inovapure™ is Bioseutica’s generic brand of its purified preparation of lysozyme. Bioseutica's inovapure™ has application in a wide range of industries worldwide, including health & wellness, food (protection and processing), agriculture and animal health. Bioseutica has developed specific and proprietary formulations for applications in these industries, making it one of the worlds’ foremost authorities on the development of natural proteins applications for industry and consumer products.
inovapure’s antibacterial activity combined with its a-toxicity makes it an important agent for applications in the food industry. Model studies indicate that under certain conditions, either alone or in the presence of synergistic compounds, inovapure is highly effective against pathogens like Listeria monocytogenes, Clostridium botulinum, Campylobacter jejuni, Pseudomonas spp., Salmonella enteritidis and the food spoilage organisms: Clostridium thermosaccharolyticum, Bacillus stearothermophilus and Clostridium tyrobutyricum, among others.
SCIENTIFIC DATA
Lysozyme activity has been demonstrated to be effective in attacking the cell wall polysaccharide of different bacterial species, leading to a breakdown of the cell wall and killing of the micro-organisms. Lysozyme is most effective in hydrolyzing a tetrasaccharide widely found in Gram-positive bacteria. The cell wall of bacteria consists of overlapping layers of peptoglycans, specifically glucosamine (green) and muramic acids (pink). Lysozyme is an n-acetylmuramidase, in that it intervenes by breaking the glycosidic bond between n-acetylmuramic acid and n-acetylglucosamine. The four disulfide bridges make the protein exceptionally stable and resistant to a variety of conditions and treatments.
- Stability
The product stability, measured as “residual activity” is a function of two key parameters: temperature and PH.
- Temperature
Lysozyme is very stable even under elevated temperatures. The loss of activity of Lysozyme Hydrochloride in solid form at room temperature is 5% over a five-year period. Even at higher temperatures Lysozyme maintains an appreciable stability with a loss of activity of 9% when stored at 45°C for twelve months, and of 17% at 56°C for six months. The heat resistance of the crystalline Lysozyme at high temperatures is also remarkable. Studies show that crystalline Lysozyme maintains 100% of its activity at 160°C for one hour. Lysozyme in aqueous solution (22%) is less stable than Lysozyme in solid form. Studies indicated a shelf-life of six months at room temperature, while when refrigerated at 4°C, the loss of activity was only 5% after eighteen months.