Effect of conjugation with glucosamine on the functional properties of lysozyme and casein

Ramezani, R.; Esmailpour, Mehrnaz; Aminlari, Mahmoud

doi:10.1002/jsfa.3400

Cited by 21 publications

(25 citation statements)

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“…The diffused bands in SDS-PAGE further confirm the formation of conjugated products with wide distribution of molecular weights. Similar results have been reported by other investigators 9,[15][16][17][18][19][20] .…”

Section: Discussionsupporting

confidence: 92%

“…Destruction of the outer membrane of Gramnegative bacteria is a result of strong surface activity of the conjugated lysozyme, which might enhance the lytic activity of lysozyme toward peptidoglycan layer in the inner membrane. Due to the improvement of lysozyme dextran solubility at different pH values and better emulsion and foam stability, lysozyme dextran is a suitable candidate for antimicrobial activity 15,20,21 .…”

Section: Discussionmentioning

confidence: 99%

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Untitled

2013

IJPSR

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ABSTRACT:Background: Skin wound infected by Staphylococcus aureus (S. aureus) is a common and painful lesion. Tetracycline is commonly used as the antibiotic of choice for its treatment. Aim: to determine the effectiveness of hen egg white lysozyme and dextran conjugated lysozyme in decreasing the bacterial count of experimentally induced skin wound infection in mice. Methods; Lysozyme was conjugated with dextran under mild Maillard reaction conditions. Lysozyme and conjugated lysozyme were tested in vitro for their effectiveness against S. aureus and E. coli. Mouse model of skin wound infection was prepared in 6 group of mices (n=5) by 1cm × 1cm paravertebral laceration, extending to fascia created by scalpel. Five minutes after wounding, 10 µl culture media suspension containing 10 6 CFU⁄cm 2 S. aureus was inoculated. Lysozyme and dextran conjugated lysozyme were applied as a 400µg/ml eucerin ointment base in treatment groups. Tetracycline was applied topically in the third group of mice.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Untitled

2013

IJPSR

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“…In accordance with the studies conducted by Aminlari et al (2005) the increased incubation time may be the reason for the disassociation of glycans from the protein molecules. There is another possibility that the interaction between proteins will increase and compete with the conjugation between proteins and glucose or xanthan gum molecules (Ramezani et al 2008). The highest degree of glycosylation (71.1 %) was obtained with SPI:G of 1:2 after 6 h incubation (50°C, 65 % relative humidity).…”

Section: Resultsmentioning

confidence: 99%

“…In general, high protein solubility is preferred for further optimization of protein functionalities (Kinsella 1979). The literature information showed that protein solubility can be increased by Maillard reaction (Aminlari et al 2005;Liu et al 2011;Paraman et al 2007;Xie and Hettiarachchy 1997;Ramezani et al 2008). All glycosylated SPIs (at pH of 7) showed significantly (p<0.05) increasing solubility after glycosylation incubation from 0 to 24 h (Fig.…”

Section: Resultsmentioning

confidence: 99%

Improved functional properties of glycosylated soy protein isolate using D-glucose and xanthan gum

Hettiarachchy

Rayaprolu

et al. 2015

J Food Sci Technol

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Functional properties of the soy protein need to improve to have better applications in food industry. Alkali extracted and acid precipitated soy protein isolate (SPI) was glycosylated using D-glucose (G) and Xanthan gum (X) via Maillard reaction to improve solubility. The effects of SPI to G and SPI to X ratios (SPI:G = 2:1, 1:1, and 1:2; SPI:X = 100:1 and 10:1) and incubation time (0, 6, 12, and 24 h) on the solubility and functional properties of glycosylated SPI were evaluated. The SPI:G ratio of 1:2 yielded a maximum degree of glycosylation of 71.1 %. The solubility of SPI after glycosylation significantly increased (P<0.05) at pH 4.0-8.0 compared to SPI alone. Although the emulsion stability of glycosylated SPIs has not significantly increased (P>0.05), the emulsifying activity improved significantly (P<0.05). Glycosylation with SPI-X at a ratio of 10: 1 showed maximum emulsifying activity of 191.6 m 2 /g (SPI alone: 66.3 m 2 /g). Moreover, the SPI:X (ratio of 100:1) showed the maximum foaming activity (205 mL) compared to SPI alone (155 mL). The foaming stability of SPI (2.6 %) increased to 5.5 and 8.2 % when using xanthan gum at the ratio of 100:1 and 10:1, respectively. Glycosylated SPI with enhanced emulsifying and foaming properties has potential to improve the functional quality of the food products.

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“…Interestingly, in some cases, glycation also induces altered functional properties which are not innate to the enzyme in question. Altered functional properties induced with glycosylation include increased aqueous solubility, enhanced emulsifying and foaming properties, with the latter two being of an importance in food science [8]. Specificity can also be altered, e.g.…”

Section: Introductionmentioning

confidence: 99%