温度对黄粉虫幼虫生长发育及体液免疫防御能力的影响

【目的】探究饲养温度对黄粉虫Tenebrio molitor幼虫生长发育和体液免疫防御的影响。【方法】测定了不同温度（18, 22, 26和30℃）下饲养的黄粉虫幼虫的发育历期、蛹重、化蛹率;采用抑制区分析法测定了不同温度下饲养的免疫（用生理盐水将大肠杆菌Escherichia coli配制成1×104个菌体/μL悬浮液,用微量注射器将其注入虫体腹部的背面,每头幼虫注射1 μL）和非免疫(注射生理盐水)黄粉虫幼虫血淋巴的抑菌和溶菌酶活性,通过分光光度法测定了其酚氧化酶活性。【结果】结果显示,黄粉虫幼虫发育历期随饲养温度的上升而明显缩短（P<0.0001）,而不同温度下蛹重（P=0.067）与化蛹率（P=0.869）差异不显著。免疫组黄粉虫幼虫血淋巴的抑菌、酚氧化酶和溶菌酶活性随饲养温度上升而降低：抑菌和酚氧化酶活性随温度变化差异极显著（P<0.0001）,溶菌酶活性差异显著（P=0.013）。【结论】本研究结果表明,温度对黄粉虫的生长发育和免疫防御具有较大的影响,低温下黄粉虫幼虫的发育历期延长,但其体液免疫防御能力明显增强。     

Biological and immune response of Galleria mellonella (Lepidoptera: Pyralidae) to sodium tetraborate

Inorganic insecticides are commonly used in urban pest management because of their low mammalian toxicity. We tested the effects of sodium tetraborate (ST) on life parameters of greater wax moth, Galleria mellonella (L.) (Lepidoptera: Pyralidae), to determine its sublethal toxicity on the insect. Survival, development, adult longevity, and fecundity of the wax moth were investigated by rearing larvae on artificial diets containing ST at concentrations of 0.005, 0.1, 0.2, or 0.3%. Larvae reared on medium at the highest concentration of ST (0.3%) had significantly decreased survival to the seventh instar and prolonged time required to reach the seventh instar. This concentration reduced pupa and adult yields to 12.5%, and it also prolonged development by 5 d. ST did not significantly influence adult longevity. Dietary ST led to significant decreases in fecundity and egg viability. Oviposition of survivors at the highest ST concentration (0.3%) was completely inhibited. Lysozyme content was decreased in larval hemolymph and fat body at high dietary ST concentrations. Fat body lysozyme content was significantly increased two-fold for larvae reared on diet at the lowest concentration of ST (0.005%). However, the highest concentration (0.3%) dramatically decreased fat body lysozyme content from 0.12 +/- 0.013 to 0.006 +/- 0.003 mg/ml in seventh instars. We infer that sublethal levels of dietary ST substantially influence life history parameters and immunocompetence in G. mellonella.     

Evolution of the bovine lysozyme gene family: Changes in gene expression and reversion of function

Recruitment of lysozyme to a digestive function in ruminant artiodactyls is associated with amplification of the gene. At least four of the approximately ten genes are expressed in the stomach, and several are expressed in nonstomach tissues. Characterization of additional lysozymelike sequences in the bovine genome has identified most, if not all, of the members of this gene family. There are at least six stomachlike lysozyme genes, two of which are pseudogenes. The stomach lysozyme pseudogenes show a pattern of concerted evolution similar to that of the functional stomach genes. At least four nonstomach lysozyme genes exist. The nonstomach lysozyme genes are not monophyletic. A gene encoding a tracheal lysozyme was isolated, and the stomach lysozyme of advanced ruminants was found to be more closely related to the tracheal lysozyme than to the stomach lysozyme of the camel or other nonstomach lysozyme genes of ruminants. The tracheal lysozyme shares with stomach lysozymes of advanced ruminants the deletion of amino acid 103, and several other adaptive sequence characteristics of stomach lysozymes. I suggest here that tracheal lysozyme has reverted from a functional stomach lysozyme. Tracheal lysozyme then represents a second instance of a change in lysozyme gene expression and function within ruminants. Correspondence to: D.M. Irwin     

Murine macrophage lysozyme: modulation of enzymatic activity in gel by electrolytes.

Enzymatic activity of macrophage lysozyme in gels under normal physiological conditions of ionic strength, osmolarity, temperature and pH is negligible. Under isotonic conditions macrophage lysozyme can attain maximum activity at acid pH (acid lysozyme). At neutral and alkaline pH macrophage lysozyme can be fully activated by lowering the osmolarity to 155 imOsm (alkaline lysozyme). Such modulation of enzymatic activity is not seen when macrophage lysozyme is assayed in solution. The different behavior of macrophage lysozyme in solution and in gel is briefly discussed in terms of lysozyme function in intact cells.     

