Synthesis and evaluation of lysozyme derivatives exhibiting an enhanced antimicrobial action

Bernkop‐Schnürch, Andreas; Krist, Sabine; Vehabović, Midhat; Valenta, Claudia

doi:10.1016/s0928-0987(97)10026-4

Cited by 26 publications

(12 citation statements)

References 13 publications

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“…They are based on the destabilization of the microbial outer membranes or on the chemical modiWcation of the antimicrobial molecules (Rawel, Kroll, & Rohn, 2001;Valenta, Bernkop-Schnurch, & Schwartz, 1997). In particular, molecule modiWcation with hydrophobic ligands and peptic digestion have been proposed to increase antimicrobial activities and expand the action spectra of lysozyme and lactoferrin, respectively (Bernkop-Schnurch, Krist, Vehabovic, & Valenta, 1998;Burn, 1988;Elagamy, 2000;Ibrahim, Kato, & Kobayashi, 1993). The above procedures have a limited practical exploitation in foods due to the toxicity of ligands and to the organoleptic modiWcations induced (Bernkop-Schnurch et al, 1998;Valenta et al, 1997).…”

Section: Discussionmentioning

confidence: 99%

“…In particular, molecule modiWcation with hydrophobic ligands and peptic digestion have been proposed to increase antimicrobial activities and expand the action spectra of lysozyme and lactoferrin, respectively (Bernkop-Schnurch, Krist, Vehabovic, & Valenta, 1998;Burn, 1988;Elagamy, 2000;Ibrahim, Kato, & Kobayashi, 1993). The above procedures have a limited practical exploitation in foods due to the toxicity of ligands and to the organoleptic modiWcations induced (Bernkop-Schnurch et al, 1998;Valenta et al, 1997). A physical approach to the enhancement of the antimicrobial activity appears to be more suitable for food systems than chemical methods.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes

Iucci¹,

Patrignani²,

Vallicelli³

et al. 2007

Food Control

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes

Iucci¹,

Patrignani²,

Vallicelli³

et al. 2007

Food Control

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“…So any little change in the native conformation of lysozyme could lead to a better exposition of the active site provoking an increase in activity. The UHPH treatment has been shown by Guerzoni et al (1999) to induce an increase in the exposure of a protein's hydrophobic regions and this increase of hydrophobicity appeared to be the main cause for the enhanced antimicrobial activity of lysozyme (Bernkop-Schnurch, Krist, Vehabovic, & Valenta, 1998). Partial denaturation of lysozyme at 80…”

Section: Lysozyme Activitymentioning

confidence: 99%

Evaluating the Ultra-High Pressure Homogenization (UHPH) and Pasteurization effects on the quality and shelf life of donkey milk

Addo

Ferragut

2015

IJFS

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Donkey milk has functional properties of great interest to human nutrition. The effects of ultra-high pressure homogenization (UHPH) at 100 MPa, 200 MPa and 300 MPa in comparison with different pasteurization treatments of 70• C for 1 min and 85• C for 1 min on the physicochemical quality and shelf-life of treated and raw (untreated) donkey milk were studied. Gross composition and pH, total mesophilic counts, lysozyme activity and physical stability were studied during storage at 4• C for 28 days. The compositional profile showed resemblance to that of human milk characterized by high lactose, low fat and low protein content and was least affected by the treatments. UHPH treatments at 200 MPa, 300 MPa and 85• C were able to maintain steady pH during storage whereas the low intensity treatments showed a significant decrease. The observed lysozyme activity in the samples was generally high and appeared to have been enhanced by the applied UHPH and pasteurization treatments with no significant change during storage. Although the raw milk showed good initial microbial quality, extensive growth of mesophilic microorganisms occurred after 7 days of storage, unlike the treated samples which were able to maintain significantly low counts throughout the storage period. The physical stability of milk was negatively influenced by the higher UHPH treatments of 200 MPa and 300 MPa which exhibited sedimentation phenomenon, while creaming was insignificant.

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“…Chemical derivatization of proteins to form bioconjugates has become increasingly important in the field of biotechnology 1–3. Chemical modification is carried out for a number of reasons, for example, to improve the bioavailability,4 to increase the stability,5 or to modify the biological activity 6, 7. A successful and widely used strategy is the attachment of poly(ethylene glycol) (PEG) to therapeutic proteins, resulting in a decreased immunogenicity, an increased stability and prolonged circulation time 8–10.…”

Section: Introductionmentioning

confidence: 99%

Conjugation of Methacrylamide Groups to a Model Protein via a Reducible Linker for Immobilization and Subsequent Triggered Release from Hydrogels

Verheyen

Delain-Bioton

Wal

et al. 2010

Macromolecular Bioscience

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An efficient strategy is reported to introduce methacrylamide groups on the lysine residues of a model protein (lysozyme) for immobilization and triggered release from a hydrogel network. A novel spacer unit was designed, containing a disulfide bond, such that the release of the protein can be triggered by reduction. The modified proteins were characterized by MALDI-TOF MS, titration of free NH(2) residues and spectral analysis. The modification reaction is well controlled, and the number of introduced functions can be tailored by changing the reaction conditions. Gel electrophoresis experiments showed that the methacrylamide modified protein can be immobilized in a polyacrylamide hydrogel and subsequently released by reduction of the spacer by which the protein was grafted to the polymeric network.

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Synthesis and evaluation of lysozyme derivatives exhibiting an enhanced antimicrobial action

Cited by 26 publications

References 13 publications

Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes

Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes

Evaluating the Ultra-High Pressure Homogenization (UHPH) and Pasteurization effects on the quality and shelf life of donkey milk

Conjugation of Methacrylamide Groups to a Model Protein via a Reducible Linker for Immobilization and Subsequent Triggered Release from Hydrogels

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