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Lysozyme is a naturally occurring antimicrobial enzyme that hydrolyzes peptidoglycan in bacterial cell walls, making Lysozyme especially effective against many Gram-positive bacteria.
Lysozyme is widely used in food preservation, pharmaceuticals, biotechnology, and laboratory applications, and Lysozyme is most commonly produced from egg white or by fermentation depending on grade and regulatory requirements.
Lysozyme is valued for natural-origin antimicrobial activity, good functionality at low use levels, and broad utility in protein research, but Lysozyme can be allergenic when egg-derived and must be handled and labeled appropriately.
CAS Number: 9001-63-2
EC Number: 232-554-6
Molecular Formula: Variable (protein enzyme; amino acid sequence dependent)
Molecular Weight: ~14.3 kDa (typical for hen egg white Lysozyme; grade dependent)
Synonyms: Lysozyme, Egg White Lysozyme, Lysozyme Enzyme, Muramidase, N-Acetylmuramide Glycanohydrolase, Lysozyme Chloride (common form), Lysozyme Hydrochloride (common form), Lysozyme Protein, Antimicrobial Enzyme Lysozyme, Lysozyme Food Preservative, HEWL (Hen Egg White Lysozyme), Lysozyme Reagent, Lysozyme, Lysozyme enzyme, Lysozyme protein, Muramidase, Egg white lysozyme, Hen egg white lysozyme, HEWL, Chicken egg white lysozyme, Chicken lysozyme, Human lysozyme, HLZ, Human lysozyme C, Lysozyme C, c-type lysozyme, C-type lysozyme, Lysozyme (EC 3.2.1.17), EC 3.2.1.17, N-acetylmuramide glycanhydrolase, N-acetylmuramide glycanohydrolase, N-acetylmuramidase, N-acetylmuramic acid hydrolase, Peptidoglycan N-acetylmuramoylhydrolase, Peptidoglycan hydrolase (lysozyme), Peptidoglycan muramidase, 1,4-beta-N-acetylmuramidase, 1,4-β-N-acetylmuramidase, Beta-1,4-muramidase, β-1,4-muramidase, Beta-1,4-N-acetylmuramidase, β-1,4-N-acetylmuramidase, Lysozyme chloride, Lysozyme hydrochloride, Lysozyme HCl, Lysozyme (chloride), Lysozyme (hydrochloride), Lysozyme (egg), Lysozyme (avian), Lysozyme from chicken egg white, Lysozyme from hen egg white, Lysozyme from egg white, Lysozyme (bacteriolytic enzyme), Bacteriolytic enzyme, Antimicrobial enzyme lysozyme, Natural antimicrobial enzyme, Lytic enzyme (lysozyme), Cell wall lytic enzyme, Cell wall hydrolase (lysozyme), Gram-positive cell wall hydrolase, Lysosomal enzyme lysozyme, Salivary lysozyme, Tear lysozyme, Milk lysozyme, Serum lysozyme, Lysozyme preparation, Lysozyme concentrate, Lysozyme powder, Lysozyme granules, Lysozyme crystals, Lysozyme food preservative, Lysozyme preservative, Lysozyme (food additive), E1105, INS 1105, Lysozyme (E1105), Lysozyme (INS 1105)
APPLICATIONS
Lysozyme is used in cheese production to inhibit late blowing defects caused by certain clostridia and related spoilage organisms.
Lysozyme is incorporated into hard and semi-hard cheeses to support shelf life and reduce gas formation in compatible processes.
Lysozyme is used in cheese brines and surface treatments where targeted antimicrobial protection is desired.
Lysozyme is used in wine production to control lactic acid bacteria and help manage malolactic fermentation in selected wine styles.
Lysozyme is incorporated into wine processing as an antimicrobial aid to reduce spoilage risk when permitted and properly dosed.
Lysozyme is used in wine stabilization strategies to reduce reliance on other preservatives in compatible approaches.
Lysozyme is used in certain processed foods to inhibit Gram-positive spoilage organisms and extend shelf life.
Lysozyme is incorporated into refrigerated foods where mild, natural antimicrobial support is desired.
