Food applications of bacterial cell wall hydrolases.

Abstract:

: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.

journal_name

Curr Opin Biotechnol

authors

Callewaert L,Walmagh M,Michiels CW,Lavigne R

doi

10.1016/j.copbio.2010.10.012

subject

Has Abstract

pub_date

2011-04-01 00:00:00

pages

164-71

issue

2

eissn

0958-1669

issn

1879-0429

pii

S0958-1669(10)00200-4

journal_volume

22

pub_type

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