PRODUCTS

E 1105 LYSOZYME

E 1105 Lysozyme is used to control lactic acid bacteria in wine, improving clarity and stability.
E 1105 Lysozyme has applications in pharmaceuticals for its antibacterial properties.
E 1105 Lysozyme is used in infant nutrition, pharmaceutical preparations, and as a preservative in grated hard Italian cheeses.

CAS Number: 9001-63-2
EC Number: 232-620-4
Chemical Name: Lysozyme
IUPAC Name: 1,4-N-acetylmuramidase
E Number: E1105
Molecular Formula: C₆₄₅H₁₀₅₀N₁₈₀O₃₂₀S₁₂
Molecular Weight: Approximately 14,300 Da

SYNONYMS:
Muramidase, N-acetylmuramide glycanhydrolase, Lysozyme hydrochloride, Globulin G₁, Mucopeptidglucohydrolase, Lysozyme chloride, INS No. 1105, 12650-88-3, LYSOZYME, Lysozymum, Lysozyme (chicken egg white), Lysozyme, chicken egg white, Delvozyme, Hen Muramidase, Lysozyme G, Hen Egg Lysozyme, Lysozyme (DCF), N,ODiacetylmuramidase, Lysozyme, Egg White, NAcetylmuramyl hydrolase, LYSOZYME [INCI], LYSOZYME [MI], Mucopeptide glucohydrolase, LYSOZYME [WHO-DD], Hen N-Acetylmuramyl Hydrolase, Lysozyme hydrochlorideMuramidase, NAcetylmuramide glycanohydrolase, 1ZML031Y3C, 1,4-N-ACETYLMURAMIDASE, N Acetylmuramide Glycanhydrolase, N-Acetylmuramide Glycanhydrolase, N-ACETYLMURAMYL HYDROLASE, INS NO.1105, Glycanhydrolase, N-Acetylmuramide, 968JKA7T33, DTXSID901010855, HEN EGG LYSOZYME (REDUCED), INS-1105, EINECS 232-620-4, EINECS 235-747-3, Peptidoglycan N-acetylmuramoylhydrolase, AT25331, N-ACETYLMURAMIDE GLYCANOHYDROLASE, DA-75223, H-DL-Arg-DL-Val-DL-Val-DL-Arg-DL-Asp-DL-Pro-DL-Gln-Gly-DL-xiIle-DL-Arg-DL-Ala-DL-Trp-DL-Val-DL-Ala-DL-Trp-DL-Arg-DL-Asn-DL-Arg-OH, E-1105, EC 235-747-3, E.C. 3.2.1.17, 232-620-4, 235-747-3

E 1105 Lysozyme is an enzyme naturally present in egg whites.
E 1105 Lysozyme has an antibacterial function.
E 1105 Lysozyme is therefore used to preserve grated cheeses and certain alcoholic beverages.

When storing these products, E 1105 Lysozyme prevents the growth of the Clostridium tyrobutyricum bacteria, which causes unwanted bubbles in the cheese.
In some cases, people with severe egg allergies may develop an allergic reaction to E 1105 Lysozyme.

It is advisable to consult an allergist to determine whether cheeses treated with E 1105 Lysozyme can be consumed.
European and international health authorities have not set an acceptable daily intake (ADI) because E 1105 Lysozyme has been deemed safe at current use levels.

E 1105 Lysozyme is a soluble protein immunogen used as a model antigen to study antibody:antigen binding and B- and T-cell responses in the laboratory.
E 1105 Lysozyme is a basic enzyme that is present in saliva, tears, egg white, and many animal fluids.

E 1105 Lysozyme functions as an antibacterial agent.
E 1105 Lysozyme catalyzes the hydrolysis of 1,4-beta-linkages between N-acetylmuramic acid and N-acetyl-D-glucosamine residues in peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrin.

E 1105 Lysozyme is a soluble protein immunogen used as a model antigen to study antibody:antigen binding and B- and T-cell responses in the laboratory.
E 1105 Lysozyme is a natural enzyme widely used in the food industry as an antimicrobial agent and preservative.

E 1105 Lysozyme is derived from egg whites and is known for its ability to break down the cell walls of certain bacteria, making it an effective tool for ensuring food safety and extending shelf life.
E 1105 Lysozyme is an anti-bacterial preservative.

