Cecropin A Improves the Antibacterial Activity of Hen Egg White Lysozyme against Challenging <i>Salmonella enterica</i> Serovars.

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作者： Hani A,Alhadrami ^[1] ; Ahmed M,Sayed ^[2] ; Hossam M,Hassan ^[3] ; Mostafa E,Rateb ^[4] ; Karim,Abdelkader ^[4]

作者单位： Department of Medical Laboratory Technology, Faculty of Applied Medical Sciences, King Abdulaziz University, P.O. Box 80402, Jeddah 21589, Saudi Arabia. ^[1] Molecular Diagnostic Laboratory, King Abdulaziz University Hospital, King Abdulaziz University, P.O. Box 80402, Jeddah 21589, Saudi Arabia. ^[2] King Fahd Medical Research Center, King Abdulaziz University Hospital, King Abdulaziz University, P.O. Box 80402, Jeddah 21589, Saudi Arabia. ^[3] Department of Pharmacognosy, Faculty of Pharmacy, Nahda University, Beni-Suef 62513, Egypt. ^[4] Department of Pharmacognosy, Faculty of Pharmacy, Beni-Suef University, Beni-Suef 62513, Egypt. ^[5] School of Computing, Engineering & Physical Sciences, University of the West of Scotland, Paisley PA1 2BE, UK. ^[6] Department of Microbiology and Immunology, Faculty of Pharmacy, Beni-Suef University, Beni-Suef 62511, Egypt. ^[7]

关键词 Salmonella enterica amphipathic helix cecropin A food preservative hen egg white lysozyme

DOI 10.3390/pharmaceutics14102201

PMID 36297635

发布时间 2022-11-23

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准确一般字义偏差语意偏离译文作用小提交