Antimicrobial peptides derived from hen egg lysozyme with inhibitory effect against Bacillus species

Abdou, Adham M.; Higashiguchi, S.; Aboueleinin, A.M.; Kim, M.; Ibrahim, Hisham R.

doi:10.1016/j.foodcont.2005.09.010

Cited by 87 publications

(49 citation statements)

References 25 publications

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“…Moreover, pore size and/or quantity were higher with dry-heated lysozyme as compared to the native protein [11]. The physicochemical modifications resulting from dry-heating are an increased positive charge at physiological pH as well as increased flexibility and hydrophobicity while preserving the secondary and tertiary structure; these modifications could be responsible for the enhanced antibacterial activity of dryheated lysozyme, similarly to what has been described for lysozyme modification by enzyme hydrolysis, heat denaturation, or fusion with several chemical moieties [7,[12][13][14][15][16][17].…”

Section: Introductionmentioning

confidence: 69%

Native lysozyme and dry-heated lysozyme interactions with membrane lipid monolayers: Lateral reorganization of LPS monolayer, model of the Escherichia coli outer membrane

Derde

Nau

Lechevalier-Datin

et al. 2015

Biochimica et Biophysica Acta (BBA) - Biomembranes

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Lysozyme is mainly described active against Gram-positive bacteria, but is also efficient against some Gram-negative species. Especially, it was recently demonstrated that lysozyme disrupts Escherichia coli membranes. Moreover, dry-heating changes the physicochemical properties of the protein and increases the membrane activity of lysozyme. In order to elucidate the mode of insertion of lysozyme into the bacterial membrane, the interaction between lysozyme and a LPS monolayer mimicking the E. coli outer membrane has been investigated by tensiometry, ellipsometry, Brewster angle microscopy and atomic force microscopy. It was thus established that lysozyme has a high affinity for the LPS monolayer, and is able to insert into the latter as long as polysaccharide moieties are present, causing reorganization of the LPS monolayer. Dry-heating increases the lysozyme affinity for the LPS monolayer and its insertion capacity; the resulting reorganization of the LPS monolayer is different and more drastic than with the native protein.

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Section: Introductionmentioning

confidence: 69%

Native lysozyme and dry-heated lysozyme interactions with membrane lipid monolayers: Lateral reorganization of LPS monolayer, model of the Escherichia coli outer membrane

Derde

Nau

Lechevalier-Datin

et al. 2015

Biochimica et Biophysica Acta (BBA) - Biomembranes

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“…Antimicrobial peptides have also been isolated from egg (Abdou, Higashiguchi, Aboueleinin, Kim, & Ibrahim, 2007).…”

Section: Antimicrobial Peptidesmentioning

confidence: 99%

Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

et al. 2011

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“…It is usually added directly into food products (Liburdi et al, 2005) including cheese (Davidson, 2001), vegetable, seafood, pasta, and salads (Davidson, 2001). Application of lysozyme, in combination with bacteriocin nisin, has also been applied in meat and meat products (Nattress et al, 2001;Gill & Holley, 2003;Cegielska et al, 2009;Abdou et al, 2007;Cegielska et al,2008;Malicki et al, 2004). Even more, EWL is very frequent to be used as antimicrobial enzyme incorporated into food packaging materials (Babiroli et al, 2012;Duan et al, 2008;Edward et al, 2011;Gucbilmez et al, 2007;Mecitoflu et al, 2006;Min et al 2005;Kandemir et al, 2005;).…”

Section: Introductionmentioning

confidence: 99%

Purification of Egg White Lysozyme from Indonesian Kampung Chicken and Ducks

Wulandari

Fardiaz²,

Budiman³

et al. 2015

Med Pet

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Egg white lysozyme (EWL) has considerably a wide functional protein exhibiting antibacterial activity mainly against Gram-positive bacteria. The EWL is widely applied in food industry and is considerably safe. Despite its high potency, EWL of Indonesian poultry has never been studied and exploited. This study was aimed to purify EWL from two Indonesian poultry: kampung chicken and Cihateup duck, and compared to egg of commercial laying hens. The eggs in this study were obtained from field laboratory of Faculty of Animal Science, Bogor Agricultural University (IPB) and classified in AA quality based on the interior quality. First attempt to purify the EWL was performed by using ethanol precipitation yielding purified EWL which was still contaminated by other proteins, hence designated as partially purified EWL. Final concentrations of partially purified EWL of kampung chicken, commercial laying hens, and Cihateup duck were about 5800, 5400, and 5500 μg/mL, respectively. To confirm whether the use of ethanol in the purification affecting EWL antibacterial activities, the activities were examined against Staphylococcus aureus. It demonstrated that the partially purified EWL exhibited ability to inhibit S. aureus at 6 and 26 h suggesting that the method was feasible as it did not interfere EWL antibacterial activities. Yet, based on SDS-Page, purity was the issue in ethanol precipitation method. Further attempt using ion exchange chromatography at pH 10 successfully purified lysozyme as indicated by a single band corresponding to lysozyme size (~14 kD) free from bands of other proteins. Altogether, a single step of ion exchange chromatography is sufficient and promising to isolate EWL from Indonesian poultry for various industrial purposes.Key words: Indonesian poultry, lysozyme, egg, kampung chicken, Cihateup duck ABSTRAK Lisozim putih telur memiliki fungsi yang luas, salah satunya adalah memiliki aktivitas sebagai antibakteri terutama terhadap bakteri Gram positif. Lisozim dari putih telur �uga banyak diapli-. Lisozim dari putih telur �uga banyak diaplikasikan di industri pangan dan dinyatakan aman untuk pangan. Sampai saat ini lisozim dari putih telur yang berasal dari unggas lokal (Indonesia) belum dipela�ari dan dikembangkan. Tu�uan penelitian ini adalah melakukan purifikasi putih telur dari telur unggas lokal, yaitu ayam kampung dan itik Cihateup dibandingkan dengan telur ayam ras. Sampel telur yang didapatkan dari Laboratorium Lapang Fakultas Peternakan diklasifikasikan pada grade AA berdasarkan kualitas interior. Tahap pertama purifikasi lisozim putih telur dengan presipitasi etanol menghasilkan protein lain selain lisozim (purifikasi parsial). Konsentrasi lisozim putih telur hasil purifikasi parsial telur ayam kampung, ayam ras dan itik Cihateup masing-masing adalah 5800, 5400, dan 5500 ug/mL. Untuk melihat efek penggunaan etanol dalam proses purifikasi terhadap aktivitast antibakteri lisozim, kemampuan daya hambat lisozim terhadap Staphylococcus aureus telah dianalisis. Lisozim putih telur hasil pu...

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Antimicrobial peptides derived from hen egg lysozyme with inhibitory effect against Bacillus species

Cited by 87 publications

References 25 publications

Native lysozyme and dry-heated lysozyme interactions with membrane lipid monolayers: Lateral reorganization of LPS monolayer, model of the Escherichia coli outer membrane

Native lysozyme and dry-heated lysozyme interactions with membrane lipid monolayers: Lateral reorganization of LPS monolayer, model of the Escherichia coli outer membrane

Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products

Purification of Egg White Lysozyme from Indonesian Kampung Chicken and Ducks

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