Antioxidative, Antifungal and Additive Activity of the Antimicrobial Peptides Leg1 and Leg2 from Chickpea

The fight against food waste benefits from novel agents inhibiting spoilage. The present study investigated the preservative potential of the antimicrobial peptides Leg1 (RIKTVTSFDLPALRFLKL) and Leg2 (RIKTVTSFDLPALRWLKL) recently identified in chickpea legumin hydrolysates. Checkerboard assays revea...

Descripción completa

Detalles Bibliográficos
Autores principales: Heymich, Marie-Louise, Nißl, Laura, Hahn, Dominik, Noll, Matthias, Pischetsrieder, Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998185/
https://www.ncbi.nlm.nih.gov/pubmed/33799496
http://dx.doi.org/10.3390/foods10030585

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998185/
https://www.ncbi.nlm.nih.gov/pubmed/33799496
http://dx.doi.org/10.3390/foods10030585

Ejemplares similares