DIGESTIBILITY AND ENZYMATIC ACTIVITY IN VITRO OF HEN EGG WHITE LYSOZYME

Authors

Abstract

Objective: The aim of this study was to evaluate the protein digestibility and analyze the residual enzymatic activity of lysozyme.
Methods: Protein digestibility was evaluated hydrolyzing the protein with pepsin at pH 1.2, 2.0, and 3.2 during 60, 90, and 120 minutes of incubation.
These hydrolysates were analyzed with sodium dodecyl sulfate-polyacrylamide gel electrophoresis and reversed-phase high-performance liquid
chromatography. Residual enzymatic activity was evaluated with the spectrophotometric method at 450 nm.
Results: Lysozyme was totally hydrolyzed with pepsin at pH 1.2. At pH 2.0, lysozyme was partially hydrolyzed and at pH 3.2 hydrolysis was absent at
all times of the assay.
Conclusions: Lysozyme was hydrolyzed with pepsin at low pH. Residual enzymatic method can be used to determine the grade of hydrolysis in
lysozyme.
Keywords: Lysozyme, Enzymatic hydrolysis, Muramidase activity, Antimicrobial activity.

Downloads

Download data is not yet available.

Author Biographies

CARRILLO W, Universidad Técnica de Ambato

Facultad de Ciencia e Ingeería en Aliementos

TUBÓN J, Universidad Técnica de Ambato

Facultad de Ciencia e Ingeería en Alimentos

References

Jollès P, Jollès J. What’s new in lysozyme research? Always a model

system, today as yesterday. Mol Cell Biochem 1984;63(2):165-89.

You SJ, Udenigwe CC, Aluko RE, Wu J. Multifunctional peptides from

egg white lysozyme. Food Res Int 2010;43:848-55.

Memarpoor-Yazdi M, Asoodeh A, Chamani T. A novel antioxidant and

antimicrobial peptide from hen egg white lysozyme hydrolysates. J

Funct Foods 2012;4:278-86.

Mine Y, Ma F, Lauriau S. Antimicrobial peptides released by

enzymatic hydrolysis of hen egg white lysozyme. J Agric Food Chem

;52(5):1088-94.

Mine Y, Yang M. Recent advances in the understanding of egg

allergens: Basic, industrial, and clinical perspectives. J Agric Food

Chem 2008;56(13):4874-900.

Callewaert L, Michellies C. Lysozymes in the animal kingdom. J Biosci

;35:127-60.

Carrillo W, García-Ruiz A, Recio I, Moreno-Arribas MV. Antibacterial

activity of hen egg white lysozyme modified by heat and enzymatic

treatments against oenological lactic acid bacteria and acetic acid

bacteria. J Food Prot 2014;77:1732-9.

Cegielska-Radziejewska R, Lesnierowski G, Kijowski J. Antibacterial

activity of hen egg white lysozyme modified by thermochemical

technique. Eur Food Res Technol 2009;228:841-5.

Achouri A, Boye JI. Thermal processing, salt and high pressure

treatment effects on molecular structure and antigenicity of sesame

protein isolate. Food Res Int 2013;53:240-51.

Osborne NJ, Koplin JJ, Martin PE, Gurrin LC, Lowe AJ, Matheson MC,

et al. Prevalence of challenge-proven IgE-mediated food allergy using

population-based sampling and predetermined challenge criteria in

infants. J Allergy Clin Immunol 2011;127(3):668-76.e1-2.

Sicherer SH. Epidemiology of food allergy. J Allergy Clin Immunol

;127(3):594-602.

Orruño E, Morgan MR. Resistance of purified seed storage proteins

from sesame (Sesamum indicum L.) to proteolytic digestive enzymes.

Food Chem 2011;128:923-9.

Laemmli UK. Cleavage of structural proteins during the assembly of

the head of bacteriophage T4. Nature 1970;227(5259):680-5.

Martos G, Contreras P, Molina E, López-Fandiño R. Egg white

ovalbumin digestion mimicking physiological conditions. J Agric Food

Chem 2010;58(9):5640-8.

Shugar D. The measurement of lysozyme activity and the ultra-violet

inactivation of lysozyme. Biochim Biophys Acta 1952;8(3):302-9.

Ibrahim HR, Matsuzaki T, Aoki T. Genetic evidence that antibacterial

activity of lysozyme is independent of its catalytic function. FEBS Lett

;506(1):27-32.

Thomas K, Aalbers M, Bannon GA, Bartels M, Dearman RJ,

Esdaile DJ, et al. A multi-laboratory evaluation of a common in vitro

pepsin digestion assay protocol used in assessing the safety of novel

proteins. Regul Toxicol Pharmacol 2004;39(2):87-98.

Polverino de Laureto P, Frare E, Gottardo R, Van Dael H, Fontana A.

Partly folded states of members of the lysozyme/lactalbumin

superfamily: A comparative study by circular dichroism spectroscopy

and limited proteolysis. Protein Sci 2002;11(12):2932-46.

Fu TJ, Abbott UR, Hatzos C. Digestibility of food allergens and nonallergenic

proteins

in

simulated

gastric

fluid

and

simulated

intestinal

fluid-a

comparative study.

J Agric

Food Chem 2002;50(24):7154-60.

Ibrahim HR, Inazaki D, Abdou A, Aoki T, Kim M. Processing of

lysozyme at distinct loops by pepsin: A novel action for generating

multiple antimicrobial peptide motifs in the newborn stomach. Biochim

Biophys Acta 2005;1726(1):102-14.

Published

01-05-2016

How to Cite

W, C. ., and T. J. “DIGESTIBILITY AND ENZYMATIC ACTIVITY IN VITRO OF HEN EGG WHITE LYSOZYME”. Asian Journal of Pharmaceutical and Clinical Research, vol. 9, no. 3, May 2016, pp. 376-8, https://mail.innovareacademics.in/journals/index.php/ajpcr/article/view/11626.

Issue

Section

Original Article(s)

Most read articles by the same author(s)

1 2 > >>