รหัสสินค้า : SV2826301

Lysozyme from chicken egg white min. 15 000 units/mg

(Muramidase, Mucopeptide-glycohydrolase, Mucopeptide N-acetyl-muramoylhydrolase)

EC 3.2.1.17 • Mr ca. 14 400 • CAS [12650-88-3]

Lysozyme hydrolyzes the β 1 → 4 linkages of the murein between N-acetylmuramic acid and N-acetyl-D-glucosamin, and degrades the heteroglycan chain to disaccharides. This reaction leads to cell lysis in most gram positive bacteria e.g. Micrococcus luteus. Lysis can be prevented if the reaction is performed in an isotonic sucrose medium. Under these assay conditions protoplasts are produced which no longer have a cell wall. The lysis of Micrococcus luteus cells is used for the activity testing of lysozyme. In gram negative bacteria a compact lipopolysaccharide layer on the exposed murein sacculus efficiently shields them from lysozyme digestion. Only when the stabilizing Ca2+ ions are removed by treatment with e.g. EDTA, the murein becomes susceptible to lysozyme. Suitable for hydrolysis of bacterial cell walls and of proteoglycans (1, 2).

Unit definition: 1 unit catalyzes a decrease in absorption at 450 nm of 0.001 per minute at 25 °C, pH 6.24 using a suspension of Micrococcus lysodeikticus as substrate.

References:

1. Imoto, T. et al. (1972) The Enzymes VII, 3rd Ed. (Boyer, P.D., ed.) Acad. Press N.Y. 666-70
2. Sambrook, Fritsch, Maniatis (1989) Molecular Cloning, Cold Spring Harbor Laboratory Press (1.22, 1.34, 1.36, 1.38, 17.38, 1.29, B.17)

DANGERHazard StatementsH334

PrecautionsP261 - P284

ReactionP304 +P340 - P342 +P311

EINECS: 235-747-3 • WGK: 1 • HS: 35079090

Storage Temperature: +2 °C to +8 °C