Lysozyme

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,” so he set out to isolate it. That same year, he named this protein lysozyme because of its lysing action and 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 study lysozyme’s various characteristics, and in 1922, he isolated the enzyme from the hen egg white.  Some years later, the bactericidal activity of lysozyme was widely confirmed. 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 lysozyme content to protect the integrity of the yolk and, thus, the chick embryo. This is why albumin is the raw material for industrial-scale lysozyme production. 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 thirty years. It naturally inhibits the growth of many spoilage organisms, increases healthy shelf life, ensures food safety, and boosts immunity. 

Lysozyme is the perfect natural alternative to synthetic preservatives for organic, artisanal, and minimally processed foods. It ultimately helps stop multi-drug resistance in microbes due to the overuse of antibiotics, as it can and has replaced the use of chemicals in many foods and pharmaceutical applications. 

As Nature's Antimicrobial, lysozyme is a critical element of 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. However, egg albumen is the most important source from which lysozyme can be extracted on an industrial scale.

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. 

Lysozyme from free-range egg white origin can be available at request.

Bioseutica is the only producer of lysozyme with patented methods certified to contain no risk for the 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 an ion-exchange resin.  Our refining plants are certified cGMP, ISO 9001:2000, ISO 14001, and ISO 1801.

Lysozyme Applications

Since the 1970s, lysozyme's renowned bactericidal activity and total a-toxicity, alone or in combination with other synergic compounds, has been 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 skincare to cure and prevent acne and bedsores and 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 & and vegetables, tofu & and bean curd, seafood & and meats, wines & and sakes, to naturally inhibit the growth of many spoilage organisms, increase healthy shelf life, and augment food safety. Lysozyme can often replace chemicals altogether. Organic wines use it to reduce sulfites; most recently, it is used in non-pasteurized beer.

Bioseutica® is the only REACh1 compliant worldwide manufacturer of Lysozyme for Industrial applications. There are many industrial fermentation processes where Lysozyme is used to obtain a higher yield or a more precise solution, e.g., food-grade quality Xanthan Gum.

1. REACH is a regulation of the European Union adopted to protect human health and the environment from the risks posed by chemicals while enhancing the competitiveness of the EU chemicals industry. It also promotes alternative methods for the hazard assessment of substances to reduce the number of tests on animals. 

 

Lysozyme Product line:

API Lysozyme
API LYSOZYME hydrochloride is our highest purity pharmaceutical-grade LYSOZYME. Produced from hen egg-white following stringent cGMP (current Good Manufacturing Practice) guidelines.
Inovapure®
Inovapure®, our purified Lysozyme brand, offers potent antimicrobial benefits across food, agriculture, and wellness industries.
LYSOBIER®
LYSOBIER® kills beer spoilers while preserving the natural and fresh integrity of craft, unpasteurized and special brews.
LYSOGUARD immune™

Fordras LYSOGUARD immune™

LYSOLAC®
Protect your cheese naturally, with LYSOLAC®. LYSOLAC® contains lysozyme, a safe and natural anti-bacterial enzyme.
LYSOVIN
Lysovin: Master the Art of Winemaking! Tailor every aspect of fermentation for optimal taste, aroma, and fewer sulfites. Craft perfection in every bottle.
Lysozyme Hydrochloride
A remarkable natural antimicrobial and antiviral enzyme. Its potent bacteriolytic, bacteriostatic, and bactericidal action has made LYSOZYME highly valued across broad industries.
NA2R®
At Bioseutica® we are committed to providing the highest quality ingredients that help people to live well and feel better. As the leading global player in egg-derived proteins and enzymes, we know how to enrich nature’s very best from eggs.