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Abstract : Lysine is one of nine necessary amino acids for the human and the animal nutrition’s. Lysine is used as a drug, a chemical agent, a food ingredient, and a feed additive, therefore the current study was designed to highlight on the extraction and purification of lysine by Escherichia coli and its effects. Two hundred and fifty clinical specimens were collected from different clinical sources. Eighty isolates (32%) were identified as Escherichia coli. The ability of E. coli isolates to produce lysine was examined qualitatively and quantitatively. The results showed that all isolates under study had the ability to produce lysine at different concentrations. The optimal conditions for the production of lysine by E. coli were tested at 34°C and pH 7. The optimum incubation period was 72 hours, and the optimum shaker speed was 110 rpm. The purification was done using affinity ion exchange chromatography on amberlite IR-120. The total amount of purified lysine was 297 mg/L for E. coli. The effect of lysine as the antioxidant property of the purified lysine was evaluated compared with ascorbic acid. The free radical scavenging maximum activity of lysine was found to be 60.6%, compared with control at 75.3% at 512 mg/ml.

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