Hen Egg White Lysozyme Permeabilizes Escherichia coli Outer and Inner Membranes

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 d...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2013-10, Vol.61 (41), p.9922-9929
Main Authors: Derde, Melanie, Lechevalier, Valérie, Guérin-Dubiard, Catherine, Cochet, Marie-Françoise, Jan, Sophie, Baron, Florence, Gautier, Michel, Vié, Véronique, Nau, Françoise
Format: Article
Language:English
Subjects:
Animals
Anti-Bacterial Agents - pharmacology
Biochemistry, Molecular Biology
Biological and medical sciences
Biophysics
biopreservatives
Cell Membrane Permeability - drug effects
Chickens
Condensed Matter
consumer demand
egg albumen
Escherichia coli
Escherichia coli - chemistry
Escherichia coli - drug effects
foods
Fundamental and applied biological sciences. Psychology
Gram-negative bacteria
Gram-positive bacteria
hens
Life Sciences
lysozyme
Muramidase - pharmacology
permeability
Physics
risk
shelf life
Soft Condensed Matter
spectrophotometers
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Summary: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.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf4029199