H. Ibrahim

发表

A Helix-Loop-Helix Peptide at the Upper Lip of the Active Site Cleft of Lysozyme Confers Potent Antimicrobial Activity with Membrane Permeabilization Action*

A. Pellegrini, H. Ibrahim, U. Thomas, 2001, The Journal of Biological Chemistry.

A novel antibiotic-delivery system by using ovotransferrin as targeting molecule.

H. Ono, F. Van Immerseel, H. Ibrahim, 2015, European journal of pharmaceutical sciences : official journal of the European Federation for Pharmaceutical Sciences.

Potent antimicrobial action of triclosan-lysozyme complex against skin pathogens mediated through drug-targeted delivery mechanism.

H. Ibrahim, Md. Imranul Hoq, 2011, European journal of pharmaceutical sciences : official journal of the European Federation for Pharmaceutical Sciences.

Human lysozyme possesses novel antimicrobial peptides within its N-terminal domain that target bacterial respiration.

H. Ono, H. Ibrahim, Kenta Imazato, 2011, Journal of agricultural and food chemistry.

New drug-targeting strategy from beneath the shell of egg

H. Ibrahim, 2010, Expert opinion on drug delivery.

Triclosan–lysozyme complex: A promising antimicrobial macromolecule stable against photooxidative damage

H. Ibrahim, Md. Imranul Hoq, T. Aoki, 2009 .

Triclosan-lysozyme complex as novel antimicrobial macromolecule: a new potential of lysozyme as phenolic drug-targeting molecule.

H. Ibrahim, Md. Imranul Hoq, T. Aoki, 2008, International journal of biological macromolecules.

Antimicrobial peptides derived from hen egg lysozyme with inhibitory effect against Bacillus species

H. Ibrahim, A. Abdou, S. Higashiguchi, 2007 .

Enhanced bactericidal action of lysozyme to Escherichia coli by inserting a hydrophobic pentapeptide into its C terminus.

A. Kato, K. Matsushita, K. Kobayashi, 1994, The Journal of biological chemistry.

Partially Unfolded Lysozyme at Neutral pH Agglutinates and Kills Gram-Negative and Gram-Positive Bacteria through Membrane Damage Mechanism

L. Juneja, Y. Sugimoto, H. Ibrahim, 1996 .

A Structural Phase of Heat-Denatured Lysozyme with Novel Antimicrobial Action

L. Juneja, S. Higashiguchi, H. Ibrahim, 1996 .

Role of divalent cations in the novel bactericidal activity of the partially unfolded lysozyme

Y. Sugimoto, H. Ibrahim, T. Aoki, 1997 .

On the novel catalytically-independent antimicrobial function of hen egg-white lysozyme: a conformation-dependent activity.

H. Ibrahim, 1998, Die Nahrung.

Ovotransferrin antimicrobial peptide (OTAP-92) kills bacteria through a membrane damage mechanism.

Y. Sugimoto, H. Ibrahim, T. Aoki, 2000, Biochimica et biophysica acta.

Highly efficient protein expression of Plasmodium vivax surface antigen, Pvs25, by silkworm and its biochemical analysis.

J. M. Lee, T. Kusakabe, K. Minamihata, 2022, Protein expression and purification.

Enthalpy of Denaturation and Surface Functional Properties of Heated Egg White Proteins in the Dry State

A. Kato, K. Honma, Kunihiko Kobayashi, 1990 .

Novel angiotensin-converting enzyme inhibitory peptides from caseins and whey proteins of goat milk

H. Ibrahim, T. Miyata, A. S. Ahmed, 2016, Journal of advanced research.

Ovotransferrin possesses SOD-like superoxide anion scavenging activity that is promoted by copper and manganese binding.

H. Ibrahim, Md. Imranul Hoq, T. Aoki, 2007, International journal of biological macromolecules.

Anthrax Toxin-Expressing Bacillus cereus Isolated from an Anthrax-Like Eschar

A. Hoffmaster, J. Barr, C. Marston, 2016, PloS one.

Enhanced secretion of hydrophobic peptide fused lysozyme by the introduction of N‐glycosylation signal and the disruption of calnexin gene in Saccharomyces cerevisiae

A. Kato, H. Arima, H. Azakami, 1998, FEBS letters.

Novel peptide motifs from lysozyme suppress pro‐inflammatory cytokines in macrophages by antagonizing toll‐like receptor and LPS‐scavenging action

H. Ibrahim, T. Miyata, Kosuke Hamasaki, 2017, European journal of pharmaceutical sciences : official journal of the European Federation for Pharmaceutical Sciences.

Identification of a distinct antibacterial domain within the N-lobe of ovotransferrin.

