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Conjugation of Lysozyme and Epigallocatechin Gallate for Improving Antibacterial and Antioxidant Properties

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Abstract

One of the main interests in the food industry is the preservation of food from spoilage by microorganisms or lipid oxidation. A novel alternative is the development of additives of natural origin with dual activity. In the present study, a chemically modified lysozyme (Lys) with epigallocatechin gallate (EGCG) was developed to obtain a conjugate (Lys-EGCG) with antibacterial/antioxidant activity to improve its properties and increase its application potential. The modification reaction was carried out using a free radical grafting method for the Lys modification reaction, using ascorbic acid and hydrogen peroxide as radical initiators in an aqueous medium. The synthesis of Lys-EGCG conjugate was confirmed by spectroscopic (FT-IR, 1H-RMN, and XPS) and calorimetry differential scanning (DSC) analyses. The EGCG binding to the Lys biomolecule was quantified by the Folin-Ciocalteu method; the antibacterial activity was evaluated by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MCB) against Staphylococcus aureus and Pseudomonas fluorescens; the antioxidant activity was evaluated by ABTS, DPPH, and FRAP. The spectroscopic results showed that the Lys-EGCG conjugate was successfully obtained, and the DSC analysis revealed a 20 °C increase (P < 0.05) in the denaturation temperature of Lys due to EGCG modification. The EGCG concentration in Lys-EGCG was 97.97 ± 4.7 µmol of EGCG/g of sample. The antibacterial and antioxidant activity of the Lys-EGCG conjugate was higher (P < 0.05) than pure EGCG and Lys. The chemical modification of Lys with EGCG allows for the bioconjugate with a dual function (antibacterial/antioxidant), broadening the range of Lys and EGCG applications to different areas such as food, cosmetic, and pharmaceutical industries.

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Data Availability

The data used to support the findings of this study are available from the corresponding author upon request.

Code Availability

Not applicable.

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Funding

This work was partially supported by División de Ciencias Biológicas y de la Salud of Universidad de Sonora [Project DCBS- USO313007914].

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Authors and Affiliations

  1. Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Hermosillo, 83000, México

    María J. Moreno-Vásquez, Aldo A. Arvizu-Flores, Elena N. Moreno-Córdova & Abril Z. Graciano-Verdugo

  2. Departamento de Ciencias de la Salud, Universidad de Sonora, Cd. Obregón, 85040, México

    Manuel I. Carretas-Valdez & Idania E. Quintero-Reyes

  3. Ingeniería Biomédica, Universidad Estatal de Sonora, Hermosillo, 83100, México

    Ana G. Luque-Alcaraz

  4. Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, 83000, México

    José A. Tapia-Hernández

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Contributions

Conceptualization and design: MJMV, MICV, AAAF, and AZGV. MJMV, MICV, and ENMC performed the experimental work. AZGV supervised the work. Formal analysis: MJMV, and JATH. Writing—original draft preparation, review, and editing: MJMV, AGLA, IEQR, and AZGV. All authors have read and agreed to the published version of the manuscript.

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Correspondence to Abril Z. Graciano-Verdugo.

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Moreno-Vásquez, M.J., Carretas-Valdez, M.I., Luque-Alcaraz, A.G. et al. Conjugation of Lysozyme and Epigallocatechin Gallate for Improving Antibacterial and Antioxidant Properties. Curr Microbiol 81, 264 (2024). https://doi.org/10.1007/s00284-024-03776-9

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