Dry-Heating of Lysozyme Increases Its Activity against Escherichia coli Membranes. - Institut Agro Rennes-Angers Accéder directement au contenu
Article Dans Une Revue Journal of Agricultural and Food Chemistry Année : 2014

Dry-Heating of Lysozyme Increases Its Activity against Escherichia coli Membranes.

Résumé

For food as well as for medical applications, there is a growing interest in novel and natural antimicrobial molecules. Lysozyme is a promising candidate for the development of such molecules. This protein is largely studied and known for its muramidase activity against Gram-positive bacteria, but it also shows antimicrobial activity against Gram-negative bacteria, especially when previously modified. In this study, the activity of dry-heated lysozyme (DH-L) against Escherichia coli has been investigated and compared to that of native lysozyme (N-L). Whereas N-L only delays bacterial growth, DH-L causes an early-stage population decrease. The accompanying membrane permeabilization suggests that DH-L induces either larger pores or more pores in the outer membrane as compared to N-L, as well as more ion channels in the inner membrane. The strong morphological modifications observed by optical microscopy and atomic force microscopy when E. coli cells are treated with DH-L are consistent with the suggested disturbances of membrane integrity. The higher hydrophobicity, surface activity, and positive charge induced by dry-heating could be responsible for the increased activity of DH-L on the E. coli membranes.
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Dates et versions

hal-00952857 , version 1 (27-02-2014)

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Melanie Derde, Catherine Guérin-Dubiard, Valérie Lechevalier-Datin, Marie-Françoise Cochet, Sophie Jan, et al.. Dry-Heating of Lysozyme Increases Its Activity against Escherichia coli Membranes.. Journal of Agricultural and Food Chemistry, 2014, 62 (7), pp.1692-700. ⟨10.1021/jf405155p⟩. ⟨hal-00952857⟩
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