Lysozyme Aptamer-Functionalized Magnetic Nanoparticles for the Purification of Lysozyme from Chicken Egg White

Abstract

Lysozyme is in high demand due to its many favorable characteristics such as being naturally occurring, non-toxic, and easy to digest and absorb. Recently, superparamagnetic nanoparticles with strong magnetic responsiveness have attracted significant interest for enzyme purification. The aptamer of the enzyme can be chemically synthesized rapidly at a large scale using simple and low-cost preparation methods. Therefore, Fe3O4 nanoparticles (Fe3O4 NPs) were prepared by chemical co-precipitation and were then functionalized with amino groups to produce NH2-Fe3O4 NPs. The specific reaction of aldehyde and amino groups was used to attach lysozyme aptamers with specific sequences to NH2-Fe3O4 NPs to produce Apt-NH2-Fe3O4 NPs. The synthesized materials were characterized using transmission electron microscopy (TEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), hysteresis loop analysis, and thermogravimetric analysis (TGA). The optimal experimental conditions for adsorption of lysozyme were investigated. The effects of initial lysozyme concentration, adsorption time, pH, reaction temperature, and ionic strength were determined. The maximum adsorption capacity and relevant activity of Apt-NH2-Fe3O4 NPs was 460 mg·g−1 and 16,412 ± 55 U·mg−1 in an aqueous lysozyme solution. In addition, as demonstrated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis analysis, lysozyme could be separated from crude fresh egg white using Apt-NH2-Fe3O4 NPs with an amount up to 113 ± 4.2 mg·g−1 and an activity up to 16,370 46 U·mg−1.

Influence of hen egg white lysozyme N‐acetylmuramide glycan hydrolase on the antimicrobial activity and textural characteristics of high‐moisture mozzarella cheese

“…However, it was interesting to note that the development of acidity was greater in control as compared to lysozyme treated samples during storage. It is quite often due to the lysozyme antibacterial nature that results in reduction of lactic acid bacteria activity (Luo et al., 2019). Fat percentage did not vary with lysozyme as well as with storage.…”

Determination of aflatoxin B1 in Pixian Douban based on aptamer magnetic solid-phase extraction

“…Aptamer and nanomagnetic beads have the advantages of simple preparation, easy modification, and good stability. 39 Therefore, the specific recognition of aptamer and the rapid separation as well as enrichment of nanomagnetic beads are integrated to prepare a new type of extraction material, and the pretreatment method for the detection of AFB 1 is demonstrated to have great significance and value.…”

Exploring the Antioxidant Potential of Hen Egg White Lysozyme N-acetylmuramide Glycan Hydrolase in Full Fat Mozzarella Cheese

“…However, it was observed that the progression of acidity was faster in control sample contrary to lysozyme added cheese samples. It is mainly due to the antibacterial nature of lysozyme that slowed down the activity of lactic acid bacteria (Luo et al, 2019).…”