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Study on Antibacterial Activity and Structure of Chemically Modified Lysozyme
Version 1
: Received: 17 November 2022 / Approved: 21 November 2022 / Online: 21 November 2022 (04:40:14 CET)
A peer-reviewed article of this Preprint also exists.
Wang, S.-W.; Wang, T.-Y. Study on Antibacterial Activity and Structure of Chemically Modified Lysozyme. Molecules 2023, 28, 95. Wang, S.-W.; Wang, T.-Y. Study on Antibacterial Activity and Structure of Chemically Modified Lysozyme. Molecules 2023, 28, 95.
Abstract
Egg white lysozyme was modified by chemical methods using organic acids. Caffeic acid and p-coumaric acid in organic acids were used as modifiers, and 1-Ethyl-3- (3-dimethylaminopropyl) carbodiimide hydrochloride and N-hydroxy succinimide were used as dehydration condensation agents during modification. A certain degree of modified lysozyme was obtained through appropriate modification conditions. The antibacterial properties and structure of the obtained two organic acid modified lysozymes were compared with natural enzymes. The results showed that compared with the natural enzyme, the activity of modified lysozyme decreased, but the inhibitory effect on Gram-negative bacteria was enhanced. The minimum inhibitory concentrations of caffeic acid modified enzyme and p-coumaric acid modified enzyme on Escherichia coli and Pseudomonas aeruginosa were 0.5 mg/mL and 0.75 mg/mL, respectively. However, the antibacterial ability of modified lysozyme to Gram-positive bacteria was lower than that of natural enzyme. The minimum inhibitory concentration of caffeic acid modified enzyme and p-coumaric acid modified enzyme to Staphylococcus aureus and Bacillus subtilis was 1.25 mg/mL. The peak fitting results of the amide-I band (1600 cm-1-1700 cm-1) absorption peak in the infrared spectroscopy showed that the content of the secondary structure of the two modified enzymes obtained after modification was different from that of natural enzymes.
Keywords
hen egg white lysozyme; chemical modification; antibacterial activity; secondary structure
Subject
Chemistry and Materials Science, Food Chemistry
Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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