MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01888nam a2200253Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MX-MdCICY |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250625162453.0 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
CICY |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
B-20693 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250602s9999 xx |||||s2 |||| ||und|d |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
A current perspective on hydrogen peroxide production in honey. A review |
| 490 0# - SERIES STATEMENT |
|---|
| Volume/sequential designation |
Food Chemistry, 332, p.127229, 2020 |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
Hydrogen peroxide plays a key role in honey antibacterial activity. The production of H2O2 in honey requires glucose oxidase (GOx)that oxidizes glucose to gluconolactone and reduces molecular oxygen to hydrogen peroxide. The content of GOx of honeybee origin was believed to be the main predictor of H2O2 concentration in honey. The observed variations in H2O2 levels among honeys questioned however the direct GOx-H2O2 relationship and left its absence opened for exploration. Here, we evaluated principal causes underlying the imbalance in the quantitative enzyme-product relationship with respect to: (a)enzyme and the product inactivation or destruction by honey compounds; (b)non-enzymatic pathway of H2O2 formation, and (c)a potential contribution of enzymes with GOx activity originating from nectars and microorganisms inhabiting honey. We also bring new facts on the relationship between honey colloidal structure and H2O2 production that change our traditional understanding of honey function as antimicrobial agent. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
COLLOIDAL STRUCTURE OF HONEY |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
FUNGAL AND BACTERIAL GLUCOSE OXIDASES |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
GLUCOSE OXIDASE |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
HONEY |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
HYDROGEN PEROXIDE |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
NECTAR REDOX CYCLE |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
NON-ENZYMATIC PRODUCTION OF H(2)O(2) |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Brudzynski, K. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="https://drive.google.com/file/d/1NanJaqN4Wvloc81KWsVxM7EpUV3IeIdX/view?usp=drivesdk">https://drive.google.com/file/d/1NanJaqN4Wvloc81KWsVxM7EpUV3IeIdX/view?usp=drivesdk</a> |
| Public note |
Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Clasificación local |
| Koha item type |
Documentos solicitados |
