Khorshidian Nasim, Khanniri Elham, Koushki Mohammad Reza, Sohrabvandi Sara, Yousefi Mojtaba
Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran.
Front Nutr. 2022 Mar 9;9:833618. doi: 10.3389/fnut.2022.833618. eCollection 2022.
Due to the concern of consumers about the presence of synthetic preservatives, researchers and food manufacturers have recently conducted extensive research on the limited use of these preservatives and the introduction and use of natural preservatives, such as herbal extracts and essential oils, bacteriocins, and antimicrobial enzymes. Lysozyme is a natural enzyme with antimicrobial activity that has attracted considerable attention to be potentially utilized in various industries. Since lysozyme is an intrinsic component of the human immune system and has low toxicity; it could be considered as a natural antimicrobial agent for use in food and pharmaceutical industries. Lysozyme exerts antimicrobial activity against microorganisms, especially Gram-positive bacteria, by hydrolyzing 1,4-beta-linkages between N-acetylmuramic acid and N-acetylglucosamine in the cell wall. In addition, increased antimicrobial activity of lysozyme against Gram-negative bacteria could be achieved by the modification of lysozyme through physical or chemical interactions. Lysozyme is presented as a natural preservative in mammalian milk and can be utilized as a bio-preservative in dairy products, such as cheese. Both bacteria and fungi can contaminate and spoil the cheese; especially the one that is made traditionally by raw milk. Furthermore, uncontrolled and improper processes and post-pasteurization contamination can participate in the cheese contamination. Therefore, besides common preservative strategies applied in cheese production, lysozyme could be utilized alone or in combination with other preservative strategies to improve the safety of cheese. Hence, this study aimed to review the antimicrobial properties of lysozyme as natural antimicrobial enzyme and its functionality in cheese.
由于消费者对合成防腐剂存在担忧，研究人员和食品制造商最近对这些防腐剂的限量使用以及天然防腐剂（如草药提取物和精油、细菌素和抗菌酶）的引入和使用进行了广泛研究。溶菌酶是一种具有抗菌活性的天然酶，在各行业具有潜在应用价值，已引起广泛关注。由于溶菌酶是人体免疫系统的固有成分且毒性较低，因此可被视为食品和制药行业使用的天然抗菌剂。溶菌酶通过水解细胞壁中N-乙酰胞壁酸和N-乙酰葡糖胺之间的1,4-β-连接，对微生物尤其是革兰氏阳性菌发挥抗菌活性。此外，通过物理或化学相互作用对溶菌酶进行修饰，可提高其对革兰氏阴性菌的抗菌活性。溶菌酶作为天然防腐剂存在于哺乳动物乳汁中，可作为生物防腐剂用于乳制品如奶酪中。细菌和真菌都可能污染和破坏奶酪，尤其是传统方法制作的生奶酪。此外，未经控制和不当的加工过程以及巴氏杀菌后的污染也可能导致奶酪被污染。因此，除了奶酪生产中常用的防腐策略外，溶菌酶可单独使用或与其他防腐策略联合使用，以提高奶酪的安全性。因此，本研究旨在综述溶菌酶作为天然抗菌酶的抗菌特性及其在奶酪中的功能。
