Potential possibilities of production, modification and practical application of lysozyme

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 11, Issue 3, 2012, Pages 223-230

  Leśnierowski, Grzegorz ^a   Cegielska Radziejewska, Renata ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Antibacterial activity; Dimer; Lysozyme; Modification of lysozyme; Monomer

Indexed keywords

ANTI-BACTERIAL ACTIVITY; BIOLOGICAL FLUIDS; EGG WHITE; FOOD INDUSTRIES; GLYCOSIDIC BOND; HEN EGG; ION-EXCHANGE METHODS; LIVING ORGANISMS; MEMBRANE METHODS;

BIOACTIVITY; BIOLOGY; CHEMICAL MODIFICATION; DIMERS; ION EXCHANGE; MONOMERS; TISSUE; VETERINARY MEDICINE;

ENZYMES;

EGG WHITE; LYSOZYME;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; CRYSTALLIZATION; ION EXCHANGE CHROMATOGRAPHY; ISOLATION AND PURIFICATION; ULTRAFILTRATION;

ANIMALS; CHICKENS; CHROMATOGRAPHY, ION EXCHANGE; CRYSTALLIZATION; EGG WHITE; MURAMIDASE; ULTRAFILTRATION;

EID: 84866634932     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article

References (50)

1. Appendini P., Hotchkiss J.H., 1997. Immobilization of lysozyme on food contact polymers as potential antimicrobial films. Pack. Techn. Sci. 10, 271-279.
2. Cannarsi M., Baiano A., Sinigaglia M., Ferrara L., Baculo R., Del Nobile M.A., 2008. Use of nisin, lysozyme and EDTA for inhibiting microbial growth in chilled buffalo meat. Int. J. Food Sci. Techn. 43, 573-578.
3. Carneiro de Melo A.M.S., Cassar C.A., Miles R.J. 1998. Trisodium phosphate increases sensitivity of Gram-negative bacteria to lysozyme and nisin. J. Food Protect. 61, 7, 839-844.
4. Cegielska-Radziejewska R., Leśnierowski G., Kijowski J., 2003. Antibacterial activity of lysozyme modified by the membrane technique. EJPAU 6, 2, [online], www.ejpau.media.pl.
5. Cegielska-Radziejewska R., Leśnierowski G., Kijowski J., 2009. Antibacterial activity of hen egg white lysozyme modified by thermochemical technique. Eur. Food Res. Techn. 228, 841-845.
6. Cegielska-Radziejewska R., Szablewski T., Leśnierowski G., Kijowski J., 2011. The effect of modified lysozyme on microflora of cold-stored comminuted fresh and heat pork meat. In: Proceedings of the 5th International Conference on the Quality and Safety in Food Production Chain. Wrocław, 19-20 September 2011.
7. Chiang B.H., Su C.K., Tsai G.J., Tsao G.T., 1993. Egg white lysozyme purification by ultrafiltration and affinity chromatography. J. Food Sci. 58, 303-306.
8. Cunningham F.E., Proctor V.A., Goetsch S.J., 1991. Eggwhite lysozyme as a food preservative: A world overview. Poultry Sci. J. 47, 141-163.
9. Danyluk B., Kijowski J., 2001. The effect of lysozyme monomer on the growth of Clostridium tyrobutyricum. Przem. Spoż. 12, 16-19.
10. Delfini C., Cersosimo M., Del Prete V., Strano M., Gaetano G., Paglaira A., Ambro S., 2004. Resistance screening essay of wine lactic acid bacteria on lysozyme: efficacy of lysozyme in unclarifies grape musts. J. Agric. Food Chem. 52, 1861-1866.
11. Daeschel M.A., Bruslind L., Clawson J., 1999. Application of the enzyme lysozyme in brewing. Tech. Q. Master Brew. Assoc. Am. 36, 2, 219-222.
12. De Roos A.L., Walstra P., Geurts T.J., 1998. The association of lysozyme with casein. Inter. Dairy J. 8, 319-324.
13. Gerbaux V., Villa A., Monamy C., Bertrand A., 1997. Use of lysozyme to inhibit malolactic fermentation and to stabilize wine after malolactic fermentation. Am. J. Enol. Vitic. 48, 1, 49-54.
