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12650-88-3

12650-88-3 structure
12650-88-3 structure
  • Name: Lysozyme
  • Chemical Name: Lysozyme
  • CAS Number: 12650-88-3
  • Molecular Formula: C15H20O4
  • Molecular Weight: 2899.27014
  • Catalog: Biochemical Enzymes and coenzymes
  • Create Date: 2019-03-20 19:17:41
  • Modify Date: 2025-08-20 12:25:29
  • Lysozyme from chicken egg white is a bactericidal enzyme present in chicken eggs, and it lyses gram-positive bacteria.
Name Lysozyme
Synonyms mucopeptide-glycohydrolase
muramidase grade iii
EINECS 235-747-3
MFCD00131557
mucopeptide n-acetylmuramoylhydrolase
muramidase
mucopeptide n-acetylmuramoylhydrolase grade vi: chloride
reduced lysozyme, water soluble
mucopeptide glycolhydrolase
mucopeptide n-acetylmuramoylhydrolase grade iii
Lysozyme from chicken egg white
Description Lysozyme from chicken egg white is a bactericidal enzyme present in chicken eggs, and it lyses gram-positive bacteria.
Related Catalog
Target

Bacteria[1]

In Vitro Lysozyme is an ubiquitous enzyme. The hen egg is the most abundant source of lysozyme, which constitutes approximately 3.4% of the albumen proteins. Lysozyme is a natural antimicrobial that hydrolyzes the β(1-4) glycosidic linkage between N-acetylmuramic acid and N-acetylglucosamine found in the peptidoglycan layer of the bacterial cell wall and causing cell lysis. The bactericidal effect of lysozyme is primarily limited to gram-positive bacteria, including pathogens such as Listeria monocytogenes and certain Clostridium species as well as some spoilage organisms, including thermophilic spore-forming bacteria and certain yeasts. The gram-negative bacteria are more resistant to lysozyme action because of their complex cell wall structure[1].
Kinase Assay For measurement of lytic activity in egg white at each pH, temperature, and CO2 condition, eggs are randomly selected from a flat of eggs (2 dozen eggs) obtained from a local grocery store. To determine the amount of egg white to be added to obtain a 0.001% lysozyme concentration, it is documented that chicken egg white contains approximately 3.4% lysozyme. For determining egg white activity, 0.030 g of albumen was added to 100 mL of the buffered solutions. This equated to a concentration of approximately 0.001% lysozyme. In addition, the egg white contains other antimicrobial proteins that are naturally present, as mentioned in the Introduction section[1].
References

[1]. Banerjee P, et al. Influence of carbon dioxide on the activity of chicken egg white lysozyme. Poult Sci. 2011 Apr;90(4):889-95.
Molecular Formula C15H20O4
Molecular Weight 2899.27014
Appearance powder | white
Storage condition 2-8°C
Water Solubility Soluble in water at 10mg/ml.
Personal Protective Equipment Eyeshields;Gloves;half-mask respirator (US);multi-purpose combination respirator cartridge (US)
Hazard Codes B
Safety Phrases S22;S24/25
RIDADR NONH for all modes of transport
WGK Germany 3
RTECS OL5989850
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