26. Lysozyme and its modified forms: properties, potential for its production and application

Lysozyme, found in many biological fluids and tissues in a large number of living organisms, is a strongly basic protein. Hen egg white is its rich source and from this source the enzyme can be obtained on a commercial scale as a preparation exhibiting biological activity. Lysozyme monomer is known as hydrolase cutting the β-1-4 glycosidic bond, but its dimeric form produced after modification of the monomer form, exhibits different and new valuable properties. The modified enzyme demonstrates bacteriostatic activity, particularly against Gram-negative bacteria, among them a number of food pathogens. Egg lysozyme has desirable properties as a food preservative and it can also be used in many other areas, e.g. to prevent pathogenic infections and simultaneously as a natural antibiotic or stimulant of the immune system. In the case of lysozyme present in the higher dimer form their effectiveness could be substantially greater against e.g. Gram-negative food spoilage microorganisms as well as pathogens.