Lysozyme from chicken egg white is a bactericidal enzyme, and it lyses gram-positive bacteria. Lysozyme from chicken egg white can also be used for the research of HIV infection and pulmonary emphysema.

Bacteria

Lysozyme is an ubiquitous enzyme. The hen egg is the most abundant source of Lysozyme, which constitutes approximately 3.4% of the albumen proteins. Lysozyme is a natural antimicrobial that hydrolyzes the β(1-4) glycosidic linkage between N-acetylmuramic acid and N-acetylglucosamine found in the peptidoglycan layer of the bacterial cell wall and causing cell lysis. The bactericidal effect of Lysozyme is primarily limited to gram-positive bacteria, including pathogens such as Listeria monocytogenes and certain Clostridium species as well as some spoilage organisms, including thermophilic spore-forming bacteria and certain yeasts. The gram-negative bacteria are more resistant to Lysozyme action because of their complex cell wall structure.
Lysozyme (1 mg/mL) impairs the ability of hyaluronan (HA) to prevent elastase injury to elastic fibers.

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

• [1]. Banerjee P, et al. Influence of carbon dioxide on the activity of chicken egg white lysozyme. Poult Sci. 2011 Apr;90(4):889-95.  [Content Brief]

  [2]. Jing T, et al. Magnetic molecularly imprinted nanoparticles for recognition of lysozyme. Biosens Bioelectron. 2010 Oct 15;26(2):301-6.  [Content Brief]

  [3]. Cantor JO, et al. The effect of lysozyme on elastase-mediated injury. Exp Biol Med (Maywood). 2002 Feb;227(2):108-13.  [Content Brief]

For measurement of lytic activity in egg white at each pH, temperature, and CO₂ condition, eggs are randomly selected from a flat of eggs (2 dozen eggs) obtained from a local grocery store. To determine the amount of egg white to be added to obtain a 0.001% lysozyme concentration, it is documented that chicken egg white contains approximately 3.4% lysozyme. For determining egg white activity, 0.030 g of albumen was added to 100 mL of the buffered solutions. This equated to a concentration of approximately 0.001% lysozyme. In addition, the egg white contains other antimicrobial proteins that are naturally present, as mentioned in the Introduction section.

MCE no ha confirmado la precisión de estos métodos independientemente. Son solo para referencia.

• [1]. Banerjee P, et al. Influence of carbon dioxide on the activity of chicken egg white lysozyme. Poult Sci. 2011 Apr;90(4):889-95.  [Content Brief]

  [2]. Jing T, et al. Magnetic molecularly imprinted nanoparticles for recognition of lysozyme. Biosens Bioelectron. 2010 Oct 15;26(2):301-6.  [Content Brief]

  [3]. Cantor JO, et al. The effect of lysozyme on elastase-mediated injury. Exp Biol Med (Maywood). 2002 Feb;227(2):108-13.  [Content Brief]