Lysozyme is used in food packaging and coatings research to create antimicrobial surfaces in compatible systems.
Lysozyme is used in pharmaceutical formulations as a protein active in specific products where antimicrobial or functional protein effects are targeted.
Lysozyme is incorporated into lozenges and oral products in some markets where Lysozyme use is established.
Lysozyme is used in topical concepts to support microbial control when compatible with formulation design and regulations.
Lysozyme is used in biotechnology to lyse bacterial cells during protein extraction and plasmid preparation workflows.
Lysozyme is incorporated into cell lysis buffers to weaken cell walls and improve yield of intracellular biomolecules.
Lysozyme is used in laboratory protocols to assist isolation of DNA, RNA, and proteins from bacteria.
Lysozyme is used in microbiology research to study bacterial cell wall integrity and peptidoglycan structure.
Lysozyme is incorporated into enzymatic assays to evaluate susceptibility of bacterial strains and cell wall mutants.
Lysozyme is used in teaching laboratories to demonstrate enzyme activity and antimicrobial mechanisms.
Lysozyme is used in diagnostic reagent kits as a functional protein for sample preparation and microbial lysis steps.
Lysozyme is incorporated into reagent formulations where consistent enzymatic activity supports reliable test performance.
Lysozyme is used in quality control labs to validate lysis efficiency and downstream assay robustness.
Lysozyme is used in fermentation and bioprocessing as a tool enzyme for contamination control studies and process development.
Lysozyme is incorporated into downstream processing to improve clarification by lysing residual bacterial cells in selected workflows.
Lysozyme is used in research on antimicrobial enzymes for clean-label preservation strategies.
Lysozyme is used in animal nutrition and veterinary research to evaluate gut health support and antimicrobial enzyme effects in controlled studies.
Lysozyme is incorporated into specialty feed additive research where natural antimicrobial tools are investigated.
Lysozyme is used in aquaculture research to explore immune-support and microbial balance strategies.
Lysozyme is used in personal care research as a bioactive enzyme concept in specialty formulations where stability and safety can be ensured.
Lysozyme is incorporated into experimental antimicrobial systems to explore enzyme-based preservation approaches.
Lysozyme is valued because Lysozyme provides a well-understood, natural antimicrobial mechanism with broad research and industrial utility.
Lysozyme is used as a natural antimicrobial enzyme in food preservation systems.
Lysozyme is used in cheese making to control Gram-positive spoilage and defect-causing bacteria.
Lysozyme is used to extend shelf life and improve microbial stability in dairy products.
Lysozyme is used in winemaking to control lactic acid bacteria in selected styles.
Lysozyme is used to reduce reliance on sulfites in some wine preservation strategies.
Lysozyme is used to help prevent unwanted malolactic fermentation in bottled wines.
Lysozyme is used in brewing to reduce spoilage caused by lactic acid bacteria.
Lysozyme is used to improve microbiological stability in beer production and packaging.
Lysozyme is used to support consistent flavor profiles by limiting bacterial drift.
Lysozyme is used in certain meat and poultry applications as an antimicrobial aid where permitted.
Lysozyme is used to reduce bacterial growth on the surface of cooked or processed products.
Lysozyme is used to support shelf-life extension in chilled ready-to-eat foods.
Lysozyme is used in selected seafood and surimi applications to limit Gram-positive contaminants.
Lysozyme is used to support quality retention during cold storage of protein-rich foods.
Lysozyme is used to reduce spoilage risks in formulations with minimal heat treatment.
Lysozyme is used in bakery products to help reduce rope spoilage associated with Bacillus species.
Lysozyme is used to improve keeping quality in packaged bread and bakery items.
Lysozyme is used to support multi-hurdle preservation systems in baked goods.
Lysozyme is used in specialized nutrition products as a protective enzyme where allowed.
Lysozyme is used to support microbiological stability of sensitive powdered ingredients.
Lysozyme is used to reduce spoilage risk during storage and distribution of nutrition products.
Lysozyme is used in active packaging research as an antimicrobial functional component.
