Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk Whey
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 Esche...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2019/8013402 |
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| author | Ahmad Ni’matullah Al-Baarri Novia Tri Damayanti Anang Mohamad Legowo İsmail Hakkı Tekiner Shigeru Hayakawa |
| author_facet | Ahmad Ni’matullah Al-Baarri Novia Tri Damayanti Anang Mohamad Legowo İsmail Hakkı Tekiner Shigeru Hayakawa |
| author_sort | Ahmad Ni’matullah Al-Baarri |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-6a86acf72567426da15bdf04eae1adab |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-6a86acf72567426da15bdf04eae1adab2025-02-03T01:30:16ZengWileyInternational Journal of Food Science2356-70152314-57652019-01-01201910.1155/2019/80134028013402Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk WheyAhmad Ni’matullah Al-Baarri0Novia Tri Damayanti1Anang Mohamad Legowo2İsmail Hakkı Tekiner3Shigeru Hayakawa4Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, IndonesiaAnimal Sciences Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, IndonesiaAnimal Sciences Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, IndonesiaGastronomy Department, School of Applied Sciences, Istanbul Gelişim University, TurkeyApplied Biological Sciences, Faculty of Agriculture, Kagawa University, JapanThe 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.http://dx.doi.org/10.1155/2019/8013402 |
| spellingShingle | Ahmad Ni’matullah Al-Baarri Novia Tri Damayanti Anang Mohamad Legowo İsmail Hakkı Tekiner Shigeru Hayakawa Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk Whey International Journal of Food Science |
| title | Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk Whey |
| title_full | Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk Whey |
| title_fullStr | Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk Whey |
| title_full_unstemmed | Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk Whey |
| title_short | Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk Whey |
| title_sort | enhanced antibacterial activity of lactoperoxidase thiocyanate hydrogen peroxide system in reduced lactose milk whey |
| url | http://dx.doi.org/10.1155/2019/8013402 |
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