Analysis time and lactation stage influence on lactoperoxidase system components in dairy ewe milk.
Analysis time and lactation stage influence on lactoperoxidase system components in dairy ewe milk.
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分析时间和哺乳期对母羊乳中乳过氧化物酶系统成分的影响。
DOI：
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发表时间：
2001
影响因子：
3.5
通讯作者：
N. Fernández
中科院分区：
文献类型：
--
作者：
R. Althaus;M. P. Molina;M. Rodríguez;N. Fernández
为研究采乳时间对乳过氧化物酶系统组成的影响，对46份芒果羊奶的乳过氧化物酶活性、硫氰酸盐和过氧化氢含量进行了分析。样品保持在4摄氏度的温度，直到分析，分析发生在提取后6、12、24和48小时。与之前进行的分析相比，在48h进行分析时，乳过氧化物酶活性降低，在12h时，硫氰酸盐和过氧化氢浓度降低。因此，当研究乳过氧化物酶系统的组成或其抗菌活性时，必须考虑自开始采样以来所经过的时间。同样，当用微生物方法进行细菌计数或残留物筛选时，所经过的时间也很重要，在此期间，乳过氧化物酶系统可能会干扰。为了研究产后15、30、45、60、75、90、105、120和135d的绵羊乳过氧化物酶系统组成的变化，对48只曼彻加母羊产后15、30、45、60、75、90、105、120和135d的样品进行了分析。乳过氧化物酶活性平均值为3.46U/ml，硫氰酸盐浓度平均值为6.89 mg/L，过氧化氢浓度平均值为0.39 mg/L。不同泌乳阶段的硫氰酸盐和过氧化氢水平似乎不足以激活乳过氧化物酶系统。然而，在哺乳期的任何时间添加5毫克/L的硫氰酸盐和8毫克/L的过氧化氢都可以达到这一目的。
To study the effect of time elapsed from the moment of taking samples on lactoperoxidase system components, we analyzed the activity of the lactoperoxidase enzyme and the concentrations of thiocyanate and hydrogen peroxide in 46 individual samples of Manchega ewe milk. Samples were maintained at a temperature of 4 degrees C until analysis, which took place at 6, 12, 24, and 48 h after extraction. Decreases were observed in lactoperoxidase activity when the analyses were performed at 48 h and in the thiocyanate and hydrogen peroxide concentrations at 12 h compared with those carried out earlier. Consequently, when the components of the lactoperoxidase system or its antibacterial activity are studied, the time elapsed since the sampling commenced must be taken into account. Similarly, the time elapsed is important when carrying out bacterial counts or residue screening by microbiological methods, during which the lactoperoxidase system may interfere. To study the component changes in the lactoperoxidase system during lactation, samples obtained 15, 30, 45, 60, 75, 90, 105, 120, and 135 d postpartum from 48 Manchega ewes were used. Average lactoperoxidase activity, thiocyanate, and hydrogen peroxide concentrations were 3.46 U/ml, 6.89 mg/L, and 0.39 mg/L, respectively, with significant variations throughout lactation. The thiocyanate and hydrogen peroxide levels at different lactation stages seemed to be insufficient to activate the lactoperoxidase system. Nevertheless, this could be achieved by adding 5 mg/L of thiocyanate and 8 mg/L of hydrogen peroxide at any time during lactation.
乳过氧化物酶催化的硫氰酸盐氧化：硫氰酸盐氧化形式之间的平衡。
影响因子：
2.9
作者：
Thomas,EL
通讯作者：
Thomas,EL
用于测定牛乳过氧化物酶、人唾液过氧化物酶和人髓过氧化物酶浓度的定量标准化测定。
影响因子：
2.9
作者：
Pruitt,KM;Kamau,DN;Miller,K;Månsson-Rahemtulla,B;Rahemtulla,F
通讯作者：
Rahemtulla,F