Lysozyme is used in edible films and coatings designed to inhibit bacterial growth on foods.
Lysozyme is used to support antimicrobial surface treatments for fresh and minimally processed products.
Lysozyme is used in pharmaceutical and biotechnology labs as a bacterial lysis reagent.
Lysozyme is used to enable gentle extraction of proteins from Gram-positive bacteria.
Lysozyme is used to support preparation of cell-free lysates for downstream purification.
Lysozyme is used in molecular biology workflows to assist cell wall weakening during DNA preparation.
Lysozyme is used to improve efficiency of enzymatic lysis steps in sample processing.
Lysozyme is used to support high-throughput handling of bacterial samples in research labs.
Lysozyme is used in microbiology laboratories to study lysozyme sensitivity and cell wall structure.
Lysozyme is used to aid protoplast formation and cell wall remodeling experiments.
Lysozyme is used to support teaching demonstrations of bacterial envelope biology.
Lysozyme is used in diagnostic reagent systems for pretreatment of bacterial samples.
Lysozyme is used to improve release of bacterial antigens for immunoassays and rapid tests.
Lysozyme is used to support faster detection workflows by improving sample accessibility.
Lysozyme is used in veterinary and animal nutrition research as a non-antibiotic antimicrobial option.
Lysozyme is used in poultry and swine trials to support gut health and performance studies.
Lysozyme is used to help reduce bacterial load in selected feed and water additive concepts.
Lysozyme is used in oral care products to support antibacterial activity in the mouth.
Lysozyme is used in mouthwashes and rinses to help manage plaque-associated bacteria.
Lysozyme is used to support fresh-breath and hygiene concepts in daily oral care routines.
Lysozyme is used in wound care research as a natural antimicrobial component in prototypes.
Lysozyme is used in experimental hydrogels and dressings to support infection-control strategies.
Lysozyme is used to improve biocompatible antimicrobial performance in topical concepts.
Lysozyme is used in ocular-care research to mimic natural tear enzyme systems.
Lysozyme is used in contact lens solution studies to evaluate antimicrobial performance.
Lysozyme is used to study protein deposition, cleaning, and compatibility in lens-care prototypes.
Lysozyme is used in cosmetic and personal care concepts targeting odor-causing bacteria.
Lysozyme is used in deodorant and body-care prototypes to support microbiome-friendly positioning.
DESCRIPTION
Lysozyme is an enzyme that hydrolyzes peptidoglycan in bacterial cell walls.
Lysozyme is naturally present in egg white, tears, saliva, and human milk.
Lysozyme is commonly classified as a muramidase due to its substrate specificity.
Lysozyme is typically supplied as a white to off-white powder in commercial grades.
Lysozyme is generally soluble in water under suitable pH and ionic conditions.
Lysozyme activity is measured in units and depends on the assay method and conditions.
Lysozyme is most effective against Gram-positive bacteria because peptidoglycan is accessible.
Lysozyme has reduced direct activity against Gram-negative bacteria unless membranes are permeabilized.
Lysozyme performance is influenced by ionic strength, chelators, and formulation excipients.
Lysozyme shows optimal activity in mildly acidic to near-neutral conditions depending on its source.
Lysozyme can lose activity under prolonged high heat or harsh processing conditions.
Lysozyme stability improves when protected by appropriate formulation design.
Lysozyme can be inactivated by strong oxidants and extreme pH environments.
Lysozyme can bind to proteins and surfaces, which can affect effective availability.
Lysozyme stability can be supported by suitable buffers and controlled storage conditions.
Lysozyme is commonly derived from hen egg white, and alternative sources also exist.
Lysozyme allergen considerations are important when the material is egg-derived.
Lysozyme regulatory status and allowed uses vary by country and application category.
Lysozyme has a relatively high isoelectric point and is often positively charged near neutral pH.
Lysozyme interacts with negatively charged bacterial surfaces, supporting its antimicrobial function.
Lysozyme is considered part of innate immune defense mechanisms in many organisms.
Lysozyme should be stored in tightly closed containers to protect against moisture uptake.