E 1105 Lysozyme is an enzyme that is a normal constituent of tears, saliva, blood and (human) milk.
E 1105 Lysozyme is commercially prepared from chicken eggs or by bacteria.
E 1105 Lysozyme is lysozyme enzyme, obtained from white eggs, which is used for inhibition of spore-forming bacteria (Clostridium tyrobutyricum, among other microorganisms).

Mayozyme is not active against yeast, molds and Gram negative bacteria (for instance E. coli) and it does not affect the development of starter cultures.
E 1105 Lysozyme is an enzyme used to prevent the problem known as “late blowing”, which is the formation of gas during the fermentation that can occur in the ripening process of certain types of cheese.

The effects of the formation of non desired gas can result in: cracks in the texture due to the formation of irregular holes, undesired flavors and odors and ultimately the cheese can break.
E 1105 Lysozyme is a food additive with a preservative role.

E 1105 Lysozyme is used in the quantities on the recipes only in wine and matured cheese.
E 1105 Lysozyme is an enzyme that is naturally found in the human immune system, in saliva, tears or in egg white.
E 1105 Lysozyme action is based on its ability to destroy the cellular wall of some bacteria such as Salmonella, E. coli or Pseudomonas.

For industrial use E 1105 Lysozyme is obtained from egg white.
E 1105 Lysozyme is a white / whitish crystals of lysozyme hydrochloride (E1105)
The use of E 1105 Lysozyme after this date does not imply harmful effects but only a possible reduction in efficiency.

USES and APPLICATIONS of E 1105 LYSOZYME:
Food Preservation: E 1105 Lysozyme is commonly used in the preservation of dairy products, such as cheese, and in meat products to prevent spoilage and extend shelf life.
Food Safety: E 1105 Lysozyme acts as a natural antimicrobial agent, helping to control the growth of harmful bacteria in food products.

Winemaking: E 1105 Lysozyme is used to control lactic acid bacteria in wine, improving clarity and stability.
Pharmaceuticals: E 1105 Lysozyme has applications in pharmaceuticals for its antibacterial properties.
E 1105 Lysozyme is used in infant nutrition, pharmaceutical preparations, and as a preservative in grated hard Italian cheeses.

E 1105 Lysozyme: An effective way to protect wines against lactic acidosis.
Laboratory Applications of E 1105 Lysozyme: Cell Lysis: Employed to lyse bacterial cell walls in molecular biology protocols
E 1105 Lysozyme is a natural enzyme widely used in the food industry as an antimicrobial agent and preservative.

E 1105 Lysozyme is derived from egg whites and is known for breaking down the cell walls of certain bacteria, making it an effective means of ensuring food safety and extending shelf life.

Food preservation: E 1105 Lysozyme is widely used in the preservation of dairy products such as cheese and in meat products to prevent spoilage and extend shelf life.

Food Safety: E 1105 Lysozyme acts as a natural antimicrobial agent, helping to control the growth of harmful bacteria in food products.
Winemaking: E 1105 Lysozyme is used to control lactic acid bacteria in wine, thereby improving clarity and balance.
Pharmaceutical: E 1105 Lysozyme is found in pharmaceutical applications for its antibacterial properties.

-Food Industry uses of E 1105 Lysozyme:
*Preservative:
E 1105 Lysozyme is used to inhibit the growth of spoilage bacteria in cheese, wine, and beer

*Shelf-life Extension:
E 1105 Lysozyme prevents late blowing in hard and semi-hard cheeses by targeting Clostridium tyrobutyricum

-Pharmaceuticals and Therapeutics uses of E 1105 Lysozyme:
*Antimicrobial Agent:
Exploited for E 1105 Lysozyme's bactericidal and bacteriostatic properties

*Potential Therapeutic Uses of E 1105 Lysozyme:
Investigated for antiviral, antifungal, anti-inflammatory, immunostimulant, and anticancer activities

BENEFITS OF E 1105 LYSOZYME:
Natural Preservative:
E 1105 Lysozyme is a natural and safe preservative option for various food products.

Effective Antimicrobial:
E 1105 Lysozyme effectively inhibits the growth of harmful bacteria, ensuring food safety.

Shelf Life Extension:
E 1105 Lysozyme's use in food products helps extend shelf life, reducing waste and improving product quality.

