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Lysozyme is an antibacterial enzyme naturally present in animals and humans as a component of the innate immune system to fight against microorganisms.
Lysozyme belongs to a group of enzymes that are known as glycoside hydrolases.
Lysozyme is found in animal tissues, organs, serum as well as in tears, nasal secretions, cervical mucus, and the white of avian eggs.
CAS Number: 12650-88-3
Molecular Formula: C125H196N40O36S2
Molecular Weight: 2899.27014
EINECS Number: 235-747-3
Synonyms: LYSOZYME, 12650-88-3, lysozyme (chicken egg white), hen egg lysozyme, hen muramidase, muramidase, N-acetylmuramide glycanohydrolase, N-acetylmuramyl hydrolase, N,O-diacetylmuramidase, peptidoglycan N-acetylmuramoylhydrolase, glycanhydrolase N-acetylmuramide, 1,4-N-acetylmuramidase, lysozyme hydrochloride, lysozyme from chicken egg white, lysozyme egg white, hen N-acetylmuramyl hydrolase, mucopeptide glucohydrolase, E1105, E-1105, INS 1105, INS-1105, EC 3.2.1.17, Delvozyme, Lysozyme G, Globulin G, Globulin G1, Lysozymum, UNII-1ZML031Y3C, UNII-968JKA7T33, DTXSID901010855, EINECS 232-620-4, EINECS 235-747-3, EC 235-747-3, 232-620-4, 235-747-3, RefChem:800220, CAS-9001-63-2, CHICKEN EGG WHITE LYSOZYME;EC 3.2.1.17;LYSOZYME 3x crystallised extrapure;Mucopeptide N-acetylmuramoylhydrolase, Muramidase;LYSOZYME FROM CHICKEN EGGWHITE CA. 150 000 U/MG CRYST.;Lysozyme from chicken egg white,Mucopeptide N-acetylmuramoylhydrolase, Muramidase;Lysozyme [from chicken egg, 50000 units/mg];REDUCED LYSOZYME, WATER SOLUBLE
Lysozyme breaks the carbonhydrate chains of the bacterial skin, destroying the structural integrity of the cell wall.
Thereby, it has antibacterial properties and was one of the first antibiotics studied by Sir Fleming, the discover of penicillin.
Lysozyme is an antibacterial enzyme, commonly found in human tears, saliva, and egg whites, that protects against infection by breaking down bacterial cell walls.
Lysozyme acts as a natural defender within the innate immune system by hydrolyzing peptidoglycan in bacterial cell walls, causing them to burst.
Lysozyme is also used in food preservation and in laboratory settings for lysing cells to isolate DNA/RNA.
Lysozyme is a naturally occurring antimicrobial enzyme found in many biological fluids and tissues, especially in egg white, tears, saliva, milk, and mucus.
Lysozyme is used in food, pharmaceutical, and biotechnology applications for its ability to break down bacterial cell walls.
It is also known as muramidase or N-acetylmuramide glycanohydrolase.
Lysozyme is a small globular protein enzyme composed of amino acids folded into a stable three-dimensional structure.
It catalyzes the hydrolysis of bonds in peptidoglycan, a major component of bacterial cell walls.
This gives it antibacterial activity.
Physically, it appears as a white to off-white crystalline powder when purified.
Lysozyme is water-soluble and active over a moderate pH range.
It is odorless or nearly odorless.
Lysozyme provides antimicrobial properties, especially against Gram-positive bacteria.
It damages bacterial cell walls, leading to cell lysis.
This helps control microbial growth.
Lysozyme acts as a natural preservative in foods and biological systems.
Lysozyme helps extend shelf life by inhibiting spoilage bacteria.
This improves product safety and stability.
Lysozyme exhibits enzymatic hydrolysis activity, specifically breaking β-(1→4) glycosidic bonds in peptidoglycan.
This weakens bacterial structural integrity.
This explains its antibacterial mechanism.
Lysozyme is considered part of the innate immune system in humans and animals.
It provides a first-line defense against microbial invasion.
This supports natural immunity.
Lysozyme shows good stability under mild processing conditions, though high temperatures and extreme pH can denature the protein.
Its activity depends on maintaining proper protein structure.
Lysozyme is best described as a natural antibacterial enzyme used for microbial control, preservation, and biological defense in food, pharmaceutical, and biotechnological applications.
vapor pressure: 0Pa at 25℃
storage temp.: -20°C
form: powder
color: white
PH: pH(15g/l, 25℃) : 3.0～5.0
biological source: chicken egg white
Water Solubility: Soluble in water at 10mg/ml.
