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2003 | 06 | 2 |
Tytuł artykułu

Antibacterial activity of lysozyme modified by the membrane technique

Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The effectiveness of antibacterial action of lysozyme modified by the membrane technique (ultrafiltration and reverse osmosis) against selected strains of bacteria was determined. Its bacteriostatic activity was dependent on modification conditions. Among lysozyme preparations modified by ultrafiltration the highest bacteriostatic activity against selected strains of Proteus mirabilis, Pseudomonas fluorescens and Staphylococcus epidermidis bacteria was noted in the preparation containing 53.3% polymeric forms. The modification procedure facilitates the extension of antibacterial spectrum of lysozyme, particularly against Pseudomonas fluorescens and Proteus mirabilis Gram (-) bacteria.
Wydawca
-
Rocznik
Tom
06
Numer
2
Opis fizyczny
http://www.ejpau.media.pl/series/volume6/issue2/food/art-02.html
Twórcy
  • The August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland
autor
Bibliografia
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  • Ibrahim H. R., Kobayashi K., Kato A. 1993. Length of hydrocarbon chain and antimicrobial action to Gram-negative bacteria of fatty acylated lysozyme. J. Agric. Food Chem. 41, 1164-1168.
  • Ibrahim H. R., Yamada M., Matsushita K., Kobayashi K., Kato A. 1994. Enhanced bactericidal action of lysozyme to Escherichia coli by inserting a hydrophobic pentapeptide into C Terminus. J. Biol. Chem. 269, 5059-5063.
  • Ibrahim H.R., Higashiguchi S., Juneja L.R., Kim M., Yamamoto T. 1996. A structural phase of heat-denatured lysozyme with novel antimicrobial action. J. Agric. Food Chem. 44, 1416-1423.
  • Johnson E. A. 1994. Egg-white lysozyme as a preservative for use in foods. In: Egg Uses and Processing Technologies, New Developments. J.S. Sim, S. Nakai (Eds.). International CAB, Wallingford.
  • Kato A., Nakamura S., Ibrahim H., Matsumi T., Tsumiyama C., Kato M. 1998. Production of genetically modified lysozymes having extreme heat stability and antimicrobial activity against Gram negative bacteria in yeast and in plant. Nahrung, 42 (3/4), 128-130.
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  • Kijowski J., Leśnierowski G., Fabisz-Kijowska A. 2000. Lysozyme polymer formation and functionality of residuals after lysozyme extraction. In: Egg Nutrition and Biotechnology. J. S. Sim, S. Nakai, W. Guenter (Eds.). CAB International, Wallingford, UK.
  • Kijowski J., Marciszewska C., Cegielska-Radziejewska R. 2002. Quality and microbiological stability of chilled chicken breast muscles treated with a lysozyme solution. Pol. J. Food Nutrition Sci. 11/52, 2, 47-54.
  • Laemmli U.K. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680 - 685.
  • Leśnierowski G., 1997. Otrzymywanie lizozymu z białka jaja kurzego metodami krystalizacji, ultrafiltracji oraz z użyciem wymieniacza jonowego [Isolation of lysozyme from hen egg white using the crystalisation, ultrafiltration and ion exange methods]. Dissertation, Agricultural University of Poznań [in Polish].
  • Leśnierowski G., Kijowski J. 1995. Metody badania aktywności enzymatycznej oraz oznaczanie ilościowe lizozymu z białka jaja kurzego [Methods of investigating enzymatic activity and quantitative determination of lysozyme from hen egg white]. Przem. Spoż., 12, 476 - 479 [in Polish].
  • Leśnierowski G., J. Kijowski J. 2000. Otrzymywanie lizozymu z białka jaja kurzego metodą bezpośredniej ultrafiltracji [Separation of lysozyme from chicken egg white by direct ultrafiltration method]. Żywność 2 (23), 59-69 [in Polish, abstract in English].
  • Leśnierowski G., Kijowski J. 2001. Isolation of lysozyme from hen egg white by ion-exchange techniques and its spray drying dehydratation. Pol. J. Food Nutrition Sci., 2, 43-47.
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-article-20112727-419d-4884-b23b-db08e16d66bd
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