A remarkable natural antimicrobial and antiviral enzyme. It was discovered by Alexander Fleming in 1921, when a droplet from Fleming’s nose (who was nursing a cold while working in his lab) accidentally fell into one of the petri dishes containing microorganisms. Noticing the reaction of the bacteria to the fluid, Fleming deduced that it must have contained a “remarkable bacteriolytic element,” and so he set out to isolate it. That same year he named this protein lysozyme because of its lysing action and its ability to inhibit the growth of a wide range of gram-positive bacteria by effectively rupturing the peptidoglycan layer of the cell wall. Fleming went on to studying lysozyme’s various characteristics and in 1922, he isolated the enzyme from hen egg white. Some years later, the bactericidal activity of lysozyme was widely confirmed, and after 1930 several scientific studies reported that lysozyme could be found in biological fluids and tissues of many living organisms.
Mother Nature has provided hen egg white (albumin) with a very high content of lysozyme in order to protect the integrity of the yolk, and, thus, the chick embryo. This is why albumin is the raw material of choice for the industrial scale production of lysozyme. Bioseutica’s wide range of lysozyme products can replace chemical antibiotics, e.g. nitrates and sulfites, in food, animal feed, and wine.
Lysozyme, one of the most powerful natural antibacterial and antiviral compounds known to man, has been used in foods and pharmaceuticals for over three decades as it naturally inhibits the growth of many spoilage organisms, increases a healthy shelf life and ensures food safety. It also boosts the immunity system.
The perfect natural alternative to synthetic preservatives for organic, artisinal and minimally processed foods, lysozyme ultimately helps stop multi-drug resistance in microbes due to overuse of antibiotics, as it can and has replaced the use of chemicals in many food and pharmaceutical applications.
As Nature's Antimicrobial, lysozyme is a key element in the immune system's fight against infection. This natural polypeptide with a molecular weight of 14,3kDa is found in the organs and bodily fluids of humans, animals and plants. Lysozyme is naturally present in (and can be isolated from) mother's milk, tears, saliva, and even cauliflower juice, but the most important source from which lysozyme can be extracted on an industrial scale is chicken albumen.
Extracted from hen egg whites, using state of the art technology, Bioseutica’s food grade lysozyme is a pure white, completely non-toxic, microcrystalline, odorless powder with a very slight sweet taste. The egg white from which it has been extracted continues into the production of ice cream, cakes and other foods.
At request Lysozyme from free-range egg white origin can be made available.
Bioseutica is the only producer of lysozyme with patented methods that are a certified contain no risk for Avian Flu virus by Pasteur Texcell Institute. Bioseutica’s environmentally friendly manufacturing activities, located in Europe and the Americas, operate to the highest global standards of purity without the use of any solvents, whatsoever our extraction plants use an absorption process with ion-exchange resin. Our refining plants are certified cGMP, ISO 9001:2000, ISO 14001 and ISO 1801.
Since the 1970's, lysozyme's renowned bactericidal activity and total a-toxicity, alone or in combination with other synergic compounds, has been used as an excellent preservative against many food spoiling microorganisms.
Lysozyme has been added to baby formula (to aid digestibility) and gastrointestinal treatments for the elderly. Lysozyme is used in skin care, to cure and prevent acne and bed sores, as well as in optical, dental and oral conditions. In Japan, lysozyme is highly valued as a prescription and OTC remedy, to treat headaches, colds and throat infections. Today it remains one of Japan's most reliable and trusted preservatives for fruits & vegetables, tofu & bean curd, seafood & meats, wines & sakes, to naturally inhibit the growth of many spoilage organisms, increase a healthy shelf life and augment food safety. Lysozyme can often replace chemicals altogether. Organic wines use it to reduce sulfites and, most recently, it is used in non-pasteurized beer.