Separation, polymer formation and antibacterial activity of lysozyme

• Autorzy: Kijowski J. , Lesnierowski G.
• Języki publikacji: EN

Abstrakty

EN

Lysozyme (E.C.3.2.17) is widespread in nature and hen egg white is a rich source of the enzyme. Membrane isolation technique of lysozyme has a limited application because of poor yield and insufficient purity of product. The classic method based on the enzyme precipitation and crystallisation is still being used. The method is often replaced by ion exchange method that is also recommended for large-scale industrial purposes as efficient and not very expensive. The application of gel filtration gives highly homogenous lysozyme with the presence of certain amount of multimeric forms of enzyme. The amount of dimeric and other polymeric forms can be increased by thermal denaturation of the monomeric form. Irreversible formation of the lysozyme dimer makes the enzyme to be quite a novel antimicrobial agent against Gram-negative bacteria. A different mechanism of the action has been suggested for the dimeric form. Lysozyme monomeric form is known as a natural preservative with strong antimicrobial activity, especially against the Gram-positive bacteria. The enzyme extends the shelf-life of certain food products e.g. a row-chilled poultry by reducing the total count of bacteria as well as E.coli and enterococci. Lysozyme greatly affects Listeria monocytogenes and Clostridium botulinum but salmonellas demonstrate some resistance to the enzyme action.

Słowa kluczowe

EN

food product; biological function; Clostridium botulinum; Listeria monocytogenes; pathogen; lysozyme; enzyme; antibacterial activity; enzyme isolation; microorganism; poultry; bacteria; Escherichia coli; enzyme action; hen egg; polymer formation

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 1999
• Tom: 08
• Numer: 3
• Opis fizyczny: p.3-16,fig.

Twórcy

autor

Kijowski J.

• Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Lesnierowski G.