Lysozyme from Chicken Egg White as an Antibacterial Agent
| Main Authors: | Kusumaningrum, Harsi Dewantari; Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Nasution, Syahrizal; Program Studi Ilmu Pangan, Sekolah Pascasarjana, Institut Pertanian Bogor, Kusumaningtyas, E, Faridah, D N |
|---|---|
| Other Authors: | Direktorat Riset dan Pengabdian Masyarakat Ditjen Penguatan Riset dan Pengembangan Kementerian Riset, Teknologi, dan Pendidikan Tinggi |
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Indonesian Center for Animal Research and Development
, 2019
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| Subjects: | |
| Online Access: |
http://medpub.litbang.pertanian.go.id/index.php/wartazoa/article/view/1882 http://medpub.litbang.pertanian.go.id/index.php/wartazoa/article/view/1882/1618 |
| ctrlnum |
article-1882 |
|---|---|
| fullrecord |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">Lysozyme from Chicken Egg White as an Antibacterial Agent</title><creator>Kusumaningrum, Harsi Dewantari; Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor</creator><creator>Nasution, Syahrizal; Program Studi Ilmu Pangan, Sekolah Pascasarjana, Institut Pertanian Bogor</creator><creator>Kusumaningtyas, E</creator><creator>Faridah, D N</creator><subject lang="en-US">Lysozyme; egg white; chicken; peptide; antibacterial</subject><description lang="en-US">Lysozyme is one of the constituent proteins of chicken egg white that plays an important role in a protection system during the embryo growing process. Lysozyme protection systems can be applied in food and for health. This paper aims to describe the role of egg white lysozyme which has the antibacterial activity to improve food safety and health. Mechanism and activity of lysozyme protection can be explored by understanding the structure of proteins, type of amino acids, and the sequence of amino acids. The mechanism of lysozyme antibacterial activity against Gram positive bacteria occurs through its ability to breakdown the peptidoglycan glycosidic bonds in the bacterial cell wall membrane. The antibacterial activity of lysozyme can be increased when its normal lysozyme form was denatured/hydrolyzed through modifying the lysozyme structure by heat and enzymatic treatment. Heat treatment will reveal the active site of lysozyme after denaturation, leading to the destruction of the bacterial cell wall membrane. Enzymatic treatment through hydrolysis process of hydrolysis by protease enzymes will generate antibacterial peptides, which have the ability to inhibit the growth of Gram positive bacteria and Gram negative bacteria. Antibacterial lysozyme peptides and heat treated lysozyme are dominated by hydrophobic amino acids and positively charged to facilitate interaction between lysozyme and lipopolysaccharide which coats peptidoglycan. Antibacterial lysozyme peptide can be used as an antibiotic and a safe natural preservative compared to synthetic material and can reduce the risk of destructive bacteria and pathogenic bacteria. Lysozyme peptide is potential to protect human health since it has also other activities such as inhibition of angiotensin-converting enzyme, antihypertensive, antitumor, antioxidant, and antiviral agents.</description><publisher lang="en-US">Indonesian Center for Animal Research and Development</publisher><contributor lang="en-US">Direktorat Riset dan Pengabdian Masyarakat Ditjen Penguatan Riset dan Pengembangan Kementerian Riset, Teknologi, dan Pendidikan Tinggi</contributor><date>2019-02-21</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Journal:Article</type><type>File:application/pdf</type><identifier>http://medpub.litbang.pertanian.go.id/index.php/wartazoa/article/view/1882</identifier><identifier>10.14334/wartazoa.v28i4.1882</identifier><source lang="en-US">WARTAZOA. Indonesian Bulletin of Animal and Veterinary Sciences; Vol 28, No 4 (2018): December 2018; 175-188</source><source>2354-6832</source><source>0216-6461</source><language>eng</language><relation>http://medpub.litbang.pertanian.go.id/index.php/wartazoa/article/view/1882/1618</relation><rights lang="en-US">Copyright (c) 2019 Harsi Dewantari Kusumaningrum</rights><recordID>article-1882</recordID></dc>
|
| language |
eng |
| format |
Journal:Article Journal Other:info:eu-repo/semantics/publishedVersion Other File:application/pdf File Journal:eJournal |
| author |
Kusumaningrum, Harsi Dewantari; Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Nasution, Syahrizal; Program Studi Ilmu Pangan, Sekolah Pascasarjana, Institut Pertanian Bogor Kusumaningtyas, E Faridah, D N |
| author2 |
Direktorat Riset dan Pengabdian Masyarakat Ditjen Penguatan Riset dan Pengembangan Kementerian Riset, Teknologi, dan Pendidikan Tinggi |
| title |
Lysozyme from Chicken Egg White as an Antibacterial Agent |
| publisher |
Indonesian Center for Animal Research and Development |
| publishDate |
2019 |
| topic |
Lysozyme egg white chicken peptide antibacterial |
| url |
http://medpub.litbang.pertanian.go.id/index.php/wartazoa/article/view/1882 http://medpub.litbang.pertanian.go.id/index.php/wartazoa/article/view/1882/1618 |
| contents |
Lysozyme is one of the constituent proteins of chicken egg white that plays an important role in a protection system during the embryo growing process. Lysozyme protection systems can be applied in food and for health. This paper aims to describe the role of egg white lysozyme which has the antibacterial activity to improve food safety and health. Mechanism and activity of lysozyme protection can be explored by understanding the structure of proteins, type of amino acids, and the sequence of amino acids. The mechanism of lysozyme antibacterial activity against Gram positive bacteria occurs through its ability to breakdown the peptidoglycan glycosidic bonds in the bacterial cell wall membrane. The antibacterial activity of lysozyme can be increased when its normal lysozyme form was denatured/hydrolyzed through modifying the lysozyme structure by heat and enzymatic treatment. Heat treatment will reveal the active site of lysozyme after denaturation, leading to the destruction of the bacterial cell wall membrane. Enzymatic treatment through hydrolysis process of hydrolysis by protease enzymes will generate antibacterial peptides, which have the ability to inhibit the growth of Gram positive bacteria and Gram negative bacteria. Antibacterial lysozyme peptides and heat treated lysozyme are dominated by hydrophobic amino acids and positively charged to facilitate interaction between lysozyme and lipopolysaccharide which coats peptidoglycan. Antibacterial lysozyme peptide can be used as an antibiotic and a safe natural preservative compared to synthetic material and can reduce the risk of destructive bacteria and pathogenic bacteria. Lysozyme peptide is potential to protect human health since it has also other activities such as inhibition of angiotensin-converting enzyme, antihypertensive, antitumor, antioxidant, and antiviral agents. |
| id |
IOS303.article-1882 |
| institution |
Kementrian Pertanian |
| institution_id |
72 |
| institution_type |
library:special library |
| library |
Pusat Penelitian dan Pengembangan Peternakan |
| library_id |
70 |
| collection |
Indonesian Bulletin of Animal and Veterinary Sciences |
| repository_id |
303 |
| subject_area |
Animal Husbandry/Peternakan Veterinary Science, Veterinary Medicine/Ilmu Kedokteran Hewan Veterinarians/Dokter Hewan |
| city |
KOTA BOGOR |
| province |
JAWA BARAT |
| repoId |
IOS303 |
| first_indexed |
2019-05-03T06:59:57Z |
| last_indexed |
2019-05-03T06:59:57Z |
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dc |
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1722450811415429120 |
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17.60897 |