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Lysozyme-(-)-epigallocatechin gallate covalent conjugates: preparation, structure and functional properties

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Abstract

The development of multi-functional preservatives is a promising solution to food waste caused by microbial spoilage. Therefore, in the present study, lysozyme - (-)-epigallocatechin gallate (Ly-EGCG) covalent conjugates were prepared by a free radical grafting approach. The effects of EGCG concentration on the physicochemical, structural, antioxidant, and antibacterial properties of Ly-EGCG conjugates were investigated. The covalent coupling of Ly with EGCG was confirmed by the generation of new bands in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profiles, the decrease in fluorescence intensity (> 85%) shown by multispectral techniques, and the shift of the amide I band in the Fourier transform infrared (FTIR) spectra. Compared to Ly, after adding 0.7 mM EGCG, the thermal denaturation temperature of the Ly-EGCG conjugates was decreased to 68.84 °C, whereas the DPPH scavenging capacity (88.84 ± 0.42%) and total antioxidant capacity (0.94 ± 0.06 U/mL) were remarkably enhanced. The inhibitory effect of Ly-EGCG conjugates on E. coli and S. aureus could be effectively regulated by modifying the EGCG concentration. Furthermore, Pearson correlation analysis revealed a correlation between the structural and functional properties of Ly-EGCG conjugates. These results provide potential strategies for the development of food-grade, multi-functional preservatives.

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Acknowledgements

This work was financially supported by the Hubei Key Laboratory for processing and Transformation of Agricultural Products (Grant No. 2018HBSQGDKFB03), Natural Science Foundation of Henan province (Grant No. 162300410229), Natural Science Foundation of Henan (Grant No. 222103810071), National Natural Science Foundation of China (Grant No. U2004160), and Nanhu Scholars Program for Young Scholars of XYNU.

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Authors and Affiliations

  1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China

    Yongpeng Yin & Denglin Luo

  2. Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China

    Weiping Jin

  3. College of Life Science, Xinyang Normal University, Xinyang, 464000, 17633797788, China

    Yuanyuan Sun, Mengge Yue, Penglin Li & Wei Xu

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  1. Yongpeng Yin
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Correspondence to Denglin Luo, Weiping Jin or Wei Xu.

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Yin, Y., Luo, D., Jin, W. et al. Lysozyme-(-)-epigallocatechin gallate covalent conjugates: preparation, structure and functional properties. Food Measure (2024). https://doi.org/10.1007/s11694-024-02530-w

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