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Inhibitory effect of polyphenols from sumac, pomegranate and Indian almond on urease producing bacteria and jack bean urease activity.

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第一作者： Muhammad Abdul,Haq

第一单位： Department of Food Science & Technology, University of Karachi, 75270, Pakistan. Electronic address: abdul.haq@uok.edu.pk.

作者： Muhammad Abdul,Haq ^[1] ; Mudassir,Nazir ^[2] ; Gul,Jabeen ^[3] ; Nusrat,Jabeen ^[4] ; Shahina,Naz ^[5] ; Haq,Nawaz ^[6] ; Jiaxing,Xu ^[7]

作者单位： Department of Food Science & Technology, University of Karachi, 75270, Pakistan. Electronic address: abdul.haq@uok.edu.pk. ^[1] Department of Food Science & Technology, University of Karachi, 75270, Pakistan. ^[2] Department of Microbiology, University of Karachi, 75270, Pakistan. ^[3] Department of Microbiology, University of Karachi, 75270, Pakistan. Electronic address: nusrat.jabeen@uok.edu.pk. ^[4] Department of Food Science & Technology, University of Karachi, 75270, Pakistan. Electronic address: shahina.naz@uok.edu.pk. ^[5] Jiangsu Key Laboratory for Biomass-Based Energy and Enzyme Technology, School of Chemistry and Chemical Engineering, Huaiyin Normal University, Changjiangxi Road, Huaian 223300, Jiangsu, PR China. Electronic address: 8202311006@hytc.edu.cn. ^[6] Jiangsu Key Laboratory for Biomass-Based Energy and Enzyme Technology, School of Chemistry and Chemical Engineering, Huaiyin Normal University, Changjiangxi Road, Huaian 223300, Jiangsu, PR China. Electronic address: xujiaxing@hytc.edu.cn. ^[7]

关键词 Anthocyanins Anti urease activity Jack bean urease Non-anthocyanins Polyphenols Urease producing bacteria

医学主题词尿素酶(Urease);刀豆属(Canavalia);植物提取物(Plant Extracts);抗菌药(Anti-Bacterial Agents);酶抑制剂(Enzyme Inhibitors);微生物敏感性试验(Microbial Sensitivity Tests);细菌(Bacteria)

DOI 10.1016/j.ijbiomac.2024.133735

PMID 38986980

发布时间 2024-10-03

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