Lysozyme and Its Application as Antibacterial Agent in Food Industry
Lysozymes are hydrolytic enzymes characterized by their ability to cleave the β-(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,...
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| Format: | Article |
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MDPI AG
2022-09-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/19/6305 |
| _version_ | 1797477984073940992 |
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| author | Nida Nawaz Sai Wen Fenghuan Wang Shiza Nawaz Junaid Raza Maryam Iftikhar Muhammad Usman |
| author_facet | Nida Nawaz Sai Wen Fenghuan Wang Shiza Nawaz Junaid Raza Maryam Iftikhar Muhammad Usman |
| author_sort | Nida Nawaz |
| collection | DOAJ |
| description | Lysozymes are hydrolytic enzymes characterized by their ability to cleave the β-(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. |
| first_indexed | 2024-03-09T21:25:33Z |
| format | Article |
| id | doaj.art-4c25af7f55804fa3aae1fa0c42638ccb |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T21:25:33Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-4c25af7f55804fa3aae1fa0c42638ccb2023-11-23T21:09:17ZengMDPI AGMolecules1420-30492022-09-012719630510.3390/molecules27196305Lysozyme and Its Application as Antibacterial Agent in Food IndustryNida Nawaz0Sai Wen1Fenghuan Wang2Shiza Nawaz3Junaid Raza4Maryam Iftikhar5Muhammad Usman6School of Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, ChinaSchool of Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, ChinaSchool of Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, ChinaConstituent College of Pakistan Institute of Engineering and Applied Sciences (PIEAS), Faisalabad 38000, PakistanLaboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health Beijing, Beijing Technology and Business University (BTBU), Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health Beijing, Beijing Technology and Business University (BTBU), Beijing 100048, ChinaLysozymes are hydrolytic enzymes characterized by their ability to cleave the β-(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.https://www.mdpi.com/1420-3049/27/19/6305lysozymecatalytic effectnon-catalytic effectbacterial resistancemodificationnatural food preservative |
| spellingShingle | Nida Nawaz Sai Wen Fenghuan Wang Shiza Nawaz Junaid Raza Maryam Iftikhar Muhammad Usman Lysozyme and Its Application as Antibacterial Agent in Food Industry Molecules lysozyme catalytic effect non-catalytic effect bacterial resistance modification natural food preservative |
| title | Lysozyme and Its Application as Antibacterial Agent in Food Industry |
| title_full | Lysozyme and Its Application as Antibacterial Agent in Food Industry |
| title_fullStr | Lysozyme and Its Application as Antibacterial Agent in Food Industry |
| title_full_unstemmed | Lysozyme and Its Application as Antibacterial Agent in Food Industry |
| title_short | Lysozyme and Its Application as Antibacterial Agent in Food Industry |
| title_sort | lysozyme and its application as antibacterial agent in food industry |
| topic | lysozyme catalytic effect non-catalytic effect bacterial resistance modification natural food preservative |
| url | https://www.mdpi.com/1420-3049/27/19/6305 |
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