Y. Sugimoto, H. Ibrahim, T. Aoki, 1998, Biochimica et biophysica acta.

Expression of ovotransferrin enhances tolerance of yeast cells toward oxidative stress.

H. Ibrahim, T. Miyata, M. Fukami, 2013, Journal of agricultural and food chemistry.

Ovotransferrin is a redox-dependent autoprocessing protein incorporating four consensus self-cleaving motifs flanking the two kringles.

H. Ibrahim, T. Aoki, Takumi Haraguchi, 2006, Biochimica et biophysica acta.

Chicken Ovotransferrin Variants OTFB and OTFC Harboring Substitution of GAT (Asp) to AAT (Asn) in the Codon 500 and their Antimicrobial Activity

Y. Matsuda, T. Shimogiri, H. Ibrahim, 2016, The journal of poultry science.

Natural Garlic Organosulfur Compounds Prevent Metabolic Disorder of Lipid and Glucose by Increasing Gut Commensal Bacteroides acidifaciens.

D. Hou, M. Hossain, H. Ibrahim, 2022, Journal of agricultural and food chemistry.

Identification of TENP as the Gene Encoding Chicken Egg White Ovoglobulin G2 and Demonstration of Its High Genetic Variability in Chickens

Y. Matsuda, T. Shimogiri, H. Ibrahim, 2016, PloS one.

Strategies for new antimicrobial proteins and peptides: lysozyme and aprotinin as model molecules.

H. Ibrahim, A. Pellegrini, T. Aoki, 2002, Current pharmaceutical design.

Identification of ovalbumin phenotypes of the Asian indigenous chicken populations using polymerase chain reaction-restriction fragment length polymorphism

T. Shimogiri, H. Ibrahim, K. Kinoshita, 2003 .

Ovalbumin in Developing Chicken Eggs Migrates from Egg White to Embryonic Organs while Changing Its Conformation and Thermal Stability*

Y. Higashimoto, K. Koga, T. Kusakabe, 1999, The Journal of Biological Chemistry.

Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: effect on protein structure and some properties.

J. Kurawaki, N. Matsudomi, H. Shinohara, 2005, Journal of agricultural and food chemistry.

Improvement of functional properties of egg white protein through phosphorylation by dry-heating in the presence of pyrophosphate.

H. Hatta, Y. Sugimoto, H. Ibrahim, 2004, Journal of agricultural and food chemistry.

Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction

Y. Sugimoto, H. Ibrahim, T. Aoki, 1999 .

Structural and gelling properties of dry-heated egg white proteins

A. Kato, K. Honma, Kunihiko Kobayashi, 1990 .

Identification of potent antioxidant bioactive peptides from goat milk proteins.

L. M. Elmalt, H. Ibrahim, A. S. Ahmed, 2015, Food research international.

Bactericidal action of lysozyme against gram-negative bacteria due to insertion of a hydrophobic pentapeptide into its C-terminus.

A. Kato, K. Kobayashi, H. Ibrahim, 1992, Bioscience, biotechnology, and biochemistry.

Highly efficient protein expression of Plasmodium vivax surface antigen, Pvs25 by silkworm, Bombyx mori, and its biochemical analysis

J. M. Lee, T. Kusakabe, K. Minamihata, 2022, bioRxiv.

Processing of lysozyme at distinct loops by pepsin: a novel action for generating multiple antimicrobial peptide motifs in the newborn stomach.

H. Ibrahim, A. Abdou, Mujo Kim, 2005, Biochimica et biophysica acta.

Distinct Dimerization Between α-Lactalbumin and Lysozyme Exhibiting Novel Antimicrobial Activity against Gram-positive and Gram-negative Bacteria

H. Ibrahim, T. Aoki, Norihiko Taniyama, 2004 .

Effect of Saccharomyces cerevisiae of Yeast on Fiber Digestion in Sheep Fed Berseem (Trifolium alexandrinum) Hay and Cellulase Activity

A. El-Waziry, H. Ibrahim, 2007 .

Improvement of foaming property of egg white protein by phosphorylation through dry-heating in the presence of pyrophosphate.

C. Takeda, H. Hatta, S. Nagano, 2009, Journal of food science.

Improvement of Functional Properties of Ovotransferrin by Phosphorylation through Dry-heating in the Presence of Pyrophosphate

Y. Sugimoto, H. Ibrahim, T. Aoki, 2008 .

Phosphorylation of egg white proteins by dry-heating in the presence of phosphate.

Y. Sugimoto, H. Ibrahim, T. Aoki, 2003, Journal of agricultural and food chemistry.

Improvement of functional properties of bovine serum albumin through phosphorylation by dry-heating in the presence of pyrophosphate.

