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Literature summary for 3.2.1.17 extracted from

  • Derde, M.; Guerin-Dubiard, C.; Lechevalier, V.; Cochet, M.F.; Jan, S.; Baron, F.; Gautier, M.; Vie, V.; Nau, F.
    Dry-heating of lysozyme increases its activity against Escherichia coli membranes (2014), J. Agric. Food Chem., 62, 1692-1700.
    View publication on PubMed

Localization

Localization Comment Organism GeneOntology No. Textmining

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
additional information Gallus gallus dry-heated lysozyme has increased activity against Escherichia coli membranes compared to native lysozyme, overview. The latter only delays bacterial growth, while dry-heated lysozyme causes an early-stage population decrease. Escherichia coli K-12 strain MG1655 Ivy::Cm, which lacks the periplasmic lysozyme inhibitor Ivy, is utilized ?
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?

Organism

Organism UniProt Comment Textmining
Gallus gallus
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
commercial preparation
-
Gallus gallus
-
egg white
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Gallus gallus
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information dry-heated lysozyme has increased activity against Escherichia coli membranes compared to native lysozyme, overview. The latter only delays bacterial growth, while dry-heated lysozyme causes an early-stage population decrease. Escherichia coli K-12 strain MG1655 Ivy::Cm, which lacks the periplasmic lysozyme inhibitor Ivy, is utilized Gallus gallus ?
-
?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
37
-
assay at Gallus gallus

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7
-
assay at Gallus gallus