Rapid and Simple Purification of Lysozyme from the Egg Shell Membrane
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- KOZUKA Miyuki
- Graduate School of Pharmaceutical Sciences, Hokkaido University
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- MURAO Sato
- Graduate School of Pharmaceutical Sciences, Hokkaido University
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- YAMANE Takuya
- Graduate School of Pharmaceutical Sciences, Hokkaido University
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- INOUE Tsutomu
- Division of Bioscience, Hokkaido System Science Co. Ltd.
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- OHKUBO Iwao
- Department of Nutrition, School of Nursing and Nutrition, Tenshi College
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- ARIGA Hiroyoshi
- Graduate School of Pharmaceutical Sciences, Hokkaido University
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Abstract
Lysozyme (EC 3.2.1.17) is a hydrolytic enzyme that cleaves the β-(1,4)-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in peptidoglycan, a major bacterial cell wall polymer. In the food industry, lysozyme is used as an additive mainly in the production of wine and beer. Lysozyme was found to be localized in the egg shell membrane. In this study, we found that lysozyme was easily purified from the egg shell membrane and that the enzyme also had antibacterial activity. Furthermore, we found that the antibacterial activity of purified lysozyme from the egg shell membrane was lower than that of purified lysozyme from the egg white at alkaline pH. The method for rapid purification of lysozyme developed in this study should contribute to the food industry.
Journal
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- Journal of Nutritional Science and Vitaminology
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Journal of Nutritional Science and Vitaminology 61 (1), 101-103, 2015
Center for Academic Publications Japan
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Details 詳細情報について
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- CRID
- 1390001206325306112
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- NII Article ID
- 130005070833
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- NII Book ID
- AA00703822
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- ISSN
- 18817742
- 03014800
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- HANDLE
- 2115/59544
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- NDL BIB ID
- 026193564
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- PubMed
- 25994146
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- Text Lang
- en
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- PubMed
- CiNii Articles
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- Abstract License Flag
- Disallowed