Purification of Bovine Milk Alkaline Phosphatase with Affinity Chromatography and Effect of Flavonoids and Saccharides on the Enzyme Activities

Kuzuya, Yasuo; Kanamaru, Yoshihiro; Tanahashi, Tamotsu

doi:10.2508/chikusan.53.45

Cited by 4 publications

(6 citation statements)

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“…Similar observations have been found with pesticides containing poly chlorinated biphenyls, due to the reactivity of phenyl groups Kumar [41]. Alkaline Phosphatase activity has been shown to be inhibited by flavonoids, saccharides Kuzuya [42], and as corbic acid Miggiano et al [4]. Some poly phenolic compounds present in cocoa also are thought to have an inhibitory effecton ALP Murthy [11].…”

Section: Interfering Compounds and Conditionssupporting

confidence: 59%

“…Kuzuya [42]. The reported results suggest that Mg2+ along with Zn2+ are stimulatory to ALP activity reactivation, where as Co2+,Cu2+, EDTA, and Sn2+ may inhibit ALP reactivation and reactivation depending on several factors such as the availability of free Ca2+ and Mg2+ ions, heating and storage conditions, availability of phosphates, and pH conditions Sharma and Ganguli [62]; Linden [81];Linden [43]; Murthy and Peeler [13]; Fox and Kelly [32].…”

Section: Nonbovine Milk Productsmentioning

confidence: 99%

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Validation of Milk Product Pasteurization by Alkaline Phosphatase Activity

Punoo

2018

CDVS

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The standard practices for indirectly assessing the pasteurization status of milk products are primarily based on the thermal in activation kinetics of the endogenous milk enzyme, alkaline Phosphatase (ALP).This review provides an invaluable, tool for both regulatory and in house process control and validation. Endogenous milk ALP manifests a slightly higher heat resistance than the pathogenic micro flora upon which pasteurization time and temperature requirements are based. Therefore, ALP activity is recognized and accepted as the method of choice for the rapid validation of milk product pasteurization. However, ALP assays have notable limitations that must be understood if they are to be administered and interpreted correctly and the results are to be applied judiciously. Issues such as the reactivation of heat denatured ALP and the presence of both heat stable and labile microbial ALP are addressed. A discussion of ALP in the milk of non-bovine speciesis presented based on the limited literature available. Also brief discussion of research involving alternative pasteurization indicators is presented. This review article is intended to summarize the pertinent details of the ALP assay for dairy products (considering the basis and limitations of various methods) and the processing, handling, and known compositional factors that influence the assay results.

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Section: Interfering Compounds and Conditionssupporting

confidence: 59%

Section: Nonbovine Milk Productsmentioning

confidence: 99%

Validation of Milk Product Pasteurization by Alkaline Phosphatase Activity

Punoo

2018

CDVS

View full text Add to dashboard Cite

show abstract

“…Similar observations have been found with pesticides containing polychlorinated biphenyls, due to the reactivity of phenyl groups (Kumar et al, 1973). Alkaline phosphatase activity has been shown to be inhibited by flavonoids, saccharides (Kuzuya et al, 1982), and ascorbic acid (Miggiano et al, 1983). Some polyphenolic compounds present in cocoa also are thought to have an inhibitory effect on ALP (Murthy et al, 1992).…”

Section: Limitation Of Alp Assaysmentioning

confidence: 59%

“…The role of metallic ions (e.g., magnesium acetate) in the reactivation of ALP has been the focus of several studies (Richardson et al, 1964;Kuzuya et al, 1982). The reported results suggest that Mg 2+ along with Zn 2+ are stimulatory to ALP activity reactivation, whereas Co 2+ , Cu 2+ , EDTA, and Sn 2+ may inhibit ALP reactiva-tion and reactivation depending on several factors such as the availability of free Ca 2+ and Mg 2+ ions, heating and storage conditions, availability of phosphates, and pH conditions (Sharma and Ganguli, 1974;Linden et al, 1977;Linden, 1979;Fox and Kelly, 2006).…”

