Lysozyme is a powerful antimicrobial commonly used as a preservative in foods and beverages and as a microbial cell lysis reagent.
Recombinant Lysozyme (Lysobac) as a Preservative for the Food and Wine Industry
Chicken egg white lysozyme is commonly used as a preservative in the food industry, most notably in cheese production, and in the wine industry. InVitria’s Lysobac is a more effective preservative than chicken lysozyme. Lysobac is a lysozyme that has the added benefit of being completely animal-free, thus eliminating any concerns regarding consumers with egg allergies.
Lysozyme in Bacterial Cell Lysis
The ability of lysozyme to break down bacterial cell walls (cell lysis) is used to extract recombinant proteins or DNA from bacterial cells. Recombinant lysozyme is more effective at lysing bacterial cells than other forms of lysozyme including chicken lysozyme (also called egg white lysozyme). Unlike chicken lysozyme, recombinant lysozyme is a gentle lysis agent and does not denature protein, which increases protein production.
Recombinant lysozyme provides the additional advantage of being consistent across product lots unlike chicken lysozyme, which has a great deal of variability. The lot-to-lot variability seen in chicken lysozyme can cause regular protocol updates and adjustments to be necessary. This results in additional validation steps and ultimately lost time and money. In addition there is increasing demand for products that are manufactured in a completely animal-free and allergen free production system. Lysobac, produced in an animal-free, recombinant system (See ExpressTec) provides for a more effective lysozyme without any of the inconsistency or limitations caused by using an animal derived product.
Other Lysozyme Information
Lysozyme is found in many human secretions, such as tears, milk, mucus and saliva. Human lysozyme is commonly associated with innate immunity, which forms the first line of defense against infections. In the human body, it functions primarily as an antimicrobial by breaking down the carbohydrates in bacterial cell walls, killing the bacteria. This is why it is such an effective cell lysis agent. In saliva, it protects the oral cavity from pathogens and in times of increased inflammation, there is an increase in lysozyme present. Lysozyme works in synergy with the bactericidal properties of lactoferrin, another common protein found in mucosal secretions.
Lysozyme also has fungicidal properties, protecting mucosal areas from invasion by pathogenic yeast or fungi. It has been shown to inhibit viral replication and infection such as HIV and it interacts with and increases the function of histatin, a protein shown to be bactericidal and fungicidal.
In addition, lysozyme has antioxidant properties as it scavenges free radicals and hydroxyl molecules, leading to decreased oxidative stress. Due to the significant role that human lysozyme plays in the body and in particular the immune system it has many clinical applications.
Recombinant human lysozyme – 4 times more active than commonly used egg white-derived products in a one-step process.
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