Lysozyme is an important antibacterial substance naturally present in the human body in several biological fluids and tissues, such as tears, saliva, respiratory secretions, and breast milk (1), where its precious properties occur. In addition, this protein seems to be able to stimulate our immune system (1), providing support to our body’s defences.

Lysozyme is an enzyme that can attack the cellular wall of bacteria, thus destroying them. This is why it is abundantly secreted in areas of our body that are mostly exposed to pathogens. In addition, due to its antibacterial properties, lysozyme is used in the food industry, as a food preservative, and in the pharmaceutical and human and veterinarian medicine industries (2).

Not only that: science has shown that lysozyme properties are not limited to antibacterial and immuno-stimulant actions. According to several studies, both in vitro and in vivo, this protein also has anti-inflammatory and antioxidant properties (1) (3).

Human secretions are not the only source of this enzyme: another rich and easily available source of lysozyme are hen eggs, where lysozyme accounts for 3.5% of the total amount of proteins in the albumen (2) (about 0.3-0.4 g per egg (3)).

1. Tagashira, A., Nishi, K., Matsumoto, S., & Sugahara, T. (2018). Anti-inflammatory effect of lysozyme from hen egg white on mouse peritoneal macrophages. Cytotechnology, 70(3), 929- 938.
2. Cegielska-Radziejewska, R., Lesnierowski, G., & Kijowski, J. (2008). Properties and application of egg white lysozyme and its modified preparations-a review. Polish Journal of food and nutrition sciences, 58(1).
3. Nimalaratne, C., & Wu, J. (2015). Hen egg as an antioxidant food commodity: A review. Nutrients, 7(10), 8274-8293.