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Lysozyme (from egg white)

Cat. No. M10031
Lysozyme (from egg white) Structure
Size Price Availability Quantity
500mg USD 50  USD50 In stock
1g USD 60  USD60 In stock
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Quality Control & Documentation
  • Purity: >20000 u/mg, molecular biology grade
  • COA
  • MSDS
Biological Activity

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

Chemical Information
Molecular Weight 2899.27
Formula C125H196N40O36S2
CAS Number 12650-88-3
Solubility (25°C) Water 10 mg/mL
Storage -20°C, protect from light, dry, sealed
Conversion of different model animals based on BSA (PMID: 27057123)
Species Mouse Rat Rabbit Guinea pig Hamster Dog
Weight (kg) 0.02 0.15 1.8 0.4 0.08 10
Body Surface Area (m2) 0.007 0.025 0.15 0.05 0.02 0.5
Km factor 3 6 12 8 5 20
Animal A (mg/kg) = Animal B (mg/kg) multiplied by  Animal B Km
Animal A Km

For example, to modify the dose of Compound A used for a mouse (20 mg/kg) to a dose based on the BSA for a rat, multiply 20 mg/kg by the Km factor for a mouse and then divide by the Km factor for a rat. This calculation results in a rat equivalent dose for Compound A of 10 mg/kg.

References

[1] Gulay Bayramoglu, et al. Food Chem. Strong and weak cation-exchange groups generated cryogels films for adsorption and purification of lysozyme from chicken egg white

[2] P Banerjee, et al. Poult Sci. Influence of carbon dioxide on the activity of chicken egg white lysozyme

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