Antibacterial activity of hen egg white lysozyme modified by thermochemical technique
Antibacterial activity of hen egg white lysozyme modified by thermochemical technique
复制标题
DOI：
10.1007/s00217-008-0997-5
复制
发表时间：
2009-03-01
影响因子：
3.3
通讯作者：
Kijowski, Jacek
中科院分区：
文献类型：
--
作者：
Cegielska-Radziejewska, Renata;Lesnierowski, Grzegorz;Kijowski, Jacek
溶菌酶是鸡蛋白色中的重要成分，具有抗菌作用，尤其对革兰氏阳性菌具有较强的抗菌活性。研究表明，由于化学或物理修饰，溶菌酶的活性范围可能会扩大。本研究的目的是确定热化学技术修饰的溶菌酶对选定菌株的抗菌作用的有效性。我们的研究表明，使用修饰扩大溶菌酶活性范围的可能性。我们发现，在所采用的条件下，修饰促进了溶菌酶聚合的增加。结果表明，改性温度和改性时间对形成聚合物的含量有影响。结果发现，溶菌酶修饰的应用导致其抗菌活性的增加相比，溶菌酶单体的活性。实验表明，所用的溶菌酶制剂对不同类型的细菌表现出不同的活性。观察到的修饰溶菌酶制剂对革兰氏阴性菌的抗菌活性的增加与对革兰氏阳性菌的抗菌活性的降低无关。对于含有最高量的二聚体（34-37.6%）的制剂，记录了检查的革兰氏阴性菌种生长的最大减少。观察到含有25-27%二聚体的制剂对细菌表皮葡萄球菌的作用更有效。
Lysozyme is an important component of egg white with antibacterial properties especially against Gram-positive bacteria. Research indicates that the range of lysozyme activity may be extended thanks to chemical or physical modifications. The purpose of the study was to determine the effectiveness of antibacterial action against selected strains of bacteria of lysozyme modified by the thermochemical technique. Our investigations indicated a possibility of extending the range of lysozyme activity using modification. We found that under the adopted conditions modification promotes an increased polymerisation of lysozyme. It was observed that the temperature and time of modification have an effect on the content of the forming polymers. It was found that the application of lysozyme modification leads to an increase in its antibacterial activity in comparison to the activity of lysozyme monomer. The experiments have shown that the used lysozyme preparations demonstrate different activity in relation to different types of bacteria. The observed increase in antibacterial activity of modified lysozyme preparations against Gram-negative bacteria were not associated with a decrease of that activity against Gram-positive bacteria. The greatest reduction of growth of the examined Gram-negative bacteria species was recorded for the preparation which contained the highest quantity of dimer (34-37.6%). A more effective action against bacteria Staphylococcus epidermidis was observed for preparations containing 25-27% of dimer.