通过与美拉德型糖基化结合提高亲脂化溶菌酶的产量。

Improvement in the yield of lipophilized lysozyme by the combination with Maillard-type glycosylation.

作者信息

Liu S, Azakami H, Kato A

机构信息

Yamaguchi University, Faculty of Agriculture, Department of Biological Chemistry, Yoshida 1677-1, Yamaguchi City, Yamaguchi 753-8515, Japan.

出版信息

Nahrung. 2000 Dec;44(6):407-10. doi: 10.1002/1521-3803(20001201)44:6<407::AID-FOOD407>3.0.CO;2-1.

DOI:10.1002/1521-3803(20001201)44:6<407::AID-FOOD407>3.0.CO;2-1

PMID:11190834

Abstract

Hen egg white lysozyme was modified using the Maillard-type glycosylation method prior to the lipophilization with palmitic acid. The yield of lipophilized lysozyme significantly increased by the pre-glycosylation of the protein. The lipophilized lysozyme derivative was separated into two main fractions with different level of glycosylation. All fractions showed a strong antimicrobial activity against Gram-negative bacteria, Escherichia coli. The lipophilization of the lysozyme combined with glycosylation is a promising method for potential industrial applications of the lysozyme due to the enhanced antimicrobial activity and the improved yield.

摘要

在使用棕榈酸进行亲脂化处理之前，采用美拉德型糖基化方法对鸡蛋清溶菌酶进行了修饰。通过蛋白质的预糖基化，亲脂化溶菌酶的产量显著提高。亲脂化溶菌酶衍生物被分离成两个糖基化水平不同的主要组分。所有组分对革兰氏阴性菌大肠杆菌均表现出较强的抗菌活性。由于抗菌活性增强和产量提高，溶菌酶的亲脂化结合糖基化是溶菌酶潜在工业应用的一种有前景的方法。