Question

Match List I with List II 

Choose the correct answer from the options given below: 
 

• A. A-II, B-IV, C-I, D-III
• B. A-II, B-III, D-I, C-IV
• C. C-IV, B-III, A-II, D-I
• D. A-II, B-IV, D-III, C-I

Hint:

Food Antimicrobial Components:
Fish = Lysozyme
Poultry Egg = Conalbumin (Ovotransferrin)
Cow's Milk = Lactoferrin
Clove = Eugenol.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Natural intrinsic antimicrobial compounds and bioactive protective proteins in foods.

Step 2: Detailed Explanation:
Matching food commodities in List I with natural antimicrobial components in List II:
- A. Fish (Fish Mucus Epidermis): Contains antibacterial II. Lysozyme (hydrolyzes $\beta$-(1,4) peptidoglycan bonds in bacterial walls).
- B. Poultry Egg (Egg White): Contains iron-chelating antimicrobial IV. Conalbumin (Ovotransferrin).
- C. Cow's Milk: Contains iron-binding antimicrobial glycoprotein I. Lactoferrin.
- D. Clove (Spice): Contains antimicrobial phenolic essential oil III. Eugenol.
Matching sequence: A-II, B-IV, C-I, D-III.

Step 3: Final Answer:
Thus, the correct matching is A-II, B-IV, C-I, D-III, corresponding to option (A).