Nonspecific bactericidal activity of the lactoperoxidase thiocyanate hydrogen peroxide system of milk against Escherichia coli and some gram negative pathogens

Abstract

Two strains of E. coli and one strain each of Salmonella typhimurium and Pseudomonas aeruginosa were killed by the bactericidal activity of the lactoperoxidase thiocyanate hydrogen peroxide system in milk and in a synthetic medium. H2O2 was supplied exogenously by glucose oxidase, and glucose was produced at a level which was itself noninhibitory. Two phases were distinguished: the first phase was dependent on the oxidation of SCN- by lactoperoxidase and H2O2, which was reversed by reducing agent, and the second phage was dependent on the presence of accumulated H2O2, which was reversed by catalase. The latter enzyme could also reverse the first phase, but only when present in excessive and unphysiological levels. The bactericidal activity was greatest at pH 5 and below, and it depended on the SCN- concentration and on the number of organisms. Since raw or heated milk neutralizes the acid barrier against infection in the stomach, the bactericidal system discussed may contribute to the prevention of enteric infections in neonates.