-
- Nida Nawaz
- School of Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China
-
- Sai Wen
- School of Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China
-
- Fenghuan Wang
- School of Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China
-
- Shiza Nawaz
- Constituent College of Pakistan Institute of Engineering and Applied Sciences (PIEAS), Faisalabad 38000, Pakistan
-
- Junaid Raza
- Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China
-
- Maryam Iftikhar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health Beijing, Beijing Technology and Business University (BTBU), Beijing 100048, China
-
- Muhammad Usman
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health Beijing, Beijing Technology and Business University (BTBU), Beijing 100048, China
説明
<jats:p>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.</jats:p>
収録刊行物
-
- Molecules
-
Molecules 27 (19), 6305-, 2022-09-24
MDPI AG