14. Gill A.O., Holley R.A., 2000. Inhibition of bacterial growth on ham and bologna by lysozyme, nisin and EDTA. Food Res. Int. 33, 83-90.
15. Gill A.O., Holley R.A., 2003. Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24°C. Int. J. Food Microbiol. 80, 251-259.
16. Ibrahim H.R., 1997. Insights into the structure-function relationships of ovalbumin, ovotransferrin, and lysozyme. In: Hen eggs, their basic and applied science. Eds T. Yamamoto, L.R. Juneja, H. Hatta, M. Kim. CRC Press Boca Raton, 37-56.
17. Ibrahim H.R., 1998. On the novel catalytically-independent antimicrobial function on hen egg-white lysozyme: A conformation-dependent activity. Nahrung 42, 3/4, 187-193.
18. Ibrahim H.R., Kato A., Kobayashi K., 1991. Antimicrobial effects of lysozyme against Gram-negative bacteria due to covalent binding of palmitic acid. J. Agric. Food Chem. 39, 2077-2082.
19. Ibrahim H.R., Kobayashi K., Kato A., 1993. Length of hydrocarbon chain and antimicrobial action to Gram-negative bacteria of fatty acylated lysosome. J Agric. Food Chem. 41, 1164-1168.
20. Ibrahim H.R., Yamada M., Matsushita K., Kobayashi K., Kato A., 1994. Enhanced bactericidal action of lysozyme to Escherichia coli by inserting a hydrophobic pentapeptide into C Terminus. J. Biol. Chem. 269, 5059-5063.
21. Johnson E.A., 1994. Egg uses and processing technologies and new developments. In: Egg-white lysozyme asa preservative for use in foods. Eds J.S. Sim, S. Nakai. Internat. CAB Wallingford, 177-191.
22. Jolles P., Jolles J., 1984. What's new in lysozyme research? Mol. Cell Biochem. 63, 165-189.
23. Kijowski J., Leśnierowski G., Fabisz-Kijowska A., 1998. Methods of lysozyme separation, enzyme molecular form and functional quality of the residual egg white. In: The 2nd International Symposium on Egg Nutrition and Newly Emerging Ovo-Technologies. Banff, Alberta, 54.
24. Kijowski J., Leśnierowski G., 1995. The application of lysozyme as a food preservative and a pharmaceutical. Biotechnol. 2, 29, 131-140.
25. Kijowski J., Leśnierowski G., Fabisz-Kijowska A., 2000. Egg nutrition and biotechnology. In: Lysozyme polymer formation and functionality of residuals after lysozyme. Eds J.S. Sim, S. Nakai, W. Guenter. CAB Internat. Wallingford, UK.
26. Leśnierowski G., 1997. Isolation of lysozyme from hen egg white using the crystallization, ultrafiltration and ion exchange methods. Agric. Univ. Poznań.
27. Leśnierowski G., 2007. Physico-chemical methods of modification and measurement of lysozyme activity. Wyd. AR Poznań.
28. Leśnierowski G., 2009. New methods of physico-chemical modification of lysozyme. Nauka Przyroda Techn. 3, 4, 1-18.
29. Leśnierowski G., Cegielska-Radziejewska R., Kijowski J., 2001. Antibacterial activity of thermally modified lysozyme. EJPAU 4, 2, [online], www.ejpau.media.pl.
30. Leśnierowski G., Cegielska-Radziejewska R., Kijowski J., 2003. Modification of lysozyme by the membrane techniques. In: Proceedings of Xth European Symposium on the Quality of Eggs and Eggs Products. Saint-Brieuc-Ploufragan, France, 372-379.
31. Leśnierowski G., Cegielska-Radziejewska R., Kijowski J., 2004. Thermally and chemical thermally modified lysozyme and its bacteriostatic activity. World's Poultry Sci. J. 60, 303-309.
32. Leśnierowski G., Kijowski J., 1997. Lysozyme sorption techniques on ion exchange matrix. In: Proceedings of VII European Symposium on the Quality of Eggs and Egg Products. WPSA Polish Branch. Poznań, Poland, 307-313.
