title: Antibacterial activity of hen egg white lysozyme modified by heat and enzymatic treatments against oenological lactic acid bacteria and acetic acid bacteria.
abstract: The antimicrobial activity of heat-denatured and hydrolyzed hen egg white lysozyme against oenological lactic acid and acetic acid bacteria was investigated. The lysozyme was denatured by heating, and native and heat-denatured lysozymes were hydrolyzed by pepsin. The lytic activity against Micrococcus lysodeikticus of heat-denatured lysozyme decreased with the temperature of the heat treatment, whereas the hydrolyzed lysozyme had no enzymatic activity. Heat-denatured and hydrolyzed lysozyme preparations showed antimicrobial activity against acetic acid bacteria. Lysozyme heated at 90°C exerted potent activity against Acetobacter aceti CIAL-106 and Gluconobacter oxydans CIAL-107 with concentrations required to obtain 50% inhibition of growth (IC50) of 0.089 and 0.013 mg/ml, respectively. This preparation also demonstrated activity against Lactobacillus casei CIAL-52 and Oenococcus oeni CIAL-91 (IC50, 1.37 and 0.45 mg/ml, respectively). The two hydrolysates from native and heat-denatured lysozyme were active against O. oeni CIAL-96 (IC50, 2.77 and 0.3 mg/ml, respectively). The results obtained suggest that thermal and enzymatic treatments increase the antibacterial spectrum of hen egg white lysozyme in relation to oenological microorganisms.
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Nicolás Cabrera 9, Spain; Campus de Cantoblanco, 28049 Madrid, Spain, Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato Campus Huachi, Avenida Los Chasquis y Rio Payamino, Ambato, Ecuador.
authors.forename: W
authors.initials: W
authors.lastname: Carrillo
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain.
authors.forename: A
authors.initials: A
authors.lastname: García-Ruiz
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain.
authors.forename: I
authors.initials: I
authors.lastname: Recio
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain. victoria.moreno@csic.es.
authors.forename: M V
authors.initials: MV
authors.lastname: Moreno-Arribas
mesh_terms: D000091:Acetobacter; D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001419:Bacteria / Q000187:drug effects*; D002645:Chickens; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D020576:Gluconobacter; D006358:Hot Temperature; D006868:Hydrolysis; D020128:Inhibitory Concentration 50; D007778:Lactobacillus; D009113:Muramidase / Q000494:pharmacology*; D056585:Oenococcus; D013696:Temperature
chemical_list: D000900:Anti-Bacterial Agents; C421864:hen egg lysozyme; D009113:Muramidase