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Lactoperoxidase Antibacterial System: Natural Occurrence, Biological Functions and Practical Applications
1National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT, England and Alfa-Laval Agri International AS, P.O. Box 39, S-147 00 Tumba, Sweden.
Journal of Food Protection
|April 3, 2019
Summary
The natural lactoperoxidase (LP) system, using thiocyanate and hydrogen peroxide, shows antibacterial activity. This system is safe for consumers and can preserve milk quality.
Area of Science:
- Biochemistry
- Microbiology
- Food Science
Background:
- The antibacterial lactoperoxidase (LP) system comprises thiocyanate (SCN⁻), hydrogen peroxide (H₂O₂), and the enzyme LP.
- These components are naturally abundant, and evidence for LP system activity in animals, including humans, is growing.
Purpose of the Study:
- To review the antibacterial properties of the LP system.
- To discuss its effects on bacterial and animal cells, particularly the bacterial cytoplasmic membrane.
- To explore practical applications, focusing on milk preservation.
Main Methods:
- Literature review of the lactoperoxidase system.
- Discussion of in vitro effects on cellular components.
- Analysis of practical applications in food preservation.
Main Results:
- The LP system exhibits unique antibacterial action targeting the bacterial cytoplasmic membrane.
- Its components (SCN⁻ and H₂O₂) are widely distributed in nature.
- Evidence supports the LP system's activity in various animal species.
Conclusions:
- The LP system is a naturally occurring antibacterial agent with potential applications in food preservation.
- Utilizing the LP system to maintain raw milk quality is a viable option.
- Low concentrations of SCN⁻ and H₂O₂ for optimal LP activity are deemed safe for consumers.
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