3). F2, which demonstrated the strongest antibacterial activity against Escherichia coli (E. coli) and sho...

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Detalles Bibliográficos
Autores principales: Wang, Jiaxing, Wei, Rongbian, Song, Ru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6356202/
https://www.ncbi.nlm.nih.gov/pubmed/30634704
http://dx.doi.org/10.3390/md17010047

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6356202/
https://www.ncbi.nlm.nih.gov/pubmed/30634704
http://dx.doi.org/10.3390/md17010047

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