Naslov
Lysozyme as natural food preservative

Autori
Bertović, Tanja

Vrsta, podvrsta i kategorija rada
Ocjenski radovi, diplomski rad, diplomski

Fakultet
Prehrambeno-biotehnološki fakultet

Mjesto
Zagreb

Datum
18.07

Godina
2014

Stranica
45

Mentor
Rimac Brnčić, Suzana

Neposredni voditelj
Nau, Francoise

Ključne riječi
Lysozyme; isoforms of lysozyme; antimicrobial activity; Gram-negative bacteria
(lysozyme; antimicrobial activity; Gram-negative bacteria)

Sažetak
Hen egg white lysozyme is an enzyme (EC 2.2.1.17) which catalysing of the bacterial cell walls by cleaving the β-1, 4-glycosidic bonds between N-acetylmuraminic acid and N-acetylglucosamine residues. It has been demonstrated to have antimicrobial activity against Gram-negative bacteria such as E. Coli. In this study, the effect of native lysozyme, dry heated lysozyme, dry heated enriched with iso-aspartyle, iso-aspartyle lysozyme, native-like lysozyme and succinimide lysozyme on both the outer and inner membranes have been investigated, in vivo. Activities of native and dry-heated lysozyme induce different consequences on the bacterial membranes. Dry-heated lysozyme induces larger and/or more pores in the outer membrane and it disrupt the membrane potential more efficiently. It can be assumed that these stronger effects on the bacterial membranes are due to the modifications in the physico-chemical characteristics of dry-heated lysozyme compared to native lysozyme. However, dry-heated lysozyme is a mixture of three different isoforms: iso-aspartyle lysozyme, native like lysozyme and succinimide lysozyme. Each of the dry-heated lysozyme isoforms affords a specific disturbance of either the outer or the inner membrane.

Izvorni jezik
Engleski

POVEZANOST RADA