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34046

Lysozyme from chicken egg white

VETRANAL®, analytical standard

Synonym(s):

Mucopeptide N-acetylmuramoylhydrolase, Muramidase

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About This Item

CAS Number:
12650-88-3
UNSPSC Code:
41116107
NACRES:
NA.24
EC Number:
232-954-0
MDL number:
MFCD00131557
EC Number:
3.2.1.17 (BRENDA, IUBMB)
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grade

analytical standard

Quality Level

100

product line

VETRANAL®

specific activity

8000-120000 U/mg

shelf life

limited shelf life, expiry date on the label

mol wt

single-chain 14.3 kDa, Mr ~14000

analyte chemical class(es)

amino acids, peptides, proteins

technique(s)

HPLC: suitable

application(s)

food and beverages

format

neat

storage temp.

2-8°C

General description

Lysozyme from chicken egg white, is a protein that can show broad spectrum of antibacterial activity against gram positive and gram negative bacteria. Its antimicrobial activity can be enhanced by pretreatment of the target microbial cells with chelating agents like ethylenediaminetetraacetic acid (EDTA).

Application

Lysozyme from chicken egg white may be used as an analytical reference standard for the determination of the analyte in:
  • Hard and pasta filata cheeses using reversed-phase high performance liquid chromatography with diode array and fluorimetric detection [(RP-HPLC-DAD) and (RP-HPLC-FLD)].
  • Food samples using high-performance liquid chromatography (HPLC) and enzyme-linked immunosorbent assay (ELISA).

Enzyme breaks down the cell walls of bacteria; used to prepare spheroplasts.

Biochem/physiol Actions

Lysozyme hydrolyzes β(1→4) linkages between N-acetylmuramic acid and N-acetyl-D-glucosamine residues in peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrin. Gram-positive cells are quite susceptible to this hydrolysis as their cell walls have a high proportion of peptidoglycan. Gram-negative bacteria are less susceptible due to the presence of an outer membrane and a lower proportion of peptidoglycan. However, these cells may be hydrolyzed in the presence of EDTA that chelates metal ions in the outer bacterial membrane.

The enzyme is active over a broad pH range (6.0 to 9.0). At pH 6.2, maximal activity is observed over a wider range of ionic strengths (0.02 to 0.100 M) than at pH 9.2 (0.01 to 0.06 M).
Lysozyme hydrolyzes β(1→4) linkages between N-acetylmuramic acid and N-acetyl-D-glucosamine residues in peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrin. Gram-positive cells are quite susceptible to this hydrolysis as their cell walls have a high proportion of peptidoglycan.

Other Notes

1 unit corresponds to the amount of enzyme which decreases the absorbance at 450 nm by 0.001 per minute at pH 7.0 and 25 deg C.

Legal Information

VETRANAL is a registered trademark of Merck KGaA, Darmstadt, Germany

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pictograms

Health hazard
GHS08

signalword

Danger

hcodes

H334

Hazard Classifications

Resp. Sens. 1

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Articles

HPLC Analysis of Proteins by Cation Exchange on Proteomix® WCX-NP5: Affect of pH

Separation of Ribonuclease A from bovine pancreas, Type I-A, powder, ≥60% RNase A basis (SDS-PAGE), ≥50 Kunitz units/mg protein; α-Chymotrypsinogen A from bovine pancreas, essentially salt-free, lyophilized powder; Cytochrome c from bovine heart, ≥95% based on Mol. Wt. 12,327 basis; Lysozyme from chicken egg white, lyophilized powder, protein ≥90 %, ≥40,000 units/mg protein

HPLC Analysis of Proteins by Cation Exchange on Proteomix® WCX: Affect of Particle Size

Separation of Ribonuclease A from bovine pancreas, Type I-A, powder, ≥60% RNase A basis (SDS-PAGE), ≥50 Kunitz units/mg protein; α-Chymotrypsinogen A from bovine pancreas, essentially salt-free, lyophilized powder; Cytochrome c from bovine heart, ≥95% based on Mol. Wt. 12,327 basis; Lysozyme from chicken egg white, lyophilized powder, protein ≥90 %, ≥40,000 units/mg protein

Development of an RP-HPLC method for the simultaneous determination of benzoic acid, sorbic acid, natamycin and lysozyme in hard and pasta filata cheeses.
Guarino C, et al.
Food Chemistry, 127(3), 1294-1299 (2011)
Antimicrobial peptides released by enzymatic hydrolysis of hen egg white lysozyme
Mine Y, et al.
Journal of Agricultural and Food Chemistry, 52, 1088-1094 (2004)
Identification and isolation of a bactericidal domain in chicken egg white lysozyme
Pellegrini.A, et al.
Journal of Applied Microbiology, 82, 372-378 (1997)
View All Related Papers

Global Trade Item Number

SKUGTIN
34046-100MG-R04061826753156