Reiter Bruno, Härnulv Göran
National 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.
J Food Prot. 1984 Sep;47(9):724-732. doi: 10.4315/0362-028X-47.9.724.
In the present review dealing with the antibacterial lactoperoxidase (LP) system, it is shown that the two reactants thiocyanate (SCN) and hydrogen peroxide (HO) as well as the catalytic enzyme lactoperoxidase (LP) are widely distributed in nature and that evidence for the activity of the LP system in animals, including man, is accumulating. The in vitro effects on bacterial and animal cells are discussed and the unique action of the LP system on the bacterial cytoplasmic membrane is pointed out. Some practical applications are also presented, with particular emphses on the possibility of utilizing the LP system to preserve the quality of raw, cooled as well as uncooled milk. It is concluded that the addition of minute quantities of SCN and HO (ca. 12 and 8 ppm, respectively) to secure an optimum activity of the LP system should be harmless to the consumer of milk and milk products treated in this way.
在本次关于抗菌乳过氧化物酶（LP）系统的综述中，研究表明，两种反应物硫氰酸盐（SCN）和过氧化氢（HO）以及催化酶乳过氧化物酶（LP）在自然界中广泛分布，并且越来越多的证据表明LP系统在包括人类在内的动物体内具有活性。文中讨论了该系统在体外对细菌和动物细胞的影响，并指出了LP系统对细菌细胞质膜的独特作用。还介绍了一些实际应用，特别强调了利用LP系统来保持生鲜、冷藏和未冷藏牛奶品质的可能性。得出的结论是，添加微量的SCN和HO（分别约为12 ppm和8 ppm）以确保LP系统的最佳活性，对于以这种方式处理的牛奶和奶制品的消费者应该是无害的。
