Lysozyme and Its Application as Antibacterial Agent in Food Industry.
Molecules
; 27(19)2022 Sep 24.
Article
in English
| MEDLINE | ID: covidwho-2066273
ABSTRACT
Lysozymes are hydrolytic enzymes characterized by their ability to cleave the ß-(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.
Keywords
Full text:
Available
Collection:
International databases
Database:
MEDLINE
Main subject:
Muramidase
/
Anti-Infective Agents
Limits:
Animals
Language:
English
Journal subject:
Biology
Year:
2022
Document Type:
Article
Affiliation country:
Molecules27196305
Similar
MEDLINE
...
LILACS
LIS