Tuesday, January 26, 2016

Plant Antimicrobials and the Food Industry: Part 2 – Antimicrobial Peptides


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Plant antimicrobial peptides, or PAMPs, are protein compounds produced by plants to defend against microbial attack1. They are positively charged, amphiphilic molecules found throughout the plant, existing in leaves, stem, stalk and other tissues. Plants release PAMPs in response to microbial infection and infestation, or produce them constitutively as part of the overall pathogen defense Read the rest of this article

The post Plant Antimicrobials and the Food Industry: Part 2 – Antimicrobial Peptides appeared first on Accelerating Science.



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