Lysozyme chloride

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I asked my pharmacy for anti-inflammation tablets and they gave me lysozyme chloride.
Lysozyme chloride tablets
Lysozyme: The Unique Enzyme and Its Function In Immune Health   (Uploaded by Douglas Labs on 4 April 2011)

Lysozyme chloride or simply, lysozyme, is an enzyme that is capable of destroying some types of bacteria. It is produced naturally by many organisms (including viruses, plants, insects, reptiles, birds, and mammals) as part of their innate immune system. In humans, it is abundant in secretions such as mucus, tears, saliva, human milk, and also in urine. One of the most abundant sources of lysozyme is chicken egg white.

Lysozyme weakens the cell wall of the bacteria by cutting into the wall and wounding it slightly. When the osmotic pressure within the cell is too much for the weakened wall to withstand, the bacterium will burst. This cell-wall lysing function is how lysozyme gets its name.


2.  Effects of lysozyme deficiency:

  1. Reduced lysozyme levels have been associated with bronchopulmonary dysplasia in newborns.[1]
  2. Children fed infant formula lacking lysozyme in their diet have 3 times the rate of diarrheal disease.[2] Since lysozyme is a natural form of protection from pathogens such as Salmonella, and E. coli, a deficiency due to infant formula feeding can lead to an increased incidence of disease.
  3. Whereas the skin is a protective barrier due to its dryness and acidity, the membrane covering the eye (conjunctiva) is protected by secreted enzymes, mainly lysozyme and defensin. Conjunctivitis occurs when these protective barriers fail.


3.  Use of lysozyme in pharmaceuticals: The pharmacological industry has been quick to capitalize on lysozyme's anti-infectious activity. Pharmaceutical tablets and capsules containing egg white-derived protein are now commercially available, with lysozyme being also an important component in eye drops, toothpaste, and throat lozenges. Successful results have also been determined in:



4.  Manufacturing process: Lysozyme is extracted from fresh egg white, using a biotechnological process in which a food-grade inert material (polymer resin) is mixed with the egg white where it binds with the lysozyme. The resin carrying the lysozyme is then stripped off the resin, concentrated, purified, and dried. The lysozyme content in egg white is approx. 0.3% and when removed using this process, the purified dried protein is almost 100% lysozyme.

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