Zur Kenntnis der Lactoperoxydase 1. Mitteilung Verteilung der Laetoperoxydaseaktivität in Kuhmilch und Abhängigkeit von biologischen Einflüssen

Kiermeier, Friedrich; Kayser, Christine

doi:10.1007/bf02215161

Cited by 20 publications

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“…Instead, their secretion is evidently intensified immediately after parturition, and this stage lasts until the normal secretion of the mammary gland begins. The observations of Kiermeier and Kayser (1960) on the LP activity of colostrum support this assumption.…”

Section: Discussionsupporting

confidence: 55%

Antimicrobial factors in bovine colostrum

Korhonen

1977

AFSci

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Abstract. The study determined the content of certain antimicrobial proteins in the colostrum of five Ayrshire cows during the first 9 milkings and in milk 14 days from parturition. The following factors were analyzed: total whey protein (WP), total immunoglobulins (Ig), lactoferrin (LF), lactoperoxidase (LP), lysozyme (LZM). and Salmonella typhimurium antibody titer towards somatic (0 4 , 12 ) and flagellar (Hj.j.Hj) antigens.The content of all factors varied considerably in the first milking of the various cows, but the difference in content for all but LP and LZM decreased along with the number of milkings. The concentrations of WP, Ig and LF were at their highest in the first milking and dropped markedly in the following milkings. On the other hand, the LP concentration was on average greatest during the 3rd and 4th milkings, and the LZM concentration during the 7th and Bth milkings.The colostral whey from the first milking had the following concentrations on average:WP 69.2 mg/ml, Ig 52.0 mg/ml, LF 1.53 mg/ml, LP 22.8 //g/ml and LZM 0.40 /ig/ml. In the milk whey the concentrations were as follows: WP 12.2 mg/ml, Ig 0.95 mg/ml, LF 0.09 mg/ml, LP 20.1 /ig/ml and LZM 0.37 fig/ml. Agglutinating antibodies to a human pathogenic strain of S. typhimurium were found against both O and H antigens in the colostrum of all cows. One cow, which had been vaccinated with S. typhimurium before parturition, had significantly higher titers than the unvaccinated animals. The latter were found to have antibodies only in the first two or three milkings post partum while the vaccinated cow still had antibodies in the milk 14 days post partum. The results obtained permit the assumption that in addition to antibodies, the nonspecific antibacterial factors (LF, LP and LZM) may contribute to the antimicrobial activity of colostrum and thus enhance the resistance of a newborn calf to microbial infections during the first week of life.

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Section: Discussionsupporting

confidence: 55%

Antimicrobial factors in bovine colostrum

Korhonen

1977

AFSci

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“…In several studies diet has been found to have an effect on the LP activity of cow's milk (Kiermeier and Kayser 1960, Syväoja and Virtanen 1968, Skvortsov and Kudrin 1976. The study of Kiermeier and Kayser (1960) showed that a maize silage diet increases, and a beet diet correspondingly decreases the peroxidase activity of milk.…”

Section: Discussionmentioning

confidence: 99%

“…The latter observation has been recently confirmed (Gothefors andMarklund 1975, Korhonen 1977). Kiermeier and Kayser (1960) noted that LP activity is higher in the summer than in the winter, a fact which they consider to be due to a different diet. A feeding test showed that continual feeding with maize silage raised the peroxidase activity of milk during the test feeding period.…”

Section: Introductionmentioning

confidence: 99%

“…Several factors have been found to affect the LP activity of milk. According to the observations of Kiermeier and Kayser (1960), LP activity is higher in cows of the Rotbunte Niederungsvieh breed than in Fleckvieh cows, and activity is at peak 3 5 days after parturition, gradually dropping thereafter. The latter observation has been recently confirmed (Gothefors andMarklund 1975, Korhonen 1977).…”

Section: Introductionmentioning

confidence: 99%

“…The early observation of this heat stable hemiprotein was evidently affected by its high content in milk, where it is the most abundant en-zyme. Peroxidase activity is found in all cow's milk, but its extent varies greatly from individual to individual and there are marked daily variations in the LP activity of milk from the same cow (Kiermeier andKayser 1960, Korhonen 1973). Several factors have been found to affect the LP activity of milk.…”

Section: Introductionmentioning

confidence: 99%

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A polyol mixture or molasses treated beet pulp in the silage based diet of dairy cows: II. The effect on the lactoperoxidase and thiocyanate content of milk and the udder health

