Lysozyme

Lysozyme (E1105) is an enzyme taken from egg white, used to stop late blowing in hard cheese. It has no histamine route - it does not contain, release or block anything relevant here. What it is worth knowing for is the egg: it is a declared allergen, and that is a true allergy question rather than an intolerance one. One protected cheese names it explicitly: the Grana Padano specification permits lysozyme up to 2.5 grams per hundred kilos of milk, while parmigiano's forbids additives altogether. That is the clearest case of an additive being a difference between two cheeses rather than a property of cheese.

Lysozyme: none, and there is no way for it to be otherwise. Tyramine is made when bacteria decarboxylate the amino acid tyrosine - it needs a protein food, bacteria, and time. A purified enzyme added at a fraction of a percent has none of the three. Where lysozyme is used, in aged cheese, the tyramine comes from the cheese.

Lysozyme carries no salicylate: salicylates are plant compounds and this is an animal protein - there is no biosynthetic route by which a hen could put one in an egg. What matters about lysozyme is something else entirely: it is egg protein, and it is added to hard cheeses and some wines under the code E1105, where nothing on the front of the pack mentions egg.

Lysozyme has no nickel route: it is a single protein purified from egg white, and egg is one of the lowest-nickel foods there is - dietary nickel comes from plants that take it up from soil, not from animal protein. Purifying one molecule out of egg white removes what little was there rather than concentrating it.