Egg Protein

Lysozyme Hydrochloride
(Mucopeptide N-Acetylmuramyl hydrolase, Hydrochloride, E.C. 3.2.1.17)
E.E.C. Serial No: E 1105

	*In the food industry* The main uses of lysozyme in the food industry is related to its ability to selectively inhibit the uncontrolled growth of Clostridium tyrobutyricum during the maturation of cheeses, in particular those made from pressed and cooked curds, e.g., Swiss Cheese, Parmesan, Edam, Gouda, Cheddar and many others. For this purpose, Belovo proposes a standard [PO-VEN-03; Appendix 13b] or a regular [PO-VEN-03; Appendix 13c] grade lysozyme powder or an easy-to-use 22% (w/v) sterile liquid solution, so called BELOZYME [PO-VEN-03; Appendix 14].
	*In the pharmaceutical industry* Belovo offers a pharmaceutical [PO-VEN-03; Appendix 13a] or standard [PO-VEN-03; Appendix 13b] grade lysozyme of the highest purity for application in medical areas. The pharmaceutical grade is guaranteed sterile, endotoxin- and virus-free. The ability of hen egg white lysozyme to protect the body against bacterial, viral or inflammatory diseases has been reported in many scientific papers. It is used in aerosols for the treatment of bronchopulmonary diseases and for its prophylactic function vis-à-vis infectious pathology of the buccal cavity, especially relating to dental caries. It is also found in droplets for nasal tissue protection and various therapeutic creams designed for the protection and topical reparation of certain dystrophic and inflammatory lesions of the skin and soft tissues, e.g., burns, viral diseases such as Herpes and shingles, as well as the treatment of recurrent aphthous stomatitis. Oral administration of lysozyme has been shown to have immunostimulation effects. Antihistaminic effect has also been reported.
	*Selected references* Selective antibacterial properties of lysozyme for oral microorganisms Iacono, V.J., Mackay, B.J., Dirienzo, S. and Pollock, J.J., (1980), Infect. Immun., 29(2), 523-532 Effect of oral administration of lysozyme or digested bacterial cell walls on immunostimulation in guinea pigs Namba, Y., Hidaka, Y., Taki, K. and Morimoto, T., (1981), Infect. Immun., 31(2), 530-533 Antihistaminic action of lysozyme Parrot, J.L. and Nicot, G., (1963), Nature, 197, 496 Topical treatment of some dystrophic and inflammatory lesions of the skin and soft tissues Palmieri, B. and Boraldi, F., (1977), Arch. Sci. Med. (Torino), 134(4), 481-485

Avidin
(Biotin Binding Protein)
AVI

Avidin is a strongly basic glycoprotein synthesized in the hen oviduct and deposited in the albumen fraction of eggs at a ratio of 0.05% of the total protein content. It binds the water-soluble vitamin H (d-biotin) very tightly and specifically with a binding log constant of 15. Avidin is a tetrameric protein, composed of subunits of identical amino acid composition and sequence. Each monomer is glycosylated on Asn-17. Avidin from Belovo is a white free flowing lyophilised powder, free of any visible impurities.
The high affinity constant of Avidin for Biotin has been widely used in molecular biology: affinity chromatography, molecular recognition and labelling, Enzyme Linked ImmunoSorbent Assay (ELISA), histochemistry and cytochemistry. An excellent review in the field has been written by Wilchek, M. and Bayer, E.A., eds. (1990), 'Avidin-Biotin Technology', Methods in Enzymology, Vol.184, Academic Press.

Ovomucin Hydrochloride
OVM

Ovomucin from BELOVO Chemicals is a minor glycoprotein from egg white (3.5% w:w) containing 0-glycosidically linked carbohydrate moieties which tend to form extensive hydrogen bonds with water and to give rise to the characteristic gel-like structure. Ovomucin gel may be considered as a member of the family of mucus if criteria such as mode of secretion, rheological behaviour, biochemical composition and structure are considered.
It is presented as a white lyophilised powder, very stable in time.

Ovalbumin
(Egg major phosphoglycoprotein)
OVA

Ovalbumin is a phophoglycoprotein of 385 amino acid residues with a molecular weight of 42.7 KDa. The N-terminal glycine residue is acetylated (Ac-Gly).
Ovalbumin, the major protein in hen egg white, has become a key reference protein in biochemistry. As carrier, stabiliser, blocking agent or standard, highly purified and cristalline ovalbumin has served the fundamentalists as well as the food industry.

Ovotransferrin Hydrochloride
(Iron Binding Protein)
OVT

Ovotransferrin is a neutral glycoprotein synthesized in the hen oviduct and deposited in the albumen fraction of eggs at a ratio of 12% of the total protein content. It binds transition metals (Fe[III], Cu[III], Al[III]) very tightly and specifically with binding log constant of about 15 at pH 7.0 and above. Ovotransferrin is a covalent dimer protein, composed of a N- and a C-terminal domain, each one binding one atom-ion of transition metal. The C-terminal domain is glycosylated on Asn-473. Ovotransferrin from Belovo is a white free flowing lyophilised powder, free of any visible impurities.
Ovotransferrin can be used as a nutritional ingredient in iron-fortified products such as iron supplements, iron fortified mixes for instant drinks, sport bars and protein supplements and iron-fortified beverages.
There is also extensive evidence of an antibacterial effect of ovotransferrin based on iron deprivation, iron being an essential growth factor for most micro-organisms. In vivo, ovotransferrin demonstrates therapeutic properties against acute enteritis in infants (Corda, R., Biddau, P., Corrias, A., and Puxeddu, E. (1983) 'Conalbumin in the treatment of acute enteritis in the infant', Int. J. Tiss. Reac. V(1), 117-123 ).

Informations request.