Specific Activity: 8000-120000U/mg
Major Application: cell analysis
InChIKey: JFXJPYIEDZSWNF-JWBGUOTLSA-N
Lysozyme is used either alone or in combination with other synergic compounds as an excellent preservative against many food spoiling microorganisms for fruits & vegetables, tofu & bean curd, seafood & meats, wines & sakes. Organic wines use it to reduce sulfites.
Lysozyme is used in non-pasteurized beer. It has been added to baby formula (to aid digestibility) and gastrointestinal treatments for the elderly.
Lysozyme is used in skin care, to cure and prevent acne and bed sores, as well as in optical, dental, and oral conditions.
Lysozyme hydrolyzes preferentially the beta-1,4 glucosidic linkages between N-acetylmuramic acid and N-acetylglucosamine which occur in the mucopeptide cell wall structure of certain microorganisms, such as Micrococcus lysodeikticus.
A somewhat more limited activity is exhibited towards chitin oligomers.
Lysozyme is of widespread distribution in animals and plants.
That which has been most extensively studied is from hen egg white (lysozyme C).
Lysozyme is also found in mammalian secretions and tissues, saliva, tears, milk, cervical mucus, leukocytes, kidneys, etc.
Lysozyme is inhibited by surface-active reagents such as dodecyl sulfate, alcohols and fatty acids.
Imidazole and indole derivatives are inhibitors via formation of change-transfer complexes.
Useful for the rapid isolation of RNA from gram negative bacteria.
Can be used to prepare small amounts of plasmid DNA.
Lysozyme also shows broad antimicrobial support activity, especially when combined with other preservation methods such as mild heat, salt, or chelating agents.
These combinations improve bacterial inhibition efficiency.
This enhances preservation performance.
Lysozyme is particularly effective against Gram-positive bacteria because their peptidoglycan layer is directly exposed.
Gram-negative bacteria are more resistant due to their outer membrane.
This defines its antimicrobial spectrum.
Lysozyme can contribute to biofilm control, since breaking bacterial cell walls can weaken microbial surface attachment.
This is useful in some food and medical applications.
This improves hygiene management.
Lysozyme has good water solubility, allowing it to disperse easily in aqueous systems.
This supports uniform antimicrobial activity.
This improves formulation consistency.
Lysozyme is considered a natural and biologically derived preservative, especially when sourced from egg white.
This makes it attractive for “clean label” food products.
This improves consumer acceptance.
Lysozyme demonstrates synergistic effects with other antimicrobials, such as lactoferrin, organic acids, and EDTA.
These combinations broaden antimicrobial effectiveness.
This improves microbial control.
Lysozyme has high specificity toward bacterial cell wall structures, meaning it targets microbes without acting like harsh chemical disinfectants.
This makes it relatively selective.
This reduces unwanted side effects in formulations.
Lysozyme can also help maintain food texture and quality, since controlling bacterial growth reduces spoilage-related changes.
This supports longer freshness.
This improves product stability.
Lysozyme is used in biotechnology and laboratory applications for controlled bacterial cell lysis.
It helps release intracellular contents from bacteria.
Lysozyme is a natural enzymatic antimicrobial with selective bacterial cell wall degradation activity, preservative properties, and broad applications in food, pharmaceutical, biotechnology, and medical systems.
Uses:
Lysozyme is used to monitor transcription via real-time PCR and in sample preparation.
Lysozyme catalyzes the hydrolysis of peptidoglycans in bacterial cell walls and is utilized in the production of spheroplasts.
Additionally, it serves as a preservative against many food-spoiling microorganisms and is applied in skincare to treat and prevent acne and bed sores, as well as in dental and oral care.
Lysozyme is also used to lyse E. coli and Streptomycetes for extraction purposes, such as isolating group-specific antigens.
Lysozyme is used in non-pasteurized beer.
Lysozyme is widely used in the food industry as a natural antimicrobial and preservative.
Lysozyme helps inhibit bacterial growth and extend shelf life.
This improves food safety and stability.
In cheese production, especially hard and semi-hard cheeses, lysozyme is used to prevent the growth of Clostridium bacteria.
This reduces late blowing defects caused by gas formation.
This improves cheese quality.
