Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application
Abstract
:1. Introduction
2. Results and Discussion
2.1. Purity of Commercial Lysozyme Preparations
Sample | Country of Purchase 1 | Type of preparation | Water (g/100 g) | Nitrogen (g/100 g) | Total Protein 2 (g/100 g) | Sugars 3 (g/100 g) | HEW proteinsother than LSZ 4 (+/−) |
---|---|---|---|---|---|---|---|
1 | Netherland (M) | Granular | 5.00 | 17.38 | 91.9 | n.d. | + |
2 | Italy (D) | Granular | 6.71 | 16.73 | 88.5 | n.d. | + |
3 | Italy (D) | Granular | 6.67 | 16.75 | 88.6 | n.d. | - |
4 | Germany (M) | Powder | 7.61 | 16.48 | 87.2 | 0 | +++ |
5 | Italy (D) | Granular | 6.37 | 16.81 | 88.9 | n.d. | + |
6 | Italy (D) | Powder | 5.07 | 15.67 | 82.9 | 7.6 (g) | +++ |
7 | Italy (M) | Granular | 8.66 | 16.86 | 89.2 | n.d. | + |
8 | Italy (D) | Granular | 5.10 | 16.77 | 88.7 | n.d. | ++ |
9 | Switzerland (M) | Granular | 5.70 | 17.20 | 91.0 | n.d. | - |
10 | Italy (D) | Granular | 5.00 | 17.44 | 92.3 | n.d. | ++ |
11 | Germany (D) | Powder | 8.06 | 16.84 | 89.1 | n.d. | + |
12 | Spain (D) | Granular | 6.60 | 12.53 | 66.3 | 24.0 (g) | - |
13 | Spain (D) | Liquid 5 | n.d. | 4.15 | 22.0 | n.d. | + |
14 | Spain (D) | Granular | 5.50 | 13.31 | 70.4 | 17.3 (s) | ++ |
15 | Belgium (M) | Powder | 4.10 | 17.14 | 90.7 | n.d. | + |
16 | Canada (M) | Granular | 5.40 | 17.31 | 91.6 | n.d. | + |
17 | Poland (M) | Powder | 5.00 | 16.11 | 85.2 | 0 | ++++ |
Sample | Type of preparation | Anhydrous basis (mg/g) | Product basis 1 (g/100 g product) | Protein basis (g/100 g protein) | |||
---|---|---|---|---|---|---|---|
Potency | Potency | Concentration | Potency | Concentration | |||
1 | Granular | 1008 | 96 ± 1.73 | 100 ± 0.71 | 104 | 109 | |
2 | Granular | 929 | 87 ± 0.06 | 83 ± 0.70 | 98 | 94 | |
3 | Granular | 1040 | 97 ± 1.58 | 97 ± 2.11 | 110 | 109 | |
4 | Powder | 872 | 81 ± 0.13 | 75 ± 0.70 | 92 | 86 | |
5 | Granular | 968 | 91 ± 0.46 | 86 ± 1.68 | 102 | 96 | |
6 | Powder | 753 | 71 ± 0.51 | 66 ± 1.95 | 86 | 80 | |
7 | Granular | 949 | 87 ± 0.17 | 80 ± 1.36 | 97 | 90 | |
8 | Granular | 985 | 93 ± 0.23 | 95 ± 4.28 | 105 | 107 | |
9 | Granular | 1027 | 97 ± 0.02 | 99 ± 2.10 | 106 | 109 | |
10 | Granular | 1001 | 95 ± 0.41 | 95 ± 1.42 | 103 | 103 | |
11 | Powder | 960 | 88 ± 0.32 | 79 ± 2.13 | 99 | 89 | |
12 | Granular | 747 | 70 ± 2.90 | 76 ± 0.69 | 105 | 114 | |
13 2 | Liquid | n.d. | 26 ± 0.56 | 24 ± 1.41 3 | 118 | 108 3 | |
14 | Granular | 746 | 70 ± 1.13 | 70 ± 0.70 | 100 | 99 | |
15 | Powder | 985 | 94 ± 0.07 | 84 ± 0.71 | 104 | 93 | |
16 | Granular | 1025 | 97 ± 1.40 | 93 ± 2.11 | 106 | 101 | |
17 | Powder | 643 | 61 ± 0.24 | 52 ± 0.72 | 72 | 61 |
2.2. Lysozyme Concentration and Potency
3. Experimental
3.1. Lysozyme Samples and Reference Materials
3.2. Composition Analysis
3.3. SDS-PAGE Analysis
3.4. Determination of Lysozyme Potency
3.5. HPLC-FLD Analysis
4. Conclusions
Conflicts of Interest
References
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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. https://doi.org/10.3390/molecules18056008
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. https://doi.org/10.3390/molecules18056008
Chicago/Turabian StyleBrasca, Milena, Stefano Morandi, Tiziana Silvetti, Veronica Rosi, Stefano Cattaneo, and Luisa Pellegrino. 2013. "Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application" Molecules 18, no. 5: 6008-6020. https://doi.org/10.3390/molecules18056008