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Caractérisation de l'activité antimicrobiennes de peptides dérivés de protéines antimicrobiennes de l'oeuf

Résumé : It was shown previously in the lab that the antibacterial activity of some egg proteins involves their heparin-binding domain(s). For this project, we investigated the antibacterial potential of derived peptides containing these heparin-binding sites. These peptides were generated in silico by bioinformatic analysis of protein sequence and structure to identify heparin-binding sites, combined to the prediction of their antimicrobial potential. Five synthetic peptides were characterized in vitro for their affinity to heparin and for their activity against Listeriamonocytogenes and Salmonella Enteritidis, both involved in foodborne diseases. Results showed that the two peptides exhibiting the highest antibacterial activity were those with the strongest affinity to heparin, thus validating the concept. These results are promising and can favour the emergence of derived products of increased value for food and health industries.
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https://hal.inrae.fr/hal-02892093
Déposant : Sophie Rehault-Godbert <>
Soumis le : mardi 7 juillet 2020 - 12:25:07
Dernière modification le : lundi 3 août 2020 - 15:00:31

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Beauclercq Rapport de stage M2...
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  • HAL Id : hal-02892093, version 1

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Stéphane Beauclercq. Caractérisation de l'activité antimicrobiennes de peptides dérivés de protéines antimicrobiennes de l'oeuf. Sciences du Vivant [q-bio]. 2013. ⟨hal-02892093⟩

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