, Volume 71, Issue 2, pp 497–506 | Cite as

Lysozyme from hen egg white ameliorates lipopolysaccharide-induced systemic inflammation in mice

  • Ayuka Tagashira
  • Kosuke Nishi
  • Takuya SugaharaEmail author


Lysozyme is an anti-bacterial protein that is widely distributed in nature. Our previous studies revealed that lysozyme shows anti-inflammatory effect on hyperinflammatory macrophages in vitro. The effect of lysozyme on lipopolysaccharide-induced inflammation model mice was examined in this study. Oral administration of lysozyme at 2250 mg/kg body weight/day (high-dose group) significantly suppressed interleukin (IL)-6 and tumor necrosis factor-α levels in the serum. IL-6 level in the spleen was significantly suppressed by lysozyme at 450 mg/kg body weight/day (middle-dose group) and high-dose group due to the suppression of gene expression level. The gene expression levels of IL-1β and IL-12 were also decreased by lysozyme in the high-dose group. In addition, lysozyme significantly suppressed IL-6 level in the liver in the high-dose group. Our findings suggest that lysozyme mitigates inflammatory condition in vivo by suppressing inflammatory cytokine levels in serum and organs from LPS-induced inflammation model mice.


Anti-inflammation Lysozyme Lipopolysaccharide-induced systemic inflammation Inflammatory cytokine 



This work was supported by a JSPS KAKENHI Grant-in-Aid for Scientific Research C (15K07432). Animal experiments were accomplished at the Division of Genetic Research of the Advanced Research Support Center (ADRES), Ehime University.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.


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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  • Ayuka Tagashira
    • 1
  • Kosuke Nishi
    • 1
    • 2
    • 3
  • Takuya Sugahara
    • 1
    • 2
    • 3
    Email author
  1. 1.The United Graduate School of Agricultural SciencesEhime UniversityMatsuyamaJapan
  2. 2.Graduate School of AgricultureEhime UniversityMatsuyamaJapan
  3. 3.Food and Health Sciences Research CenterEhime UniversityMatsuyamaJapan

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