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Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations

Thermal modification is an effective method that induces significant expansion of the antimicrobial properties and other valuable properties of chicken egg white lysozyme. In our latest research, a new innovative method of enzyme modification was developed, in which microwave radiation was used as a...

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Autores principales: Leśnierowski, Grzegorz, Yang, Tianyu, Cegielska-Radziejewska, Renata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8139952/
https://www.ncbi.nlm.nih.gov/pubmed/34021198
http://dx.doi.org/10.1038/s41598-021-89849-2
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author Leśnierowski, Grzegorz
Yang, Tianyu
Cegielska-Radziejewska, Renata
author_facet Leśnierowski, Grzegorz
Yang, Tianyu
Cegielska-Radziejewska, Renata
author_sort Leśnierowski, Grzegorz
collection PubMed
description Thermal modification is an effective method that induces significant expansion of the antimicrobial properties and other valuable properties of chicken egg white lysozyme. In our latest research, a new innovative method of enzyme modification was developed, in which microwave radiation was used as an energy source to process liquid lysozyme concentrate (LLC). After modification, high-quality preparations were obtained. However, long-term storage in a concentrated form initiated various processes that caused darkening over time and could also lead to other significant changes to their structure and, consequently, to their functional properties. This necessitated multidirectional research to explain this phenomenon. This paper presents the results of research aimed at assessing the physicochemical changes in the properties of microwave-modified lysozyme in the form of a liquid concentrate after long-term storage under refrigeration conditions. The assessment also considered the conditions under the acidity of the modifying medium and the duration of the microwave modification. The analysis showed that the values of the basic parameters determining the quality and usefulness of the modified enzyme significantly improved during long-term storage of the preparations. The greatest changes were observed in the preparations modified for the longest time and in the most acidic environment (process time 260 s, pH 2.0), the number of oligomers under these conditions increased by 18% after 12 months of holding, and the surface hydrophobicity increased by as much as 31%. In addition, microbiological tests showed that the preparations of microwave-modified lysozyme had an effect on gram-positive bacteria as well as on gram-negative, and this effect was significantly enhanced after 12 months. The results confirm that LLC modification with microwave radiation is a highly efficient method to prepare high-quality and high utility potential lysozyme. Notably, an interesting and important phenomenon was the observation of the unconventional behaviour of the preparations during their long-term storage, which increased their utility potential significantly.
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spelling pubmed-81399522021-05-25 Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations Leśnierowski, Grzegorz Yang, Tianyu Cegielska-Radziejewska, Renata Sci Rep Article Thermal modification is an effective method that induces significant expansion of the antimicrobial properties and other valuable properties of chicken egg white lysozyme. In our latest research, a new innovative method of enzyme modification was developed, in which microwave radiation was used as an energy source to process liquid lysozyme concentrate (LLC). After modification, high-quality preparations were obtained. However, long-term storage in a concentrated form initiated various processes that caused darkening over time and could also lead to other significant changes to their structure and, consequently, to their functional properties. This necessitated multidirectional research to explain this phenomenon. This paper presents the results of research aimed at assessing the physicochemical changes in the properties of microwave-modified lysozyme in the form of a liquid concentrate after long-term storage under refrigeration conditions. The assessment also considered the conditions under the acidity of the modifying medium and the duration of the microwave modification. The analysis showed that the values of the basic parameters determining the quality and usefulness of the modified enzyme significantly improved during long-term storage of the preparations. The greatest changes were observed in the preparations modified for the longest time and in the most acidic environment (process time 260 s, pH 2.0), the number of oligomers under these conditions increased by 18% after 12 months of holding, and the surface hydrophobicity increased by as much as 31%. In addition, microbiological tests showed that the preparations of microwave-modified lysozyme had an effect on gram-positive bacteria as well as on gram-negative, and this effect was significantly enhanced after 12 months. The results confirm that LLC modification with microwave radiation is a highly efficient method to prepare high-quality and high utility potential lysozyme. Notably, an interesting and important phenomenon was the observation of the unconventional behaviour of the preparations during their long-term storage, which increased their utility potential significantly. Nature Publishing Group UK 2021-05-21 /pmc/articles/PMC8139952/ /pubmed/34021198 http://dx.doi.org/10.1038/s41598-021-89849-2 Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Article
Leśnierowski, Grzegorz
Yang, Tianyu
Cegielska-Radziejewska, Renata
Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations
title Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations
title_full Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations
title_fullStr Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations
title_full_unstemmed Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations
title_short Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations
title_sort unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8139952/
https://www.ncbi.nlm.nih.gov/pubmed/34021198
http://dx.doi.org/10.1038/s41598-021-89849-2
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