Abstract
As an important physiological active factor in the body, lysozyme has a variety of active functions, such as bacteriostasis, antivirus and immunity enhancement. This paper describes in detail the application of lysozyme in food processing fields such as storing meats, prevention of deterioration of alcoholic drinks, fruits and vegetables, and in the treatment of microbial infectious diseases, cancer, virus infection and other medical fields. At the same time, the application prospect of lysozyme combined with new technologies such as chemical modification, immobilization and nanomaterials to form composite antibacterial materials was pointed out.
Highlights
Lysozyme, known as muramidase or Nacetylmuramide glycanohydrlase, is an alkaline enzyme used to hydrolyze the cell wall of microorganisms, which mainly decomposes the β-1,4 glycosidic bonds between N-acetylglucosamine and N-acetylmuramic acid in the cell wall, so that insoluble mucopolysaccharides are decomposed into soluble glycopeptides, leading to the rupture of the cell wall and the lysis of bacteria[1].Lysozyme has a wide range of sources and exists in various tissues of the human body
Lysozyme has a wide range of applications in various fields such as food processing and pharmaceutical industries
Because of its good antibacterial activity, it is an ideal natural preservative, which can prevent the deterioration of food, improve the nutritional value and prolong the shelf life of products
Summary
Known as muramidase or Nacetylmuramide glycanohydrlase, is an alkaline enzyme used to hydrolyze the cell wall of microorganisms, which mainly decomposes the β-1,4 glycosidic bonds between N-acetylglucosamine and N-acetylmuramic acid in the cell wall, so that insoluble mucopolysaccharides are decomposed into soluble glycopeptides, leading to the rupture of the cell wall and the lysis of bacteria[1]. Lysozyme has a wide range of sources and exists in various tissues of the human body It is distributed in liquids and microorganisms such as egg white of birds and poultry, mammalian tears, milk and plasma, among which egg white is the most abundant. As an important non-specific immune factor in the body, lysozyme has physiological effects such as bacteriostasis and antiinflammation, enhancement of immunity, treatment of cancer and antivirus. At present, it is mainly used in many fields such as food, medicine, health care products and cosmetics, and it will have great development potential in the field of feed additives in the future
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