Search results for " lysozyme"
showing 9 items of 9 documents
Molecular characterisation, evolution and expression analysis of g-type lysozymes in Ciona intestinalis
2017
Lysozyme is an important defense molecule of the innate immune system. Known for its bactericidal properties, lysozyme catalyzes the hydrolysis of b-(1,4)-glycosidic bonds between the N-acetyl glucosamine and N-acetyl muramic acid in the peptidoglycan layer of bacterial cell walls. In this study, the complete coding sequence of four g-type lysozymes were identified in Ciona intestinalis. Phylogenetic analysis and modelling supported the hypothesis of a close relationship with the vertebrate g-type lysozymes suggesting that the C. intestinalis g-type lysozyme genes (CiLys-g1, Cilys-g2, CiLys-g3, CiLys-g4) share a common ancestor in the chordate lineage. Protein motif searches indicated that …
Gentamicin, norfloxacin and lysozyme concentration in human tears: in vivo and in vitro study
1992
Hen's egg lysozyme (HEL) activity was measured in vitro with gentamicin and norfloxacin by a turbidimetric technique. Gentamicin at the concentration of 10(-3) M inhibited HEL activity by 39%, while 10(-3) M norfloxacin did not affect HEL activity. However, an in vivo study in healthy persons did not show any significant statistical difference in tear lysozyme activity when 0.3% gentamicin or 0.3% norfloxacin were topically applied.
Potential exploitation of lysozyme in the winemaking of Sicilian wines from ???organic grapes"
2009
Lysozyme is a natural enzyme with muramidase activity which can work against a range of lactic acid bacteria (LAB), including Oenococcus, Pediococcus and Lactobacillus spp., that can affect wine stability (Cunningham et al., 1991). For such reason, over the last decade, there has been a growing interest in lysozyme as a supplement to sulphur dioxide for bacterial inhibition (Sonni et al., 2009). Since, lysozyme applications proved to be enough specific to require technical knowledge and expertise to be efficient, an experimental winemaking was performed to evaluate the efficiency of this enzyme application to produce a Sicilian wine from “organic grapes”. Specifically, two experimental cond…
Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area
2011
Grapes of the “Grillo” variety, used to produce Marsala wine, were harvested from five vineyards with different climatic and agronomic parameters, in order to obtain a first mapping of lactic acid bacteria (LAB) inhabiting the production area. Marsala base wine production was followed at a large-scale, and also two experimental vinifications, with different lysozyme and SO2 concentrations and in combination, were carried out at pilot-plant scale. LAB communities and conventional chemical parameters were periodically analysed. LAB were found on grapes at an average concentration of about 102 CFU g−1 which decreased during the transformation process. A total of 146 colonies were collected, bu…