Challenge testing the lactoperoxidase system against a range of bacteria using different activation agents.
Lactoperoxidase (LP) exerts antimicrobial effects in combination with H(2)O(2) and either thiocyanate (SCN(-)) or a halide (e.g., I(-)). Garlic extract in the presence of ethanol has also been used to activate the LP system. This study aimed to determine the effects of 3 LP activation systems (LP+SCN(-)+H(2)O(2); LP+I(-)+H(2)O(2); LP + garlic extract + ethanol) on the growth and activity of 3 test organisms (Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus cereus). Sterilized milk was used as the reaction medium, and the growth pattern of the organisms and a range of keeping quality (KQ) indicators (pH, titratable acidity, ethanol stability, clot on boiling) were monitored during storage at the respective optimum growth temperature for each organism. The LP+I(-)+ H(2)O(2) system reduced bacterial counts below the detection limit shortly after treatment for all 3 organisms, and no bacteria could be detected for the duration of the experiment (35 to 55 h). The KQ data confirmed that the milk remained unspoiled at the end of the experiments. The LP + garlic extract + ethanol system, on the other hand, had no effect on the growth or KQ with P. aeruginosa, but showed a small retardation of growth of the other 2 organisms, accompanied by small increases (5 to 10 h) in KQ. The effects of the LP+SCN(-)+H(2)O(2) system were intermediate between those of the other 2 systems and differed between organisms. With P. aeruginosa, the system exerted total inhibition within 10 h of incubation, but the bacteria regained viability after a further 5 h, following a logarithmic growth curve. This was reflected in the KQ indicators, which implied an extension of 15 h. With the other 2 bacterial species, LP+SCN(-)+H(2)O(2) exerted an obvious inhibitory effect, giving a lag phase in the growth curve of 5 to 10 h and KQ extension of 10 to 15 h. When used in combination, I(-) and SCN(-) displayed negative synergy.
Department of Food Biosciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom.
L W T
LW
Fweja
M J
MJ
Lewis
A S
AS
Grandison
D000818:Animals; D001409:Bacillus cereus / Q000187:drug effects / Q000254:growth & development; D002417:Cattle; D002851:Chromatography, High Pressure Liquid; D015169:Colony Count, Microbial; D004789:Enzyme Activation; D004795:Enzyme Stability; D000431:Ethanol / Q000494:pharmacology; D005260:Female; D005519:Food Preservation / Q000379:methods*; D005737:Garlic / Q000737:chemistry; D006861:Hydrogen Peroxide / Q000494:pharmacology; D007454:Iodides / Q000494:pharmacology; D007784:Lactoperoxidase / Q000378:metabolism / Q000494:pharmacology*; D008826:Microbial Sensitivity Tests; D008892:Milk / Q000382:microbiology* / Q000592:standards; D010936:Plant Extracts / Q000494:pharmacology; D011550:Pseudomonas aeruginosa / Q000187:drug effects / Q000254:growth & development; D013211:Staphylococcus aureus / Q000187:drug effects / Q000254:growth & development; D013861:Thiocyanates / Q000494:pharmacology; D013997:Time Factors
D007454:Iodides; D010936:Plant Extracts; D013861:Thiocyanates; D000431:Ethanol; D006861:Hydrogen Peroxide; D007784:Lactoperoxidase; C031760:thiocyanate