1. Anti-infection
  2. Bacterial
  3. Lysozyme from chicken egg white

Lysozyme from chicken egg white 

Cat. No.: HY-B2237
Handling Instructions

Lysozyme from chicken egg white is a bactericidal enzyme present in chicken eggs, and it lyses gram-positive bacteria.

For research use only. We do not sell to patients.

Custom Peptide Synthesis

Lysozyme from chicken egg white Chemical Structure

Lysozyme from chicken egg white Chemical Structure

CAS No. : 12650-88-3

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Description

Lysozyme from chicken egg white is a bactericidal enzyme present in chicken eggs, and it lyses gram-positive bacteria. IC50 & 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].

IC50 & 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].

CAS No.

12650-88-3

Shipping

Room temperature in continental US; may vary elsewhere.

Storage

-20°C, protect from light

*In solvent : -80°C, 6 months; -20°C, 1 month (protect from light)

Solvent & Solubility
In Vitro: 

H2O : 10 mg/mL (Need ultrasonic and warming)

References
Kinase Assay
[1]

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].

MCE has not independently confirmed the accuracy of these methods. They are for reference only.

References

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Keywords:

Lysozyme from chicken egg whiteBacterialInhibitorinhibitorinhibit

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Lysozyme from chicken egg white
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