Lysozyme

Bioactive Egg Compounds

Volumn , Issue , 2007, Pages 33-42

  Lesnierowski, Grezegorz ^a   Kijowski, Jacek ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84900908190     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-3-540-37885-3_6     Document Type: Chapter

References (48)

1. Ahvenainen R, Heikonen M, Kreula M, Linko M, Linko P (1979) Separation of lysozyme from egg white. Food Proc Eng 2:301-310
2. Akashi A (1972) The effect of egg white lysozyme on the growth of cheese starter organisms. J Faculty of Agric 17:67-69
3. Alderton G, Fevold HL (1946) Direct crystallization of lysozyme from egg white and some crystalline salts of lysozyme. J Bio Chem 1964:1-5
4. Appendini P, Hotchkiss JH (1997) Immobilization of lysozyme on food contact polymers as potential antimicrobial films. Packaging Tech and Sci 10:271-279
5. Banka L, Petrovic S, Becarevic A (1993) Lysozyme isolation from hen egg white on Fractogel TSK CM-650. Lebensm Wissen Unters Technol 26:76-79
6. Chang CT, Chen LH, Sung H, Kao MD (1986) Studies on the purification of lysozyme from egg white by ultrafiltration. J Chin Agric Chem Soci 24:86-93
7. Chiang BH, Su CK, Tsai GJ, Tsao GT (1993) Egg white lysozyme purification by ultrafiltration and affinity chromatography. J Food Sci 58:303-306
8. Cunningham FE, Proctor VA, Goetsch SJ (1991) Egg-white 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. Przemysl Spozywczy 12:16-19
10. Daeschel MA, Bruslind L, Clawson J (1999) Application of the enzyme lysozyme in brewing. Master Brewers. Association of the Americas Technical Quarterly 36:219-222
11. De Roos AL, Walstra P, Geurts TJ (1998) The association of lysozyme with casein. International Dairy Journal 8:319-324
12. 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
13. Ibrahim HR (1997) Insights into the structure-function relationships of ovalbumin, ovotrans-ferrin, and lysozyme. In: Yamamoto T, Juneja LR, Hatta H, Kim M (eds) Hen eggs, their basic and applied science. CRC Press, Boca Raton, pp 37-56
14. Ibrahim HR (1998) On the novel catalytically independent antimicrobial function on hen egg-white lysozyme: a conformation-dependent activity. Nahrung 42:187-193
15. Ibrahim HR, 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
16. Ibrahim HR, Kobayashi K, Kato A (1993) Length of hydrocarbon chain and antimicrobial action to Gram-negative bacteria of fatty acylated lysozyme. J Agric Food Chem 41:1164-1168
17. Ibrahim HR, 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
18. Johnson EA (1994) Egg uses and processing technologies and new developments. In: Sim JS, Nakai S (eds) Egg-white lysozyme as a preservative for use in foods. International CAB, Wallingford, UK, pp 177-191
19. Jolles P, Jolles J (1984) What's new in lysozyme research? Mol Cell Biochem 63:165-189
20. Kato A, Shibata M, Yamaoka H, Kobayashi K (1988) Deamidation of lysozyme during the storage of egg white. Agric Biol Chem 52:1973-1978
21. Kiczka W (1994) From lysozyme monomer to lysozyme dimer. Proc XVIII Buiatrics Congress, Bologna, Italy: pp 897-900
22. Kijowski J, Lesnierowski G (1995) The application of lysozyme as a food preservative and a pharmaceutical. Biotechnologia 2:131-140
23. Kijowski J, Lesnierowski G, Fabisz-Kijowska A (1998) Methods of lysozyme separation, enzyme molecular form and functional quality of the residual egg white. The 2nd International Symposium on Egg Nutrition and Newly Emerging Ovo-Technologies, Banff, Alberta, p 54
24. Kijowski J, Lésnierowski G, Fabisz-Kijowska A (2000) Lysozyme polymer formation and functionality of residuals after lysozyme extraction. In: Sim JS, Nakai S, Guenter W (eds) Egg nutrition and biotechnology. CAB International, Wallingford, UK, pp 269-285
