Recombinant Lysozyme Alternative for Egg White Lysozyme

Plant-Made Proteins for Food Science

The food industry is heavily dependent on sources of proteins and enzymes that are safe, scalable, and cost- effective. These proteins and enzymes can preserve foods, enhance processing, and deliver improved nutrition and health. One such substance is lysozyme, an enzyme naturally occurring in mammalian mucosal secretions such as tears, mucus, saliva, and milk, as well as in egg whites.

Lysozyme sourced from chicken eggs is important for improving safety, extending shelf life, and preventing fermentation and spoilage of a wide range of food products, including cheese, wine, beer, fish and fish products, fresh meat and meat products, and fruits and vegetables. However, several proteins in chicken eggs, including lysozyme, have been linked to the development of food allergies. Alternative sources of food-grade lysozyme are desirable.

Using recombinant protein expression technology, InVitria offers an egg-free, highly active, food-grade recombinant lysozyme as an alternative to egg-sourced protein. InVitria’s portfolio includes two distinct versions of egg-free lysozyme.

Lysobac® is a highly active egg-free lysozyme. Lysobac exhibits four times more activity than commercially available hen egg white lysozyme in lysing Micrococcus and E. coli cells. It can be used in microbial cell lysis during DNA extraction or when extracting recombinant protein from E. coli inclusion bodies. Lysobac is supplied as a cGMP grade material.

InVitria’s Lysozyme At a Glance:

• Fully recombinant
• Higher activity than egg-sourced lysozyme
• Free of human or animal-derived contaminants and adventitious pathogens
• Free of potential egg-white allergens
• Manufactured, processed, and packaged in the USA in an ISO 9001:2015 certified facility
• An attractive and cost-effective alternative to chicken lysozyme sourced from eggs