Combinations of charged amino acids and glycine as enhancers of the antibacterial properties of chicken lysozyme

Авторы: Rastriga Nikolay V., Gasanova Dariya A., Smirnov Sergey A., Levashov Pavel A.
Журнал: BIO Web of Conferences
Том: 118
Год издания: 2024
Издательство: EDP Sciences
Местоположение издательства: France
Первая страница: 1
Последняя страница: 6
Номер статьи: 01014
DOI: 10.1051/bioconf/202411801014
Аннотация: It was found that glycine, glutamate, lysine, histidine, and arginine increase the rate of Escherichia coli cell lysis by chicken egg lysozyme. The highest cell lysis rates (lysis acceleration by 7.0-8.5 times) are provided by combinations of the following amino acids: 1) arginine, histidine, and lysine, 2) glutamate, histidine, and arginine, 3) glycine, lysine, and arginine (all charged amino acids are applied in concentrations of 5 mM, the concentration of glycine is 1.5 mM). These amino acids added into food products with lysozyme as a preservative can significantly increase antibacterial properties of the latter. This could help increase the shelf life of human food and also serve as a preventive measure against the spread of bacterial infections among farm animals.
Добавил в систему: Левашов Павел Андреевич

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