Premium
BIOCHEMICAL AND ANTIBACTERIAL PROPERTIES OF LYSOZYME PURIFIED FROM THE VISCERA OF SCALLOPS ( PATINOPECTEN YESSOENSIS )
Author(s) -
LEE J.M.,
KIM S.M.,
KIM S.M.
Publication year - 2008
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2008.00177.x
Subject(s) - lysozyme , scallop , bacteria , biochemistry , antibacterial activity , escherichia coli , biology , gram negative bacteria , egg white , gel electrophoresis , chemistry , microbiology and biotechnology , ecology , genetics , gene
A lysozyme was purified from the viscera of scallops by ion exchange, gel permeation and affinity chromatographies. The yield of the purified lysozyme was 1.52%, and its purification ratio was 411.9 folds. The molecular weight of the scallop lysozyme was about 14.5 kDa by sodium dodecyl sulfate polyacrylamide gel electrophoresis. The optimal temperature for lysozyme activity was 20C, but the optimal stability temperature was between 20 and 30C.The optimal pH for lysozyme activity was 5.0, but the optimal stability pH was between 5.0 and 6.0. Scallop lysozyme had antibacterial activities against both gram‐positive and gram‐negative bacteria in which gram‐negative bacteria, Escherichia coli and Vibrio vulnificus, were inhibited more effectively than gram‐positive bacteria. Egg white lysozyme inhibited gram‐positive bacteria better than the scallop lysozyme, whereas the reverse was true for gram‐negative bacteria. The N‐terminal sequence of the scallop lysozyme consisted of 10 amino acids: proline, cysteine, valine, tyrosine, alanine, phenylalanine, methionine, asparagine, glutamic acid and aspartic acid.PRACTICAL APPLICATIONS Egg white lysozyme (EWL) has been used as a preservative or antibacterial agent in the pharmaceutical and food industry, but is limited to broaden its application because of poor antibacterial activity against gram‐negative bacteria. Scallop viscera lysozyme has two times higher antibacterial activity against gram‐negative bacteria ( Escherichia coli and Vibrio vulnificus ) than EWL. Therefore, scallop viscera lysozyme shows a promise as a bacteriostatic or prophylactic agent in food preservation and specialty product.