SCIENTIFIC DATA & DIAGNOSTIC SERVICES
Model studies show Lysozyme has antibacterial activity against many pathogenic organisms, (under certain conditions, alone or combined with other potentiating compounds), including: Clostridia tyrobutyricum, Clostridia botulinum, Campylobacter jejuni, Listeria monocytogenes, Pseudomonas spp., Salmonella enteretidis, Clostridium thermosaccharolyticum and Bacillus stearothermophilus.
Lysozyme activity is demonstrated to be effective by attacking the cell wall polysaccharide of different bacterial species, which leads to a break down of the cell wall and destruction of the micro-organisms. Lysozyme is most effective in hydrolyzing a tetrasaccharide found usually in Gram-positive bacteria. Lysozyme can withstand a temperature of 55 – 56 °C. for about one hour (such as in the standard “cooking process” of the curd in production of hard cheese like Grana). Generally, Lysozyme can withstand a temperature up to 70 °C to 80 °C. for just a couple of minutes at an acidic pH. It is advisable to add Lysozyme to the milk after pasteurization in order to avoid any inactivation of the enzyme during a heating process.
Egg white consists of 88-89% water and 11-12% protein, namely 54% Ovalbumin, 12% Ovotransferrin, 11% Ovomucoid, 8% Globulins, 3.5% Ovomucid, 3.4% Lysozyme and 0.05% Avidin. Extracted from hen egg whites, the natural polypeptide Lysozyme contains 129 amino acid residues (21 Aspartic acid, 5 Glutamic acid, 12 Alanine, 11 Arginine, 8 Cysteine, 3 Phenylalanine, 12 Glycine, 6 Isoleucine, 1 Histidine, 8 Leucine, 6 Lysine, 2 Proline, 2 Methionine, 10 Serine, 3 Tyrosine, 7 Threonine, 6 Tryptophan and 6 Valine). Its structure contains 4 disulphide bridges. The molecular weight is about 14,400 Dalton. The preponderance of basic amino acid residues confers a basic character to the natural Lysozyme molecule; its isolectric point is 10.5-11.0.
LYSOLAC Trial / Vermont 04.14.07
The following data, from a trial with Gouda cheese, demonstrates the immediate effectiveness of
As Clostridia tyrobutyricum spores can vary in amount greatly throughout the year, depending on various conditions such as climate and types of feed, the safest approach is to dose at 30mg year round. You cannot over dose. For a precise prescription, we recommend you get your milk tested (click here for more information). Our own laboratories together with other collaborative partnerships can provide analysis, support and all necessary resources for our customers. Click here to calculate your particular dosage.
THE GC TEST
Toxicology and Safety Statement
The overall results of studies on major vital functions, such as the cardiovascular system, the automatic nervous system and the thermoregulatory system confirm the non toxicity of HEW Lysozyme.
Lysozyme has been affirmed as GRAS by the FDA with its tentative final rule dated March 13, 1998.
The JEFCA-Joint FAO/WHO Expert Committee on Food Additives stated in its report that: "Lysozyme is obtained from edible animal tissue commonly used as food and can thus be designed as class I enzyme and regarded as a food. It was therefore considered acceptable for use in food processing when used in accordance with good manufacturing practice".
HEW Lysozyme is an egg protein. Therefore, individuals sensitive to egg Lysozyme may experience an allergic reaction if taking HEW Lysozyme systemically (i.e. intra-venous, inhalation, etc.). However, of all the egg-white proteins, Lysozyme has the least statistical allergenic incidence. Consider this: allergies to proteins of animal origin such as milk, egg and cod are present in less than 0.3% of the population. While infants and small children are the most sensitive to eggs (31%), 8% of adults with food allergies are allergic to eggs. Of all egg allergic individuals, 35% have shown to have anti-Lysozyme IgE, or an incidence of 0.0084% of the population.
In fact, the statistical incidence of spontaneous or acquired hypersensitivity episodes to Lysozyme as a pharmaceutical, is - according to some published reports - extremely low (less than 1:1,000,000 doses) and “much lower than that of other commonly used drugs which also have a protein structure, such as insulin, ACTH and other".
In a recent study related to processing aids in wine making, carried out in Germany and France over a 3 year period, only 8 egg-allergic individuals could be recruited out of at least 3,000 food allergic patients screened a year. This prompted the researchers to state that "if it is such a problem to find this type of allergy among adults, it poses the question about the scope of the actual problem in the European population". Another recent study, published by the The American College of Nutrition, found that “the use of Lysozyme as an additive in Grana Padano does not appear to be harmful in egg allergic subject.” To see the study click here.
Not withstanding the above, Bioseutica is extremely receptive to the allergenicity issues and is supportive of the regulatory bureaus' initiatives regarding allergen labeling in food, provided that the reasons for such initiatives are supported, in the interest of objective scientific decision making, by reliable scientific data, such as double blind placebo control tests, and not just by anecdotal observations.
Indeed, Bioseutica believes that the benefits of HEW Lysozyme are such that labeling its presence in pharmaceutical compositions and foodstuff should not be seen as merely a mean to inform the concerned consumer, but, also, as a marketing tool for the manufacturer. In fact, to publicize a food product as "containing" or "fortified" with Lysozyme communicates to the consumer that such product is, or has been preserved, processed, and protected with a natural and safe compound, which, in certain instances, is also known to improve the flavor, color and texture of such food.
Fleming's Lysozyme Luigi Barbara and Rinaldo Pellegrini. Edizioni Minerva Medica, 1976 pp.53