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Rapid and Simple Purification of Lysozyme from the Egg Shell Membrane

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Title: Rapid and Simple Purification of Lysozyme from the Egg Shell Membrane
Authors: Kozuka, Miyuki Browse this author
Murao, Sato Browse this author
Yamane, Takuya Browse this author
Inoue, Tsutomu Browse this author
Ohkubo, Iwao Browse this author →KAKEN DB
Ariga, Hiroyoshi Browse this author →KAKEN DB
Keywords: lysozyme
eggshell membrane
rapid and simple purification
Issue Date: May-2015
Publisher: Center for Academic Publications Japan
Journal Title: Journal of Nutritional Science and Vitaminology
Volume: 61
Issue: 1
Start Page: 101
End Page: 103
Publisher DOI: 10.3177/jnsv.61.101
PMID: 25994146
Abstract: Lysozyme (EC 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 an 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 food industry.
Type: article (author version)
Appears in Collections:薬学研究院 (Faculty of Pharmaceutical Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 山根 拓也

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