Kinetic properties of lysozyme from the hemolymph of Crassostrea virginica

Abstract

Lysozyme activity has been demonstrated in both the supernatant and pellet fractions of whole hemolymph of the American oyster, Crassostrea virginica, subjected to centrifugation at 4000 and 10,000 × g. In each case the enzyme activity is greater in the supernatant than in the pellet. The lytic activity of the molluscan lysozyme on Micrococcus lysodeikticus, like that of egg-white lysozyme, is salt dependent, is relatively heat stable, and is very sensitive to changes in ionic concentration. The optimal pH of the molluscan enzyme, however, ranges from 5.0 to 5.5, depending on the buffer employed. When tested against a number of bacteria, the oyster lysozyme has been found to be active against not only M. lysodeikticus but also Bacillus subtilis, B. megaterium, Escherichia coli, Gaffkya tetragena, Salmonella pullorum, and Shigella sonnei, although it is less active against the last four mentioned. It is not active against Staphylococcus aureus. It is postulated that the lysozyme in the serum of C. virginica has its origin in cytoplasmic phagosomes of granulocytes and is released when these organelles become ruptured.