The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella

Salmonella enterica serovar Enteritidis (SE) is the most frequently-detected Salmonella in foodborne outbreaks in the European Union. Among such outbreaks, egg and egg products were identified as the most common vehicles of infection. Possibly, the major antibacterial property of egg white is iron r...

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Detalles Bibliográficos
Autores principales: Julien, Louis Alex, Baron, Florence, Bonnassie, Sylvie, Nau, Françoise, Guérin, Catherine, Jan, Sophie, Andrews, Simon Colin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Netherlands 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6584246/
https://www.ncbi.nlm.nih.gov/pubmed/30810876
http://dx.doi.org/10.1007/s10534-019-00180-w

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6584246/
https://www.ncbi.nlm.nih.gov/pubmed/30810876
http://dx.doi.org/10.1007/s10534-019-00180-w

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