SAFETY AND REGULATIONS OF E 1105 LYSOZYME:
E 1105 Lysozyme is approved for use in food products by health and regulatory authorities, including FDA and EFSA.
E 1105 Lysozyme is considered safe when used within recommended limits

OENOLOGICAL PROPERTIES OF E 1105 LYSOZYME:
• E 1105 Lysozyme acts on the walls (peptidoglycan) of lactic acid bacteria (Oenococcus, Lactobacillus, Pediococcus) and causes the lysis of bacteria in musts and wines.
• In white wines, E 1105 Lysozyme delays or prevents malolactic fermentation (MLF) and reinforces the action of SO2.
• In red wines, E 1105 Lysozyme prevents the early onset of MLF under the marc during long macerations (sluggish or stopped alcoholic fermentations) and thus helps reduce the level of volatile acidity.
• E 1105 Lysozyme has no effect on yeasts (no interference with alcoholic fermentation) and has no effect on acetic acid bacteria.
• E 1105 Lysozyme is neutral from a taste point of view and avoids organoleptic deviations of certain bacterial metabolites, in particular the formation of biogenic amines.
• E 1105 Lysozyme can be used as a preventative measure in musts with high pH and low total acidity, which are favorable to the development of indigenous lactic bacteria.

BENEFITS OF E 1105 LYSOZYME:
The flavor and smell are preserved during the ripening process.
Eliminates the concern of the post-contamination that can occur when using mechanic means to eliminate the bacteria, such as the centrifugation (bactofugation).
When mechanical elimination of bacteria is used, E 1105 Lysozyme chloride can be added in small doses to reduce the risk of post-contamination in all the cheese making process.

BENEFITS AND CHARACTERISTICS OF E 1105 LYSOZYME:
*Natural Antimicrobial:
Part of the innate immune system, effective against Gram-positive bacteria

*Biodegradable:
Readily broken down in the environment

*Non-toxic:
Generally recognized as safe (GRAS) when used appropriately

ADVANTAES OF E 1105 LYSOZYME:
Natural preservatives:
E 1105 Lysozyme is a natural and safe preservation option for a variety of food products.

Effective Antimicrobial:
E 1105 Lysozyme effectively inhibits the growth of harmful bacteria and ensures food safety.
Shelf Life Extension:
E 1105 Lysozyme's use in food products extends shelf life, reduces waste and improves product quality.

E 1105 LYSOZYME CAN BE ADDED:
Foods That Enzyme Can Be Added To
E 1105 Lysozyme is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives, Turkish Food Codex Regulation on Food Enzymes and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the regulatory authorities of the relevant country can be consulted.

ORIGIN OF E 1105 LYSOZYME:
E 1105 Lysozyme is an enzyme, that is a normal constituent of tears, saliva, blood and (human) milk. Commercially prepared from chicken eggs or by bacteria.

FUNCTION AND CHARACTERISTIC OF E 1105 LYSOZYME:
Preservative; E 1105 Lysozyme degrades the cell wall of bacteria.

PHYSICAL and CHEMICAL PROPERTIES of E 1105 LYSOZYME:
Chemical Name: Lysozyme
IUPAC Name: 1,4-N-acetylmuramidase
CAS Number: 9001-63-2
EC Number: 232-620-4
E Number: E1105
Molecular Formula: C₆₄₅H₁₀₅₀N₁₈₀O₃₂₀S₁₂
Molecular Weight: Approximately 14,300 Da
Appearance: White to off-white powder

Solubility: Highly soluble in water
pH (1% solution): Approximately 3.5 at 20 °C
Melting Point: Not applicable (denatures upon heating)
Side by side Conditions: Stable at -20 °C
Biological Source: Typically extracted from hen egg white
Molecular Weight: 2235.6 g/mol
XLogP3-AA: -7.4
Hydrogen Bond Donor Count: 38

Hydrogen Bond Acceptor Count: 29
Rotatable Bond Count: 75
Exact Mass: 2235.2443093 Da
Monoisotopic Mass: 2234.2409545 Da
Topological Polar Surface Area: 1010 Å²
Heavy Atom Count: 159
Formal Charge: 0
Complexity: 5020
Isotope Atom Count: 0

Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 18
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Canonicalized: Yes
Appearance: powder
Purity: 99%
Side by side: Cool Dry Place

FIRST AID MEASURES of E 1105 LYSOZYME:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of E 1105 LYSOZYME:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of E 1105 LYSOZYME:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of E 1105 LYSOZYME:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of E 1105 LYSOZYME:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of E 1105 LYSOZYME:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available