LYSOZYME

ACTIVITY

Lysozyme attacks the cell wall polysaccharide of different bacterial species, leading to a break down of the cell wall and killing of the micro-organisms. Most effective in hydrolyzing a tetrasaccharide found most often in Gram-positive bacteria, the cell wall of in particular gram-positive bacteria, consist of overlapping layers of peptidoglycans, specifically glucosamine and muramic acids. Lysozyme splits the beta (1 – 4) links between the NAM and NAG components of the bacterial cell walls, so collapsing the cells. (This activity is measured by M. lysodeikticus). Lysozyme is an n-acetylmuramidase, in that it intervenes through breaking the glycosidic bond between n-acetylmuramic acid and n-acetylglucosamine. The four disulfide bridges among the eight cysteine residues are essential for Lysozyme’s strong lytic action.

Extensive studies over the years, (many sponsored or supported by FORDRAS through its’ affiliates), have demonstrated Lysozyme is effective against a series of microorganisms, such as:
A Clostridia
B Lactic Acid bacteria
C Listeria
D Streptococcus thermophilus
E Clostridium tyrobutyricum


LYSOZYME'S MANY APPLICATIONS

Lysozyme has been widely used for over 50 years as an “endogenous antibiotic” in the pharmaceutical industry. It treats and prevents a variety of conditions, particularly viral and bacterial infections, and is especially effective as a prescription drug for use in the treatment of viral forms (such as Herpes zoster), localized or systemic inflammatory processes and gastrointestinal disturbances, mostly in formula fed infants.

It has been shown to increase the effectiveness of some antibiotics, so is used as a potentiating agent in antibiotic therapy. It has an analgesic effect on patients suffering from cancer and has been used in the prophylaxis and therapy of leukopenia, induced by antiblastic and ionizing radiations.

Used as a marker in the therapy of acute and chronic urinary tract infections and coliform bladder infections in humans, Lysozyme concentrations are also used as an indicator of health and infection in animals and humans, for patients with ulcers, erysipelas and microbial eczema. Lysozyme levels are helpful when monitoring inflammatory diseases, as an index for pathogenic staphylococci instead of using coagulase measurements. (i.e. patients with Crohn’s disease, ileitis or regional enteritis, have significantly higher levels of serum lysozyme).

Lysozyme is used for skin care (to prevent and cure acne, bed sores etc.), eye, nose and throat treatments and dental or oral care products. The Japanese consider Lysozyme very highly as an effective therapeutic drug, and have available to the consumer over the counter cold remedies, sore throat lozenges, medicated eye drops etc. In Japan, Lysozyme is also widely used as a preservative for fruits and vegetables, tofu and bean curd, seafood, meats, wine and sake, as it increases shelf life by inhibiting the growth of many spoilage organisms.


HISTORY OF LYSOLAC

In the late seventies, a group of talented researchers and scientists focused on new applications for Lysozyme’s famous bactericidal activity and total a-toxicity, beyond the pharmaceutical industry and in particular toward the food industry. It was soon apparent that Lysozyme, alone or combined with other synergic compounds, was an extremely efficient preservative against food spoiling micro-organisms (such as Clostridium thermosaccharolyticum, Bacillus stearothermophilus and Clostridium tyrobutyricum. Butyric acid bacterial contamination from Clostridium tyrobutyricum is responsible for the defect "late blowing" in hard and semi-hard cheeses such as Edam, Gouda and Italian cheeses, making them unsuitable for human consumption).

The very first to recognize Lysozyme’s value in the food industry, we focus on food ingredients, mainly albumin derived proteins and enzymes, and have developed many patented applications in dairy products, wine making, beer brewing and food preservation.