Recent advances for the production and recovery methods of lysozyme

Abstract

Lysozyme is an antimicrobial peptide with a high enzymatic activity and positive charges. Therefore, it has applications in food and pharmaceutical industries as an antimicrobial agent. Lysozyme is ubiquitous in both animal and plant kingdoms. Currently, egg-white lysozyme is the most commercially available form of lysozyme. The main concerns of egg-white lysozyme are high recovery cost, low activity and most importantly the immunological problems to some people. Therefore, human lysozyme production has gained importance in recent years. Scientists have developed transgenic plants, animals and microorganisms that can produce human lysozyme. Out of these, microbial production has advantages for commercial productions, because high production levels are achievable in a relatively short time. It has been reported that fermentation parameters, such as pH, temperature, aeration, are key factors to increase the effectiveness of the human lysozyme production. Moreover, purification of the lysozyme from the fermentation broth needs to be optimized for the economical production. In conclusion, this review paper covers the mechanism of lysozyme, its sources, production methods and recovery of lysozyme.

Engineered Microorganisms for the Production of Food Additives Approved by the European Union—A Systematic Analysis

“…As an alternative to extraction of lysozyme from egg white, recombinant A. niger was shown to be capable of producing this enzyme with a titer of 0.21 g/L (Gheshlaghi et al, 2005 ). In the recent years, there was increased interest in establishing microbial production of human lysozyme with higher activity compared to hen egg lysozyme, e.g., using Pichia pastoris, E. coli, S. cerevisiae , and Kluyveromyces lactis (Ercan and Demirci, 2016 ). Titers in the range of 0.03–0.13 g/L human lysozyme were obtained by expressing the human gene in microbial host organisms.…”

A Combinational Strategy for Effective Heterologous Production of Functional Human Lysozyme in Pichia pastoris

“…Lysozyme (EC 3.2.1.17) belongs to ovo-antimicrobials, which has a well-characterized bacteriolytic characteristic mainly against Gram + bacteria, such as Lactobacillus brevis, Micrococcus lysodeikticus, and Pediococcus damnosus (Ercan and Demirci, 2016). Lysozyme is widely distributed in the tissues of humans, animals, plants, and even certain microorganisms (Ogawa et al, 1971), functioning by destroying bacterial cell wall through cleaving the chemical bonds linking the N-acetylglucosamine and N-acetylmuramic acid in the peptidoglycan layer (Jollès and Jollès, 1984;Johnson, 1998;Vocadlo et al, 2001).…”

“…It has been used to replace antibiotics as food additives to inhibit bacterial growth, feed additives to prevent feed mildew, and also as antiinfection agent in pharmaceutics (Jollès and Jollès, 1984;Hughey et al, 1989;Biswas et al, 2016). Chicken lysozyme is widely used, while its bacteriolytic activity is almost four times lower than that of human lysozyme (hLYZ) (Ercan and Demirci, 2016). In addition, there are reports that hLYZ has better thermostability (Li et al, 1995), and it is safer and less antigenic than chicken lysozyme, especially for use in human food and therapeutics (Morita et al, 1995;Ercan and Demirci, 2016).…”

“…Chicken lysozyme is widely used, while its bacteriolytic activity is almost four times lower than that of human lysozyme (hLYZ) (Ercan and Demirci, 2016). In addition, there are reports that hLYZ has better thermostability (Li et al, 1995), and it is safer and less antigenic than chicken lysozyme, especially for use in human food and therapeutics (Morita et al, 1995;Ercan and Demirci, 2016). Although hLYZ has many advantages in replacing antibiotics, its large-scale production is very challenging.…”

Isolasi Lisozim Albumin Telur Ayam Ras Dengan Metode Kromatografi Penukar Ion

“…Isolasi dan purifikasi lisozim dari putih telur telah banyak dilakukan dengan berbagai macam metode. Lisozim telah berhasil diisolasi dari tanaman dan produk perikanan (Ercan et al, 2014;Forabosco et al, 2013). Isolasi lisozim dari telur relatif lebih mudah jika dibandingkan dengan isolasi dari sumber lainnya.…”