Synthesis of Modified Partial Structures of the Bacterial Cell Wall. 2. Retarded Metabolism of Lipopeptides by Insertion of .alpha.-Substituted .alpha.-Amino Acids

1994 ◽  
Vol 59 (15) ◽  
pp. 4215-4222 ◽  
Author(s):  
Alexandra Frauer ◽  
Michaela Mehlfuehrer ◽  
Klaus Thirring ◽  
Heinz Berner
Keyword(s):  
Amino Acids ◽  
Cell Wall ◽  
Bacterial Cell ◽  
Bacterial Cell Wall ◽  
Partial Structures

Synthesis of modified partial structures of the bacterial cell wall. 1. Lipopeptides containing nonproteinogenic amino acids

1993 ◽  
Vol 58 (3) ◽  
pp. 683-689 ◽  
Author(s):  
Helmut Schneider ◽  
Gerhard Sigmund ◽  
Bettina Schricker ◽  
Klaus Thirring ◽  
Heinz Berner
Keyword(s):  
Amino Acids ◽  
Cell Wall ◽  
Bacterial Cell ◽  
Bacterial Cell Wall ◽  
Partial Structures

ChemInform Abstract: Synthesis of Modified Partial Structures of the Bacterial Cell Wall. Part 2. Retarded Metabolism of Lipopeptides by Insertion of α- Substituted α-Amino Acids.

ChemInform ◽  
2010 ◽  
Vol 26 (5) ◽  
pp. no-no
Author(s):  
A. FRAUER ◽  
M. MEHLFUEHRER ◽  
K. THIRRING ◽  
H. BERNER
Keyword(s):  
Amino Acids ◽  
Cell Wall ◽  
Bacterial Cell ◽  
Bacterial Cell Wall ◽  
Partial Structures

ChemInform Abstract: Synthesis of Modified Partial Structures of the Bacterial Cell Wall. Part 1. Lipopeptides Containing Nonproteinogenic Amino Acids.

ChemInform ◽  
2010 ◽  
Vol 24 (32) ◽  
pp. no-no
Author(s):  
H. SCHNEIDER ◽  
G. SIGMUND ◽  
B. SCHRICKER ◽  
K. THIRRING ◽  
H. BERNER
Keyword(s):  
Amino Acids ◽  
Cell Wall ◽  
Bacterial Cell ◽  
Bacterial Cell Wall ◽  
Partial Structures

scholarly journals Distinct pathways for modification of the bacterial cell wall by non-canonicalD-amino acids

2011 ◽  
Vol 30 (16) ◽  
pp. 3442-3453 ◽  
Author(s):  
Felipe Cava ◽  
Miguel A de Pedro ◽  
Hubert Lam ◽  
Brigid M Davis ◽  
Matthew K Waldor
Keyword(s):  
Amino Acids ◽  
Cell Wall ◽  
Bacterial Cell ◽  
Bacterial Cell Wall

scholarly journals Chemical Synthesis ofN-Acetylmuramyl Peptides with Partial Structures of Bacterial Cell Wall and Their Analogs in Relation to Immunoadjuvant Activities

1976 ◽  
Vol 49 (2) ◽  
pp. 533-539 ◽  
Author(s):  
Shoichi Kusumoto ◽  
Yuzo Tarumi ◽  
Kazuhiro Ikenaka ◽  
Tetsuo Shiba
Keyword(s):  
Cell Wall ◽  
Chemical Synthesis ◽  
Bacterial Cell ◽  
Bacterial Cell Wall ◽  
Partial Structures

scholarly journals Preservation of amino acids from in situ-produced bacterial cell wall peptidoglycans in northeastern Atlantic continental margin sediments

2002 ◽  
Vol 47 (5) ◽  
pp. 1521-1524 ◽  
Author(s):  
Mark Grutters ◽  
Wim van Raaphorst ◽  
Eric Epping ◽  
Willem Helder ◽  
Jan W. de Leeuw ◽  
...  
Keyword(s):  
Amino Acids ◽  
Cell Wall ◽  
Continental Margin ◽  
Bacterial Cell ◽  
Bacterial Cell Wall ◽  
Northeastern Atlantic

Microbore single-column analysis of amino acids and amino sugars specific to bacterial cell wall peptidoglycans

1980 ◽  
Vol 105 (1) ◽  
pp. 154-158 ◽  
Author(s):  
Endre Vasstrand ◽  
Harald B. Jensen ◽  
Talia Miron
Keyword(s):  
Amino Acids ◽  
Cell Wall ◽  
Bacterial Cell ◽  
Bacterial Cell Wall ◽  
Amino Sugars ◽  
Single Column

scholarly journals Lysozyme from Chicken Egg White as an Antibacterial Agent

2019 ◽  
Vol 28 (4) ◽  
pp. 175
Author(s):  
Harsi Dewantari Kusumaningrum ◽  
Syahrizal Nasution ◽  
E Kusumaningtyas ◽  
D N Faridah
Keyword(s):  
Amino Acids ◽  
Cell Wall ◽  
Antibacterial Activity ◽  
Bacterial Cell ◽  
Egg White ◽  
Bacterial Cell Wall ◽  
Enzymatic Treatment ◽  
Gram Positive ◽  
Gram Positive Bacteria ◽  
Chicken Egg

<p class="00-6Abstrak2Wtz">Lysozyme is one of the constituent proteins of chicken egg white that plays an important role in a protection system during the embryo growing process. Lysozyme protection systems can be applied in food and for health. This paper aims to describe the role of egg white lysozyme which has the antibacterial activity to improve food safety and health. Mechanism and activity of lysozyme protection can be explored by understanding the structure of proteins, type of amino acids, and the sequence of amino acids. The mechanism of lysozyme antibacterial activity against Gram positive bacteria occurs through its ability to breakdown the peptidoglycan glycosidic bonds in the bacterial cell wall membrane. The antibacterial activity of lysozyme can be increased when its normal lysozyme form was denatured/hydrolyzed through modifying the lysozyme structure by heat and enzymatic treatment. Heat treatment will reveal the active site of lysozyme after denaturation, leading to the destruction of the bacterial cell wall membrane. Enzymatic treatment through hydrolysis process of hydrolysis by protease enzymes will generate antibacterial peptides, which have the ability to inhibit the growth of Gram positive bacteria and Gram negative bacteria. Antibacterial lysozyme peptides and heat treated lysozyme are dominated by hydrophobic amino acids and positively charged to facilitate interaction between lysozyme and lipopolysaccharide which coats peptidoglycan. Antibacterial lysozyme peptide can be used as an antibiotic and a safe natural preservative compared to synthetic material and can reduce the risk of destructive bacteria and pathogenic bacteria. Lysozyme peptide is potential to protect human health since it has also other activities such as inhibition of angiotensin-converting enzyme, antihypertensive, antitumor, antioxidant, and antiviral agents.</p>

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