Comparison of the effects of high pressure homogenization and high pressure processing on the enzyme activity and antimicrobial profile of lysozyme

Autor(es)

Lima Tribst, Alline Artigiani ^{[1, 2]} ; Ribeiro, Luma Rossi ^[1] ; Cristianini, Marcelo ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, UNICAMP, Sch Food Engn FEA, Dept Food Technol DTA, Monteiro Lobato 80, POB 6121, BR-13083862 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, UNICAMP, Ctr Food Studies NEPA, Albert Einstein 291, BR-13083852 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 43, p. 60-67, OCT 2017.
• Citações Web of Science: 4

Resumo

The effects of ``high pressure homogenization (HPH, < 190 MPa) and high pressure processing (HPP, < 600 MPa) on hen egg white lysozyme muramidase and antimicrobial activities were assessed. The results showed enzyme activation under mild process conditions (< 120 MPa for HPH and < 400 MPa for HPP, both at 20 degrees C) and mostly for activity measured at non-optimum pH and temperature. When processes were carried out at 50 degrees C, lower activation were observed (< 18% for HPH and < 13% for HPP), possibly indicating that processes at 50 degrees C delivered enough energy to promote undesirable unfolding on lysozyme. HPH induced a greater increase in muramidase activity (29%) than HPP (17%), but this not reflected the antimicrobial performance of the processed lysozyme, since only HPP reduced the minimum inhibitory concentration of the lysozyme against Bacillus cereus (50%) and Geobacillus stearothermophilus (66%). The results highlighted that each process changed differently the lysozyme muramidase and antimicrobial activity. Industrial relevance: HPP and HPH are generally described as technologies able to increase the activity of several enzymes and are suggested as tools to improve the performance of commercial enzymes. The results showed that although HPP and HPH were able to increase the muramidase activity of lysozyme, improvement of the antibacterial performance was only observed for samples processed by HPP. Therefore HPP was highlighted as the better pressure process to physically modify lysozyme. (AU)

• Processo FAPESP: 12/13509-6 - Aplicação da tecnologia de alta pressão na modificação de enzimas utilizadas na fabricação de queijos
• Beneficiário: Marcelo Cristianini
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 14/01928-0 - Efeitos dos processos de alta pressão isostática e homogeneização a alta pressão sobre a estrutura e características funcionais de lisozima de clara de ovo
• Beneficiário: Alline Artigiani Lima Tribst
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 10/05240-1 - Ativação enzimática por homogeneização a alta pressão
• Beneficiário: Marcelo Cristianini
• Modalidade de apoio: Auxílio à Pesquisa - Regular