Lizozim

Lizozim is the Turkish term for lysozyme, a small enzyme with antimicrobial properties that occurs naturally in a variety of secretions and tissues. Lysozyme catalyzes the hydrolysis of the 1,4-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in peptidoglycan, weakening bacterial cell walls and contributing to the immune defense. It is particularly effective against Gram-positive bacteria, where the peptidoglycan layer is exposed, and it also plays a role in various innate immune responses.

Natural sources of lysozyme include human tears, saliva, nasal secretions, mucus, and milk, as well as egg white. In humans and many other animals, lysozyme is produced by glands and immune cells, and it can be present in foods and other biological materials. It is widely studied for its antibacterial activity and its stability under different conditions.

Lysozyme was first described in the early 20th century, with Alexander Fleming among the researchers who contributed to its recognition as an antimicrobial agent. Since its discovery, lysozyme has become a standard model enzyme in biochemistry and molecular biology and is used in various applications, including food preservation, pharmaceuticals, and laboratory research due to its well-characterized activity and robustness.

Notes: Lizozim should not be confused with lysosome, the organelle. In Turkish contexts, lizozim simply represents the local spelling of lysozyme.