Improvement in the yield of lipophilized lysozyme by the combination with Maillard-type glycosylation.
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.
Liu
S
S
Yamaguchi University, Faculty of Agriculture, Department of Biological Chemistry, Yoshida 1677-1, Yamaguchi City, Yamaguchi 753-8515, Japan.
Azakami
H
H
Kato
A
A
D000900:Anti-Bacterial Agents / Q000737:chemistry* / Q000494:pharmacology; D002241:Carbohydrates / Q000737:chemistry; D004529:Egg White / Q000032:analysis; D004591:Electrophoresis, Polyacrylamide Gel; D004926:Escherichia coli / Q000187:drug effects; D005612:Freeze Drying; D005690:Galactose / Q000031:analogs & derivatives; D006031:Glycosylation; D015416:Maillard Reaction; D008351:Mannans / Q000737:chemistry; D008826:Microbial Sensitivity Tests; D008837:Micrococcus / Q000187:drug effects; D009113:Muramidase / Q000737:chemistry* / Q000494:pharmacology; D019308:Palmitic Acid / Q000737:chemistry
D000900:Anti-Bacterial Agents; D002241:Carbohydrates; D008351:Mannans; C012990:galactomannan; D019308:Palmitic Acid; D009113:Muramidase; D005690:Galactose