What is Lsozyme? Lysozyme (also known as muramidase or N-acetylmuramide glycanohydrlase) is an alkaline enzyme that hydrolyzes mucopolysaccharides in pathogenic bacteria. Mainly by breaking the β-1,4 glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in the cell wall, the cell wall insoluble mucopolysaccharide is decomposed into soluble glycopeptide, which causes the cell wall rupture content to escape. Bacteria dissolve.
Lysozyme can also bind directly to negatively charged viral proteins, forming complex salts with DNA, RNA, and apoproteins, inactivating viruses. Therefore, the enzyme has antibacterial, anti-inflammatory, anti-viral and the like.
Bacteriostatic effect: also known as "bacteriostatic effect". Use some physical, chemical or biological factors to inhibit the growth and reproduction of microorganisms. After removing these factors, the microorganisms can restore normal viability. For example, microorganisms need to grow and multiply at a certain temperature, and high temperature often causes bactericidal action, while low temperature causes bacteriostatic action. The inhibitory effect of antibiotics on microorganisms is often caused by inhibition of certain enzymes in the microorganisms or other metabolic disorders. There are many methods for determining the bacteriostatic action, such as spore germination rate test, bacteriophage spectrum measurement, liquid growth test, and the like.
Bactericidal effect: the use of certain physical, chemical or biological factors to make microorganisms lose vitality. High temperature, radiation, ultrasound, chemicals, antibiotics, bacteriophage or lysozyme all have this effect.
Antagonism: Also known as "antagonism." Refers to the phenomenon that the action of one substance is suppressed by another substance. For example, antagonistic use of metabolites or antagonism between drugs. If two or more drugs are used in combination with antagonism, the effect is less than the sum of the individual drugs alone, so the antagonism of another drug can be used to offset the side effects of the main drug. Certain antagonizing drugs can also be used to rescue poisoning. In addition, inhibition or killing of another microorganism by a microbial activity is also an antagonistic effect, such as penicillin produced by Penicillium, which inhibits the growth of certain microorganisms. The role of a physiological process in physiology in restricting another physiological process is also called antagonism, such as extensor reflex, flexor reflex, swallowing, respiration, etc.
Specification of Lysozyme
Benefits & Applications of Lysozyme
Commercially, the most readily available source of lysozyme has been chicken egg white, from which it is industrially extracted. Lysozyme is likely the most scientifically studied protein of all. It was the first protein to have its structure determined by x-ray crystallography in the 1960s and is often used as a model in protein biochemistry.
Lysozyme has been used in pharmaceutical and food applications for many years, due to its lytic activity on the cell wall of gram-positive micro-organisms. These organisms are responsible for many infections of the human body as well as the spoilage of various foods.
Lysozyme is used in “over-the-counter” drugs in order to increase the natural defenses of the body against bacterial infections. The pharmaceutical use of lysozyme encompasses applications such as oto-rhino-laryngology (lozenges for the treatment of sore throats and of canker sores), and in ophthalmology (eye drops and solutions for the decontamination of contact lenses). Lysozyme is also added to infant formulae in order to make them more closely resemble human milk (cow’s milk contains very low levels of a lysozyme enzyme).
1.Wine Beer Juice Making Antibacterial Function Use Lysozyme for controlling lactic acid bacteria growth in your wine. Isolated from egg whites, this enzyme will degrade the cell wall of gram positive bacteria, but will not affect yeast or gram negative bacteria such as Acetobacter. Lysozyme can be used for both Red and White Wine Malo Fermentation.
2.Cheese Milk Food Preservatives
Lysozyme has an antibacterial effect on Gram-positive bacteria, aerobic spore forming bacteria, Bacillus subtilis, Bacillus licheniformis, and the like, and does not adversely affect human cells without cell walls. Therefore, it is suitable for the preservation of various foods.
In addition, the enzyme can also kill intestinal bacillus, increase the intestinal anti-infective ability, and at the same time promote the proliferation of intestinal bifidobacteria in the infant's intestines, promote the cheese protein curd to facilitate digestion, so it is good for baby food and beverages additive.
Lysozyme is completely non-toxic, has no side effects, and has antibacterial, antiviral and antitumor effects. It is a safe natural preservative. In the production of cheese, a certain amount of lysozyme is added to prevent the fermentation of butyric acid caused by microbial contamination to ensure the quality of the cheese. Fresh milk contains a small amount of lysozyme, which contains about 13 mg per 100 mL, while human milk contains 40 mg/mL lysozyme. If a certain amount of lysozyme is added to fresh milk or milk powder, it not only has the effect of preservative and preservative, but also can achieve the purpose of strengthening the baby's milk, which is beneficial to the health of the baby.
3. Health supplements
The most significant uses of lysozyme in health supplements derives from its unique properties. Additional benefits include bladder health support, healthy inflammation management and support for wound repair.
The proven effectiveness of Lysozyme for inflammation management is what makes it a crucial ingredient in our Not Just Joints.
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