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Hen egg white lysozyme: Antimicrobial activity and allergenicity

Abstract:

Lysozyme (E.C.3.2.17) was discovered by Alexander Fleming in 1922. It is present in many biological fluids and tissues, but the hen's egg is the richest source of lysozyme (HEL), accounting for 3.5% of the albumen proteins. HEL catalyses the hydrolysis of specific polysaccharides contained in the cell walls of bacteria, and is the most effective against Gram-positive bacteria although many attempts have been made to broaden its antimicrobial activity to include Gram-negative bacteria. On the other hand, HEL is recognized as a major allergen from the egg albumen (Gal d 4). Allergy to egg is one of the most common in children.The widespread use of egg, because of its unique functional properties, together with the particular use of HEL as food additive and its inclusion in some medicines, considerably increases the chances of triggering an allergic response by inadvertent exposure in egg allergic individuals. This chapter reviews the principal and novel aspects related to the antimicrobial activity of HEL as well as aspects referring to its allergenic properties. © 2013 by Nova Science Publishers, Inc. All rights reserved.