Issue |
BIO Web Conf.
Volume 118, 2024
III International Scientific and Practical Conference “Concept of Sustainable Development: Agriculture and Environment” (TAEE-III-2024)
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Article Number | 01014 | |
Number of page(s) | 6 | |
Section | Agricultural Issues | |
DOI | https://doi.org/10.1051/bioconf/202411801014 | |
Published online | 12 July 2024 |
Combinations of charged amino acids and glycine as enhancers of the antibacterial properties of chicken lysozyme
Lomonosov Moscow State University, Moscow, Russia
* Corresponding author: nicolos@live.ru
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.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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