Lysozyme - Creative Enzymes

Lysozyme Creative Enzymes Inc.

Lysozyme (EC 3.2.1.17) belongs to the class of glycoside hydrolases, is an alkaline enzyme that hydrolyzes mucopolysaccharides in pathogenic bacteria. The systematic name of this enzyme class is peptidoglycan N-acetylmuramoylhydrolase. Other names in common use include muramidase, globulin G, N-acetylmuramide glycanhydrolase and so on.

Lysozyme was firstly identified in 1922, Alexander Fleming found an enzyme in human tears and saliva that can dissolve the cell wall of bacteria. Because of its lysozyme effect, he named it lysozyme. Since then, people have found lysozyme in various tissues and secretions of humans and animals, as well as certain plants and microorganisms. It is also possible to isolate lysozyme from plants such as fig, barley, and cabbage.

Lysozyme is now widely used in food and medicine. As a non-toxic, non-side-effect protein, lysozyme can be used as a natural food preservative. It has been widely used in the preservation of aquatic products, meat products, cakes, sake, cooking wine and beverages. It can also be added to milk powder to emulsify cow's milk to inhibit the survival of spoilage microorganisms in the intestine. As a non-specific immune factor existing in normal human body fluids and tissues, it has antibacterial, antiviral and antitumor effects that can be used as a natural anti-infective material. Besides, lysozyme has the function of destroying the structure of bacterial cell wall, and are used to deal with the G+ bacteria and obtain protoplasts. Therefore, lysozyme is an essential enzyme for cell fusion in genetic engineering and cell engineering.