Korhonen

Rintamäki

Antila

et al. 1977

AFSci

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Abstract. The study investigated the effect of a diet containing either a polyol mixture (polyol group) or molasses (molasses group) on the lactoperoxidase (LP) and thiocyanate (SCN ) content of milk and the udder health of dairy cows during a 12 week trial period. The control group received no extra carbohydrate feed.On the basis of the weekly milk samples from all test animals the polyol group had on an average the highest LP content (17.8 /ig/ml), the lowest SCN content (0.87 mg/1), and the lowest somatic cell count (152 000 cells/ml). The mean values for the molasses group were; LP: 12.6 SCN ; 1.01 mg/ml and cell count: 626 000 cells/ml. The same values for the control group were 11,7 fj g/ml, 0.91 mg/1 and 285 000 cells/ml, respectively.The polyol group yielded milk with an average of 51.5 % more lactoperoxidase daily than the molasses group, and 42.5 % more than the control group. These differences were, however, not found to derive from the different carbohydrate diet, because no significant change in the LP level in any group occurred during the test feeding. The On the basis of cell content and the occurrence of mastitis cases, the polyol group had the best and the molasses group the worst udder health.The possible effect of the LP/SCN /H 2020 2 antimicrobial system on mastitis resistance is evaluated.

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Über Einflüsse auf die Aktivität der Enzyme in Lebensmitteln

Kiermeier

1965

Nahrung

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Da die Mehrzahl unserer Lebensmittel der organisierten lebenden Substanz entstammt, enthalten die weitaus meisten von ihnen Enzyme als Biokatalysatoren. Mit wenigen Ausnahmen wie Salz, Zucker, SiiBstoff und Mineralwasser kommen Enzyme in allen Lebensmitteln vor, ja selbst in solchen nach tiefgreifender Aufbereitung wie in Brot, Casein, Kakaopulver oder manchen Konserven. Man kann daher das Vorkommen der Enzyme in unseren Lebensmitteln nahezu als ubiquitar bezeichnen. Im allgemeinen spricht man von der Enzymaktivitiit eines Lebensmittels, weil man damit die katalytische Eigenschaft am besten charakterisiert. Dabei ubersieht man aber leicht die Tatsache, daS Enzyme effektiv Bestandteile der Lebensmittel wie jeder andere in meBbaren Mengen sind. So kann man die Konzentration der Xanthin-Oxydase (EC 1.2.3.2) mit O,I -0,5 g je Liter Milch angeben. Schatzungen uber den Enzymgehalt von Zellen ergaben, daB 40% der gesamten loslichen Proteine der Skelettmuskulatur Enzymproteine darstellen, oder anders ausgedruckt, das gesamte Nicht-StruktureiweiB besitzt Enzymnatur, ebenso wie das EiweiB wachsender Mikroorganismen [I]. Bei gleichbleibender Zusammensetzung eines Lebensmittels wiirde ein Mehr oder Weniger an Enzymen eine Steigerung oder Minderung der katalytischen Wirkung bedeuten. Diese an sich logische Folgerung stimmt nichtzumindest nicht in jedem Fall -, da nach den bisher bescheidenen Ergebnissen die Enzymsynthese denselben Gesetzen wie die Proteinsynthese unterliegt ; d. h. dal3 sich nicht nur die Konzentration des betreffenden Enzyms in dem Lebensmittel geandert hat, sondern auch die damit in Zusammenhang stehenden Substrate, Dadurch mu13 sich zwangslaufig das Milieu andern, indem das Enzym reagieren soll. Als wesentlicher Gesichtspunkt folgt daraus, daB die uns interessierende Enzym-Aktivitat mit der dnderung des Lebensmittels als sein Reaktion-,,Milieu" dadurch in nicht vorausschauen-Nach ehem Vortrag am 20. 10. 1964 vor dem Fachverband Lebensmittelchemie gelegentlich der Hauptjahrestagung der Chemischen Gesellschaft in der Deutschen Demokratischen Republik in Leipzig (21./24. Okt. 1964). 42 Die Nahrung, Heft 6

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Zur Kenntnis der Lactoperoxydase 1. Mitteilung Verteilung der Laetoperoxydaseaktivität in Kuhmilch und Abhängigkeit von biologischen Einflüssen

Cited by 20 publications

References 0 publications

Antimicrobial factors in bovine colostrum

Antimicrobial factors in bovine colostrum

A polyol mixture or molasses treated beet pulp in the silage based diet of dairy cows: II. The effect on the lactoperoxidase and thiocyanate content of milk and the udder health

Über Einflüsse auf die Aktivität der Enzyme in Lebensmitteln

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