ArticleFood chemistry: X2025
Epigallocatechin gallate-mediated interaction modulates the gelation properties and antibacterial spectrum of rigid amyloid lysozyme fibril-chitosan hydrogels.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Fabrication of Chitosan Hybrid Particles with Shrimp Shell Protein Hydrolysate-EGCG Conjugates for Antioxidant Protection in Lipid Systems.Antioxidants (Basel, Switzerland) · 2026Article
- Spirooxindoles as Disruptors of Preformed Hen Egg White Lysozyme Fibrils as a Model for Neurodegenerative Diseases.ChemMedChem · 2026Article
- Mechanism of ultrasonic pre-treatment in enhancing carvacrol preservation: An integrated strategy validated by molecular dynamics simulation and application in chilled pork.Food chemistry: X · 2026Article
- Fabrication and antibacterial properties of self-assembled lysozyme nanofilms induced by reduced glutathione.Current research in food science · 2026Article
Corrections and comments
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Authors and funding
7 authors.
Funding
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Abstract
This study systematically investigated the molecular interactions underlying the construction of an epigallocatechin gallate (EGCG)-mediated lysozyme amyloid fibrils (LAFs)-chitosan hydrogel. The multiple hydroxyl and aromatic ring structures of EGCG were found to interact with LAFs, resulting in a redistribution of the surface charge of the complex. Meanwhile, the exposure of EGCG's hydrophilic intervals facilitated stronger interactions with the aromatic amino acids of LAFs, leading to a conformation change of LAFs from β-Sheet to β-turn. The incorporation of EGCG-LAFs enhanced the network strength of chitosan hydrogels, forming a characteristic meso-network of amyloid fibers, evidenced by a significant increase in gel hardness, reaching a peak value of 2176.71 g. The EGCG-LAFs-chitosan composite hydrogel exhibited excellent antibacterial activity against
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