Synergistic effect of hen egg white lysozyme and lysosomotropic surfactants on cell viability and membrane permeability
Tomasz Janek , Lígia R. Rodrigues , Eduardo J. Gudiña , Joanna Burger
AbstractThe interactions between two types of quaternary ammonium surfactants (N,N,N-trimethyl-2-(dodecanoyloxy)ethaneammonium bromide (DMM-11) and N,N,N-trimethyl-2-(dodecanoyloxy)propaneammonium bromide (DMPM-11)) and hen egg white lysozyme were studied through several techniques, including isothermal titration calorimetry (ITC), circular dichroism (CD) and fluorescence spectroscopy, and surface tension measurement. The average number of surfactants interacting with each molecule of lysozyme was calculated from the biophysical results. Moreover, the CD results showed that the conformation of lysozyme changed in the presence of DMM-11 and DMPM-11. The studies drew a detailed picture on the physicochemical nature of interactions between both surfactants and lysozyme. Both DMM-11 and DMPM-11, with and without lysozyme were studied against three target microorganisms, including Gram-negative (Escherichia coli) and Gram-positive (Enterococcus hirae and Enterococcus faecalis) bacteria. The results revealed a broad spectrum of antibacterial nature of surfactant/lysozyme complexes, as well as their effect on the membrane damage, hence providing the basis to further explore DMM-11 and DMPM-11 combined with lysozyme as possible antibacterial tools.
|Journal series||Colloids and Surfaces B-Biointerfaces, [Colloids and Surfaces B: Biointerfaces], ISSN 0927-7765, e-ISSN 1873-4367, (N/A 100 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Lysozyme, Lysosomotropic substances, Surface tension, Circular dichroism, Isothermal titration calorimetry|
|ASJC Classification||; ; ; ;|
|Internal identifier||68932; PX-5dde70b6d5def5db0aafbd88|
|Score||= 100.0, 10-11-2020, ArticleFromJournal|
|Publication indicators||= 1; = 1; : 2018 = 1.042; : 2019 = 4.389 (2) - 2019=4.263 (5)|
|Citation count*||2 (2021-05-06)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.