E1105 Lysozyme is a natural enzyme widely used in the food industry as an antimicrobial agent and preservative. It is derived from egg whites and is known for its ability to break down the cell walls of certain bacteria, making it an effective tool for ensuring food safety and extending shelf life.

1. As a natural preservative, Lysozyme has many unique advantagesstrong anti-bacterial, safe, good thermal stability,
   wide role range etc.
   2. lysozyme is a protein, is relatively stable as the pH changes, thermal stable under acidic conditions.By using bio-
   engineering techniques, regulating protein PH value and adsorption isolated by ion exchange resin we can get fine
   fine enzyme of which enzyme activity can be more than 18 000 u / g while meeting the pharm grade.
   3. Lysozyme can dissolve bacterial cells, especially has a stronger role against Gram-positive bacteria while has the
   nature of antibiotics. it is because it can dissolve the polyose of glycoprotein(mucinoid) membrane wall, it can dissolve
   chitin and glycol chitin into carbonate, hydrochloride and nitrate crystallization.
   4. Lysozyme is a non-toxic,no side effects of the protein lysozyme, but also a certain degree of bacteriolysis, and therefore
   can be used as a natural food preservative. Has been widely used in corrosion protection of aquatic products, meat, cakes,
   sake, wine and beverage; can also be inserted in the milk powder to make milk emulsion in order to curb corruption in the
   survival of microorganisms in the intestinal, and at the same time, directly or indirectly promote intestinal bifidobacteria
   proliferation.
   5. Lysozyme as a present in the normal human body fluids and tissues of non-specific immune factors, with a variety of
   pharmacological effects, it has antibacterial, antiviral, anti-tumor efficacy of the current medical lysozyme indications for
   bleeding, hematuria , bloody sputum, and rhinitis.
   6. Lysozyme destruction of the bacterial cell wall structure, this enzyme treatment G bacterial protoplast, lysozyme is genetic
   engineering, cell engineering, cell fusion the tools enzyme essential to its operation.

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What's Lysozyme? 

Lysozyme is an alkaline enzyme that can hydrolyze mucopolysaccharides in bacteria. Lysozyme breaks down the β-1,4 glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in the cell wall to decompose insoluble mucopolysaccharides in the cell wall into soluble glycopeptides, causing the ruptured cell wall to escape and the contents Dissolve the bacteria. Lysozyme can also directly bind to negatively charged viral proteins and form complexes with DNA, RNA, and apoproteins to inactivate the virus. This enzyme is widely present in many tissues of the human body. The egg white of birds and poultry, the tears of mammals, saliva, blood plasma, milk and other liquids, and microorganisms also contain this enzyme, of which egg white is the most abundant. According to their different sources, they can be divided into four categories, namely plant lysozyme, animal lysozyme, microbial lysozyme and egg white lysozyme.

Application & Function of Lysozyme

Lysozyme can be used as a natural anti-infective substance with bactericidal effect. It has the functions of antibacterial, antiviral, hemostasis, swelling and pain relief, and speeding up tissue recovery. Lysozyme lozenges are used for acute and chronic pharyngitis, oral ulcers, etc.