Food applications of bacterial cell wall hydrolases

被引：70

作者：

Callewaert, Lien ^{[1
]}

Walmagh, Maarten ^{[2
]}

Michiels, Chris W. ^{[1
]}

Lavigne, Rob ^{[2
]}

机构：

[1] Katholieke Univ Leuven, Ctr Food & Microbial Technol, B-3001 Heverlee, Belgium

[2] Katholieke Univ Leuven, Div Gene Technol, B-3001 Heverlee, Belgium

来源：

CURRENT OPINION IN BIOTECHNOLOGY | 2011年 / 22卷 / 02期

关键词：

EXPRESSING HUMAN LYSOZYME; BACTERIOPHAGE-PHI-KZ; PSEUDOMONAS-AERUGINOSA; STAPHYLOCOCCUS-AUREUS; LISTERIA-MONOCYTOGENES; ANTIMICROBIAL ACTIVITY; MAMMARY-GLAND; ACID BACTERIA; SHELF-LIFE; EGG-WHITE;

D O I：

10.1016/j.copbio.2010.10.012

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Bacterial cell wall hydrolases (BCWHs) display a remarkable structural and functional diversity that offers perspectives for novel food applications, reaching beyond those of the archetype BCWH and established biopreservative hen egg white lysozyme. Insights in BCWHs from bacteriophages to animals have provided concepts for tailoring BCWHs to target specific pathogens or spoilage bacteria, or, conversely, to expand their working range to Gram-negative bacteria. Genetically modified foods expressing BCWHs in situ showed successful, but face regulatory and ethical concerns. An interesting spin-off development is the use of cell wall binding domains of bacteriophage BCWHs for detection and removal of foodborne pathogens. Besides for improving food safety or stability, BCWHs may also find use as functional food ingredients with specific health effects.

引用

页码：164 / 171

页数：8

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