학술논문
Lysozyme and Its Application as Antibacterial Agent in Food Industry.
Document Type
Article
Author
Source
Subject
*BACTERIAL cell walls
*LYSOZYMES
*ANTIBACTERIAL agents
*HYDROLASES
*ANIMAL defenses
*FOOD industry
*FOOD preservatives
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Language
ISSN
1420-3049
Abstract
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. [ABSTRACT FROM AUTHOR]