Lactoperoxidase system

Seifu E, Buys E M and Donkin E F (2005), Significance of the lactoperoxidase system in the dairy industry and its potential applications a review , Trends in Food Science and Technology, 16, 137-154. 

Figure 12.6 The immobilized glucose oxidase/lactoperoxidase system radioiodinates proteins through the intermediate formation of hydrogen peroxide from the oxidation of glucose. H2O2 then reacts with iodide anions to form reactive iodine (I2). This efficiently drives the formation of the highly reactive H2OI+ species that is capable of iodinating tyrosine or histidine residues (see Figure 12.2).

Pruitt KM, Tenovuo JO (1985) The lactoperoxidase system. Chemistry and biological significance. Marcel Dekker, New York Schonbein CF (1856) Verh Nat Ges Basel 1 467 WiUstatter R, StoU A (1919) Ann Chem 416 21... 

The lactoperoxidase system produces various compounds for antimicrobial protection of milk, the principal one of which is hypothiocyanite (OCNS ) as a result of the lactoperoxidase-catalyzed oxidation of thiocyanate (SCN ) by H2O2. No overheating should take place during the pasteurization process, to avoid damaging lactoperoxidase . 

Bjorck, L. and Claesson, O. 1979. Xanthine oxidase as a source of hydrogen peroxide for the lactoperoxidase system in milk. J. Dairy Sci. 62, 1211-1215. 

Bjorck, L. 1978. Antibacterial effect of the lactoperoxidase system on psychrotrophic bacteria in milk. J. Dairy Res. 45, 109-118. 

Wolfson, L.M. and Sumner, S.S. 1993. Antimicrobial activity of the lactoperoxidase system. A review. J. Food Protect. 56, 887-892. 

Bjork, L. 1986 "The Lactoperoxidase System" in FEMS Symposium Nbr 35— Natural Antimicrobial Systems edited by Gould, G.W., Rhodes, M.E., Charnley, A.K., Cooper, R.M., and Board, R.G., Bath University Press, Bath, U.K. pages 297-308... 

EWOS 1987 "EWOZYME- The LPOS Lactoperoxidase System, Nature s own defense system for young mammals." Technical Bulletin of EWOS Ab. 

Pruitt KM, Tenovuo JO. The Lactoperoxidase System Chemistry and Biological Significance. 1985. Marcel Dekker, New York. 

Rodriguez, E., Tomillo, J., Nunez, M., and Medina, M. 1997. Combined effect of bacteriocin-producing lactic acid bacteria and lactoperoxidase system activation on Listeria monocytogenes in refrigerated raw milk. J. Appl. Microbiol. 83, 389-395. 

Nakamura et al. (1969) reported the oscillatory oxidation of NADPH in a lactoperoxidase system, and observed sustained oscillations in oxygen concentration. 

A major concern for foods is unwanted microbial growth that can lead to loss of the food. This is especially true for areas where inadequate refrigeration occurs. Calorimetric techniques can be used to assess microbial growth and be done in much less time and more conveniently than traditional techniques. An example is the assessment of microbial growth in milk [40]. Here, three samples are examined raw milk at 30 °C, milk pasteurized at 72 for 15 s, then taken to 30 °C and milk treated with a lactoperoxidase system (LPS)... 

Hydrogen peroxide is generated by the lactic acid bacteria in the presence of oxygen. Hydrogen peroxide is bactericidal but is mainly important as one of the components of the lactoperoxidase system (Lindgren and Dobrogosz, 1990). 

The lactoperoxidase enzyme is present in raw milk. This enzyme forms part of the lactoperoxidase system, which also includes thiocyanate and hydrogen peroxide produced by aerobic microorganisms in milk. The lactoperoxidase system produces an antimicrobial substance that exerts a preservative effect in raw milk (Blom and Mprtvedt, 1991). 

Radicals may also be produced enzymatically by the lactoperoxidase system, an antimicrobial system naturally present in milk. Lactoperoxidase (EC 1.11.1.7) catalyzes formation of the antimicrobial agent hypothiocyanite (OSCN ) by oxidation of thiocyanate (SCN ) by HjOj (12). One source of HjOj is the enzyme superoxide dimutase (SOD, EC 1.1S. 1.1), which catalyzes dismutation of to O2... 

Schieberle, P., Heller, C. Influence of processing and storage on the formation of the metallic smelling (E,Z)-2,6-nonadienol in buttermilk. In Flavour perception — Aroma evaluation (Eds. H.P. Kruse, M. Rothe), Universitat Potsdam, 1997, pp. 213 Setfii, E., Buys, E.M., Donkin, E.F. Significance of the lactoperoxidase system in the dairy industry tuid its potential applications a review. Trends Food Sci. Technol. 16, 137 (2005)... 

Zhou, Y. Lim, L. T. (2009). Activation of Lactoperoxidase System in Milk by Glucose Oxidase Immobilized in Electrospim Polylactide Microfibers. Journal of Food Science, 74(2), C170-C176. 

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