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Changes in selected physicochemical properties of lysozyme modified with a new method using microwave field and oxidation

Lysozyme is a type of enzymatic protein found in a wide range of organisms. Among the many applications of lysozyme, the antibacterial activity features caused by the hydrolysis of 1–4 glycosidic bonds between N-acetylmuramic acid and N-acetylglucosamine of gram-positive bacteria are beneficial in t...

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Detalles Bibliográficos
Autores principales: Yang, Tianyu, Leśnierowski, Grzegorz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6394989/
https://www.ncbi.nlm.nih.gov/pubmed/30818346
http://dx.doi.org/10.1371/journal.pone.0213021
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author Yang, Tianyu
Leśnierowski, Grzegorz
author_facet Yang, Tianyu
Leśnierowski, Grzegorz
author_sort Yang, Tianyu
collection PubMed
description Lysozyme is a type of enzymatic protein found in a wide range of organisms. Among the many applications of lysozyme, the antibacterial activity features caused by the hydrolysis of 1–4 glycosidic bonds between N-acetylmuramic acid and N-acetylglucosamine of gram-positive bacteria are beneficial in the food industry, medicine, trade, and pharmacology. Studies have indicated that specific modifications of lysozyme cause oligomerization of the enzyme, and the resulting dimer, which also undergoes changes in physicochemical properties, shows greater total antibacterial activity. Among these modifications, thermo-chemical methods are one of the most important groups. In this study, the microwave method of the enzyme heating with the associated process of enzyme oxidation was used as a novel thermo-chemical method to induce lysozyme oligomerization. The research shows that using this new method can produce enzymatic preparations composed of approximately 58.9% oligomers, including 33.5% dimer and 25.4% trimer under a hydrogen peroxide concentration of 4% and pH of 8. The maximum percentage of lysozyme dimer of 39.4% was obtained at pH 6.0 with the addition of 2% oxidant. In addition, as a result of the modification process, the hydrolytic activity and surface hydrophobicity of the enzyme were changed.
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spelling pubmed-63949892019-03-08 Changes in selected physicochemical properties of lysozyme modified with a new method using microwave field and oxidation Yang, Tianyu Leśnierowski, Grzegorz PLoS One Research Article Lysozyme is a type of enzymatic protein found in a wide range of organisms. Among the many applications of lysozyme, the antibacterial activity features caused by the hydrolysis of 1–4 glycosidic bonds between N-acetylmuramic acid and N-acetylglucosamine of gram-positive bacteria are beneficial in the food industry, medicine, trade, and pharmacology. Studies have indicated that specific modifications of lysozyme cause oligomerization of the enzyme, and the resulting dimer, which also undergoes changes in physicochemical properties, shows greater total antibacterial activity. Among these modifications, thermo-chemical methods are one of the most important groups. In this study, the microwave method of the enzyme heating with the associated process of enzyme oxidation was used as a novel thermo-chemical method to induce lysozyme oligomerization. The research shows that using this new method can produce enzymatic preparations composed of approximately 58.9% oligomers, including 33.5% dimer and 25.4% trimer under a hydrogen peroxide concentration of 4% and pH of 8. The maximum percentage of lysozyme dimer of 39.4% was obtained at pH 6.0 with the addition of 2% oxidant. In addition, as a result of the modification process, the hydrolytic activity and surface hydrophobicity of the enzyme were changed. Public Library of Science 2019-02-28 /pmc/articles/PMC6394989/ /pubmed/30818346 http://dx.doi.org/10.1371/journal.pone.0213021 Text en © 2019 Yang, Leśnierowski http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
spellingShingle Research Article
Yang, Tianyu
Leśnierowski, Grzegorz
Changes in selected physicochemical properties of lysozyme modified with a new method using microwave field and oxidation
title Changes in selected physicochemical properties of lysozyme modified with a new method using microwave field and oxidation
title_full Changes in selected physicochemical properties of lysozyme modified with a new method using microwave field and oxidation
title_fullStr Changes in selected physicochemical properties of lysozyme modified with a new method using microwave field and oxidation
title_full_unstemmed Changes in selected physicochemical properties of lysozyme modified with a new method using microwave field and oxidation
title_short Changes in selected physicochemical properties of lysozyme modified with a new method using microwave field and oxidation
title_sort changes in selected physicochemical properties of lysozyme modified with a new method using microwave field and oxidation
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6394989/
https://www.ncbi.nlm.nih.gov/pubmed/30818346
http://dx.doi.org/10.1371/journal.pone.0213021
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