Development of antibacterial polyacrylonitrile membrane modified with a covalently immobilized lysozyme

Liu, Wei; Cai, Minhua; He, Yuegui; Wang, Shuai; Zheng, Jinwang; Xu, Xiaoping

doi:10.1039/c5ra14867g

Cited by 24 publications

(19 citation statements)

References 34 publications

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“…The catalytic role of lysozyme is well documented in the literature, both in solution and in the crystalline state . The effect of HEWL in solution and in crystalline form at the interface with HCMs on a culture of Micrococcus lysodeikticus is shown in Figure as decrease in optical density (OD450).…”

Section: Resultsmentioning

confidence: 89%

Enzyme Crystals and Hydrogel Composite Membranes as New Active Food Packaging Material

et al. 2018

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The great antimicrobial and antioxidant potential of enzymes makes them prone to be used as active packaging materials to preserve food from contamination or degradation. Major drawbacks are connected to the use of enzymes freely dispersed in solution, due to reduced protein stability. The immobilization of enzymes on solid supports to create biocatalytic interfaces has instead been proven to increase their stability and efficiency. In this work, it is shown that enzymes crystallized on hydrogel composite membranes (HCMs) can exert an effective antimicrobial action, thus making the composite membrane and crystals biofilm a potential active substrate for food packaging applications. The antimicrobial hen egg white lysozyme is crystallized on the surface of the hydrogel layer of HCMs, and its activity is determined by measuring the decrease in absorbance of Micrococcus lysodeikticus culture incubated with the specimen. The overall catalytic efficiency of the antimicrobial HCMs increases by a factor of 2 compared to the pure enzyme dissolved in solution at the same quantity. Because the enzyme in crystalline form is present in higher concentration and purity than in the solution, both its overall catalytic efficiency and antimicrobial action increase. Moreover, the hydrogel environment allows a better protein stabilization and retention during crystals dissolution.

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Section: Resultsmentioning

confidence: 89%

Enzyme Crystals and Hydrogel Composite Membranes as New Active Food Packaging Material

et al. 2018

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“…They concluded that the presence of nanopatterns minimized the deposition of colloidal foulant, increased the permeation, and reduced the cake formation. [239] They obtained excellent antibacterial properties with S. aureus. Higher angles reduced the colloidal fouling in these UF membranes.…”

Section: Recent Trends In Surface Modification Strategiesmentioning

confidence: 98%

“…Liu et al immobilized lysozymes on PAN membrane surfaces using NaOH, ethylenediamine, and glutaraldehyde. [239] They obtained excellent antibacterial properties with S. aureus. Cegielska-Radziejewska et al modified UF membranes with lysozymes extracted from chicken egg white.…”

Section: Wwwadvsustainsyscommentioning

confidence: 98%

The Key Role of Modifications in Biointerfaces toward Rendering Antibacterial and Antifouling Properties in Polymeric Membranes for Water Remediation: A Critical Assessment

Samantaray

Madras

Bose

2019

Advanced Sustainable Systems

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Safe drinking water for all is a major challenge and needs critical attention, as freshwater aquifers are rapidly declining. A strategy based on addressing scarcity through membrane‐based purification and desalination can be an immediate and robust solution. The current scientific advances toward tailoring the structure and chemical properties of existing membrane materials have enabled key insights leading to new water purification alternatives. In the first part of the article, the key requirements for water decontamination addressed through state‐of‐the‐art literature on membranes are discussed. In the next part, the specific membrane modification strategies to impede bacterial growth and enhance fouling resistance are discussed, bringing in the underlying mechanisms. Finally, promising next‐generation separation techniques that are inspired by nature, inorganic and carbonaceous nanomaterial‐based membranes, layer‐by‐layer assembly, and dynamic composite membranes, are highlighted. This perspective article will help guide researchers working in this field from both industrial and academic standpoints, especially where the research is focused toward developing strategies to modify the existing solution besides finding alternative and sustainable new materials.

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“…Nowadays, an immobilized form of lysozyme is regularly used by the food packaging and pharmaceutical industries to increase the antibacterial surface area (Cordeiro & Werner, ). For example, lysozyme immobilized with microbial chitosan (Cappannella et al., ; Lian, Ma, Wei, & Liu, ), polyacrylonitrile (PAN) (Liu et al., ), mesoporous silica nanoparticle (MSN) (Kao, Lin, & Mou, ), and cellulose (Edwards, Prevost, Condon, French, & Wu, ) were more effective against Oenococcus oeni , E. coli O157: H7, S. aureus , and Micrococcus lysodeikticus than the native enzyme. This strategy represents a new milestone in working towards food safety and safe pharmaceuticals.…”

Section: Exopolysaccharide‐degrading Enzymesmentioning

confidence: 99%

Advances and Future Prospects of Enzyme‐Based Biofilm Prevention Approaches in the Food Industry

Begum

Mizan

et al. 2018

Comp Rev Food Sci Food Safe

115

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Food poisoning and foodborne diseases are a growing public health concern worldwide. Approximately 30 known and many unknown pathogens are the main culprits for these conditions. Biofilms are a heterogeneous living‐form of pathogens and are considered a safe haven for their pathogenicity. In the field of food processing, the persistence of biofilms results in an increased likelihood of food contamination, which ultimately compromises overall food quality and safety. Because of the robust heterogeneity and resistant phenotypic nature of biofilms, the impairment of biofilms is very challenging when using conventional cleaning agents/antibiotics. Therefore, the development of alternative approaches is of great interest to the food industry. Recently, many researchers have found that use of enzymes can provide an exciting and effective therapeutic approach for solving biofilm‐associated problems in the food industry, because enzymes are involved in almost every stage of biofilm detachment and degradation. Here, we describe biofilm‐associated problems in the food industry and recent advances in enzyme‐based biofilm impairment strategies. We also highlight major limitations, challenges, and possible prospects of enzyme‐based biofilm‐targeting technologies.

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Development of antibacterial polyacrylonitrile membrane modified with a covalently immobilized lysozyme

Cited by 24 publications

References 34 publications

Enzyme Crystals and Hydrogel Composite Membranes as New Active Food Packaging Material

Enzyme Crystals and Hydrogel Composite Membranes as New Active Food Packaging Material

The Key Role of Modifications in Biointerfaces toward Rendering Antibacterial and Antifouling Properties in Polymeric Membranes for Water Remediation: A Critical Assessment

Advances and Future Prospects of Enzyme‐Based Biofilm Prevention Approaches in the Food Industry

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