Synergistic effect of hen egg white lysozyme and lysosomotropic surfactants on cell viability and membrane permeability

Detalhes bibliográficos
Autor(a) principal: Tomasz Janek
Data de Publicação: 2020
Outros Autores: Rodrigues, L. R., Gudiña, Eduardo J., Joanna Burger
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/62021
Resumo: Supplementary material related to this article can be found, in the online version, at doi:https://doi.org/10.1016/j.colsurfb.2019.110598.
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spelling Synergistic effect of hen egg white lysozyme and lysosomotropic surfactants on cell viability and membrane permeabilityLysozymeLysosomotropic substancesSurface tensionCircular dichroismIsothermal titration calorimetryScience & TechnologySupplementary material related to this article can be found, in the online version, at doi:https://doi.org/10.1016/j.colsurfb.2019.110598.The 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.The study received financial support from FCT under the scope of the strategic funding of UID/BIO/04469/2019 unit; COMPETE 2020 (POCI-01-0145-FEDER-006684), through national funds and where applicable co-financed by the FEDER, within the PT2020 Partnership Agreement. The authors also acknowledge BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fundunder the scope of Norte2020 - Programa Operacional Regional do Norte. ITC measurements were performed at the Laboratory of Elemental Analysis and Structural Research located at the Faculty of Pharmacy and the Division of Laboratory Diagnostics, Wroclaw Medical University, supported by the ERDF Project within the Innovation Economy Operational Programme POIG.02.01.00-14-122/ 09.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoTomasz JanekRodrigues, L. R.Gudiña, Eduardo J.Joanna Burger20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/62021engTomasz Janek; Rodrigues, Lígia R.; Gudiña, Eduardo J.; Joanna Burger, Synergistic effect of hen egg white lysozyme and lysosomotropic surfactants on cell viability and membrane permeability. Colloids and Surfaces B- Biointerfaces, 185, 110598-110598, 20200927-77650927-776510.1016/j.colsurfb.2019.11059831683205http://www.journals.elsevier.com/colloids-and-surfaces-b-biointerfaces/info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:37:11Zoai:repositorium.sdum.uminho.pt:1822/62021Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:33:26.422031Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Synergistic effect of hen egg white lysozyme and lysosomotropic surfactants on cell viability and membrane permeability
title Synergistic effect of hen egg white lysozyme and lysosomotropic surfactants on cell viability and membrane permeability
spellingShingle Synergistic effect of hen egg white lysozyme and lysosomotropic surfactants on cell viability and membrane permeability
Tomasz Janek
Lysozyme
Lysosomotropic substances
Surface tension
Circular dichroism
Isothermal titration calorimetry
Science & Technology
title_short Synergistic effect of hen egg white lysozyme and lysosomotropic surfactants on cell viability and membrane permeability
title_full Synergistic effect of hen egg white lysozyme and lysosomotropic surfactants on cell viability and membrane permeability
title_fullStr Synergistic effect of hen egg white lysozyme and lysosomotropic surfactants on cell viability and membrane permeability
title_full_unstemmed Synergistic effect of hen egg white lysozyme and lysosomotropic surfactants on cell viability and membrane permeability
title_sort Synergistic effect of hen egg white lysozyme and lysosomotropic surfactants on cell viability and membrane permeability
author Tomasz Janek
author_facet Tomasz Janek
Rodrigues, L. R.
Gudiña, Eduardo J.
Joanna Burger
author_role author
author2 Rodrigues, L. R.
Gudiña, Eduardo J.
Joanna Burger
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Tomasz Janek
Rodrigues, L. R.
Gudiña, Eduardo J.
Joanna Burger
dc.subject.por.fl_str_mv Lysozyme
Lysosomotropic substances
Surface tension
Circular dichroism
Isothermal titration calorimetry
Science & Technology
topic Lysozyme
Lysosomotropic substances
Surface tension
Circular dichroism
Isothermal titration calorimetry
Science & Technology
description Supplementary material related to this article can be found, in the online version, at doi:https://doi.org/10.1016/j.colsurfb.2019.110598.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/62021
url http://hdl.handle.net/1822/62021
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Tomasz Janek; Rodrigues, Lígia R.; Gudiña, Eduardo J.; Joanna Burger, Synergistic effect of hen egg white lysozyme and lysosomotropic surfactants on cell viability and membrane permeability. Colloids and Surfaces B- Biointerfaces, 185, 110598-110598, 2020
0927-7765
0927-7765
10.1016/j.colsurfb.2019.110598
31683205
http://www.journals.elsevier.com/colloids-and-surfaces-b-biointerfaces/
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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