25. Kijowski J, Marciszewska C, Popiol A (2005) Quality and microbiologic stability of chicken legs after treatment with lysozyme. Proceedings of XI European Symposium on the Quality of Eggs and Egg Products, Doorwerth, Netherlands
26. Lacono VJ, Mackay BJ, Dirienzo S, Pollock JJ (1980) Selective antibacterial properties of lysozyme for oral microorganisms. Infection and Immunology 29:523-532
27. Lesnierowski G (1997) Isolation of lysozyme from hen egg white using the crystallization, ultra-filtration and ion exchange methods. Dissertation, Agricultural University of Poznan
28. Lesnierowski G, Kijowski J (1997) Lysozyme sorption techniques on ion exchange matrix. Proceedings of VII European Symposium on the Quality of Eggs and Egg Products, Poznan
29. Lesnierowski G, Kijowski J, Marciszewska C (1999) Spray-drying of lysozyme preparation obtained from chicken egg white. Proceedings of 8th European Symposium on the Quality of Eggs and Eggs Products, Bologna, Italy
30. Lesnierowski G, Cegielska-Radziejewska R, Kijowski J (2003) Modification of lysozyme by the membrane techniques. Proceedings of Tenth European Symposium on the Quality of Eggs and Eggs Products, Saint-Brieuc Ploufragan, France
31. Lesnierowski 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. Li-Chan E and Nakai S (1989) Biochemical basis for the properties of egg white. CRC Poultry Biology 2:21-58
33. Li-Chan E, Nakai S, Sim S, Bragg DD, Lo KV (1986) Lysozyme separation from egg white by cation exchange column chromatography. J Food Sci 54:1032-1036
34. Liu ST, Sugimoto T, Azakami H, Kato A (2000) Lipophilization of lysozyme by short and middle chain fatty acids. J Agr and Food Chem 48:265-269
35. Malinowski E (2001) Lysozyme dimer in therapy and prophylaxis of animal diseases. Nika Health Products Vaduz, Lichtenstein, Poznan
36. Muraki M, Jigami Y, Harata K (1994) Alteration of the substrate specificity of human lysozyme by site-specific intermolecular cross-linking. FEBS Letters 355:271
37. Muzzarelli RAA, Barontini G, Rochetti R (1978) Isolation of lysozyme on chitosan. Biotechnol Bioeng 20:87-94
38. Nakamura NK, Furukawa N, Matsuoka M, Takahashi T, Yamanaka Y (1997) Enzyme activity of lysozyme-dextran complex prepared by high-pressure treatment. Food Sci Tech Inter 3:235-238
39. Nakamura S, Saito M, Goto T, Saeki H, Ogawa M, Gotoh M, Gohya Y, Hwang JK (2000) Rapid formation of biologically active neoglycoprotein from lysozyme and xyloglucan hydrolysates through naturally occurring Maillard reaction. J Food Sci Nutr 5:65-69
40. Ohno N, Morrison DC (1989) Effects of lipopolysaccharide chemotype structure on binding and inactivation of hen egg lysozyme. Eur J Biochem 186:621
41. Philips DC (1966) The three-dimensional structure of an enzyme molecule. Sci Amer 215:78-90
42. Proctor VA, Cunningham FE(1988) The chemistry of lysozyme and its use as a food preservative and a pharmaceutical. CRC Crit Rev Food Sci Nutr 26:359-395
43. Tomizawa, H, Yamada H, Imoto T (1994) The mechanism of irreversible inactivation of lysozyme at pH 4 and 100°C. Biochemistry 33:130-132
44. Weaver GL, Carta G (1996) Protein adsorption on cation exchangers: comparison of macro-porous and gel-composite media. Biotech Progress 12:342-345
45. Weaver GL, Kroge M, Katz F (1977) Deaminated chitin affinity chromatography: a method for isolation, purification and concentration of lysozyme. J Food Sci 42:1084-1087
46. Young AC, Tilton RF, Dewan JC (1994) Thermal expansion of hen egg-white lysozyme Comparison of the 19 Å resolution structures of the tetragonal form of the enzyme at 100K and 298K. J Mol Biol 235:302-317
47. Yamada H, Fukumura T, Ito Y, Imoto T (1985) Chitin-coated celite as an affinity adsorbent for high-perfomanve liquid chromatography of lysozyme. Analytical Biochemistry 146:71-75
48. Yashitake S, Shinichiro A (1977) Use of egg white lysozyme in the food industry. New Food Industry 19:17-22