Molecules 2013, 18(5), 6008-6020; doi:10.3390/molecules18056008
Article

Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application

1 Institute of Sciences of Food Production, Italian National Research Council, Via Celoria 2, Milan 20133, Italy 2 Department of Food, Environmental and Nutritional Sciences, State University of Milan, Via Celoria 2, Milan 20133, Italy
* Author to whom correspondence should be addressed.
Received: 9 April 2013; in revised form: 16 May 2013 / Accepted: 16 May 2013 / Published: 21 May 2013
(This article belongs to the Section Natural Products)
PDF Full-text Download PDF Full-Text [418 KB, uploaded 21 May 2013 14:40 CEST]
Abstract: Hen egg-white lysozyme (LSZ) is currently used in the food industry to limit the proliferation of lactic acid bacteria spoilage in the production of wine and beer, and to inhibit butyric acid fermentation in hard and extra hard cheeses (late blowing) caused by the outgrowth of clostridial spores. The aim of this work was to evaluate how the enzyme activity in commercial preparations correlates to the enzyme concentration and can be affected by the presence of process-related impurities. Different analytical approaches, including turbidimetric assay, SDS-PAGE and HPLC were used to analyse 17 commercial preparations of LSZ marketed in different countries. The HPLC method adopted by ISO allowed the true LSZ concentration to be determined with accuracy. The turbidimetric assay was the most suitable method to evaluate LSZ activity, whereas SDS-PAGE allowed the presence of other egg proteins, which are potential allergens, to be detected. The analytical results showed that the purity of commercially available enzyme preparations can vary significantly, and evidenced the effectiveness of combining different analytical approaches in this type of control.
Keywords: lysozyme; turbidimetric assay; hen egg white protein; HPLC; SDS-PAGE

Article Statistics

Load and display the download statistics.

Citations to this Article

Cite This Article

MDPI and ACS Style

Brasca, M.; Morandi, S.; Silvetti, T.; Rosi, V.; Cattaneo, S.; Pellegrino, L. Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application. Molecules 2013, 18, 6008-6020.

AMA Style

Brasca M, Morandi S, Silvetti T, Rosi V, Cattaneo S, Pellegrino L. Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application. Molecules. 2013; 18(5):6008-6020.

Chicago/Turabian Style

Brasca, Milena; Morandi, Stefano; Silvetti, Tiziana; Rosi, Veronica; Cattaneo, Stefano; Pellegrino, Luisa. 2013. "Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application." Molecules 18, no. 5: 6008-6020.

Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert