Lysozyme chloride form from chicken egg white
SIGMA/L2879 - Grade VI, ≥35,000 units/mg protein (E1%/282 )
Synonym: Peptidoglycan iV-acetylmuramoyl hydrolase; Mucopeptide N-
CAS Number: 9066-59-5
EC Number: 232-954-0
MDL Number: MFCD00131557
Product Type: Chemical
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| application(s) | cell analysis |
| biological source | chicken egg white |
| composition | Protein, ≥80% |
| form | lyophilized powder |
| mol wt | ~14.3 kDa |
| Quality Level | 200  |
| specific activity | ≥35,000 units/mg protein (E |
| storage temp. | −20°C |
| suitability | suitable for cell lysis |
| technique(s) | cell based assay: suitable |
| type | Grade VI |
| Application: | Lysozyme chloride form from chicken egg white has been used: • as a component in the protein mixture to study the effects of yeast cells on membrane fouling caused by a protein mixture in dead-end filtration • in dip system to study its bacteriostatic or bactericidal effects on Salmonella-contaminated broiler parts • in viscometric assay for determining lysozyme activity |
| Biochem/physiol Actions: | Lysozyme serves as an indicator of macrophage-mediated host response, correlates with white cell death, and exhibits a high turnover rate. Elevated levels of serum lysozyme have been observed in various chronic inflammatory conditions, inflammatory bowel diseases, hematological disorders, and renal disorders. The c-type lysozyme from hen egg white is commonly used as a model for studying protein structure and function. Muramidase primarily exhibits bactericidal activity against Gram-positive bacteria. |
| General description: | Lysozyme, also known as muramidase, is a bacteriolytic enzyme found in phagocytic cells like leukocytes. The name "lysozyme" is derived from its ability to dissolve or hydrolyze the β-1-4-glycosidic bond between N-acetylglucosamine (NAG) and N-acetylmuramic acid (NAM) in the walls of certain bacteria. This protein is present in animals, plants, bacteria, and viruses. It can also be found in granules of neutrophils, macrophages, as well as in serum, saliva, milk, honey, and hen egg white. There are different types of lysozymes, including the c-type (chicken type), the g-type (goose-type), and the i-type (invertebrates). |
| Other Notes: | One unit will lyse 0.6 μg of Micrococcus lysodeikticus per minute by turbidimetric detection at 600 nm when suspended in buffer at pH 6.2 at 25 °C. |
| Packaging: | 1, 5, 25 g in poly bottle |
| Physical form: | Lyophilized powder containing sodium chloride and sodium acetate |
| Preparation Note: | 3× Crystallized |
| RIDADR | NONH for all modes of transport |
| WGK Germany | WGK 2 |
| Flash Point(F) | Not applicable |
| Flash Point(C) | Not applicable |
| activity | specific activity: ≥35,000 units/mg protein (E |
| Storage Temp. | −20°C |
| Enzyme Commission (EC) Number | 3.2.1.17 ( BRENDA  | IUBMB ) |
| UNSPSC | 12352204 |