Process evaluations and economic analyses of recombinant human lysozyme and hen egg-white lysozyme purifications

Human lysozyme and hen egg-white lysozyme have antibacterial, antiviral, and antifungal properties with numerous potential commercial applications. Currently, hen egg-white lysozyme dominates low cost applications but the recent high-level expression of human lysozyme in rice could provide an economical source of lysozyme. This work compares human lysozyme and hen egg-white lysozyme adsorption to the cation exchange resin, SP-Sepharose FF, and the effect of rice extract components on lysozyme purification. With one exception, the dynamic binding capacities of human lysozyme were lower than those of hen egg-white at pH 4.5, 6, and 7.5 with ionic strengths ranging from 0 to 100 mM (5-20 mS). Ionic strength and pH had a similar effect on the adsorption capacities, but human lysozyme was more sensitive to these two factors than hen egg-white lysozyme. In the presence of rice extract, the dynamic binding capacities of human and hen egg-white lysozymes were reduced by 20-30% and by 32-39% at pH 6. Hen egg-white lysozyme was used as a benchmark to compare the effectiveness of human lysozyme purification from transgenic rice extract. Process simulation and cost analyses for human lysozyme purification from rice and hen egg-white lysozyme purification from egg-white resulted in similar unit production costs at 1 ton per year scale.     

Expression of functional recombinant human lysozyme in transgenic rice cell culture

Using particle bombardment-mediated transformation, a codon-optimized synthetic gene for human lysozyme was introduced into the calli of rice (Oryza sativa) cultivar Taipei 309. The expression levels of recombinant human lysozyme in the transformed rice suspension cell culture approached approximately 4% of total soluble protein. Recombinant human lysozyme was purified to greater than 95% homogeneity using a two-step chromatography process. Amino acid sequencing verified that the N-terminus of the mature recombinant human lysozyme was identical to native human lysozyme. This indicates that the rice RAmy3D signal peptide was correctly cleaved off from the human lysozyme preprotein by endogenous rice signal peptidase. Recombinant human lysozyme was found to have the same molecular mass, isoelectric point and specific activity as native human lysozyme. The bactericidal activity of recombinant human lysozyme was determined by turbidimetric assay using Micrococcus lysodeikticus in 96-well microtiter plates. The bactericidal activity of lysozyme on Gram-negative bacteria was examined by adding purified lysozyme to mid-log phase cultures of E. coli strain JM109. In this study, significant bactericidal activity was observed after E.coli cells were exposed to recombinant human lysozyme for 60min. Both native and recombinant human lysozyme displayed the same thermostability and resistance to degradation by low pH. The potential for using rice-derived lysozyme as an antimicrobial food supplement, particularly for infant formula and baby foods, is discussed.     

Requirement for and Sensitivity to Lysozyme by Clostridium perfringens Spores Heated at Ultrahigh Temperatures

The requirement of ultrahigh temperature (UHT)-treated Clostridium perfringens spores for lysozyme and the sensitivity of heated and unheated spores to lysozyme were studied. The UHT-treated spores requiring lysozyme for germination and colony formation originated from only a small portion of the non-UHT-treated spore population. This raised a question of whether the requirement for lysozyme was natural to the spores or was induced by the UHT treatments. However, these spores did not require lysozyme for germination before UHT treatment, which confirmed that the requirement for lysozyme had been induced by the UHT treatment. Only 1 to 2% of the spores were naturally sensitive to lysozyme; therefore, the mere addition of lysozyme to the plating medium did not permit the enumeration of all survivors. Treatment of UHT-treated spores with ethylenediaminetetraacetate (EDTA) sensitized the spores to lysozyme and increased by 10- to 100-fold the number of survivors that were detected on a medium containing lysozyme. Under the heating conditions used, spores that were naturally sensitive to lysozyme and spores that required EDTA treatment were equally heat resistant.     

Structure of phage P22 gene 19 lysozyme inferred from its homology with phage T4 lysozyme. Implications for lysozyme evolution

The amino acid sequence of the lysozyme from phage P22 is shown to be homologous (26% identity) with the lysozyme from bacteriophage T4. The sequence correspondence suggests that the structure of P22 lysozyme is similar to the known structure of T4 lysozyme within the "core" of the molecule, including the active site cleft. However, P22 lysozyme appears to lack two surface loops present in T4 lysozyme. It is possible that P22 lysozyme may provide an "evolutionary link" between the phage-type lysozymes and the goose-type lysozymes.     

