Lysozyme is an alkaline protease widely found in nature, with an excellent ability to destroy bacterial cell walls. This seemingly tiny substance is actually an important member of the biological defense system, and it can be found in many substances from egg white to human saliva.

Production Methods: From Natural Extraction to Artificial Synthesis

In the early days, lysozyme was mainly obtained through natural extraction, with egg white being the most common raw material. Through processes such as centrifugal separation and ion exchange chromatography, lysozyme can be isolated from egg white with high purity. This method has low cost but limited output. With the development of biotechnology, genetic engineering technology has become the mainstream: the lysozyme genes from humans or microorganisms are introduced into host cells such as Escherichia coli and yeast, and mass production is carried out through fermentation. In addition, plant expression systems have also emerged. Scientists have successfully made tobacco, corn and other plants synthesize lysozyme, opening up a new path for low-cost production (Food and Agriculture Organization of the United Nations, 2020).

Application Fields: A Cross-border "Antibacterial Expert"

In the food industry, lysozyme is an ideal natural preservative. It can inhibit Gram-positive bacteria in meat and dairy products, extending shelf life without affecting the flavor. It is often used in cheese making to prevent bacterial contamination. In the medical field, lysozyme can be made into lozenges to treat pharyngitis by destroying bacterial cell walls to relieve inflammation; adding lysozyme to eye drops can prevent eye infections, and its safety is especially suitable for children (World Health Organization, 2019). In addition, lysozyme in feed can reduce the abuse of antibiotics, and in cosmetics, it can inhibit Propionibacterium acnes, playing a role in oil control and acne removal.

Dosage: A "Safety Range" Adjusted According to Needs

The dosage of lysozyme needs to be flexibly adjusted according to the scenario. In food processing, usually with 0.05-0.5 grams per kilogram of raw materials, food manufactures can achieve the preservative effect (International Food Additive Council, 2021). In the medical field, oral lozenges generally contain 10-20 mg per tablet, and the daily dosage should not exceed 6 tablets. The addition ratio in feed is about 0.01%-0.1% (European Feed Additives and Premix Association, 2022). Since lysozyme is a naturally occurring substance in organisms, there are almost no side effects under normal dosage. This is also an important reason for its wide application.

This "antibacterial weapon" endowed by nature is playing an increasingly important role through modern science and technology, providing green solutions for food safety, health care and other fields.