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Literature summary for 3.2.1.17 extracted from

  • Wu, T.; Jiang, Q.; Wu, D.; Hu, Y.; Chen, S.; Ding, T.; Ye, X.; Liu, D.; Chen, J.
    What is new in lysozyme research and its application in food industry? A review (2019), Food Chem., 274, 698-709 .
    View publication on PubMed

Application

Application Comment Organism
food industry the enzyme is used as antimicrobial substance or indicator in fish, meat, dairy, fruits, vegetables and wines or serving as the active component integrated into food packaging systems as well as other active functions in the food matrix Gallus gallus

Protein Variants

Protein Variants Comment Organism
D52S inactive Gallus gallus

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
peptidoglycan + H2O Gallus gallus the enzyme cleaves the beta-(1,4)-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine of bacterial cell wall peptidoglycans ?
-
?

Organism

Organism UniProt Comment Textmining
Gallus gallus
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
egg white
-
Gallus gallus
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
peptidoglycan + H2O the enzyme cleaves the beta-(1,4)-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine of bacterial cell wall peptidoglycans Gallus gallus ?
-
?

Subunits

Subunits Comment Organism
? x * 14000, SDS-PAGE Gallus gallus
? x * 14300, calculated from amino acid sequence Gallus gallus

Synonyms

Synonyms Comment Organism
muramidase
-
Gallus gallus
N-acetylmuramic hydrolase
-
Gallus gallus

General Information

General Information Comment Organism
physiological function the high efficiency of lysozyme in inhibiting gram-positive bacteria is caused by its ability to cleave the beta-(1,4)-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine of bacterial cell wall peptidoglycans Gallus gallus