Microwave Modification as an Excellent Way to Produce Unique Lysozyme with Potential for Food and Human Health.

Tianyu Yang,Grzegorz Leśnierowski

doi:10.3390/foods10061319

Tianyu Yang, Grzegorz Leśnierowski

Open Access

https://doi.org/10.3390/foods10061319

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Abstract

Thermal modification is an effective method of converting lysozyme into a protein with a very strong bactericidal effect and a broad multidirectional application potential. In this research, we used our innovative method, which involves the use of microwave radiation, in the lysozyme modification process. With the optimization of modification conditions as the main purpose of the study, we focused on the assessment of the impact of a strongly acidic modification environment and the duration of modification on the effectiveness of the modification of lysozyme. Moreover, an innovation was introduced and included the use of a commercially produced liquid lysozyme concentrate (LLC) as the starting material instead of the dried form that is commonly used. The obtained results showed that the modified preparations contained an abundant amount of oligomers, and the surface hydrophobicity increased by more than 50% compared to the native form of the enzyme, which means that the modification had a strong influence on the effectiveness of the antibacterial activity. Moreover, these changes made it possible to obtain preparations with complete solubility, which could not be obtained with other thermal methods. Thus, using microwave radiation to modify LLC is a unique and effective modification scheme because it can obtain the highest quality of a large number of attractive products in a simple and fast way with multidirectional application potential, especially in food technology, medicine, pharmacology, and veterinary medicine.

Highlights

Hen egg white lysozyme (E.C.3.2.1.17), as an enzyme, has a strong bactericidal effect on Gram-positive bacteria, destroying them by the hydrolysis of the β-1,4 glycosidic bonds located in their cell wall
A significant procedural change in this work compared to all previous ones was the use of liquid lysozyme concentrate as the starting material for modification
In relation to the dried lysozyme powder used to date, it seems that the use of this material may have many advantages, such as a significant increase in the efficiency of the process, resulting in a 2-fold or even a 4-fold higher concentration of the enzyme in the raw material than that when using powder, as well as facilitation of the preparation of raw material samples for the modification process

Summary

Introduction

Hen egg white lysozyme (E.C.3.2.1.17), as an enzyme, has a strong bactericidal effect on Gram-positive bacteria, destroying them by the hydrolysis of the β-1,4 glycosidic bonds located in their cell wall. The effect of native lysozyme on these bacteria is limited [1] This obstacle can be overcome by using modified enzyme, which, in its new form, is able to reach and destroy this sensitive binding that the native enzyme cannot. Previous studies have shown that regardless of the modification method used, it always results in the oligomerization of lysozyme and changes in the hydrophobicity distribution between its internal and external parts [2,3,4,5] These properties mean that the modified enzyme can be widely used in many industries, the food industry, to protect and extend the shelf life of various types of food

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Conclusion