Wyniki wyszukiwania

1

Preliminary studies on the activity of lysozyme in the blood serum of sheep

100%

Sowinski G., Prusinowska I., Brzostowski H., Tanski Z.

Natural Sciences

|

2000

|

tom 04

2

A note on the effect of immunostimulation of laying hens on the lysozyme activity in egg white

75%

Swierczewska E., Niemiec J., Noworyta-Glowacka J.

Animal Science Papers and Reports

|

2003

|

tom 21

|

nr 1

Four immunostimulating preparations (IPs) – Levamisol, Lidium KLP, Echinacea and Baymix Se+E – were administered to Hy-Line hens aged 8 months (group I, II, III and IV, respectively, 10 birds in each). The egg white lysozyme activity (LA) was determined before administering the IP, and next 17, 24, 31, 45 and 60 days after. All IPs led to an increase in the egg white LA which was maintained over a period of 45 (group II, III and IV) and even 60 days (group I) after administration. Levamisol was shown to be most effective IP, while Baymix Se+E the least.

3

Effect of Pseudomonas aeruginosa crude proteolytic fraction on antibacterial activity of Galleria mellonella haemolymph

75%

Andrejko M.

Folia Biologica

|

2004

|

tom 52

|

nr 1-2

4

An approach based on diffusion to study ligand-macromolecule interaction

75%

Housaindokht M. R., Bahrololoom M., Tarighatpoor S., Mossavi-Movahedi A. A.

Acta Biochimica Polonica

|

2002

|

tom 49

|

nr 3

A new approach has been developed to study binding of a ligand to a macromolecule based on the diffusion process. In terms of the Fick's first law, the concentration of free ligand in the presence of a protein can be determined by the measurement of those ligands which are diffused out. This method is applied to the study of binding of methyl-orange to lysozyme in phosphate buffer of pH 6.2, at 30°C. The binding isotherm was determined initially, followed by application of the Hill equation to the data obtained, then binding constant and binding capacity were estimated.

5

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

The activity of lisozyme in haemolymph of the bee colonies infected with Varroa jacobsoni after administration of levamizol

75%

Sokol R., Romaniuk K., Swiecicka-Grabowska G.

Wiadomości Parazytologiczne

|

1998

|

tom 44

|

nr 3

6

Functions of the chicken lysosyme 5' MAR and MAR binding proteins

75%

Stratling W. H., Weitzel J. M., Buhrmester H., Phi-Van L.

Cellular and Molecular Biology Letters

|

1997

|

tom 02

|

nr 2

7

Antibacterial activity of lysozyme modified by the membrane technique

75%

Cegielska-Radziejewska R., Lesnierowski G., Kijowski J.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2003

|

tom 06

|

nr 2

The effectiveness of antibacterial action of lysozyme modified by the membrane technique (ultrafiltration and reverse osmosis) against selected strains of bacteria was determined. Its bacteriostatic activity was dependent on modification conditions. Among lysozyme preparations modified by ultrafiltration the highest bacteriostatic activity against selected strains of Proteus mirabilis, Pseudomonas fluorescens and Staphylococcus epidermidis bacteria was noted in the preparation containing 53.3% polymeric forms. The modification procedure facilitates the extension of antibacterial spectrum of lysozyme, particularly against Pseudomonas fluorescens and Proteus mirabilis Gram (-) bacteria.

8

Cell-free immune response in juvenile hormone JH-III treated Galleria mellonella larvae

75%

Zdybicka-Barabas A.

Acta Poloniae Toxicologica

|

1999

|

tom 07

|

nr 2

9

Isolation of lysozyme from hen egg white by ion-exchange techniques and its spray, drying dehydratation

75%

Lesnierowski G., Kijowski J.

Polish Journal of Food and Nutrition Sciences

|

2001

|

tom 10

|

nr 2

The study presented here was aimed at application of the ion-exchange technique for separation of lysozyme from hen egg white and its dehydration by spray-drying method. Lysozyme sorption on an ion-exchanger was successively carried out with the use of the three techniques: sonica- tion, mechanic shaking and stirring. The enzyme obtained in such a way was spray-dried with the use of Buchi Company dryer. The characteristics of the enzyme obtained in this way were compared with those of the freeze-dried preparation. Among the three ways of the lysozyme separation no statistically significant differences were found between the shaking and stirring techniques in respect of enzyme activity recovery. However, taking into account the relatively best experimental findings followed by an easy and non-expensive way of lysozyme adsorption by the chromatographic support, the stirring technique can be regarded as optimal solution to reach the goal. Spray-drying was carried out within a temperature range from 115°C to 155°C. The results of the analysis indicated the optimal conditions for lysozyme dehydration: input air temperature 135°C; output air temperature 70°C; aspirator efficiency 100% and the flow rate of drying air 600 L/h. Those parameters yielded the preparation with a moisture content of 8.1-8.3% and the lysozyme activity of 21100 to 22450 U/mg. These results were similar to those for lysozyme obtained with freeze-drying (moisture 8.2%, activity 21850 U/mg). The results of this study indicated clearly that spray-drying can be successfully used for dehydration of liquid lysozyme preparation.

10

Effect of sodium lactate used alone or in combination with lysozyme on the physico-chemical and microbiological properties of steamed sausage stored under the refrigeration

75%

Malicki A., Jarmoluk A., Bruzewicz S.

Bulletin of the Veterinary Institute in Puławy

|

2004

|

tom 48

|

nr 1

11

Effect of KLP-602 on virus replication in cell cultures

63%

Malaczewska J., Rotkiewicz Z.

Polish Journal of Veterinary Sciences

|

2004

|

tom 07

|

nr 2

12

Polyphenol oxidase and lysozyme mediate induction of systemic resistance in tomato, when a bioelicitor is used

63%

Goel N., Paul P. K.

