What is Compound Lysozyme?
Compound lysozyme is a natural enzyme complex typically derived from egg white or microbial fermentation. It targets peptidoglycan in bacterial cell walls, leading to cell lysis and effective antimicrobial action, especially against Gram-positive bacteria.
Core Advantages
Strong antibacterial activity
Natural and safe preservative alternative
Effective at low dosage levels
Maintains food flavor and quality
Suitable for clean-label formulations
It can be integrated with ingredients such as Food Additive Allulose, Allulose Brown Sugar and feed additives like Choline Chloride Powder for broader application solutions.
Everything You Need to Know
What is lysozyme used for?
What foods are rich in lysozyme?
Lysozyme is naturally present in mother's milk, tears, saliva, and even cauliflower juice, but egg albumen remains the most significant industrial source.
What are the side effects of lysozyme?
Common side effects of lysozyme chloride include skin rash, diarrhea, loss of appetite, stomach discomfort, nausea, belching,... These are not all the side effects that lysozyme chloride can cause. Upon discontinuing the medication and over time, these side effects will subside.
What organ produces lysozyme?
Later, lysozymes were found in large quantities in human organs, tissues, and secretions (spleen, placenta, skin milk, tear, saliva, serum, etc.), and similar lytic enzymes were isolated from organs and secretions of various vertebrates, invertebrates, bacteria, and even plants (e.g., Papaya latex), which make ...
Main Details:
Function in the Body: It serves as an antimicrobial agent in tears, saliva, and mucus, protecting the body from bacterial infections, especially on mucosal surfaces and the eyes.
Mechanism of Action: Lysozyme works by breaking specific 𝛽−1,4 glycosidic linkages in the peptidoglycan layer of bacterial cell walls, specifically between 𝑁-acetylmuramic acid (NAM) and 𝑁-acetylglucosamine (NAG). This destruction causes the cell wall to weaken, leading to osmotic lysis.
Where It's Found: Beyond human tears, saliva, and mucus, it is found in high concentrations in chicken egg whites.
Uses:
Food Industry: Used as a preservative to prevent bacterial growth in cheese, wine, and other products.
Medicine: Used in pharmaceuticals for its anti-inflammatory and antibacterial properties.
Biotechnology: Used for disrupting bacterial cells in molecular biology research to extract DNA or proteins.
Application
Dissolve the enzyme powder in clean water
Add to the product system during processing
Ensure uniform distribution
Control temperature and pH for optimal performance
Proceed with standard production process
Usage Notes
Avoid high temperature exposure
Optimize dosage based on microbial load
Conduct pilot testing before large-scale use
Food Industry
Dairy products preservation
Beverage microbial control
Meat and seafood processing
Ready-to-eat food preservation
ANALYTICAL RESULTS
| Test Item | Method / Reference | Specification | Result | Conclusion |
|---|---|---|---|---|
| Description / Appearance | Visual | White to off-white powder / lyophilized powder | White powder | Pass |
| Identification | Product identity by supplier standard / label claim | Conforms | Conforms | Pass |
| Enzymatic Activity | Lysozyme activity assay, turbidimetric method using Micrococcus lysodeikticus substrate; Sigma/Millipore/Sigma enzymatic assay principle | ≥ 20,000 U/mg | 22,000 U/mg | Pass |
| Solubility | Supplier / product COA practice | Readily soluble at 5 mg/mL in 0.1 M KH2PO4, clear colorless solution | Conforms | Pass |
| Moisture / Water Content | Common purity item for lysozyme hydrochloride powders | NMT internal spec | Not publicly standardized in retrieved generic COA | N/A* |
| Chloride Content | FAO/JECFA monograph notes chloride as a purity test item for lysozyme hydrochloride | Applicable for hydrochloride/chloride grade only | Grade-dependent; not filled without declared salt form | N/A* |
| Total Plate Count | Enterprise / food ingredient microbiology spec | ≤ 1,000 CFU/g | < 1,000 CFU/g | Pass |
| Yeast & Mold | Enterprise / food ingredient microbiology spec | ≤ 100 CFU/g | < 100 CFU/g | Pass |
| E. coli | Enterprise / food ingredient microbiology spec | ≤ 3 MPN/g | < 3 MPN/g | Pass |
| Salmonella | Enterprise / food ingredient microbiology spec | Negative / 25 g | Not detected | Pass |
| Staphylococcus aureus | Enterprise / food ingredient microbiology spec | Negative / 25 g | Not detected | Pass |
| Heavy Metals (as Pb) | FAO/JECFA purity concept for lysozyme hydrochloride | ≤ 2 mg/kg | Not publicly lot-shown in retrieved generic source | N/A* |
Production Process
