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Rapid and Simple Purification of Lysozyme from the Egg Shell Membrane
| 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 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 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) |
| URI: | http://hdl.handle.net/2115/59544 |
| Appears in Collections: | 薬学研究院 (Faculty of Pharmaceutical Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 山根 拓也
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