Studies on the lactoperoxidase system: reaction kinetics and antibacterial activity using two methods for hydrogen peroxide generation

1992 ◽  
Vol 72 (2) ◽  
pp. 146-153 ◽  
Author(s):  
D.A. Dionysius ◽  
P.A. Grieve ◽  
A.C. Vos
1990 ◽  
Vol 53 (12) ◽  
pp. 1010-1014 ◽  
Author(s):  
DAVID N. KAMAU ◽  
STEPHANIE DOORES ◽  
KENNETH M. PRUITT

The lactoperoxidase system (LPS) was activated by addition of thiocyanate (SCN−) and hydrogen peroxide (H2O2) and utilizing the inherent milk lactoperoxidase (LP). For Listeria monocytogenes studies, initial concentrations of 2.4 mM SCN− and 0.6 mM H2O2 were added. The corresponding concentrations were 1.2 mM SCN− and 0.3 mM H2O2 for Staphylococcus aureus studies. The LPS increased the predicted time to reach half the maximum attainable CFU/ml by 326 h for L. monocytogenes at 10°C and by 6.3 h at 35°C. For S. aureus, the corresponding increases were 36 h at 10°C and 2.4 h at 37°C. During the initial period after activation of the LPS, bactericidal effects against L. monocytogenes at 35°C and S. aureus at 37°C were observed. After recovery from the effects of the LPS, growth rate of each pathogen was of similar magnitude as in the H2O2-treated and untreated milk, with the exception of L. monocytogenes at 10°C.


2019 ◽  
Vol 2019 ◽  
pp. 1-6
Author(s):  
Ahmad Ni’matullah Al-Baarri ◽  
Novia Tri Damayanti ◽  
Anang Mohamad Legowo ◽  
İsmail Hakkı Tekiner ◽  
Shigeru Hayakawa

The product of the lactoperoxidase system (LPOS) has been developed as a preservative agent to inhibit foodborne bacteria, but its action was, heretofore, limited to several original compounds in milk. This research was conducted to analyze the application of the lactoperoxidase system against Escherichia coli in fresh bovine milk and its derivative products to determine the strength of antibacterial activity. Lactoperoxidase was purified from bovine whey using the SP Sepharose Big Beads Column. The enzymatic reaction involving lactoperoxidase, thiocyanate, and hydrogen peroxide was used to generate the antibacterial agent from LPOS. This solution was then added to milk, skimmed milk, untreated whey, reduced-LPO whey, reduced-lactose whey, and high-lactose solution containing E. coli at an initial count of 6.0 log CFU/mL. LPOS showed the greatest reduction of bacteria (1.68 ± 0.1 log CFU/mL) in the reduced-lactose whey among the products tested. This result may lead to a method for enhancement of the antimicrobial activity of LPOS in milk and derived products.


2016 ◽  
Vol 61 ◽  
pp. 120-125 ◽  
Author(s):  
Ahamed Kamal Shamila-Syuhada ◽  
Li-Oon Chuah ◽  
Wan Abdullah Wan-Nadiah ◽  
Lai Hoong Cheng ◽  
Abbas F.M. Alkarkhi ◽  
...  

ACS Catalysis ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 2454-2459
Author(s):  
Zhe Wang ◽  
Qin-Kun Li ◽  
Chenhao Zhang ◽  
Zhihua Cheng ◽  
Weiyin Chen ◽  
...  

Redox Biology ◽  
2021 ◽  
Vol 43 ◽  
pp. 101980
Author(s):  
Andree G. Pearson ◽  
Juliet M. Pullar ◽  
John Cook ◽  
Emma S. Spencer ◽  
Margreet CM. Vissers ◽  
...  

2003 ◽  
Vol 279 (3) ◽  
pp. 1665-1675 ◽  
Author(s):  
Juan A. Rosado ◽  
Pedro C. Redondo ◽  
Ginés M. Salido ◽  
Emilio Gómez-Arteta ◽  
Stewart O. Sage ◽  
...  

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