Amino acid sequence around the cysteine residues of pigeon egg-white lysozyme: comparative study with other type c lysozymes

The cysteine-containing tryptic peptides of pigeon egg-white lysozyme have been purified by reverse-phase chromatography and thin-layer chromatography and electrophoresis on cellulose plates. They contain the eight cysteine residues of the protein. The amino acid sequence of these peptides reveals the existence of 24 differences in comparison to the homologous regions in hen egg-white lysozyme, among the 53 sequenced residues. The sequence data are compared to the corresponding ones in other type c lysozymes. According to this study, the pigeon lysozyme exhibits ten substitutions not observed in any other type c lysozyme. Pigeon lysozyme is the most different type c lysozyme from birds, according to the data on primary structure.     

Recent advances for the production and recovery methods of lysozyme

Lysozyme is an antimicrobial peptide with a high enzymatic activity and positive charges. Therefore, it has applications in food and pharmaceutical industries as an antimicrobial agent. Lysozyme is ubiquitous in both animal and plant kingdoms. Currently, egg-white lysozyme is the most commercially available form of lysozyme. The main concerns of egg-white lysozyme are high recovery cost, low activity and most importantly the immunological problems to some people. Therefore, human lysozyme production has gained importance in recent years. Scientists have developed transgenic plants, animals and microorganisms that can produce human lysozyme. Out of these, microbial production has advantages for commercial productions, because high production levels are achievable in a relatively short time. It has been reported that fermentation parameters, such as pH, temperature, aeration, are key factors to increase the effectiveness of the human lysozyme production. Moreover, purification of the lysozyme from the fermentation broth needs to be optimized for the economical production. In conclusion, this review paper covers the mechanism of lysozyme, its sources, production methods and recovery of lysozyme.     

Evolution of cow nonstomach lysozyme genes.

Expansion of the lysozyme gene family is associated with the evolution of the ruminant lifestyle in ruminant artiodactyls such as the cow. Gene duplications allowed recombination between stomach lysozyme genes that may have assisted in the evolution of an enzyme adapted to survive and function in the stomach environment. Despite amplification of lysozyme genes, cow tears, milk, and blood are considered to be lysozyme deficient. Here we have identified 2 new cow lysozyme cDNA sequences and show that at least 4 different lysozymes are expressed in cows in nonstomach tissues and probably function as antibacterial defence enzymes. These 4 lysozyme genes are in addition to the 4 digestive lysozyme genes expressed in the stomach, yielding a number of expressed lysozyme genes in the cow larger than that found in most nonlysozyme-deficient mammals. In contrast to expectations, evidence for recombination between stomach and nonstomach lysozyme genes was found. Recombination, through concerted evolution, may have allowed some lysozymes to acquire the ability to survive in occasional acidic environments.     

Tissue specific deficiency of lysozyme in ruminants

The distribution of lysozyme in tissues and fluids of ruminants was examined and it was determined that, except for a few tissues, ruminants were deficient in lysozyme activity compared with other species. The prominent exception was the abomasum of cattle, which had high levels of lysozyme activity. Mixing and extraction studies indicated that the lysozyme deficiency of ruminants was due neither to the presence of inhibitors of lysozyme in ruminant tissue nor to the binding of lysozyme in a manner that interfered with its enzymatic activity or assay. Other investigations have indicated that isozymes of lysozyme are present in ruminants and this study suggests that ruminants have only low levels of the isozyme that is the major isozyme of lysozyme in non-ruminants.     

Purification of human lysozyme from milk and pancreatic juice

Human milk lysozyme was purified by heparin-Sepharose affinity chromatography and Sepharose 4B gel-permeation chromatography. This procedure was also found applicable to the purification of human pancreatic juice lysozyme. Double-diffusion analyses indicated that human milk lysozyme was immunochemically identical to human saliva and human pancreatic juice lysozyme. Based on the identity of the N-terminal 10-amino-acid-residue sequence analyzed, it was suggested that human milk lysozyme and human pancreatic juice lysozyme are identical molecular entities.     

