lactoperoxidase system
TRANSCRIPT
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Lactoperoxidase system?
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Components of the Lactoperoxidase System
Lactoperoxidase
The thiocyanate ion
Hydrogen peroxide
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Lactoperoxidase activity and thiocyanate concentration in different types of milk
Tape of milk Lactoperoxidase (Units/ml) Thiocyanate (ppm)
Cow 1.4 3.2-4.6
Ewe 0.14-2.38 10.3-20.6
Goat 1.55 4.03
4.45 10.29
SAIB 0.26 4.58
Saanen 0.79 2.78
Buffalo 0.9 5.4
Guinea pig 22
Human 0.06-0.97 2.6
Limit for bacterial activity 0.02 15
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The structural damage of microbial cytoplasmic membranes by the oxidation of SH-groups results in leakage of potassium ions, amino acids and polypeptides into the medium. Subsequently uptake of glucose, amino acids, purines, pyrimidines in the cell and the synthesis of proteins,DNA and RNA is also inhibited.
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Antimicrobial spectrum of the LP system
Bacteriostatic and/or bactericidal activity on
Depend on
bacteria
fungi
viruses
type of electron donor
test media
temperature
pH
Cell count
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Effect of LP system on the activity of lactic starter cultures
Starter cultures Effect
Lactic acid bacteria Reduced rate of acid production
Thermophilic starters Delay in coagulation time by 4.5 h
when inuoculated 2h after activation
Yoghurt starter Reduced rate of acid production and
delay in curdling time by 1 ½ h
LF-40 Reduced rate of acid production
Lactobacilus acidophilus Reduced rate of acid production
Mesophilic cheese starter culture Inhibition of growth and acid production
LL 50C Insensitive to LP system
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Sensitive generating H2O2, L.acidophilus, 3 strains of L.delbrueckii subs.bulgaricus(1373,1489,LBR)
Sensitive but do not have the ability to generate H2O2 and require an extraneous source, L.helveticus, S.thermophilus
Resistant, Enterococcus faecium, lactobacillus lactis,1 strain of L.delbrueckii subs.bulgaricus(1243)
Suseptibility of Thermophilic Starters
to the LP system
Suseptibility of Thermophilic Starters
to the LP system
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Type of milk used Type and strain of starter cultures used Level of thiocyanate and H2O2 used Natural levels of thiocyanate and H2O2 in milk Temperature of heating LP-activated milk and antibacterial compounds formed Time and temperature of incubation Rate of inoculation of starters
LP treated milk for the manufacture of
fermented milk products
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Effect of the LP system on the manufacture of fermented milk products
Cottage cheese: Taste and flavour of experimental cheese slightly different from the control,increased cheese yield
Acidophilus milk: Lower diacetyl and acetoin content and lower proteolytic activity
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Gouda cheese (Goat): Improves microbiological quality and flavour
Manchego cheese (Ewe): Prevents excessive proteolysis and softening
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Yoghurt (Cow): No difference in chemical composition and organoleptic qualities
Yoghurt (Buffalo):A delay in curdling time by 1 h 20 min, no effect on body and texture, lower flavour rating
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Preservation of raw milk LP-low temperature thermal processes Functional foods Preservation of cosmetics As a preservative in foods and pharmaceutical
Application of the LP System
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Fish farming Infant milk formula Thoothpaste & Mouth rinses Bacterial clearance from airways
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As a protectant in ophthalmic fluids
In milk replacers for calves
As a possible index for mastitis
Degradation of various carcinogens
Synergy with other preservatives
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CONCLUTIONCONCLUTION
The LP system can be utilized not only for milk preservation but olso for multiple application across the food industry both in developed and developing countries.
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R.Fathi