Lysozyme (CAS 12650-88-3, E1105) is a naturally occurring antimicrobial enzyme found in various secretions like tears, saliva, and most notably, chicken egg white. It serves as a critical component of the innate immune system. Also known as muramidase, lysozyme is a single-chain polypeptide composed of 129 amino acids.
Applications: (1) Food Industry: Used as a natural preservative (e.g., in Kewpie's Egg White Lysozyme) to prevent late blowing in cheese, stabilize unpasteurized beer, and extend the shelf life of meats and wines. (2) Pharmaceuticals: Employed in medications for throat infections, wound healing, and as an adjuvant in antibiotic treatments. (3) Biotechnology: Frequently used in laboratories to lyse bacterial cells for protein or DNA extraction.
Features: (1) Bactericidal Action: Specifically hydrolyzes (beta )-1,4 linkages in the peptidoglycan layer of bacterial cell walls, primarily effective against Gram-positive bacteria. (2) Natural & Safe: It is non-toxic, biodegradable, and holds GRAS (Generally Recognized as Safe) status. (3) Stability: Highly stable due to four internal disulfide bonds, remaining effective across various pH and temperature conditions.