Y. Sugimoto, H. Ibrahim, T. Aoki, 2008, Journal of food science.

Modification of ovalbumin with oligogalacturonic acids through the Maillard reaction

Y. Sugimoto, H. Ibrahim, T. Aoki, 2001 .

Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating

Y. Sugimoto, H. Ibrahim, T. Aoki, 2009 .

Glycation and phosphorylation of beta-lactoglobulin by dry-heating: effect on protein structure and some properties.

Y. Sugimoto, H. Ibrahim, T. Aoki, 2007, Journal of agricultural and food chemistry.

Improvement of functional properties of β-lactoglobulin by conjugation with glucose-6-phosphate through the Maillard reaction

T. Matsuda, Y. Sugimoto, H. Ibrahim, 1997 .

Improvement of the Surface Functional Properties of β-Lactoglobulin and α-Lactalbumin by Heating in a Dry State

A. Kato, Kunihiko Kobayashi, H. Ibrahim, 1993 .

New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state

A. Kato, K. Honma, Kunihiko Kobayashi, 1989 .

Potential antioxidant bioactive peptides from camel milk proteins

H. Ibrahim, T. Miyata, Hiroki Isono, 2018, Animal nutrition.

Genetic evidence that antibacterial activity of lysozyme is independent of its catalytic function

T Matsuzaki, H. Ibrahim, T. Aoki, 2001, FEBS letters.

Potent antioxidant peptides derived from honey major protein enhance tolerance of eukaryotic cells toward oxidative stress

H. Ibrahim, T. Miyata, Fukiko Nanbu, 2021 .

Length of hydrocarbon chain and antimicrobial action to Gram-negative bacteria of fatty acylated lysozyme

A. Kato, Kunihiko Kobayashi, H. Ibrahim, 1993 .

Antimicrobial effects of lysozyme against gram-negative bacteria due to covalent binding of palmitic acid

A. Kato, Kunihiko Kobayashi, H. Ibrahim, 1991 .

Linkage mapping of chicken ovoinhibitor and ovomucoid genes to chromosome 13.

H. Cheng, T. Shimogiri, H. Ibrahim, 2004, Animal genetics.

Enhanced Antimicrobial Action of Lysozyme against Gram-Negative and Gram-Positive Bacteria Due to Modification with Perillaldehyde

H. Hatta, H. Ibrahim, Mujo Kim, 1994 .

Bactericidal action of lysozymes attached with various sizes of hydrophobic peptides to the C‐terminal using genetic modification

H. Ibrahim, T. Kinoshita, Akio Kato, 1997, FEBS letters.

Preparation and Characterization of Milk Calcium Salts by using Casein Phosphopeptide

Y. Toba, S. Aoe, Y. Sugimoto, 2000, Preparative Biochemistry & Biotechnology.

Effect of polymorphism in egg white lysozyme on muramidase and antibacterial activities as well as hatchability in the Japanese quail (Coturnix japonica).

T. Shimogiri, H. Ibrahim, K. Kinoshita, 2012, Journal of animal science.

Novel anticancer activity of the autocleaved ovotransferrin against human colon and breast cancer cells.

T. Kiyono, H. Ibrahim, 2009, Journal of agricultural and food chemistry.

Lactophorin in Camel Milk Undergoing Specific Proteolysis and Exhibiting Potent Anticancer Action against Human Colon and Breast Cancer Cells Through ROS Generation

H. Ibrahim, T. Miyata, A. S. Ahmed, 2022, Avicenna Journal of Medical Biochemistry.

Excellent gelation of egg white preheated in the dry state is due to the decreasing degree of aggregation

T. Takagi, A. Kato, Kunihiko Kobayashi, 1990 .

Anti-Helicobacter pylori Activity of Lactobacillus fermentum in Fermented Skimmed Bovine Milk

H. Ibrahim, A. Amer, Sarah Mohsen, 2019, Alexandria Journal of Veterinary Sciences.

Identification of potent antioxidant bioactive peptides from the soluble proteins of chicken egg yolk

H. Ibrahim, T. Miyata, Ai Hitotsumatsu, 2023, Functional Food Science.

Occurrence of ovalbumin in ovarian yolk of chicken during oogenesis.

T. Kusakabe, Y. Sugimoto, H. Ibrahim, 2001, Biochimica et biophysica acta.

Phosphorylation of starch and dextrin by dry-heating in the presence of phosphate, and their calcium phosphate-solubilizing ability.

Y. Toba, H. Kawakami, S. Aoe, 2003, Die Nahrung.