Modulation of egg-white lysozyme activity by viscosity intensifier additives

1990 ◽  
Vol 36 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Louis Lamy ◽  
Marie-Odile Portmann ◽  
Mohamed Mathlouthi ◽  
Véronique Lurreta-Garde
Keyword(s):  
Egg White ◽  
Lysozyme Activity ◽  
Egg White Lysozyme

Improved lysozyme assay in biological fluids.

1979 ◽  
Vol 25 (3) ◽  
pp. 484-485 ◽  
Author(s):  
N Grossowicz ◽  
M Ariel ◽  
T Weber
Keyword(s):  
Biological Fluids ◽  
Egg White ◽  
Lysozyme Activity ◽  
Cell Suspensions ◽  
Glycerol Water ◽  
Egg White Lysozyme ◽  
Micrococcus Lysodeikticus ◽  
Concentration Curves

Abstract We describe a simple, rapid, sensitive, and highly reproducible assay for lysozyme, with use of concentrated cell suspensions of Micrococcus lysodeikticus in Tris-buffered glycerol/water (40/60 by vol), pH 7.5. Stored at -20 degrees C, the cells' susceptibility to lysozyme remains unaltered over long periods. Almost identical concentration curves were obtained with different aliquots of the same preparation during eight months. Lysozyme activity was reflected in the decrease in absorbance of the reaction mixture after incubation for 15 min at 37 degrees C. Concentrations of egg-white lysozyme as low as 0.02 mg/L can be accurately assayed.

Stability of Egg White Lysozyme in Combination with Other Antimicrobial Substances

1993 ◽  
Vol 56 (2) ◽  
pp. 153-156 ◽  
Author(s):  
T. S. YANG ◽  
F. E. CUNNINGHAM
Keyword(s):  
Ionic Strength ◽  
Storage Period ◽  
Egg White ◽  
Lysozyme Activity ◽  
Lytic Activity ◽  
Butylated Hydroxytoluene ◽  
Potassium Sorbate ◽  
Prolonged Storage ◽  
Antimicrobial Substances ◽  
Egg White Lysozyme

The effects of pH, ionic strength (I), and selected antimicrobial substances on the lytic activity of egg white lysozyme over an extended storage period of 30 d were studied by observing the rate of clearing of a cell suspension of Micrococcus lysodeikticus. During prolonged storage, lysozyme activity remained relatively stable at pH 7 and ionic strength <0.10, whereas lower activity (P < 0.05) was observed at pH 9 and ionic strength >0.14. Lysozyme activity was highly stable (i.e., maintained over 90% of lytic activity from day 1 to day 30) in solutions of 1.0% sodium chloride, 100 ppm sodium nitrite, 4.0% ethanol, and 100 ppm butylated hydroxytoluene. Lysozyme activity also was stable (i.e., retained over 80% of lytic activity) in solutions of 0.1% sodium benzoate and 100 ppm butylated hydroxyanisol. The lysozyme activity was relatively stable (i.e., retained over 70% of lytic activity) in Solutions of 0.3% calcium propionate, 0.1% potassium sorbate, and 0.1% propyl paraben. About half (50%) of the lysozyme activity was retained in solution of 0.5% EDTA. Activity was lost when lysozyme was combined with 0.5% lactic acid, 4% acetic acid, and 100 ppm chlorine water.

Detection of a glycosylated form of hen egg white lysozyme

1995 ◽  
Vol 73 (5-6) ◽  
pp. 307-309 ◽  
Author(s):  
Jean Trudel ◽  
Alain Asselin
Keyword(s):  
Gel Electrophoresis ◽  
Polyacrylamide Gel Electrophoresis ◽  
Egg White ◽  
Lysozyme Activity ◽  
Hen Egg White Lysozyme ◽  
Egg White Lysozyme ◽  
N Terminus ◽  
Minor Form ◽  
Hen Egg White ◽  
Hen Egg

By assaying lysozyme activity after denaturing polyacrylamide gel electrophoresis of commercial hen egg white lysozyme preparations, minor lysozymal activity was detected as an 18-kDa protein. After electrophoretic purification for microsequencing, the N-terminus sequence of the 18-kDa lysozyme was found to be identical with mature 14.4-kDa hen egg white lysozyme. The 18-kDa hen egg white lysozyme was judged to be glycosylated based on a 3.6-kDa decrease in molecular mass after N-glycosidase F treatment, binding to concanavalin A – Sepharose, and staining with periodate – Schiff's reagent. The minor form corresponded to about 0.3% of lyzozyme molecules.Key words: lysozyme, glycosylation, sequential PAGE, N-terminus microsequencing.

On the inhibition of hen egg-white lysozyme activity by aminoglycosidic antibiotics

1977 ◽  
Vol 75 (4) ◽  
pp. 895-900 ◽  
Author(s):  
J.M. Fernández-Sousa ◽  
J.G. Gavilanes ◽  
A.M. Municio ◽  
R. Rodriguez
Keyword(s):  
Egg White ◽  
Lysozyme Activity ◽  
Hen Egg White Lysozyme ◽  
Egg White Lysozyme ◽  
Hen Egg White ◽  
Hen Egg

Inactivation of hen egg-white lysozyme. The azide radical

1997 ◽  
Vol 94 ◽  
pp. 356-364 ◽  
Author(s):  
M Faraggi ◽  
E Bettelheim ◽  
M Weinstein
Keyword(s):  
Egg White ◽  
Hen Egg White Lysozyme ◽  
Egg White Lysozyme ◽  
Hen Egg White ◽  
Hen Egg

scholarly journals Amino Acid Sequence Studies on Bobwhite Quail Egg White Lysozyme

1972 ◽  
Vol 247 (9) ◽  
pp. 2905-2916
Author(s):  
Ellen M. Prager ◽  
Norman Arnheim ◽  
George A. Mross ◽  
Allan C. Wilson
Keyword(s):  
Amino Acid ◽  
Amino Acid Sequence ◽  
Egg White ◽  
Bobwhite Quail ◽  
Egg White Lysozyme
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