Lysozyme  (Synonyms: 溶菌酶; Muramidase)

Lysozyme (Muramidase) is a conserved antimicrobial protein. Lysozyme exerts its bactericidal effect by hydrolyzing bacterial cell wall peptidoglycan (PG). Lysozyme plays an important role in limiting bacterial growth on mucosal surfaces and other sites, not only controlling potential pathogens but also limiting overgrowth of microbiota to prevent dysbiosis. Extracellular lysozyme can also degrade polymeric PG into soluble fragments, activate NOD receptors in mucosal epithelial cells, and lead to the secretion of chemokines and activating factors by neutrophils and macrophages^[1][2].

使用说明
使用 10 mM Tris-HCl (pH 8.0) 配制 1 mg/mL 母液，也可用纯水溶解，2-8℃ 可储存一周，避免反复冻融。

MCE has not independently confirmed the accuracy of these methods. They are for reference only.

溶菌酶 M 缺陷小鼠 (lysozyme M^-/^-) 增加了对肺炎克雷伯菌感染的易感性，而溶菌酶表达的增加的小鼠 (lysozyme^tg) 则提高了对感染的抵抗力并提高了生存率^[3]。
Hen Egg Lysozyme (150 mg/kg; i.g.; 每天 1 次持续 5 天) 减轻了右旋糖酐硫酸钠 (DSS) 诱导的结肠炎仔猪模型中炎症的程度并调节局部基因表达^[4]。

MCE has not independently confirmed the accuracy of these methods. They are for reference only.

9001-63-2

固体

White to off-white

溶菌酶

Room temperature in continental US; may vary elsewhere.

Please store the product under the recommended conditions in the Certificate of Analysis.

• [1]. Feingold DS, et al. Locus of the action of serum and the role of lysozyme in the serum bactericidal reaction. J Bacteriol. 1968 Dec;96(6):2118-26.  [Content Brief]

  [2]. Ragland S A, et al. From bacterial killing to immune modulation: Recent insights into the functions of lysozyme[J]. PLoS pathogens, 2017, 13(9): e1006512.  [Content Brief]

  [3]. Markart P, et al. Mouse lysozyme M is important in pulmonary host defense against Klebsiella pneumoniae infection[J]. American journal of respiratory and critical care medicine, 2004, 169(4): 454-458.  [Content Brief]

  [4]. Lee M, et al. Hen egg lysozyme attenuates inflammation and modulates local gene expression in a porcine model of dextran sodium sulfate (DSS)-induced colitis[J]. Journal of agricultural and food chemistry, 2009, 57(6): 2233-2240.  [Content Brief]