Hen egg white lysozyme permeabilizes Escherichia coli outer and inner membranes. - Institut Agro Rennes-Angers Accéder directement au contenu
Article Dans Une Revue Journal of Agricultural and Food Chemistry Année : 2013

Hen egg white lysozyme permeabilizes Escherichia coli outer and inner membranes.

Résumé

Natural preservatives answer the consumer demand for long shelf life foods, synthetic molecules being perceived as a health risk. Lysozyme is already used because of its muramidase activity against Gram-positive bacteria. It is also described as active against some Gram-negative bacteria; membrane disruption would be involved, but the mechanism remains unknown. In this study, a spectrophotometric method using the mutant Escherichia coli ML-35p has been adapted to investigate membrane disruption by lysozyme for long durations. Lysozyme rapidly increases the permeability of the outer membrane of E. coli due to large size pore formation. A direct delayed activity of lysozyme against the inner membrane is also demonstrated, but without evidence of perforations.
Fichier non déposé

Dates et versions

hal-00916545 , version 1 (10-12-2013)

Identifiants

Citer

Melanie Derde, Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Marie-Françoise Cochet, Sophie Jan, et al.. Hen egg white lysozyme permeabilizes Escherichia coli outer and inner membranes.. Journal of Agricultural and Food Chemistry, 2013, 61 (41), pp.9922-9. ⟨10.1021/jf4029199⟩. ⟨hal-00916545⟩
238 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More