Microwave Modification as an Excellent Way to Produce Unique Lysozyme with Potential for Food and Human Health
Thermal modification is an effective method of converting lysozyme into a protein with a very strong bactericidal effect and a broad multidirectional application potential. In this research, we used our innovative method, which involves the use of microwave radiation, in the lysozyme modification pr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/6/1319 |
| _version_ | 1797530979911335936 |
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| author | Tianyu Yang Grzegorz Leśnierowski |
| author_facet | Tianyu Yang Grzegorz Leśnierowski |
| author_sort | Tianyu Yang |
| collection | DOAJ |
| description | Thermal modification is an effective method of converting lysozyme into a protein with a very strong bactericidal effect and a broad multidirectional application potential. In this research, we used our innovative method, which involves the use of microwave radiation, in the lysozyme modification process. With the optimization of modification conditions as the main purpose of the study, we focused on the assessment of the impact of a strongly acidic modification environment and the duration of modification on the effectiveness of the modification of lysozyme. Moreover, an innovation was introduced and included the use of a commercially produced liquid lysozyme concentrate (LLC) as the starting material instead of the dried form that is commonly used. The obtained results showed that the modified preparations contained an abundant amount of oligomers, and the surface hydrophobicity increased by more than 50% compared to the native form of the enzyme, which means that the modification had a strong influence on the effectiveness of the antibacterial activity. Moreover, these changes made it possible to obtain preparations with complete solubility, which could not be obtained with other thermal methods. Thus, using microwave radiation to modify LLC is a unique and effective modification scheme because it can obtain the highest quality of a large number of attractive products in a simple and fast way with multidirectional application potential, especially in food technology, medicine, pharmacology, and veterinary medicine. |
| first_indexed | 2024-03-10T10:37:36Z |
| format | Article |
| id | doaj.art-ecd176481d1a4e0191ff14c6a48986d0 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T10:37:36Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ecd176481d1a4e0191ff14c6a48986d02023-11-21T23:14:19ZengMDPI AGFoods2304-81582021-06-01106131910.3390/foods10061319Microwave Modification as an Excellent Way to Produce Unique Lysozyme with Potential for Food and Human HealthTianyu Yang0Grzegorz Leśnierowski1Department of Food Safety and Quality Management, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandDepartment of Food Safety and Quality Management, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandThermal modification is an effective method of converting lysozyme into a protein with a very strong bactericidal effect and a broad multidirectional application potential. In this research, we used our innovative method, which involves the use of microwave radiation, in the lysozyme modification process. With the optimization of modification conditions as the main purpose of the study, we focused on the assessment of the impact of a strongly acidic modification environment and the duration of modification on the effectiveness of the modification of lysozyme. Moreover, an innovation was introduced and included the use of a commercially produced liquid lysozyme concentrate (LLC) as the starting material instead of the dried form that is commonly used. The obtained results showed that the modified preparations contained an abundant amount of oligomers, and the surface hydrophobicity increased by more than 50% compared to the native form of the enzyme, which means that the modification had a strong influence on the effectiveness of the antibacterial activity. Moreover, these changes made it possible to obtain preparations with complete solubility, which could not be obtained with other thermal methods. Thus, using microwave radiation to modify LLC is a unique and effective modification scheme because it can obtain the highest quality of a large number of attractive products in a simple and fast way with multidirectional application potential, especially in food technology, medicine, pharmacology, and veterinary medicine.https://www.mdpi.com/2304-8158/10/6/1319lysozymemicrowave modificationoligomerizationhydrophobicity and utilityβ-interferon |
| spellingShingle | Tianyu Yang Grzegorz Leśnierowski Microwave Modification as an Excellent Way to Produce Unique Lysozyme with Potential for Food and Human Health Foods lysozyme microwave modification oligomerization hydrophobicity and utility β-interferon |
| title | Microwave Modification as an Excellent Way to Produce Unique Lysozyme with Potential for Food and Human Health |
| title_full | Microwave Modification as an Excellent Way to Produce Unique Lysozyme with Potential for Food and Human Health |
| title_fullStr | Microwave Modification as an Excellent Way to Produce Unique Lysozyme with Potential for Food and Human Health |
| title_full_unstemmed | Microwave Modification as an Excellent Way to Produce Unique Lysozyme with Potential for Food and Human Health |
| title_short | Microwave Modification as an Excellent Way to Produce Unique Lysozyme with Potential for Food and Human Health |
| title_sort | microwave modification as an excellent way to produce unique lysozyme with potential for food and human health |
| topic | lysozyme microwave modification oligomerization hydrophobicity and utility β-interferon |
| url | https://www.mdpi.com/2304-8158/10/6/1319 |
| work_keys_str_mv | AT tianyuyang microwavemodificationasanexcellentwaytoproduceuniquelysozymewithpotentialforfoodandhumanhealth AT grzegorzlesnierowski microwavemodificationasanexcellentwaytoproduceuniquelysozymewithpotentialforfoodandhumanhealth |