A1 Journal article – refereed
Combined inhibitory effect of bovine immune whey and peroxidase-generated hypothiocyanite against glucose uptake by Streptococcus mutans




List of Authors: Loimaranta V, Tenovuo J, Korhonen H
Publication year: 1998
Journal: Oral Microbiology and Immunology
Journal name in source: Oral microbiology and immunology
Journal acronym: Oral Microbiol Immunol
Volume number: 13
Issue number: 6
ISSN: 0902-0055

Abstract
Immune whey product was obtained from Streptococcus mutans- and Streptococcus sobrinus-immunized cows. Hypothiocyanite (HOSCN/OSCN-) was generated in VMG-buffer, pH 5.5 or 6.5, by bovine milk lactoperoxidase, KSCN and hydrogen peroxide. The glucose incorporation by late-log cells of S. mutans 10449, serotype c, was followed by measuring the uptake of 14C-glucose at 37 degrees C. At pH 5.5 and 6.5 both immune whey product and HOSCN/OSCN- dose-dependently inhibited glucose uptake. The inhibition by their combination was additive if bacterial cells were treated with HOSCN/OSCN- before exposed to immune whey product. In contrast to immune whey product, the control product from sham-immunized cows increased the glucose uptake even when added simultaneously with HOSCN/OSCN-. However, when bacterial cells were pretreated with HOSCN/OSCN- an enhanced inhibitory effect was observed also with control product. The results indicate that colostral proteins from S. mutants- or S. sobrinus-immunized cows inhibit glucose uptake and that the effect is enhanced by pretreatment with lactoperoxidase-generated HOSCN/OSCN-.

Last updated on 2019-29-01 at 15:39