Lysozyme is an enzyme that prevents bacterial infections by attacking peptidoglycan, a component of certain bacterial cell walls. Peptidoglycan is composed of the repeating amino sugars N-acetylglucosamine (NAG) and Nacetylmuramic acid (NAM), which are crosslinked by peptide bridges. Lysozyme hydrolyzes the bond between NAG and NAM, increasing the bacteria's permeability and causing the bacteria to burst. It is widely distributed in plants and animals. Most of the lysozyme used in research is purified from hen egg whites. Tri-N-acetyl-Dglucosamine (NAG3) is an inhibitor of lysozyme.

protein – small molecule | carbohydrate | MOX-P-110