Research progress in the application of lysozyme in food and medicine field

Pangcong Dai; Qian Li

doi:10.1051/e3sconf/202125102048

All issues

Volume 251 (2021)

E3S Web Conf., 251 (2021) 02048

References

Open Access

Issue		E3S Web Conf. Volume 251, 2021 2021 International Conference on Tourism, Economy and Environmental Sustainability (TEES 2021)


Article Number		02048
Number of page(s)		5
Section		Environmental Ecological Analysis and Sustainable Development Research
DOI		https://doi.org/10.1051/e3sconf/202125102048
Published online		15 April 2021

Fan Linlin, Lin Nan, et al. Research advances on lysozyme and its application in food industry[J]. Food and Fermentation Industries, 2015, 41(03):248–253. [Google Scholar]
Bai Jian. New research on the fresh-keeping technology of chilled meat[J]. Meat Research, 2006(07):43–45. [Google Scholar]
Ou Xiaoqian, Yang Shaohua, et al. Optimization of compound preservative by orthogonal test and its effect on the quality of chilled chicken[J]. Journal of Hefei University of Technology, 2020, 43(08):1136–1142. [Google Scholar]
Dong Wenli, Gong Xue, et al. Quality Change of Chilled Beef under the action of Compound biological Preservative [J]. Packaging Engineering, 2020, 41(03):13–20. [Google Scholar]
Liu Kunyi, Wang Qi, et al. Application of Lysozyme and Lactoferrin in Coating Preservation of Chilled Yak Beef[J]. The Food Industry, 2020, 41(01):100–105. [Google Scholar]
Zhuang Qiuli, Lin Jiancheng, et al. Preservation Effect of Complex Lysozyme Preservative on Metapenaeus ensis[J]. The Food Industry, 2019, 40(05):37–41. [Google Scholar]
Zhang Jingjing, Tang Jinsong, et al. The combined use of lysozyme, nisin and chitosan for the preservation of iced pomfret[J]. Science and Technology of Food Industry, 2014, 35(04):323–326. [Google Scholar]
Yongxia Xu, Yiming Yin, et al. Effects of lysozyme combined with cinnamaldehyde on storage quality of olive flounder fillets[J]. Journal of Food Science, 2020, 85(4):1037–1044. [Google Scholar]
Lin Zhiming, Wang Yuanyuan, et al. Effect of Blueberry Leaf Polyphenols and Lysozyme on Storage Quality of Perch Fillets[J]. Farm Products Processing, 2018(21):36-39+44. [Google Scholar]
Qiuying Li, Jinxiu Xu, et al. Preparation of a bilayer edible film incorporated with lysozyme and its effect on fish spoilage bacteria[J]. Journal of Food Safety, 2020, 40(5). [Google Scholar]
Tiantian Wu, Yujun Ge, et al. Quality enhancement of large yellow croaker treated with edible coatings based on chitosan and lysozyme[J]. International Journal of Biological Macromolecules, 2018. [Google Scholar]
Zhang Jiatao, Zhang Xuan, et al. Preservative Properties of TP Microcapsules/LZM-PVA Composite Coatings on Sciaenops ocellatus Fillets[J]. Science and Technology of Food Industry, 2020, 41(08):273–278+284. [Google Scholar]
Hao Changming, Qian Fang, et al. Academic Proceedings of the 14th China International Food Additives and Ingredients Exhibition[C]. China Food Additives Magazine, 2010:4. [Google Scholar]
Saad Marwa A., Ombarak Rabee Alhossiny, et al. Effect of nisin and lysozyme on bacteriological and sensorial quality of pasteurized milk[J]. Journal of advanced veterinary and animal research, 2019, 6(3):403–408. [Google Scholar]
Chen Kai, Han Shun-Yu, et al. Development of lysozyme-combined antibacterial system to reduce sulfur dioxide and to stabilize Italian Riesling ice wine during aging process[J]. Food science & nutrition, 2015, 3(5):453–465. [Google Scholar]
Gozde Seval Sozbilen, Figen Korel, et al. Control of lactic acid bacteria in fermented beverages using lysozyme and nisin: test of traditional beverage boza as a model food system[J]. International Journal of Food Science & Technology, 2018, 53(10):2357–2368. [Google Scholar]
Li Cuihong, Wei Lijuan, et al. Effect of Combined Treatment with Ice Water and Lysozyme on Spinach Quality and Nitrate Content[J]. Food Science, 2020, 41(07):203–209. [Google Scholar]
Barbara Kerkaert, Liesbeth Jacxsens, et al. Use of lysozyme as an indicator of protein cross-contact in fresh-cut vegetables via wash waters[J]. Food Research International, 2012, 45(1):39–44. [Google Scholar]
Ma Rongkun, Hou Dongli, et al. Application of Natural Preservatives in Bread Preservation[J]. The Food Industry, 2019, 40(06):114–117. [Google Scholar]
M. Cocchietto, L. Zorzin, B. et al. Orally administered microencapsulated lysozyme downregulates serum AGE and reduces the severity of early-stage diabetic nephropathy[J]. Diabetes and Metabolism, 2008, 34(6):587–594. [Google Scholar]
Ding Chunyan, Zhang Jianquan. Clinical study on Kouyanqing grains combined with lysozyme Enteric-coated Tablets in treatment of recurrent oral ulcer[J]. Drugs & Clinic, 2019, 34(05):1426–1429. [Google Scholar]
Kemal Çetin, Sevgi Asliyüce, et al. Preparation of lysozyme loaded gelatin microcryogels and investigation of their antibacterial properties[J]. Journal of Biomaterials Science Polymer Edition, 2020(7):1–13. [Google Scholar]
Wang Lijuan, Li Linna, et al. Synergetic inhibition effects of lysozyme and cisplatin against proliferation of human liver cancer SMMC-7721 cells[J]. Journal of Jinan University, 2008(02):130–133+142. [Google Scholar]
Zhenhua Wang, Jincheng Liu, et al. Antiangiogenic activity of low-temperature lysozyme from a marine bacterium in vivo and in vitro[J]. Chinese Journal of Oceanology and Limnology, 2009, 27(4):835–844. [Google Scholar]
Takahashi Michiko, Takahashi Hajime, et al. Impact of pH and protein hydrophobicity on norovirus inactivation by heat-denatured lysozyme[J]. PloS one, 2020, 15(8). [Google Scholar]
Jaclyn Kelly Mann, Thumbi Ndung’u. The potential of lactoferrin, ovotransferrin and lysozyme as antiviral and immune-modulating agents in COVID-19[J]. Future Virol, 2020. [Google Scholar]

