Ultrafiltration-modified chicken egg white lysozyme and its antibacterial action

The aim of the study was to produce a lysozyme preparation with an increased content of enzyme polymeric forms using the ultrafiltration (UF) technique. The effect of selected parameters of the membrane process on the extent of enzyme modification was examined. The study showed that the membrane technique, developed for the production of lysozyme monomer, could also be used in the direct production of a preparation containing enzyme polymers. Under optimal conditions of the modification procedure, the obtained preparation contained 53.3% of lysozyme polymeric forms. The effectiveness of the antibacterial action of UF-modified lysozyme against selected strains of bacteria was determined. Its bacteriostatic activity depended on the applied modification conditions. Among lysozyme preparations modified by UF, the highest bacteriostatic activity against selected strains of bacteria was recorded in the preparation containing 53.3% polymeric forms. The modification procedure facilitates the extension of the antibacterial spectrum of lysozyme against Gram-negative bacteria (Pseudomonas fluorescens).