Section: Invited Review: Assays For Validation Of Pasteurizationmentioning

confidence: 99%

Invited review: The application of alkaline phosphatase assays for the validation of milk product pasteurization

Rankin

Christiansen

Lee

et al. 2010

Journal of Dairy Science

117

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Standard practices for indirectly assessing the pasteurization status of milk products are primarily based on the thermal inactivation kinetics of the endogenous milk enzyme, alkaline phosphatase (ALP). This assessment provides an invaluable, if not required, tool for both regulatory and in-house process control and validation. Endogenous milk ALP manifests a slightly higher heat resistance than the pathogenic microflora upon which pasteurization time and temperature requirements are based. Hence, ALP activity is recognized and accepted as the method of choice for the rapid validation of milk product pasteurization. However, ALP assays have notable limitations that must be understood if they are to be administered and interpreted correctly and the results are to be applied judiciously. Issues such as the reactivation of heat-denatured ALP and the presence of both heat-stable and -labile microbial ALP are addressed. A discussion of ALP in the milk of nonbovine species is presented based on the limited literature available. Some discussion of research involving alternative pasteurization indicators also is presented. This article is intended to summarize the pertinent details of the ALP assay for dairy products (noting the basis and limitations of various methods) and the processing, handling, and known compositional factors that influence the assay results.

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“…In some cases, inhibition of ALP can be observed. Flavonoids, saccharides (Kuzuya et al., 1982) and ascorbic acid can inhibit ALP activity (Miggiano et al., 1983) and probably some polyphenolic compounds present in cocoa too (Murthy et al., 1992). These compounds can also be present in milk from sheep and goats and result in similar problems.…”

Section: Assessmentmentioning

confidence: 99%

The use of alkaline phosphatase and possible alternative testing to verify pasteurisation of raw milk, colostrum, dairy and colostrum‐based products

Clawin‐Rädecker¹,

Block²,

Egger³

et al. 2021

EFS2

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Pasteurisation of raw milk, colostrum, dairy or colostrum-based products must be achieved using at least 72°C for 15 s, at least 63°C for 30 min or any equivalent combination, such that the alkaline phosphatase (ALP) test immediately after such treatment gives a negative result. For cows' milk, a negative result is when the measured activity is ≤ 350 milliunits of enzyme activity per litre (mU/L) using the ISO standard 11816-1. The use and limitations of an ALP test and possible alternative methods for verifying pasteurisation of those products from other animal species (in particular sheep and goats) were evaluated. The current limitations of ALP testing of bovine products also apply. ALP activity in raw ovine milk appears to be about three times higher and in caprine milk about five times lower than in bovine milk and is highly variable between breeds. It is influenced by season, lactation stage and fat content. Assuming a similar pathogen inactivation rate to cows' milk and based on the available data, there is 95-99% probability (extremely likely) that pasteurised goat milk and pasteurised sheep milk would have an ALP activity below a limit of 300 and 500 mU/L, respectively. The main alternative methods currently used are temperature monitoring using data loggers (which cannot detect other process failures such as cracked or leaking plates) and the enumeration of Enterobacteriaceae (which is not suitable for pasteurisation verification but is relevant for hygiene monitoring). The inactivation of certain enzymes other than ALP may be more suitable for the verification of pasteurisation but requires further study. Secondary products of heat treatment are not suitable as pasteurisation markers due to the high temperatures needed for their production. More research is needed to facilitate a definitive conclusion on the applicability of changes in native whey proteins as pasteurisation markers.

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Purification of Bovine Milk Alkaline Phosphatase with Affinity Chromatography and Effect of Flavonoids and Saccharides on the Enzyme Activities

Cited by 4 publications

References 0 publications

Validation of Milk Product Pasteurization by Alkaline Phosphatase Activity

Validation of Milk Product Pasteurization by Alkaline Phosphatase Activity

Invited review: The application of alkaline phosphatase assays for the validation of milk product pasteurization

The use of alkaline phosphatase and possible alternative testing to verify pasteurisation of raw milk, colostrum, dairy and colostrum‐based products

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