Lysozyme and Its Application as Antibacterial Agent in Food Industry

被引：55

作者：

Nawaz, Nida ^{[1
]}

Wen, Sai ^{[1
]}

Wang, Fenghuan ^{[1
]}

Nawaz, Shiza ^{[2
,3
]}

Raza, Junaid ^{[4
]}

Iftikhar, Maryam ^{[5
]}

Usman, Muhammad ^{[5
]}

机构：

[1] Beijing Technol & Business Univ BTBU, Sch Light Ind, Beijing 100048, Peoples R China

[2] Pakistan Inst Engn & Appl Sci PIEAS, Constituent Coll, Faisalabad 38000, Pakistan

[3] Brandenburg Univ Technol BTU Cottbus Senftenberg, Inst Biotechnol, D-01968 Senftenberg, Germany

[4] Beijing Technol & Business Univ BTBU, Lab Mol Sensory Sci, Beijing 100048, Peoples R China

[5] Beijing Technol & Business Univ BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, China Canada Joint Lab Food Nutr & Hlth Beijing, Beijing 100048, Peoples R China

来源：

MOLECULES | 2022年 / 27卷 / 19期

基金：

中国国家自然科学基金; 国家重点研发计划;

关键词：

lysozyme; catalytic effect; non-catalytic effect; bacterial resistance; modification; natural food preservative; GOOSE-TYPE LYSOZYME; EGG-WHITE LYSOZYME; N-ACETYLGLUCOSAMINE DEACETYLASE; RECOMBINANT HUMAN LYSOZYME; GRAM-NEGATIVE BACTERIA; ESCHERICHIA-COLI OUTER; STAPHYLOCOCCUS-AUREUS; FUNCTIONAL-PROPERTIES; ANTIMICROBIAL ACTIVITY; ENTEROCOCCUS-HIRAE;

D O I：

10.3390/molecules27196305

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Lysozymes are hydrolytic enzymes characterized by their ability to cleave the beta-(1,4)-glycosidic bonds in peptidoglycan, a major structural component of the bacterial cell wall. This hydrolysis action compromises the integrity of the cell wall, causing the lysis of bacteria. For more than 80 years, its role of antibacterial defense in animals has been renowned, and it is also used as a preservative in foods and pharmaceuticals. In order to improve the antimicrobial efficacy of lysozyme, extensive research has been intended for its modifications. This manuscript reviews the natural antibiotic compound lysozyme with reference to its catalytic and non-catalytic mode of antibacterial action, lysozyme types, susceptibility and resistance of bacteria, modification of lysozyme molecules, and its applications in the food industry.

引用

页数：18

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