Evaluation of Biological Activities of Chick Egg White on Water Pollutant Bacteria

Abstract

Water pollution is a major global problem which requires ongoing evaluation and revision of water resource policy at all levels. It has been suggested that water pollution is the leading worldwide cause of deaths and diseases, and that it accounts for the deaths of more than 14,000 people daily.That is why, inhibition of this pollution using natural and easily available resources is the intrinsic aim of the current study. Industrial methods have been developed for its economic recovery from egg whites, and the deproteinized egg whites have been approved for food use in Europe and recently in the United States. Therefore, the current study aimed at evaluation antimicrobial activity of Chick egg white and partial purified lysozyme. The experimental designs in the current work has been carried out with several aspects of antimicrobial activity of egg white and partially purified lysozyme. Interestingly, lysozyme showed articulate inhibition activity on gram positive bacteria. Results relevant to egg white are assorted with the earlier literature of not getting inhibition zone on gram negative bacteria. At the same time, the same concept should also be applied at the industrial level to amplify the research being carried out. The future prospects of the present study would be dragged to advanced aspects in molecular evidences with respect to the genes involved in bacteria which are being inhibited by the egg white.