Mattila T
J Dairy Res. 1985 Feb;52(1):149-57. doi: 10.1017/s0022029900023979.
The involvement of toxic oxygen intermediates in the bacteriostatic effect of milk was determined by producing bacterial growth curves using turbidimetry in the presence and absence of oxygen radical-scavenging substances. Using whey as substrate, catalase, haemoglobin combined with ascorbic acid and xanthine oxidase inhibitors all provided protection against oxygen toxicity for a strain of Staphylococcus aureus and of Streptococcus agalactiae. Superoxide dismutase and mannitol were less effective. This was evident in whey alone and in the presence of oxygen radicals produced exogenously by the t-butylhydroperoxide, H2O2 and xanthine/xanthine oxidase systems.
通过在有氧和无氧自由基清除物质存在的情况下使用比浊法绘制细菌生长曲线，确定了有毒氧中间体在牛奶抑菌作用中的参与情况。以乳清为底物，过氧化氢酶、血红蛋白与抗坏血酸的组合以及黄嘌呤氧化酶抑制剂均为金黄色葡萄球菌和无乳链球菌菌株提供了针对氧毒性的保护。超氧化物歧化酶和甘露醇的效果较差。这在单独的乳清中以及在叔丁基过氧化氢、H2O2和黄嘌呤/黄嘌呤氧化酶系统外源性产生氧自由基的情况下都很明显。
