Lysozyme from chicken egg white

Lysozyme from chicken egg white is a bactericidal enzyme, and it lyses gram-positive bacteria. Lysozyme from chicken egg white can also be used for the research of HIV infection and pulmonary emphysema^[1][2][3]. IC50 & 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].
Lysozyme (1 mg/mL) impairs the ability of hyaluronan (HA) to prevent elastase injury to elastic fibers^[3]. In Vivo: Syrian hamsters exposes to aerosolized Lysozyme (20 mg in 20 ml of water; 50 min) prior to elastase administration showes significantly increased airspace enlargement^[3].