Potential possibilities of production, modification and practical application of lysozyme

• Autorzy: Lesnierowski G. , Cegielska-Radziejewska R.

Warianty tytułu

PL

Możliwości prdukcji, modyfikacji i praktycznego wykorzystania lizozymu

• Języki publikacji: EN

Abstrakty

EN

Introduction. Lysozyme, taking a stand in many biological fluids and tissues of a large number of living organisms, is a strongly basic protein. Hen egg white is its rich source and from this source enzyme can be obtained on a commercial scale as a preparation of biological activity. Monomer of lysozyme is known as hydrolase cutting the b-1-4 glycosidic bond, but its dimeric from received after modification of monomer form, exerts different and new valuable properties. In this study we indicated ways of production and modification of lysozyme and possibilities of its practical application. Material and methods. The material for producing of lysozyme was fresh egg white. Enzyme was isolated by direct crystallization, ion-exchange chromatographic and utrafiltration methods. Lysozyme received by ion-exchange method has been used for modification. Modification of enzyme was carried out by chemical, chemical-thermal, thermal and membrane methods. Results. The presented methods of lysozyme isolation from hen egg white yielded good results. Depending on employed procedure it was recovered from 20 to 85% of enzyme. However, after modification approximately the quantity of 50-70% of polymerized enzyme was received, which contained from 30-40% of dimer. Conclusion. The method of isolating and modifying lysozyme can be successfully used to produce high active preparation of enzyme. Lysozyme monomer, and especially its modified form, shows the possibility of wide use not only in food industry, but also in medicine, pharmacology and veterinary medicine.

PL

Wstęp. Lizozym, białko enzymatyczne, powszechnie występujące w przyrodzie, charakteryzuje się użytecznymi właściwościami. Bogatym źródłem lizozymu, z którego można pozyskiwać enzym na szerszą skalę, jest białko jaja kurzego. Monomer, znany jako hydrolaza, rozkłada wiązanie b-l-4-glikozydowe, a dimer enzymu uzyskiwany w wyniku modyfikacji wykazuje nowe, cenne właściwości. W prezentowanej pracy pokazano sposoby produkcji i modyfikacji lizozymu oraz możliwości jego praktycznego wykorzystania. Materiał i metody. Surowcem do badań było świeże białko jaj kurzego, którego lizozym izolowano metodą krystalizacji, jonowymiennej chromatografii i ultrafiltracji. Do modyfikacji użyto lizozym otrzymany metodą chromatograficzną. Modyfikację enzymu przeprowadzono metodami termiczną, termiczno-chemiczną, chemiczną i membranową. Wyniki. Przedstawione w pracy sposoby izolowania enzymu z białka jaja kurzego dały dobre wyniki. W zależności od zastosowanej metody odzyskiwano od 20 do 85% lizozymu zawartego w białku jaja. Natomiast po modyfikacji otrzymano ok. 50-70% spolimeryzowanego enzymu, który zawierał 30-40% dimeru. Wnioski. Przedstawione metody izolowania i modyfikowania enzymu mogą być wykorzystane do produkcji wysokoaktywnego preparatu lizozymu. Monomer lizozymu, a zwłaszcza jego zmodyfikowana postać wykazuje możliwości szerokiego wykorzystania nie tylko w przemyśle spożywczym, ale także w medycynie, farmakologii i weterynarii.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2012
• Tom: 11
• Numer: 3
• Opis fizyczny: p.223-230,fig.,ref,

Twórcy

autor

Lesnierowski G.

• Department of Food Quality Management, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Cegielska-Radziejewska R.

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