Action of myeloperoxidase-hydrogen peroxide-chloride system on the egg white lysozyme

The enzyme system composed of human neutrophilic myeloperoxidase (H2O2-oxidoreductase, EC 1.11.1.7), H2O2 and Cl-, at pH 4.5 interacts with egg white lysozyme (EC 3.2.1.17) in several stages. In the first stage, occurring at lysozyme to H2O2 molar ratio of 1:1.4-1.8, the lysozyme loses its enzyme activity but does not yield any derivative distinguishable from the native protein on polyacrylamide gel electrophoresis (PAGE). The second stage of oxidation begins at lysozyme to H2O2 molar ratio above 1:5, producing a change in the lysozyme spectrum at 260-290 nm, and yielding protein derivatives with molecular masses equal to multiples of 14.3 kDa, i.e. the lysozyme molecular mass. This implies that an excessive oxidation of lysozyme by the myeloperoxidase-H2O2-Cl- system produces cross-linking of lysozyme molecules to di-, tri-, tetra-, and pentameric structures. At lysozyme to H2O2 molar ratio exceeding 1:12 a water insoluble white product, which consists of a set of lysozyme cross-linked derivatives, is obtained.     

Inactivation of gram-negative bacteria by lysozyme, denatured lysozyme, and lysozyme-derived peptides under high hydrostatic pressure

We have studied the inactivation of six gram-negative bacteria (Escherichia coli, Pseudomonas fluorescens, Salmonella enterica serovar Typhimurium, Salmonella enteritidis, Shigella sonnei, and Shigella flexneri) by high hydrostatic pressure treatment in the presence of hen egg-white lysozyme, partially or completely denatured lysozyme, or a synthetic cationic peptide derived from either hen egg white or coliphage T4 lysozyme. None of these compounds had a bactericidal or bacteriostatic effect on any of the tested bacteria at atmospheric pressure. Under high pressure, all bacteria except both Salmonella species showed higher inactivation in the presence of 100 microg of lysozyme/ml than without this additive, indicating that pressure sensitized the bacteria to lysozyme. This extra inactivation by lysozyme was accompanied by the formation of spheroplasts. Complete knockout of the muramidase enzymatic activity of lysozyme by heat treatment fully eliminated its bactericidal effect under pressure, but partially denatured lysozyme was still active against some bacteria. Contrary to some recent reports, these results indicate that enzymatic activity is indispensable for the antimicrobial activity of lysozyme. However, partial heat denaturation extended the activity spectrum of lysozyme under pressure to serovar Typhimurium, suggesting enhanced uptake of partially denatured lysozyme through the serovar Typhimurium outer membrane. All test bacteria were sensitized by high pressure to a peptide corresponding to amino acid residues 96 to 116 of hen egg white, and all except E. coli and P. fluorescens were sensitized by high pressure to a peptide corresponding to amino acid residues 143 to 155 of T4 lysozyme. Since they are not enzymatically active, these peptides probably have a different mechanism of action than all lysozyme polypeptides.     

隔离饲养对白蜡窄吉丁成虫寿命和繁殖力的影响

白蜡窄吉丁Agrilus planipennis Fairmaire是近年来发生和危害严重的国际性检疫害虫。为了了解不同饲养条件和种内个体间相互感知对成虫生物学的影响, 本研究采用群体饲养、 单对饲养、 无隔离单雌饲养、 视觉隔离单雌饲养和嗅觉隔离单雌饲养等5种处理, 在室内测定了白蜡窄吉丁成虫的寿命、 取食量、 产卵量和产卵历期等参数的变化。结果显示： 隔离饲养降低了白蜡窄吉丁成虫的寿命和繁殖力, 且不同处理下白蜡窄吉丁成虫的寿命和取食量均存在显著差异（P<0.05）, 但产卵量的差异不明显（P>0.05）。其中无隔离单雌饲养时成虫的平均寿命最长, 为32.40 d, 群体饲养的寿命最短, 为20.77 d, 且单雌饲养的寿命均比单对饲养和群体饲养的长。单雌饲养的3种情况下, 视觉隔离条件下的日均取食量最大, 为156.16 mm², 嗅觉隔离的最小, 为107.35 mm²; 无隔离饲养条件下雌虫的产卵量最大, 产卵历期也最长, 分别为98.33 d和21.33 d。这些研究结果表明, 白蜡窄吉丁种内个体间相互感知的阻断对成虫的取食、 发育和繁殖活动存在明显影响, 且嗅觉在其种群内的交流活动中作用最重要, 其次是视觉。此外, 个体之间的相互干扰或竞争对白蜡窄吉丁成虫的寿命和繁殖力也可能存在一定的影响。这为生产上采用隔离措施如营造混交林带防治该虫提供了理论基础。     

Binding of substrate analogs to hen egg-white lysozyme with an ester linkage between Glu 35 and Trp 108.

