Strategies for enhancing the antibacterial efficacy of lysozyme and the resulting outcome.

Lysozyme is a biological macromolecule with potent bactericidal activity, providing a foundation for its use as a natural preservative. It was extensively applicated in the food and pharmaceutical industries, where its active properties are harnessed effectively and sustainably. However, the effect of natural lysozyme on individual gram-positive bacteria and most gram-negative bacteria is not ideal. At present, some antibacterial profiles of extended lysozyme have been developed. With the recent advancements in biotechnology, there has been a notable increase in the potential of methods and techniques for modifying protein enzymes. This paper mainly introduces the basic structural properties of natural hen egg white lysozyme, its bactericidal properties, and mode of action, and focuses on the comparison of different methods and strategies for lysozyme modification at present, including differential isomerization of lysozyme, surface hydrophobicity modification, chemical modification and combination, and influence on lysozyme properties. These findings emphasize that the key to augmenting lysozyme's efficacy lies in manipulating charge, ion characteristics, and modifying active amino acid groups to optimize interactions with bacterial cell walls and membranes, facilitating bacterial autolysis. By applying these principles, it can lay a solid foundation for developing more effective and versatile protein-based lysozyme antibacterial agents.