Lysozyme

Names

[ Name ]:
Lysozyme

[Synonym ]:
mucopeptide-glycohydrolase
muramidase grade iii
EINECS 235-747-3
MFCD00131557
mucopeptide n-acetylmuramoylhydrolase
muramidase
mucopeptide n-acetylmuramoylhydrolase grade vi: chloride
reduced lysozyme, water soluble
mucopeptide glycolhydrolase
mucopeptide n-acetylmuramoylhydrolase grade iii
Lysozyme from chicken egg white

Biological Activity

[Description]:

Lysozyme from chicken egg white is a bactericidal enzyme present in chicken eggs, and it lyses gram-positive bacteria.

[Related Catalog]:

Signaling Pathways >> Anti-infection >> Bacterial

Research Areas >> Infection

Peptides

[Target]

Bacteria[1]

[In Vitro]

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[1].

[Kinase Assay]

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[1].

[References]

[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.

[Related Small Molecules]

Chemical & Physical Properties

[ Molecular Formula ]:
C₁₅H₂₀O₄

[ Molecular Weight ]:
2899.27014

[ Appearance of Characters ]:
powder | white

[ Storage condition ]:
2-8°C

[ Water Solubility ]:
Soluble in water at 10mg/ml.

Safety Information

[ Personal Protective Equipment ]:
Eyeshields;Gloves;half-mask respirator (US);multi-purpose combination respirator cartridge (US)

[ Hazard Codes ]:
B

[ Safety Phrases ]:
S22;S24/25

[ RIDADR ]:
NONH for all modes of transport

[ WGK Germany ]:
3

[ RTECS ]:
OL5989850

Articles

A yeast display immunoprecipitation method for efficient isolation and characterization of antigens

J. Immunol. Methods 341(1-2) , 117-26, (2009)

Yeast antibody display has found a wide variety of applications including antibody affinity maturation, epitope mapping, and library screening. Here we report a yeast display immunoprecipitation (YDIP...

Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white.

Poult. Sci. 93(4) , 1001-9, (2014)

Ovalbumin, ovotransferrin, ovomucin, and lysozyme are a few of the egg white proteins that can be used as functional components. The objective of this study was to develop a simple, sequential separat...

Rab8a vesicles regulate Wnt ligand delivery and Paneth cell maturation at the intestinal stem cell niche.

Development 142 , 2147-62, (2015)

Communication between stem and niche supporting cells maintains the homeostasis of adult tissues. Wnt signaling is a crucial regulator of the stem cell niche, but the mechanism that governs Wnt ligand...