Properties and application of egg white lysozyme and its modified preparations - a review

• Autorzy: Cegielska-Radziejewska R. , Lesnierowski G. , Kijowski J.

Warianty tytułu

PL

Wlasciwosci i zastosowanie lizozymu z bialka jaja i jego modyfikowanych preparatow - artykul przegladowy

• Języki publikacji: EN

Abstrakty

EN

Lysozyme monomer exhibits strong antibacterial activity against Gram-positive organisms. This phenomenon has found a practical application in the food processing industry, in medicine and pharmaceutical industry. The use of lysozyme in the food processing industry is connected primarily with its application as a natural preservative. The enzyme is widely used as a preservative for meat, fish and their products, for milk and dairy products, as well as for fruit and vegetables. The pharmaceutical industry uses this enzyme in the manufacture of adjuvant drugs for antibiotics and analgesics in viral and bacterial infections, in the treatment of leukemia and neoplastic diseases. Lysozyme is also used as a diagnostic agent, being an indicator of the occurrence and the progression of pathological changes in humans and animals. The range of the practical applications of lysozyme may be considerably extended as a result of its modification. The enzyme after modification exhibits a new specific activity in relation to Gram-negative bacteria, being a result of dimerization, with no loss of activity against Gram-positive bacteria, characteristic for the monomer, as it was indicated in studies by Ibrahim et al. [1991;1996], Lesnierowski et al. [2004] and Kijowski et al. [2006]. The dimeric form of lysozyme has been used in the treatment of bacterial and viral animal diseases. A drug produced on the basis of lysozyme dimer shows immunostimulating and immunocorrective activity.

PL

Monomer lizozymu wykazuje silne działanie przeciwbakteryjne w stosunku do bakterii Gram-dodatnich. To zjawisko znalazło praktyczne zastosowanie w przemyśle spożywczym, w medycynie i przemyśle farmaceutycznym. Wykorzystanie lizozymu w przemyśle spożywczym jest związane głównie z jego zastosowaniem jako naturalnego środka konserwującego. Ten enzym jest szeroko stosowany jako środek utrwalający mięso, ryby, ich przetwory, mleko i produkty mleczne, jak również owoce i warzywa. Przemysł farmaceutyczny wykorzystuje lizozym w produkcji adiuwantów dla antybiotyków i środków przeciwbólowych w infekcjach wirusowych i bakteryjnych, w leczeniu białaczki i chorób nowotworowych. Lizozym jest także wykorzystywany jako środek diagnostyczny, będący wskaźnikiem występowania i zaawansowania zmian patologicznych u ludzi i zwierząt. Zakres praktycznych zastosowań lizozymu może się znacznie zwiększyć w wyniku jego modyfikacji. Enzym wykazuje wtedy nową specyficzną aktywność w stosunku do bakterii Gram–, będącą rezultatem dimeryzacji; właściwości w stosunku do bakterii Gram+, właściwe dla monomeru, są zachowane – o czym świadczą wyniki badań: Ibrahim et al. [1991, 1996]; Lesnierowski et al. [2004] oraz Kijowski et al. [2006]. Lizozym w formie dimeru wykorzystuje się w leczeniu chorób bakteryjnych i wirusowych zwierząt. Lek wyprodukowany na bazie dimeru lizozymu wykazuje działanie immunostymulujące i immunokorekcyjne.

Słowa kluczowe

EN

hydrolytic activity; application; egg white; lysozyme; modification; modified lysozyme; bacteriostatic activity; lysozyme preparation

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2008
• Tom: 58
• Numer: 1
• Opis fizyczny: p.5-10,ref.

Twórcy

autor

Cegielska-Radziejewska R.

• A.Cieszkowski Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Lesnierowski G.

autor

Kijowski J.

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