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Chicken egg white lysozyme exhibits antimicrobial activity against both Gram‐positive and Gram‐negative bacteria. Fractionation of clostripain‐digested lysozyme yielded a pentadecapeptide with antimicrobial activity but without muramidase activity. The peptide was isolated and its sequence found to be I‐V‐S‐D‐G‐N‐G‐M‐N‐A‐W‐V‐A‐W‐R (amino acids 98–112 of chicken egg white lysozyme). A synthesized peptide of identical sequence had the same bactericidal activity as the natural peptide. Replacement of Trp 108 with tyrosine significantly reduced the antibacterial capacity of the peptide. By replacement of Trp 111 with tyrosine the antibacterial activity was lost. Replacement of Asn 106 with the positively charged arginine strongly increased the antibacterial capacity of I‐V‐S‐D‐G‐N‐G‐M‐N‐A‐W‐V‐A‐W‐R. The peptide I‐V‐S‐D‐G‐N‐G‐M consisting of the eight amino acids of the N‐terminal side had no bactericidal properties, whereas the peptide N‐A‐W‐V‐A‐W‐R of the C‐terminal side retained some bactericidal activity. Replacement of asparagine 106 by arginine (R‐A‐W‐V‐A‐W‐R) increased the bactericidal activity considerably. The D enantiomer of R‐A‐W‐V‐A‐W‐R was as active as the L form against five of the tested bacteria, but substantially less active against Serratia marcescens, Micrococcus luteus,Staphylococcus aureus, Staphylococcus epidermidis and Staphylococcus lentus. For these bacterial species some stereospecific complementarity between receptor structures of the bacteria and the peptide can be assumed.

Bactericidal properties of aprotinin, a proteinase inhibitor and possibly a defence molecule in bovine species, and of chicken egg white lysozyme, known as muramidase, were investigated. Incubation of various bacteria in the presence of either aprotinin or lysozyme showed that both proteins killed Gram-positive as well as Gram-negative bacteria without addition of complement or EDTA. Denaturation of the two proteins by dithiothreitol did not lead to loss of their bactericidal potency. Electron microscopic examination of Escherichia coli incubated either with lysozyme or aprotinin revealed that the bacterial cytoplasms gradually disintegrated. Both aprotinin and lysozyme were demonstrated within the affected cytoplasm by immunogold labelling. The results suggest that the bactericidal potency of lysozyme is not only due to muramidase activity but also to its cationic and hydrophobic properties. The bactericidal activity of aprotinin is probably also related to both these properties rather than to its activity as proteinase inhibitor.

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