Research article


*Manonmani.J, and Bakkialakshmi.S

Online First: February 15, 2023

The understanding interactions between proteins and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic interactions, separately, but these components might also form other combinations. Protein (OVA and BLG) and phenolic acids (sinapic acid (SA), gallic acid (GA) and caffeic acid (CA)) were interacted in the combination [(OVA, OVA+SA, OVA+GA, OVA+CA), (BLG, BLG+SA, BLG+GA, BLG+CA)] and the compound tested against food borne bacterial pathogens a) Staphylococcus aureus (+ ve), b) Streptococcus pyogenes (+ ve), c) Escherichia coli (– ve), d) Klebsiella pneumonia (– ve). The combination of OVA+GA shows potent antibacterial activity against both Gram-positive and Gram-negative bacteria with Support to the results the difference in susceptibility to polyphenols between Gram-positive and Gram-negative bacteria is a controversial issue.


Protein (OVA and BLG), phenolic acids (sinapic acid (SA), gallic acid (GA) and caffeic acid (CA), bacterial pathogens