Rapid and Simple Purification of Lysozyme from the Egg Shell Membrane

Kozuka, Miyuki; Murao, Sato; Yamane, Takuya et al.

Journal of Nutritional Science and Vitaminology, 2015, 61(1), 101-103

Permalink : https://hdl.handle.net/2115/59544

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アクセス権
open access
URI
https://hdl.handle.net/2115/59544
タイトル
Rapid and Simple Purification of Lysozyme from the Egg Shell Membrane
著者
Kozuka, Miyuki ; Murao, Sato ; Yamane, Takuya ; Inoue, Tsutomu ; Ohkubo, Iwao ; Ariga, Hiroyoshi
著者名
Kozuka, Miyuki
著者名
Murao, Sato
著者名
Yamane, Takuya
著者名
Inoue, Tsutomu
e-Rad_Researcher
80152073
著者名
Ohkubo, Iwao
e-Rad_Researcher
20143505
著者名
Ariga, Hiroyoshi
言語
英語
キーワード
lysozyme
eggshell membrane
rapid and simple purification
発行日
2015-05
出版者
Center for Academic Publications Japan
収録物名
Journal of Nutritional Science and Vitaminology
巻(号)
61(1)
ページ
101-103
抄録
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.
資源タイプ
学術雑誌論文
出版タイプ
Accepted Manuscript
PISSN
0301-4800
関連情報
PMID
25994146
関連情報 (isVersionOf)
出版社版DOI
https://doi.org/10.3177/jnsv.61.101