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[1] Fan Linlin, Lin Nan, et al. Research advances on lysozyme and its application in food industry[J]. Food and Fermentation Industries, 2015, 41(03):248–253. [Google Scholar]

[2] Bai Jian. New research on the fresh-keeping technology of chilled meat[J]. Meat Research, 2006(07):43–45. [Google Scholar]

[3] Ou Xiaoqian, Yang Shaohua, et al. Optimization of compound preservative by orthogonal test and its effect on the quality of chilled chicken[J]. Journal of Hefei University of Technology, 2020, 43(08):1136–1142. [Google Scholar]

[4] Dong Wenli, Gong Xue, et al. Quality Change of Chilled Beef under the action of Compound biological Preservative [J]. Packaging Engineering, 2020, 41(03):13–20. [Google Scholar]

[5] Liu Kunyi, Wang Qi, et al. Application of Lysozyme and Lactoferrin in Coating Preservation of Chilled Yak Beef[J]. The Food Industry, 2020, 41(01):100–105. [Google Scholar]

[6] Zhuang Qiuli, Lin Jiancheng, et al. Preservation Effect of Complex Lysozyme Preservative on Metapenaeus ensis[J]. The Food Industry, 2019, 40(05):37–41. [Google Scholar]

[7] Zhang Jingjing, Tang Jinsong, et al. The combined use of lysozyme, nisin and chitosan for the preservation of iced pomfret[J]. Science and Technology of Food Industry, 2014, 35(04):323–326. [Google Scholar]

[8] Yongxia Xu, Yiming Yin, et al. Effects of lysozyme combined with cinnamaldehyde on storage quality of olive flounder fillets[J]. Journal of Food Science, 2020, 85(4):1037–1044. [Google Scholar]

[9] Lin Zhiming, Wang Yuanyuan, et al. Effect of Blueberry Leaf Polyphenols and Lysozyme on Storage Quality of Perch Fillets[J]. Farm Products Processing, 2018(21):36-39+44. [Google Scholar]

