Antibacterial Activity and RP-HPLC Characteristic of Lysozyme from Local Chicken Egg White after Modification Treatments

Syahrizal Nasution, Didah Faridah, Eni Kusumaningtyas, Zakiah Wulandari, Harsi Kusumaningrum

2019

Abstract

Lysozyme is a globular protein and is a hydrolase enzyme. Lysozyme isolated from chicken egg whites can damage the membrane of bacteria hence it can be used as an antibacterial. The purpose of the study was to modify, to measure antibacterial activity, and to characterize the lysozyme from local chicken egg whites. The isolate of lysozyme was modified by heat modification treatments at 60°C, 75°C, and 90°C in pH seven buffer solution. The antibacterial activity of lysozyme was measured by the micro-dilution method. The isolate and the modified lysozyme were characterized by reversed phase-high performance liquid chromatography (RP-HPLC). The results showed that heat modification treatments decreased the minimum inhibitory concentration of lysozymes to Gram-positive bacteria up to 2-fold from 6 mg/mL to 3 mg/mL. Heat modification also improved antibacterial spectrum of lysozyme against Gram-negative bacteria. The RP-HPLC chromatograms of modified lysozyme showed the peak of lysozyme at 43.59 ± 0.09 minutes retained time had decreased. It was suggested that any concentration of lysozyme was retained on the different retained times doe to the modification of lysozyme. The characteristic of RP-HPLC had explained the reason for increasing the antibacterial activities of lysozyme after modification treatments.

Paper Citation

in Harvard Style

Nasution S., Faridah D., Kusumaningtyas E., Wulandari Z. and Kusumaningrum H. (2019). Antibacterial Activity and RP-HPLC Characteristic of Lysozyme from Local Chicken Egg White after Modification Treatments. In Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS, ISBN 978-989-758-466-4, pages 84-88. DOI: 10.5220/0009979300002833

in Bibtex Style

@conference{2nd sis19,
author={Syahrizal Nasution and Didah Faridah and Eni Kusumaningtyas and Zakiah Wulandari and Harsi Kusumaningrum},
title={Antibacterial Activity and RP-HPLC Characteristic of Lysozyme from Local Chicken Egg White after Modification Treatments},
booktitle={Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,},
year={2019},
pages={84-88},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009979300002833},
isbn={978-989-758-466-4},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,
TI - Antibacterial Activity and RP-HPLC Characteristic of Lysozyme from Local Chicken Egg White after Modification Treatments
SN - 978-989-758-466-4
AU - Nasution S.
AU - Faridah D.
AU - Kusumaningtyas E.
AU - Wulandari Z.
AU - Kusumaningrum H.
PY - 2019
SP - 84
EP - 88
DO - 10.5220/0009979300002833