Lysozyme is applied in wine production, where it helps control lactic acid bacteria during fermentation.
It can reduce the need for sulfites in some processes.
This improves microbial management.
In processed meat and seafood products, lysozyme helps inhibit spoilage bacteria.
Lysozyme contributes to preservation and freshness.
This improves shelf life.
Lysozyme is used in dairy products, such as yogurt and milk-based beverages, to support microbial stability.
It helps reduce unwanted bacterial contamination.
This improves product safety.
In pharmaceutical and medical applications, lysozyme is used for its antimicrobial and anti-inflammatory properties.
Lysozyme may be included in throat lozenges, eye drops, and wound-care products.
This supports infection control.
Lysozyme is widely used in biotechnology and microbiology laboratories for bacterial cell lysis.
It breaks down bacterial cell walls to release intracellular contents.
This supports DNA, RNA, and protein extraction.
In cosmetics and personal care products, lysozyme may be used for preservative support and skin-care formulations.
It helps reduce microbial contamination.
This improves product stability.
Lysozyme is applied in animal feed and veterinary products, where it can help support microbial balance and animal health.
It may reduce harmful bacterial growth.
This improves feed quality.
In medical and diagnostic research, lysozyme is used as a model enzyme for biochemical studies.
Its structure and mechanism are well characterized.
This supports scientific research.
Lysozyme is used wherever natural antimicrobial activity, bacterial control, preservation, and enzymatic cell wall degradation are required across food, pharmaceutical, biotechnology, cosmetic, and research applications.
Lysozyme is also used in packaged and ready-to-eat foods, where it helps reduce microbial contamination during storage and distribution.
Lysozyme supports longer shelf life without strong chemical preservatives.
This improves food safety in convenience products.
In low-salt or reduced-sodium foods, lysozyme can help compensate for reduced antimicrobial protection.
Lysozyme supports microbial stability when salt levels are lowered.
This improves product formulation flexibility.
Lysozyme is applied in fermented food systems, where it helps control unwanted bacterial populations while allowing desired fermentation organisms to function.
This improves process control and consistency.
This enhances fermentation quality.
In egg-based food processing, lysozyme (often from egg white) may naturally contribute to antimicrobial protection.
Lysozyme helps reduce spoilage during processing and storage.
This improves product hygiene.
Lysozyme is used in oral care products, such as toothpaste and mouth rinses, where it helps control oral bacteria.
It supports natural antimicrobial defense in the mouth.
This improves dental hygiene.
In ophthalmic (eye) preparations, lysozyme may support protection against microbial contamination.
Lysozyme contributes to the natural defense system of tears.
Lysozyme improves eye health support.
Lysozyme is used in medical wound-care formulations, where it helps reduce bacterial load on the skin surface.
Lysozyme supports the body’s natural healing environment.
Lysozyme improves infection control.
In infant nutrition products, lysozyme may be included to mimic components of human milk.
Lysozyme supports natural immune-related functions.
Lysozyme improves nutritional bioactivity.
Lysozyme is applied in research and diagnostic kits, where controlled bacterial cell lysis is needed.
It helps release cellular components for analysis.
Lysozyme improves laboratory efficiency.
Lysozyme is also used in biopreservation systems, where it is combined with other natural antimicrobials to create “clean label” preservation strategies.
It helps reduce reliance on synthetic preservatives.
Lysozyme is used wherever natural antibacterial action, microbial control, enzymatic cell wall breakdown, and mild preservation are required across food, medical, cosmetic, veterinary, and biotechnology applications.
Safety Profile:
Lysozyme is generally considered a low-toxicity, natural enzyme with a long history of safe use in food, medical, and biotechnological applications.
It is a naturally occurring component of human secretions such as tears and saliva.
Its safety profile is well established.
The most important potential hazard is allergic reaction, especially in individuals allergic to egg proteins, since commercial lysozyme is commonly derived from egg white.
Symptoms may include skin rash, itching, respiratory irritation, or, rarely, more serious allergic responses.
This is the main documented risk.
In sensitive individuals, it may cause food allergy-type reactions, even at low exposure levels.
Lysozyme is particularly relevant in egg-allergic populations.
Proper labeling is therefore important.
Inhalation of lysozyme powder (mainly occupational exposure) may cause mild respiratory irritation or sensitization.
Lysozyme is mainly a concern in industrial handling environments.
Skin contact is generally non-irritating, but in rare cases of sensitivity, mild dermatitis can occur.
