Improvement in the yield of lipophilized lysozyme by the combination with Maillard-type glycosylation.

Liu, S; Azakami, H; Kato, A

Liu, S; Azakami, H; Kato, A.

Afiliación

Liu S; Yamaguchi University, Faculty of Agriculture, Department of Biological Chemistry, Yoshida 1677-1, Yamaguchi City, Yamaguchi 753-8515, Japan.

Nahrung ; 44(6): 407-10, 2000 Dec.

Article en En | MEDLINE | ID: mdl-11190834

RESUMEN

Hen egg white lysozyme was modified using the Maillard-type glycosylation method prior to the lipophilization with palmitic acid. The yield of lipophilized lysozyme significantly increased by the pre-glycosylation of the protein. The lipophilized lysozyme derivative was separated into two main fractions with different level of glycosylation. All fractions showed a strong antimicrobial activity against Gram-negative bacteria, Escherichia coli. The lipophilization of the lysozyme combined with glycosylation is a promising method for potential industrial applications of the lysozyme due to the enhanced antimicrobial activity and the improved yield.

Asunto(s)

Antibacterianos/química; Muramidasa/química; Antibacterianos/farmacología; Carbohidratos/química; Clara de Huevo/análisis; Electroforesis en Gel de Poliacrilamida; Escherichia coli/efectos de los fármacos; Liofilización; Galactosa/análogos & derivados; Glicosilación; Reacción de Maillard; Mananos/química; Pruebas de Sensibilidad Microbiana; Micrococcus/efectos de los fármacos; Muramidasa/farmacología; Ácido Palmítico/química

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Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Muramidasa / Antibacterianos Idioma: En Revista: Nahrung Año: 2000 Tipo del documento: Article País de afiliación: Japón Pais de publicación: Alemania

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