Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Leśnierowski G. , Cegielska-Radziejewska R. , Kijowski J. 2001. ANTIBACTERIAL ACTIVITY OF THERMALLY MODIFIED LYSOZYME, EJPAU 4(2), #17.
Available Online: http://www.ejpau.media.pl/volume4/issue2/food/abs-17.html

ABSTRACT

Lysozyme (EC 3.2.1.17, mucopeptyde N-acetylmuramic-hydrolase) exhibits the ability to destroy cell walls of Gram-positive bacteria. The range of activity for this enzyme may be extended through modifications, as a result of which polymerized forms of lysozyme are obtained. It was found that lysozyme dimer exhibits bacteriostatic properties towards both Gram-positive and Gram-negative bacteria. The aim of the study was to determine the conditions of thermal modification of lysozyme and to assess the antibacterial action of this enzyme after modification. The dimer content in the modified lysozyme preparations depended on the pH and concentration of a given solution. It was found that modified lysozyme was characterized by higher antibacterial activity towards Micrococcus luteus and Escherichia coli in comparison to the unmodified form of the enzyme.

Key words: lysozyme monomer, lysozyme dimer, pH value, hydrolytic activity.

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