Lysozyme potency can decline if stored at unsuitable temperatures for extended periods.
Lysozyme quality control typically includes potency, purity, identity, and microbiological limits.
Lysozyme is a small, basic enzyme protein that cleaves β(1→4) glycosidic bonds in bacterial peptidoglycan, leading to cell wall weakening and cell lysis.
Lysozyme is most effective against many Gram-positive bacteria because their peptidoglycan layer is more accessible, while Gram-negative bacteria are often less sensitive due to the outer membrane barrier.
Lysozyme is commonly supplied as a white to off-white powder and is often standardized by activity units for consistent performance.
Lysozyme activity depends on pH, ionic strength, temperature, and the presence of inhibitors, so Lysozyme performance must be validated in the final matrix.
Lysozyme can denature under harsh processing conditions, and Lysozyme stability is improved by controlled pH, moderate temperatures, and appropriate formulation design.
Lysozyme is frequently egg-derived, so allergen management and labeling are critical for food and consumer products.
Lysozyme should be stored dry and cool in tightly closed containers to maintain enzyme activity over shelf life.
Lysozyme solutions can lose activity over time and may require refrigeration, sterile handling, and microbial control measures.
Lysozyme should be handled to minimize dust exposure and to prevent cross-contamination in allergen-controlled manufacturing environments.
PROPERTIES
Common Name: Lysozyme
Chemical Type: Enzyme protein (muramidase)
Appearance: White to off-white powder (grade dependent)
Odor: Practically odorless
Solubility: Soluble in water (solubility depends on salt form and ionic strength)
Molecular Weight: ~14.3 kDa typical for hen egg white Lysozyme (grade dependent)
Isoelectric Point (pI): High pI typical of Lysozyme (basic protein; grade dependent)
Activity: Supplied with activity specification (units per mg or per g; supplier dependent)
Optimal pH Range: Typically mildly acidic to neutral for many systems (grade dependent)
Thermal Stability: Moderate; denatures at elevated temperatures depending on conditions
Stability: Sensitive to extreme pH, high heat, and proteases; stable when stored dry and cool
Storage Temperature: 2–8°C preferred for activity retention; otherwise cool, dry storage (grade dependent)
Shelf Life: Typically 24–36 months in original sealed packaging (supplier dependent)
FIRST AID
Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation persists or if allergic symptoms occur.
Avoid breathing enzyme dust because enzymes can sensitize susceptible individuals.
Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation or allergic reaction develops.
Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.
Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs or if allergic symptoms develop.
Never give anything by mouth to an unconscious person.
Note to Physicians:
Treat symptomatically.
Consider hypersensitivity reactions in susceptible individuals, especially with enzyme exposure.
Provide supportive care based on exposure route and symptoms.
HANDLING AND STORAGE
Handling:
Use appropriate PPE including gloves and safety glasses, and consider respiratory protection when handling powders.
Avoid generating dust and avoid inhalation because enzyme powders can cause sensitization.
Use allergen control procedures if Lysozyme is egg-derived and prevent cross-contact with non-allergen lines.
Ventilation:
Use local exhaust or general ventilation where dust may be generated.
Maintain good airflow during weighing, charging, and mixing operations.
Use closed systems when feasible to reduce airborne enzyme exposure.
Storage:
Store in tightly closed containers in a cool, dry place, protected from moisture.
Refrigerate when recommended by supplier to preserve activity, especially for higher-purity grades.
Keep away from strong oxidizers and harsh chemicals that may denature proteins.
Spill and Leak Procedures:
Avoid dry sweeping that disperses dust and use wet cleaning or HEPA-filter vacuum systems for powders.
Collect spilled material into suitable containers for disposal according to local regulations and facility procedures.
Clean the area thoroughly to prevent allergen cross-contact and residual enzyme dust.
Handling Precautions:
Monitor enzyme dust exposure in workplaces and apply occupational hygiene practices for sensitizing materials.
Use sterile and refrigerated handling for prepared solutions to preserve activity and prevent microbial growth.
Rotate stock using FIFO practices and keep containers tightly closed to maintain potency and quality.
