Indigenous enzymes in milk: Overview and historical aspects—Part 1

Fox, Patrick F.; Kelly, Alan L.

doi:10.1016/j.idairyj.2005.09.013

Cited by 184 publications

(150 citation statements)

References 157 publications

(195 reference statements)

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“…Lactoperoxidase (LPO) is a member of the peroxidase family whose primary function, in the presence of hydrogen peroxide, is to catalyse the oxidation of thiocynates, leading to the generation of intermediate compounds with a wide range of antimicrobial activities (Fox and Kelly 2006a). Hahn et al (1998) reported that the concentration of LPO in colostrum is 13 to 30 mg.L −1 , compared to 11-45 mg.L −1 in milk.…”

Section: Antioxidant Enzymesmentioning

confidence: 99%

Composition and properties of bovine colostrum: a review

McGrath

Fox

McSweeney

et al. 2015

Dairy Sci. & Technol.

315

263

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Colostrum is the initial milk secreted by mammals following parturition, the composition and physicochemical properties of which are highly dynamic and variable. The composition and physicochemical properties of colostrum during the initial postpartum period has not been systematically reviewed for many years, although the topic remains of interest both to milk producers and processors. In this article, the current understanding of the composition of colostrum, i.e. carbohydrates, proteins, growth factors, enzymes, enzyme inhibitors, nucleotides and nucleosides, cytokines, fats, vitamins and minerals, is reviewed. In addition, the physicochemical properties, i.e. pH and buffering capacity, colour, density and specific gravity, osmotic pressure, somatic cell count, properties of casein micelles, ethanol stability and rennet coagulation properties are discussed, as well as the effects of heat-treating colostrum.

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Section: Antioxidant Enzymesmentioning

confidence: 99%

Composition and properties of bovine colostrum: a review

McGrath

Fox

McSweeney

et al. 2015

Dairy Sci. & Technol.

315

263

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“…Lactoperoxidase is an enzyme found mainly in the whey fraction of milk and catalyses the transfer of oxygen from hydrogen peroxide to other substrates [4,11]. Lactoperoxidase enzymes are used as an indicator of successful UHT treatments as these enzymes are inactivated by heat treatments above 80 • C [4,14].…”

Section: Impact Of Ultrasound On Milk Enzyme Activitymentioning

confidence: 99%

Impact of ultrasound on dairy spoilage microbes and milk components

Cameron

McMaster

Britz

2009

Dairy Sci. Technol.

132

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-Numerous reports in the literature suggest pasteurisation failures in the dairy industry as a possible cause for an end product with a poor quality. Ultrasonication offers the dairy industry a non-thermal alternative to pasteurisation. The aim of this study was to evaluate the use of ultrasonication as an alternative to heat pasteurisation. Ultrasound was found to eliminate spoilage and potential pathogens to zero or to levels acceptable by South African and British milk legislation, even when initial inoculum loads of 5× higher than permitted were present before treatment. Viable cell counts of E. coli were reduced by 100% after 10.0 min of ultrasonication. The data obtained also showed that viable counts of Pseudomonas fluorescens were reduced by 100% after 6.0 min and Listeria monocytogenes was reduced by 99% after 10.0 min. An infra-red based apparatus was used to analyse raw and pasteurised milk after an ultrasonic treatment. Ultrasonication did not lead to decreases in the protein or lactose content of both raw and pasteurised milk. Kjeldahl nitrogen determinations confirmed that ultrasonication had no detrimental effect on the total protein or casein content of pasteurised milk. This study indicated that ultrasonication lead to an increase in the fat concentration. This was explained by the larger surface area of the fat globules after ultrasonication, which led to an increase in light scattering as observed by the MilkoScan. Alkaline phosphatase and lactoperoxidase activities were also investigated as potential indicators of an effective ultrasonic treatment. Ultrasonication was, however, found to be ineffective in deactivating both enzymes used regularly by the dairy industry as indicators of effective thermal processes. Résumé -Impact des ultrasons sur les microbes d'altération du lait et sur ses composants.De nombreuses publications suggèrent que dans l'industrie laitière, la mauvaise qualité du produit fini peut provenir de défaillances de la pasteurisation. Le but de cette étude a été d'évaluer l'utilisation de l'ultrasonication comme alternative au traitement thermique. Les résultats ont montré que les ultrasons éliminaient totalement, ou à des niveaux acceptables par la législation sud-africaine et anglaise, la flore d'altération et les pathogènes potentiels, et ce même quand les charges d'inoculum initiales avant traitement étaient 5 fois supérieures à celles autorisées. La réduction du nombre de cellules viables après ultrasonication était de 100 % après 10.0 min pour E. coli, de 100 % après 6.0 min pour Pseudomonas fluorescens et de 99 % après 10.0 min pour Listeria monocytogenes. L'analyse par infrarouge du lait cru et du lait pasteurisé après traitement aux ultrasons ne montrait aucune diminution de la teneur en protéines et en lactose dans ces deux laits. La quantification de l'azote par Kjeldahl confirmait l'absence d'effet préjudiciable de l'ultrasonication sur les teneurs en protéines totales ou en caséines du lait pasteurisé. Cette étude montre que l'ultrasonication conduit à ...

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“…Determination of the L/S ratio is by far the most widely used and accepted method to assess for fetal lung immaturity, [18,20,21]. Possible sources of enzymes found in amniotic fluid are mother's blood and placenta [25,26].…”

Section: Discussionmentioning

confidence: 99%

“…The reaction is thought to provide a source of ornithine, the biosynthetic precursor of polyamines and the proline which are essential for cell proliferation and collagen production control as well as for growth and development of placenta and embryo [1,5,7,9,25,26].…”

Section: Discussionmentioning

confidence: 99%

Arginase Activity and Lecithin/Sphingomyelin (L/S) Ratio in the Amniotic Fluid of Pregnant Women

et al. 2013

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Arginase activity is important in polyamines and nitric oxide production which are required for the normal growth of placenta and embryo. A considerable arginase activity is observed in amniotic fluid in women at the end of pregnancy. Lecithin to sphingomyelin (L/S) ratio is widely used in order to assess fetal lung immaturity and prevention of neonatal respiratory distress syndrome, the major cause of neonatal morbidity and mortality. The purpose of our study was to determine if there is a relationship between arginase activity and L/S ratio in amniotic fluid. The study included 170 pregnant women, 18-43 years old, with normal and pathological pregnancy. The arginase activity was measured on the basis of the determination of the amount of liberated ornithine from arginine as substrate. The L/S ratio was done by using a thin layer chromatography. Increased level of arginase activity correlates with the fetal lung maturity. Arginase activity and L/S values may be useful biochemical data, for intrauterine baby maturity.

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Indigenous enzymes in milk: Overview and historical aspects—Part 1

Cited by 184 publications

References 157 publications

Composition and properties of bovine colostrum: a review

Composition and properties of bovine colostrum: a review

Impact of ultrasound on dairy spoilage microbes and milk components

Arginase Activity and Lecithin/Sphingomyelin (L/S) Ratio in the Amniotic Fluid of Pregnant Women

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