33. Leśnierowski G., Kijowski J., 2007. Lysozyme. In: Bioactive egg compounds. Eds R. Huophalathi, R. Lopez-Fandiňo, M. Anton, R. Schade. Springer Berlin, 33-42.
34. Leśnierowski G., Kijowski J., Cegielska-Radziejewska R., 2009. Ultrafiltration - modified chicken egg white lysozyme and its antibacterial action. Int. J. Food Sci. Technol. 44, 305-311.
35. Maehashi K., Matano M., Irisawa T., Uchino M., Kashiwagi Y., Watanabe T., 2012. Molecular characterization ofm goose- and chicken-type lysozyme In emu (Dromaius novaehollandiae): evidence for extremely low lysozyme levels in emu egg white. Gene 492, 244-249.
36. Malicki J., Jarmoluk A., Brużewicz S., 2003. Influence of the lysozyme addition on the microbiological stability and safety of the barier-coated sausages. Acta Sci. Pol., Med. Vet. 2, 29-36.
37. Malicki A., Jarmoluk A., Brużewicz S., 2004. Effect of sodium lactate used alone or in combination with lysozyme on the physico-chemical and microbiological properties of steamed sausage stored under refrigeration. Bull. Vet. Inst. Pulawy 48, 47-51.
38. Malinowski E., 2001. Lysozyme dimer in therapy and prophylaxis of animal diseases. Nika Health Products Vaduz-Lichtenstaein Poznań.
39. Mangalassary S., Han I., Rieck J., Acton J., Dawson P., 2008. Effect of combining nisin and/or lysozyme with in-package pasteurization for control of Listeria monocytogenes in ready-to-eat turkey bologna during refrigerated storage. Food Microbiol. 25, 866-870.
40. Masuda T., Ueno Y., Kitabatake N., 2001. Sweetness and enzymatic activity of lysozyme. J. Agric. Food Chem. 49, 4937-4941.
41. Nakamura N.K., Furukawa N., Matsuoka M., Takahashi T., Yamanaka Y., 1997. Enzyme activity of lysozyme-dextran complex prepared by high-pressure treatment. Food Sci. Tech. Int. 3, 235-238.
42. Nattress F.M., Baker L.B., 2003. Effects of treatment with lysozyme and nisin on the microflora and sensory properties of commercial pork. Int. J. Food Microbiol. 85, 259-267.
43. Nattress F.M., Yost C.K., Baker L.P., 2001. Evaluation of the ability of lysozyme and nisin to control meat spoilage bacteria. Int. J. Food Microbiol. 70, 111-119.
44. Ntzimani A.G., Giatrakou V.I., Savvaidis I.N., 2010. Combined natural antimicrobials treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked chicken meat stored in vacuum packages at 4°C: Microbiological and sensory evaluation. Innov. Food Sci. Emerg. Technol. 11, 187-196.
45. Péréz-Péréz C., Regalado-González C., Rodriquez-Rodriquez C.A., Barbosa-Rodriquez J.R., Villaseňor-Ortega F., 2006. Incorporation of antimicrobial agents in food packaging films and coatings. In: Advantes Agricultural Food Biotechnology. Eds R.G. Guevara-Gonzales, Torres-Pachero. 193-216.
46. Proctor V.A., Cunnigham F.E., 1988. The chemistry of lysozyme and its use as a food preservative anda pharmaceutical. CRC Crit. Rev. Food Sci. Nutr. 26, 4, 359-395.
47. Rao M.S., Chander R., Sharma A., 2008. Synergistic effect of chitooligosaccharides and lysozyme for meat preservation. Food Sci. Technol. 41, 10, 1995-2001.
48. Seacheol M., Harris L.J., Han J.H., Krochta J.M., 2005. Listeria monocytogenes inhibition by whey protein films and coatings incorporating lysozyme. J. Food Prot. 68, 11, 2317-2325.
49. Sinigaglia M., Bevilaqua A., Corbo M.R., Pati S., Del Nobile M.A., 2008. Use of active compounds for prolonging the shelf life of mozzarella cheese. Int. Dairy J. 18, 624-630.
50. Young A.C., Tilton R.F., Dewan J.C., 1994. Thermal expansion of hen egg-white lysozyme. J. Mol. Biol. 235, 302-317.