LYSOZYME

Protein Lysozyme: Function, Sources, and Effects 

​Lysozyme, an enzyme derived from chicken eggs, is renowned for its antibacterial and antimicrobial properties. This protein functions by breaking down the cell walls of certain bacteria, thus inhibiting their growth and promoting cellular lysis. This enzymatic activity makes lysozyme a valuable ingredient in various applications, including food preservation, pharmaceuticals, and biotechnology.

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Lysozyme Effect Against Microorganisms

The effect of lysozyme against bacteria is harnessed in multiple applications:

• Food Preservation: Lysozyme extends shelf life by preventing spoilage and ensuring microbial safety, especially in cheese, wine, and processed meats.

• Pharmaceuticals: It is used in formulations to combat infections, particularly in conditions like respiratory diseases or gastrointestinal infections.

• Biotechnology: Lysozyme facilitates bacterial cell lysis during DNA, RNA, or protein extraction, making it indispensable in molecular biology workflows.

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Why Use Immobazyme's Lysozyme?

Lysozyme’s versatility, specificity, and natural origin make it a sustainable and efficient choice for industries seeking to leverage its antimicrobial and bioprocessing benefits. Our recombinant protein, Lysozyme is high-purity and cost-effective.

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