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E1105 – Lysozyme: Uses, Effects & Safety

E1105 is the EU designation for lysozyme, a natural enzyme used as a food preservative, primarily in cheese and wine production.

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Things worth knowing about "E1105"

E1105 is the EU designation for lysozyme, a natural enzyme used as a food preservative, primarily in cheese and wine production.

What is E1105 (Lysozyme)?

E1105 is the official EU code for lysozyme, a naturally occurring enzyme primarily derived from hen egg white. It is classified as a food preservative and is widely found in nature, including in human tears, saliva, breast milk, and hen egg white. Due to its antimicrobial properties, it has been approved as a food additive in the European Union.

Mechanism of Action

Lysozyme exerts its antibacterial effect by breaking down the cell walls of certain bacteria. It cleaves specific bonds within peptidoglycan, a key structural component of bacterial cell walls. This disruption causes the bacteria to lose structural integrity and die. Lysozyme is particularly effective against gram-positive bacteria, including Clostridium tyrobutyricum, which is responsible for unwanted fermentation processes in cheese production.

Applications in Food

In the European Union, the use of E1105 is regulated under Regulation (EC) No 1333/2008 on food additives. The main areas of application include:

Hard and semi-hard cheeses: Lysozyme prevents late blowing defect, a fermentation fault caused by bacteria during cheese ripening.
Wine: It is used to inhibit lactic acid bacteria and to control malolactic fermentation.
Other food products: In some countries, lysozyme is also used in meat products, desserts, and other processed foods.

Safety and Tolerability

Lysozyme has been assessed as safe for use in food by the European Food Safety Authority (EFSA). It is digested and metabolized by the human body like any normal dietary protein.

An important safety note: since E1105 is derived from hen egg white, it may be relevant for individuals with an egg allergy. EU regulations require that food products containing lysozyme carry an allergen declaration indicating the presence of egg. People with known egg allergies should avoid such products or seek advice from their doctor or allergist.

Natural Occurrence and Medical Relevance

Beyond its role as a food additive, lysozyme is an important component of the human immune system. It acts as part of the innate immune defence, protecting mucous membranes against bacterial infection. In medicine, lysozyme is also used in throat lozenges for sore throat relief and in various pharmaceutical preparations.

Labelling

On food ingredient lists, E1105 may appear either as E1105 or as lysozyme. Due to its egg-derived origin, EU law requires that the allergen declaration contains egg be included on the product label.

References

European Food Safety Authority (EFSA): Re-evaluation of lysozyme hydrochloride (E 1105) as a food additive. EFSA Journal, 2017.
Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives.
Masschalck, B. & Michiels, C.W.: Antimicrobial properties of lysozyme in relation to foodborne vegetative bacteria. Critical Reviews in Microbiology, 2003.

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