[10] Qiuying Li, Jinxiu Xu, et al. Preparation of a bilayer edible film incorporated with lysozyme and its effect on fish spoilage bacteria[J]. Journal of Food Safety, 2020, 40(5). [Google Scholar]

[11] Tiantian Wu, Yujun Ge, et al. Quality enhancement of large yellow croaker treated with edible coatings based on chitosan and lysozyme[J]. International Journal of Biological Macromolecules, 2018. [Google Scholar]

[12] Zhang Jiatao, Zhang Xuan, et al. Preservative Properties of TP Microcapsules/LZM-PVA Composite Coatings on Sciaenops ocellatus Fillets[J]. Science and Technology of Food Industry, 2020, 41(08):273–278+284. [Google Scholar]

[13] Hao Changming, Qian Fang, et al. Academic Proceedings of the 14th China International Food Additives and Ingredients Exhibition[C]. China Food Additives Magazine, 2010:4. [Google Scholar]

[14] Saad Marwa A., Ombarak Rabee Alhossiny, et al. Effect of nisin and lysozyme on bacteriological and sensorial quality of pasteurized milk[J]. Journal of advanced veterinary and animal research, 2019, 6(3):403–408. [Google Scholar]

[15] Chen Kai, Han Shun-Yu, et al. Development of lysozyme-combined antibacterial system to reduce sulfur dioxide and to stabilize Italian Riesling ice wine during aging process[J]. Food science & nutrition, 2015, 3(5):453–465. [Google Scholar]

[16] Gozde Seval Sozbilen, Figen Korel, et al. Control of lactic acid bacteria in fermented beverages using lysozyme and nisin: test of traditional beverage boza as a model food system[J]. International Journal of Food Science & Technology, 2018, 53(10):2357–2368. [Google Scholar]

[17] Li Cuihong, Wei Lijuan, et al. Effect of Combined Treatment with Ice Water and Lysozyme on Spinach Quality and Nitrate Content[J]. Food Science, 2020, 41(07):203–209. [Google Scholar]

[18] Barbara Kerkaert, Liesbeth Jacxsens, et al. Use of lysozyme as an indicator of protein cross-contact in fresh-cut vegetables via wash waters[J]. Food Research International, 2012, 45(1):39–44. [Google Scholar]

[19] Ma Rongkun, Hou Dongli, et al. Application of Natural Preservatives in Bread Preservation[J]. The Food Industry, 2019, 40(06):114–117. [Google Scholar]

[20] M. Cocchietto, L. Zorzin, B. et al. Orally administered microencapsulated lysozyme downregulates serum AGE and reduces the severity of early-stage diabetic nephropathy[J]. Diabetes and Metabolism, 2008, 34(6):587–594. [Google Scholar]

[21] Ding Chunyan, Zhang Jianquan. Clinical study on Kouyanqing grains combined with lysozyme Enteric-coated Tablets in treatment of recurrent oral ulcer[J]. Drugs & Clinic, 2019, 34(05):1426–1429. [Google Scholar]

[22] Kemal Çetin, Sevgi Asliyüce, et al. Preparation of lysozyme loaded gelatin microcryogels and investigation of their antibacterial properties[J]. Journal of Biomaterials Science Polymer Edition, 2020(7):1–13. [Google Scholar]

[23] Wang Lijuan, Li Linna, et al. Synergetic inhibition effects of lysozyme and cisplatin against proliferation of human liver cancer SMMC-7721 cells[J]. Journal of Jinan University, 2008(02):130–133+142. [Google Scholar]

[24] Zhenhua Wang, Jincheng Liu, et al. Antiangiogenic activity of low-temperature lysozyme from a marine bacterium in vivo and in vitro[J]. Chinese Journal of Oceanology and Limnology, 2009, 27(4):835–844. [Google Scholar]

[25] Takahashi Michiko, Takahashi Hajime, et al. Impact of pH and protein hydrophobicity on norovirus inactivation by heat-denatured lysozyme[J]. PloS one, 2020, 15(8). [Google Scholar]

[26] Jaclyn Kelly Mann, Thumbi Ndung’u. The potential of lactoferrin, ovotransferrin and lysozyme as antiviral and immune-modulating agents in COVID-19[J]. Future Virol, 2020. [Google Scholar]