muramidase and hydroxide-ion

Proteins are exposed to alkaline conditions during solubilization and/or purification, during food storage and processing, in removal of toxic constituents, and for characterization. During alkali treatment, there are changes in solubility and aggregation, hydrolysis, elimination reactions involving the side chains of certain amino acids, racemization of amino acid residues, addition of compounds to proteins, fragmentation of the peptide chain, as well as modification or elimination of nonprotein constituents. The rates of these reactions are affected by pH, temperature, cations (in some cases), ionic strength (in some cases), protein concentration, and to some extent by the specific nature of the protein. The general mechanisms and stoichiometry of these reactions are described. Other constituents of high protein foods also undergo reactions in alkaline solutions and the products of these reactions may in turn react with proteins. We have described the effect of alkali on enediol formation and fragmentation of carbohydrates, the hydrolysis of lipids in alkaline solution and effect on rate of peroxidation of the polyunsaturated fatty acids, the oxidation of amino acid residues, especially methionine, the oxidation of phenols to benzoquinones, and the catalytic effect of metal ions in alkaline solutions. Alkali treatment is also used in the specific modification of proteins to distinguish between O-glycosyl and amide-linked glycosyl groups, to effect specific cleavage of peptide bonds via beta elimination, in the formation of anhydrotrypsin, anhydrochymotrypsin, anhydrosubtilisin and thiol-subtilisin, and in formation of intrachain crosslinking in proteins.

Topics: Amides; Amino Acids; Amino Acids, Sulfur; Arginine; Carbohydrate Metabolism; Chemical Phenomena; Chemistry, Physical; Cystine; Hydrogen-Ion Concentration; Hydrolysis; Hydroxides; Lipid Peroxides; Muramidase; Ornithine; Osmolar Concentration; Oxidation-Reduction; Peptide Hydrolases; Phosvitin; Protein Conformation; Proteins; Temperature

It is necessary to develop "green" disinfection technology which does not produce disinfection by-products. Lysozyme-layered double hydroxide nanocomposites (LYZ-LDHs) were prepared by intercalating LYZ in LDH for the first time. Their antibacterial activity was evaluated using staphylococcus aureus as a target. The bacteria removal mechanism was also studied. Characterization of LYZ-LDHs by X-ray diffraction and Fourier transform infrared spectroscopy indicated that LYZ was successfully intercalated in LDH, compressed and deformed without secondary structural change. LYZ-LDHs showed excellent bactericidal effectiveness against staphylococcus aureus. The antibacterial performance of LYZ-LDHs was found to be affected by the LYZ/LDH ratio and the pH of the bacteria-containing water. The bacteria removal efficiency of LYZ-LDHs with LYZ/LDH mass ratio of 0.8 was consistently above 94% over the pH range of 3-9. LYZ-LDHs adsorbed bacteria to their surface by LDH and then killed them by the immobilized LYZ. This new material integrated the bactericidal ability of LYZ and adsorption ability of LDH. Moreover, the antibacterial ability of LYZ-LDHs was persistent and not limited by the adsorption capacity.

Topics: Animals; Anti-Bacterial Agents; Chickens; Hydrogen-Ion Concentration; Hydroxides; Microbial Sensitivity Tests; Muramidase; Nanocomposites; Spectroscopy, Fourier Transform Infrared; Staphylococcus aureus; Static Electricity; X-Ray Diffraction

In this work molecular simulations are performed to investigate protein interactions with hydroxylated and methylated mannitol and sorbitol terminated self-assembled monolayer (SAM) surfaces in the presence of explicit water molecules. The role of surface hydrogen bond donor versus acceptor groups is evaluated by comparing the hydration layer structure and resulting forces generated by the two classes of sugar SAM surfaces. Both hydroxyl and methyl-terminated sugar SAM surfaces interact with hydrating water molecules. Regardless of hydrogen bond donor or acceptor groups, both classes of sugar SAM surface groups interact strongly with hydrating water molecules to induce significant repulsive forces and resistance to protein adsorption. Our results indicate that the repulsive force generated on the probe protein is related to the ability of the surface to orient the hydration layer water. The repulsive force is also proportional to the number of hydrating water molecules interacting with the protein. The repulsive force and subsequent resistance to protein adsorption are dependent on the surface hydration, not the origin of that hydration.

Topics: Adsorption; Carbohydrates; Hydrogen Bonding; Hydroxides; Methane; Models, Chemical; Models, Molecular; Molecular Conformation; Muramidase; Proteins; Surface Properties; Water