Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations

Abstract Thermal modification is an effective method that induces significant expansion of the antimicrobial properties and other valuable properties of chicken egg white lysozyme. In our latest research, a new innovative method of enzyme modification was developed, in which microwave radiation was...

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Autores principales:	Grzegorz Leśnierowski, Tianyu Yang, Renata Cegielska-Radziejewska
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/5d63943d84854b3ba182eda33bff3b6a
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spelling	oai:doaj.org-article:5d63943d84854b3ba182eda33bff3b6a2021-12-02T15:53:01ZUnconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations10.1038/s41598-021-89849-22045-2322https://doaj.org/article/5d63943d84854b3ba182eda33bff3b6a2021-05-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-89849-2https://doaj.org/toc/2045-2322Abstract Thermal modification is an effective method that induces significant expansion of the antimicrobial properties and other valuable properties of chicken egg white lysozyme. In our latest research, a new innovative method of enzyme modification was developed, in which microwave radiation was used as an energy source to process liquid lysozyme concentrate (LLC). After modification, high-quality preparations were obtained. However, long-term storage in a concentrated form initiated various processes that caused darkening over time and could also lead to other significant changes to their structure and, consequently, to their functional properties. This necessitated multidirectional research to explain this phenomenon. This paper presents the results of research aimed at assessing the physicochemical changes in the properties of microwave-modified lysozyme in the form of a liquid concentrate after long-term storage under refrigeration conditions. The assessment also considered the conditions under the acidity of the modifying medium and the duration of the microwave modification. The analysis showed that the values of the basic parameters determining the quality and usefulness of the modified enzyme significantly improved during long-term storage of the preparations. The greatest changes were observed in the preparations modified for the longest time and in the most acidic environment (process time 260 s, pH 2.0), the number of oligomers under these conditions increased by 18% after 12 months of holding, and the surface hydrophobicity increased by as much as 31%. In addition, microbiological tests showed that the preparations of microwave-modified lysozyme had an effect on gram-positive bacteria as well as on gram-negative, and this effect was significantly enhanced after 12 months. The results confirm that LLC modification with microwave radiation is a highly efficient method to prepare high-quality and high utility potential lysozyme. Notably, an interesting and important phenomenon was the observation of the unconventional behaviour of the preparations during their long-term storage, which increased their utility potential significantly.Grzegorz LeśnierowskiTianyu YangRenata Cegielska-RadziejewskaNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Grzegorz Leśnierowski Tianyu Yang Renata Cegielska-Radziejewska Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations
description	Abstract Thermal modification is an effective method that induces significant expansion of the antimicrobial properties and other valuable properties of chicken egg white lysozyme. In our latest research, a new innovative method of enzyme modification was developed, in which microwave radiation was used as an energy source to process liquid lysozyme concentrate (LLC). After modification, high-quality preparations were obtained. However, long-term storage in a concentrated form initiated various processes that caused darkening over time and could also lead to other significant changes to their structure and, consequently, to their functional properties. This necessitated multidirectional research to explain this phenomenon. This paper presents the results of research aimed at assessing the physicochemical changes in the properties of microwave-modified lysozyme in the form of a liquid concentrate after long-term storage under refrigeration conditions. The assessment also considered the conditions under the acidity of the modifying medium and the duration of the microwave modification. The analysis showed that the values of the basic parameters determining the quality and usefulness of the modified enzyme significantly improved during long-term storage of the preparations. The greatest changes were observed in the preparations modified for the longest time and in the most acidic environment (process time 260 s, pH 2.0), the number of oligomers under these conditions increased by 18% after 12 months of holding, and the surface hydrophobicity increased by as much as 31%. In addition, microbiological tests showed that the preparations of microwave-modified lysozyme had an effect on gram-positive bacteria as well as on gram-negative, and this effect was significantly enhanced after 12 months. The results confirm that LLC modification with microwave radiation is a highly efficient method to prepare high-quality and high utility potential lysozyme. Notably, an interesting and important phenomenon was the observation of the unconventional behaviour of the preparations during their long-term storage, which increased their utility potential significantly.
format	article
author	Grzegorz Leśnierowski Tianyu Yang Renata Cegielska-Radziejewska
author_facet	Grzegorz Leśnierowski Tianyu Yang Renata Cegielska-Radziejewska
author_sort	Grzegorz Leśnierowski
title	Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations
title_short	Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations
title_full	Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations
title_fullStr	Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations
title_full_unstemmed	Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations
title_sort	unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/5d63943d84854b3ba182eda33bff3b6a
work_keys_str_mv	AT grzegorzlesnierowski unconventionaleffectsoflongtermstorageofmicrowavemodifiedchickeneggwhitelysozymepreparations AT tianyuyang unconventionaleffectsoflongtermstorageofmicrowavemodifiedchickeneggwhitelysozymepreparations AT renatacegielskaradziejewska unconventionaleffectsoflongtermstorageofmicrowavemodifiedchickeneggwhitelysozymepreparations
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Unconventional effects of long-term storage of microwave-modified chicken egg white lysozyme preparations

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