Developing Domestic Food Additive

Abimuldina, Saule; Koftanyuk, Nadezhda; Kapshakbayeva, Zarina; Temerbayeva, Marina; Zhumankulova, E. N.

doi:10.17485/ijst/2016/v9i27/97656

Cited by 1 publication

(1 citation statement)

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“…A new lysozyme composition containing natural biological correctors to prevent iron deficiency, calcium deficiency, and gastric disorders was developed in Kazakhstan. In addition to lysozyme, this food supplement contains herbal substances, briar pectin, and dry whey, a calcium-containing product [ 158 ].…”

Section: Applications Of Lysozymementioning

confidence: 99%

Applications of Lysozyme, an Innate Immune Defense Factor, as an Alternative Antibiotic

Ferraboschi

Ciceri

Grisenti³

2021

Antibiotics

176

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Lysozyme is a ~14 kDa protein present in many mucosal secretions (tears, saliva, and mucus) and tissues of animals and plants, and plays an important role in the innate immunity, providing protection against bacteria, viruses, and fungi. Three main different types of lysozymes are known: the c-type (chicken or conventional type), the g-type (goose type), and the i-type (invertebrate type). It has long been the subject of several applications due to its antimicrobial properties. The problem of antibiotic resistance has stimulated the search for new molecules or new applications of known compounds. The use of lysozyme as an alternative antibiotic is the subject of this review, which covers the results published over the past two decades. This review is focused on the applications of lysozyme in medicine, (the treatment of infectious diseases, wound healing, and anti-biofilm), veterinary, feed, food preservation, and crop protection. It is available from a wide range of sources, in addition to the well-known chicken egg white, and its synergism with other compounds, endowed with antimicrobial activity, are also summarized. An overview of the modified lysozyme applications is provided in the form of tables.

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Section: Applications Of Lysozymementioning

confidence: 99%