The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
The chemistry of lysozyme and its use as a food preservative and a pharmaceutical
Abstract
The chemistry and use of lysozyme as a food preservative and a pharmaceutical are reviewed. Lysozyme inhibits the growth of deleterious organisms, thus prolonging shelf life. Chemicals used to improve the preservative effect of lysozyme and those that inhibit the enzyme are discussed, along with the stability of lysozyme in various chemical environments. Lysozyme has been used to preserve fresh fruits and vegetables, tofu bean curd, seafoods, meats and sausages, potato salad, cooked burdock with soy sauce, and varieties of semihard cheeses such as Edam, Gouda, and some Italian cheeses. Lysozyme added to infant-feeding formulas makes them more closely resemble human milk. Lysozyme has been used clinically in the treatment of periodontitis, administered in chewing gum, and implemented to prevent tooth decay. It has also been administered to patients suffering from cancer for its analgesic effect and has been used as a potentiating agent in antibiotic therapy.
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Citations
Cites
Isolation of lysozyme from egg white
Alderton, G., Ward, W. H., & Fevold, H. L. (1945) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(17)41625-5 · Cited by 279
WEAVER, G. L., KROGER, M., & KATZ, F. (1977) · Journal of Food Science · doi:10.1111/j.1365-2621.1977.tb12672.x · Cited by 29
Cited by
Lysozymes in the animal kingdom
Callewaert, L., & Michiels, C. W. (2010) · Journal of Biosciences · doi:10.1007/s12038-010-0015-5 · Cited by 760
A review of the recent advances in antimicrobial coatings for urinary catheters
Singha, P., Locklin, J., & Handa, H. (2017) · Acta Biomaterialia · doi:10.1016/j.actbio.2016.11.070 · Cited by 448
Antimicrobial peptides released by enzymatic hydrolysis of hen egg white lysozyme
Mine, Y., Ma, F., & Lauriau, S. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0345752 · Cited by 293
Biochemical significance of exogenous chitins and chitosans in animals and patients
Muzzarelli, R. A. A. (1993) · Carbohydrate Polymers · doi:10.1016/0144-8617(93)90027-2 · Cited by 271
Omana, D. A., Wang, J., & Wu, J. (2010) · Journal of Chromatography B · doi:10.1016/j.jchromb.2010.04.037 · Cited by 71
Metadata
- Authors
- Proctor, V. A., Cunningham, F. E., & Fung, D. Y. C.
- Venue
- C R C Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 1988-01
- Volume
- 26
- Issue
- 4
- Pages
- 359-395
- ISSN
- 0099-0248 (ISSN-L)
- OpenAlex
- W2126739759
- Cited by
- 439
- References
- 2
- FWCI
- 2.93
- Type
- journal article
- Language
- en
- Open access
- closed
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- Proctor, V. A., Cunningham, F. E., & Fung, D. Y. C. (1988). The chemistry of lysozyme and its use as a food preservative and a pharmaceutical. C R C Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398809527473
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
