title: Rapid and simple purification of lysozyme from the egg shell membrane.
abstract: Lysozyme (EC 3.2.1.17) is a hydrolytic enzyme that cleaves the β-(1,4)-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in peptidoglycan, a major bacterial cell wall polymer. In the food industry, lysozyme is used as an additive mainly in the production of wine and beer. Lysozyme was found to be localized in the egg shell membrane. In this study, we found that lysozyme was easily purified from the egg shell membrane and that the enzyme also had antibacterial activity. Furthermore, we found that the antibacterial activity of purified lysozyme from the egg shell membrane was lower than that of purified lysozyme from the egg white at alkaline pH. The method for rapid purification of lysozyme developed in this study should contribute to the food industry.
authors.affiliation: Graduate School of Pharmaceutical Sciences, Hokkaido University.
authors.forename: Miyuki
authors.initials: M
authors.lastname: Kozuka
authors.forename: Sato
authors.initials: S
authors.lastname: Murao
authors.forename: Takuya
authors.initials: T
authors.lastname: Yamane
authors.forename: Tsutomu
authors.initials: T
authors.lastname: Inoue
authors.forename: Iwao
authors.initials: I
authors.lastname: Ohkubo
authors.forename: Hiroyoshi
authors.initials: H
authors.lastname: Ariga
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000302:isolation & purification / Q000494:pharmacology; D004528:Egg Shell / Q000737:chemistry*; D004529:Egg White / Q000737:chemistry; D019649:Food Industry; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D009112:Muramic Acids / Q000378:metabolism; D009113:Muramidase / Q000302:isolation & purification* / Q000494:pharmacology; D010457:Peptidoglycan / Q000378:metabolism
chemical_list: D000900:Anti-Bacterial Agents; D009112:Muramic Acids; D010457:Peptidoglycan; C031651:N-acetylmuramic acid; D009113:Muramidase