Journal of Plant Protection Research

|

2015

|

tom 55

|

nr 4

Tomato (Solanum lycopersicum L.) is attacked by Pseudomonas syringae pv. tomato causing heavy damage to the crops. The present study focused on the application of aqueous fruit extracts of neem (Azadirachta indica L.) on a single node of aseptically raised tomato plants. Observations were done, and the changes in the activity and isoenzyme profile of polyphenol oxidase (PPO) and lysozyme, both at the site of treatment as well as away from it, were noted. The results demonstrate that neem extract could significantly induce the activities of both the enzymes as well as upregulate the de novo expression of additional PPO isoenzymes. Induction of systemic acquired resistance (SAR) by natural plant extracts is a potent eco-friendly crop protection method.

13

Changes in the lysozyme-1 gene and lysozyme activity in development of honeybee (Apis mellifera) in response to infection with Varroa destructor

63%

Ewa Zaobidna E., Zoltowska K., Lopienska-Biernat E.

Annals of Parasitology

|

2016

|

tom 62

|

nr Suppl.

14

Production and application of lysozyme-gum Arabic conjugate in mayonnaise as a natural preservative and emulsifier

63%

Hashemi M. M., Aminlari M., Forouzan M. M., Moghimi E., Tavana M., Shekarforoush S., Mohammadifar M. A.

Polish Journal of Food and Nutrition Sciences

|

2018

|

tom 68

|

nr 1

Nowadays demand for food products made by natural sources is rising so fast. In this work Lysozyme (Lyz) was conjugated with gum Arabic (GA) in order to be applied in mayonnaise, at which the presence of both preservative and emulsifi er is essential. Interestingly, the Lyz-GA conjugate exhibited improved functional properties and antibacterial activity. In order to approve the results of this study, the Lyz-GA conjugate was applied to mayonnaise as a natural preservative and emulsifi er. Application of the Lzy-GA conjugate in mayonnaise expedited the death rate of both S. aureus and E. coli K-12. The observation proved that conjugations of Lyz with GA increased the spectrum of its application in food products with improved antibacterial activity. Surprisingly, investigation of emulsion stability and rheological properties confi rmed the improved emulsifi cation role of Lyz-GA conjugate with a higher elasticity in the mayonnaise. Mayonnaise including conjugates showed a linear rheological response and shear-thinning behavior. Sensory analysis of the mayonnaise with Lyz-GA conjugate was completely consistent with the commercial one. Taken together, our results suggest that conjugation of Lyz with GA made possible the application of a natural preservative and emulsifi er in food and pharmaceutical industries, whereas Lyz alone does not have a broad-spectrum antibacterial activity or emulsifying properties

15

A novel matrix for hydrophobic interaction chromatography and its application in lysozyme adsorption

63%

Gedikli M., Ceylan S., Erzengin M., Odabasi M.

Acta Biochimica Polonica

|

2014

|

tom 61

|

nr 4

16

Salivary lysozyme in smoking alcohol-dependent persons

63%

Waszkiewicz N., Zalewska-Szajda B., Zalewska A., Waszkiewicz M., Szajda S. D., Repka B., Szulc A., Kepka A., Minarowska A., Ladny J. R., Zwierz K.

Folia Histochemica et Cytobiologica

|

2012

|

tom 50

|

nr 4

17

Non-specific humoral immunity in rabbits immunised with Chlamydia psittaci - Gocaltovo strain

63%

Pawlikowska M., Deptula W.

Polish Journal of Veterinary Sciences

|

2003

|

tom 06

|

nr 3 Suppl.

18

DSC, SDS-page and spectrophotometry for characterization of modified lysozyme

63%

Lesnierowski G., Kijowski J., Stangierski J.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2003

|

tom 06

|

nr 1

The aim of the study was an attempt to apply selected analytical methods for the evaluation of preparations of modified lysozyme. Lysozyme isolated from hen egg white was modified using thermal, thermal-chemical, chemical and membrane methods and subsequently the obtained preparations were evaluated with the use of the spectrophotometric method, as well as electrophoresis and differential scanning calorimetry (DSC).

19

Intramolecular electron transfer between tryptophan radical and tyrosine in oligoproline-bridged model peptides and hen egg-white lysozyme

63%

Wierzchowski K. L.

Acta Biochimica Polonica

|

1997

|

tom 44

|

nr 4

Long range electron transfer (LRET) across protein matrix underlies all one-electron cellular redox reactions. Elucidation of molecular electron transfer pathways and parametrization of their relative efficiency is one of the most challenging problems in the studies on LRET in proteins. In this paper results of pulse radiolysis investigations on kinetics of LRET accompanying intramolecular radical transformation Trp. --> TyrO. in model peptides built of tryptophan and tyrosine bridged by an oligoproline fragment are reviewed, along with an interpretation of the observed distance dependence of the rate of LRET in terms of conformational properties of the peptides, and partitioning of LRET between electron transfer pathways through space and through peptide backbone. This review on model peptide systems is supplemented with recapitulation of similar studies on the same intramolecular transformation in hen egg-white lysozyme, which allowed to identify Trp./Tyr redox pairs and associated electron transfer pathways involved in LRET in this protein.

20

Influence of proleg ligature on the protein level in haemolymph of Bombyx mori [L.] larvae

63%

Hyrsl P., Marek M.

Biological Bulletin of Poznań

|

1999

|

tom 36

|

nr 2

Ograniczanie wyników

Preliminary studies on the activity of lysozyme in the blood serum of sheep

A note on the effect of immunostimulation of laying hens on the lysozyme activity in egg white