Author:
Rastriga Nikolay V.,Gasanova Dariya A.,Smirnov Sergey A.,Levashov Pavel A.
Abstract
It was found that glycine, glutamate, lysine, histidine, and arginine increase the rate of Escherichia coli cell lysis by chicken egg lysozyme. The highest cell lysis rates (lysis acceleration by 7.0-8.5 times) are provided by combinations of the following amino acids: 1) arginine, histidine, and lysine, 2) glutamate, histidine, and arginine, 3) glycine, lysine, and arginine (all charged amino acids are applied in concentrations of 5 mM, the concentration of glycine is 1.5 mM). These amino acids added into food products with lysozyme as a preservative can significantly increase antibacterial properties of the latter. This could help increase the shelf life of human food and also serve as a preventive measure against the spread of bacterial infections among farm animals.