Carrillo W, García-Ruiz A, Recio I, Moreno-Arribas M V
Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Nicolás Cabrera 9, Spain; Campus de Cantoblanco, 28049 Madrid, Spain, Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato Campus Huachi, Avenida Los Chasquis y Rio Payamino, Ambato, Ecuador.
Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain.
J Food Prot. 2014 Oct;77(10):1732-9. doi: 10.4315/0362-028X.JFP-14-009.
The antimicrobial activity of heat-denatured and hydrolyzed hen egg white lysozyme against oenological lactic acid and acetic acid bacteria was investigated. The lysozyme was denatured by heating, and native and heat-denatured lysozymes were hydrolyzed by pepsin. The lytic activity against Micrococcus lysodeikticus of heat-denatured lysozyme decreased with the temperature of the heat treatment, whereas the hydrolyzed lysozyme had no enzymatic activity. Heat-denatured and hydrolyzed lysozyme preparations showed antimicrobial activity against acetic acid bacteria. Lysozyme heated at 90°C exerted potent activity against Acetobacter aceti CIAL-106 and Gluconobacter oxydans CIAL-107 with concentrations required to obtain 50% inhibition of growth (IC50) of 0.089 and 0.013 mg/ml, respectively. This preparation also demonstrated activity against Lactobacillus casei CIAL-52 and Oenococcus oeni CIAL-91 (IC50, 1.37 and 0.45 mg/ml, respectively). The two hydrolysates from native and heat-denatured lysozyme were active against O. oeni CIAL-96 (IC50, 2.77 and 0.3 mg/ml, respectively). The results obtained suggest that thermal and enzymatic treatments increase the antibacterial spectrum of hen egg white lysozyme in relation to oenological microorganisms.
研究了热变性和水解的蛋清溶菌酶对酿酒用乳酸菌和醋酸菌的抗菌活性。溶菌酶通过加热变性，天然和热变性的溶菌酶用胃蛋白酶水解。热变性溶菌酶对溶壁微球菌的溶菌活性随热处理温度的升高而降低，而水解后的溶菌酶没有酶活性。热变性和水解的溶菌酶制剂对醋酸菌表现出抗菌活性。在90°C加热的溶菌酶对醋酸醋酸杆菌CIAL - 106和氧化葡萄糖杆菌CIAL - 107具有强大的活性，获得50%生长抑制（IC50）所需的浓度分别为0.089和0.013 mg/ml。该制剂对干酪乳杆菌CIAL - 52和酒类酒球菌CIAL - 91也有活性（IC50分别为1.37和0.45 mg/ml）。天然和热变性溶菌酶的两种水解产物对酒类酒球菌CIAL - 96有活性（IC50分别为2.77和0.3 mg/ml）。所得结果表明，热和酶处理增加了蛋清溶菌酶对酿酒微生物的抗菌谱。
