Tag: Hen egg white lysozyme

First discovered by Alexander Fleming in 1922, egg lysozyme is a natural, potent antimicrobial enzyme derived from hen egg whites. This protein, also known as muramidase, acts by cleaving the cell walls of certain bacteria, primarily Gram-positive types, serving as a key part of the innate immune system.

Lysozyme, a natural enzyme with antibacterial properties found abundantly in hen egg whites, is commonly used as a food preservative. However, for a small percentage of the population, specifically those with an egg allergy, this additive can trigger adverse reactions ranging from mild rashes to severe, life-threatening anaphylaxis.