inovapure® is our generic brand purified Lysozyme, with applications ranging across industries including food processing, agriculture, animal health, and health & wellness products.
inovapure® is an effective natural antimicrobial enzyme, with potent bactericidal and fungicidal activity. It is particularly effective against gram-negative bacteria, leading to their destruction through irreversible damage to their outer protective cell walls. More recently, Lysozyme mechanisms that also disrupt gram-positive cell walls have also been uncovered, dampening their inflammatory reactions, and leading to membrane permeabilization. inovapure® has demonstrated efficacy against food spoilage organisms Clostridium thermosaccharolyticum, Bacillus stearothermophilus and Clostridium tyrobutyricum, among others.
inovapure® also potently disrupts pathogens including:
- Listeria monocytogenes
- Clostridium botulinum
- Campylobacter jejuni
- Pseudomonas spp.
- Salmonella enteritidis
As the leading producer of Lysozyme globally, we are one of the foremost authorities on the development of specialist Lysozyme applications, having developed and launched products specifically catering to wine, cheese, and beer making industries among others. We also offer a full range of services spanning from technical to applications support for our customers. Contact us today using the form below to discuss how we can tailor our products to your specific requirements.
inovapure® is used in the food industry both during processing, and as a shelf-life increasing, spoilage reducing antimicrobial. These properties coupled with it’s a-toxicity has led to its incorporation into edible films, which can be applied to fresh meats, cheese, vegetables, and fruits. Lysozyme’s classification as food, and its availability in kosher, halal, and organic certified make our inovapure® the first choice for the food industry.
- GRAS for FDA.
- Approve for use in organic foods.
- Certified Kosher and Halal.
- Accepted by JEFCA-Joint FAO/WHO expert Committee on Food Additives.
- JECFA classification as food, (Joint FAO/WHO Expert Committee on Food Additives)
- GRAS certified in the USA, FDA 1998
- Canadian approval, Food and Drug Regulations (1122 – Lysozyme)
- Approved for use in organic foods
- Available certified Kosher, Halal, or organic upon request
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.
The product stability, measured as “residual activity” is a function of two key parameters: temperature and PH.
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.