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Lysozyme: A Natural Product with Multiple and Useful Antiviral Properties
Alberta Bergamo1, Gianni Sava1
1Department of Life Sciences, University of Trieste, 34127 Trieste, Italy.
Molecules (Basel, Switzerland)
|February 10, 2024
Summary
Lysozyme, an enzyme found in egg whites, demonstrates significant antiviral properties by blocking viral infections. Further clinical studies are recommended to explore its therapeutic potential in humans and animals.
Area of Science:
- Biochemistry
- Pharmacology
- Virology
Background:
- Lysozyme, particularly from hen's egg white, exhibits emerging pharmacological properties.
- Therapeutic applications are limited by a lack of clinical studies, despite growing scientific evidence.
Purpose of the Study:
- To review and analyze scientific literature on the antiviral properties of lysozyme.
- To examine lysozyme's mechanisms of action against viral infections.
- To assess its potential for therapeutic use.
Main Methods:
- Comprehensive literature review of pharmacological studies on lysozyme's antiviral effects.
- Analysis of lysozyme's interaction with nucleic acids and viral replication.
- Evaluation of studies on its use in food disinfection and as a therapeutic agent.
Main Results:
- Lysozyme effectively blocks viral infections and can inhibit viral replication.
- Its antiviral activity is linked to nucleic acid interaction, independent of its antibacterial enzymatic function.
- Both intact and degraded forms of lysozyme, including a nonapeptide fragment, show potent antiviral effects.
Conclusions:
- Lysozyme possesses significant antiviral properties, supporting early research findings.
- It holds potential as a disinfectant and a therapeutic agent for viral infections in humans and animals.
- Further clinical investigation is warranted to validate its therapeutic efficacy.
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