The interactions of the substrate analogs beta-methyl-GlcNAc, (GlcNAc)2, and (GlcNAc)3 with hen egg-white lysozyme [EC 3.2.1.17] in which an ester linkage had been formed between Glu 35 and Trp 108 (108 ester lysozyme), were studied by the circular dichroic and fluorescence techniques, and were compared with those for intact lysozyme. The binding constants of beta-methyl-GlcNAc and (GlcNAc)2 to 108 ester lysozyme were essentially the same as those for intact lysozyme in the pH range of 1 to 5. Above pH 5, the binding constants of these saccharides to 108 ester lysozyme did not change with pH, while the binding constants to intact lysozyme decreased. This indicates that Glu 35 (pK 6.0 in intact lysozyme) participates in the binding of these saccharides. The extent and direction of the pK shifts of Asp 52 (pK 3.5), Asp 48 (pK 4.4), and Asp 66 (pK 1.3) observed when beta-methyl-GlcNAc is bound to 108 ester lysozyme were the same as those for intact lysozyme. The participation of Asp 101 and Asp 66 in the binding of (GlcNAc)2 to 108 ester lysozyme was also the same as that for intact lysozyme. These findings indicate that the conformations of subsites B and C are not changed by the formation of the ester linkage. On the other hand, the binding constants of (GlcNAc)3 to 108 ester lysozyme were higher than those for intact lysozyme at all pH values studied. This result is interpreted in terms of an increase in the affinity for a GlcNAc residue of subsite D, which is situated near the esterified Glu 35.     

Comparison of biosynthesis and subcellular distribution of lysozyme and lysosomal enzymes in U937 monocytes

Using metabolic labelling and sucrose density fractionation we compared the synthesis of lysozyme and lysosomal enzymes in human monocytic U937 cells. In pulse-chase experiments in sucrose density gradients, the intracellular radioactively labelled lysozyme distributed similarly to cathepsin D and β-hexosaminidase. With the aid of immunochemical detection in Western blots, the steady-state distribution of lysozyme was found to be slightly different from that of β-hexosaminidase; relatively more lysozyme was present in fractions sedimenting between lysosomes and the Golgi apparatus. The observed distribution of the lysozyme antigen with a prominent peak in the lysosomal fraction was in striking contrast to the broad distribution of the lysozyme activity. The difference was explained by a bias in the determination of the activity of lysozyme by the ‘lysoplate’ diffusion assay.     

Effect of lysozyme on mycobacteria

The effect of lysozyme on the growth of several strains of mycobacteria was examined at pH 5.0-7.0 in Dubos medium containing various concentrations of lysozyme (100-2,000 microgram/ml). Mycobacterium smegmatis and M. phlei were susceptible to lysozyme at pH 5.0-7.0. The effect of lysozyme was marked between pH 6.0 and 7.0 and the colony counts were reduced to approximately 0.1-10% after incubation with 100 micrograms of lysozyme per ml for 48 hr. At pH 5.0, 10-40% of the organisms survived treatment with 1,000 micrograms of lysozyme per ml for 48 hr. M. bovis strain BCG, M. tuberculosis, and M. fortuitum appeared to be more resistant to lysozyme than M. smegmatis and M. phlei. M. smegmatis and M. phlei did not contain detectable amounts of poly-L-glutamic acid, although the susceptibility of the mycobacteria to lysozyme did not correlate with the amounts of the polymer in the cell walls. The role of lysozyme in animal infections with so-called saprophytic mycobacteria is discussed.     

Mosaic evolution of ruminant stomach lysozyme genes

The genomes of ruminant artiodactyls, such as cow and sheep, have approximately 10 lysozyme genes, 4 of which are expressed in the stomach. Most of the duplications of the lysozyme genes occurred 40-50 million years ago, before the divergence of cow and sheep. Despite this, the coding regions of stomach lysozyme genes within a species (e.g., cow, sheep, or deer) are more similar to each other than to lysozyme genes in other ruminants. This observation suggests that the coding regions of the stomach lysozyme genes have evolved in a concerted fashion. Our previous characterization of 3 cow stomach lysozyme genes suggested that it was only the coding exons that had participated in concerted evolution. To determine whether the introns and flanking regions of ruminant stomach lysozyme genes are evolving in a concerted or a divergent fashion, we have isolated and characterized 2 sheep stomach lysozyme genes. Comparison of the sequences of the sheep and cow stomach lysozyme genes clearly shows that the introns and flanking regions have evolved, like the 3' untranslated region of the mRNAs, in a divergent manner. Thus, if the four coding exons are evolving by concerted evolution, then a mosaic pattern of concerted and divergent evolution is occurring in these genes. The independent concerted evolution of coding exons of the ruminant stomach lysozyme gene may have assisted in the accelerated adaptive evolution of the lysozyme to new function in the early ruminant.