Lactoperoxidase and lysozyme activity in buff alo milk from Argentine

Autores
Van Nieuwenhove, Carina Paola; Gutiérrez, Celina V.; Nuñez, Martha Susana; Gonzalez, Silvia Nelina
Año de publicación
2004
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Lysozyme (LZ) and lactoperoxidase (LP) activity and thiocyanate (SCN ) content were monitored in the milks - of twelve individual Murrah buffalo during mid-lactation. Samples were pasteurized at low (65ºC, 30min) and high (72ºC, 15s) technique for evaluating heat effect on both enzymes. LP value were 2.49±0.86 U.mL , thiocyanate level -1 8.64 ± 2.08 ppm and LZ activity was 424 ± 349 U.mL . There was difference between heat treatment on both enzymes. -1 LZ was complete inactivated by low and high pasteurization, while LP activity showed 16% of inactivation on low pasteurization and 80% on high pasteurization. SCN content was not modified by any heat treatment. This result - shows that it is convenient to use low temperatures to preserve buffalo raw milk. LP is the most abundant enzymes in buffalo milk, while LZ has very low activity. Addition of SCN or hydrogen peroxide can be carried out when LP is not - limitation factor in buffalo milk.
Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Gutiérrez, Celina V.. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Materia
Buffalo Milk
Lactoperoxidase
Thiocyanate
Lysozyme
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/56919
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Lactoperoxidase and lysozyme activity in buff alo milk from ArgentineVan Nieuwenhove, Carina PaolaGutiérrez, Celina V.Nuñez, Martha SusanaGonzalez, Silvia NelinaBuffalo MilkLactoperoxidaseThiocyanateLysozymehttps://purl.org/becyt/ford/4.3https://purl.org/becyt/ford/4Lysozyme (LZ) and lactoperoxidase (LP) activity and thiocyanate (SCN ) content were monitored in the milks - of twelve individual Murrah buffalo during mid-lactation. Samples were pasteurized at low (65ºC, 30min) and high (72ºC, 15s) technique for evaluating heat effect on both enzymes. LP value were 2.49±0.86 U.mL , thiocyanate level -1 8.64 ± 2.08 ppm and LZ activity was 424 ± 349 U.mL . There was difference between heat treatment on both enzymes. -1 LZ was complete inactivated by low and high pasteurization, while LP activity showed 16% of inactivation on low pasteurization and 80% on high pasteurization. SCN content was not modified by any heat treatment. This result - shows that it is convenient to use low temperatures to preserve buffalo raw milk. LP is the most abundant enzymes in buffalo milk, while LZ has very low activity. Addition of SCN or hydrogen peroxide can be carried out when LP is not - limitation factor in buffalo milk.Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Gutiérrez, Celina V.. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaMedwell Online2004-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/56919Van Nieuwenhove, Carina Paola; Gutiérrez, Celina V.; Nuñez, Martha Susana; Gonzalez, Silvia Nelina; Lactoperoxidase and lysozyme activity in buff alo milk from Argentine; Medwell Online; Journal Of Animal And Veterinary Advances; 3; 7; 7-2004; 431-4331680-55931993-601XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://medwelljournals.com/abstract/?doi=javaa.2004.431.433info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T11:46:00Zoai:ri.conicet.gov.ar:11336/56919instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 11:46:01.243CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Lactoperoxidase and lysozyme activity in buff alo milk from Argentine
title Lactoperoxidase and lysozyme activity in buff alo milk from Argentine
spellingShingle Lactoperoxidase and lysozyme activity in buff alo milk from Argentine
Van Nieuwenhove, Carina Paola
Buffalo Milk
Lactoperoxidase
Thiocyanate
Lysozyme
title_short Lactoperoxidase and lysozyme activity in buff alo milk from Argentine
title_full Lactoperoxidase and lysozyme activity in buff alo milk from Argentine
title_fullStr Lactoperoxidase and lysozyme activity in buff alo milk from Argentine
title_full_unstemmed Lactoperoxidase and lysozyme activity in buff alo milk from Argentine
title_sort Lactoperoxidase and lysozyme activity in buff alo milk from Argentine
dc.creator.none.fl_str_mv Van Nieuwenhove, Carina Paola
Gutiérrez, Celina V.
Nuñez, Martha Susana
Gonzalez, Silvia Nelina
author Van Nieuwenhove, Carina Paola
author_facet Van Nieuwenhove, Carina Paola
Gutiérrez, Celina V.
Nuñez, Martha Susana
Gonzalez, Silvia Nelina
author_role author
author2 Gutiérrez, Celina V.
Nuñez, Martha Susana
Gonzalez, Silvia Nelina
author2_role author
author
author
dc.subject.none.fl_str_mv Buffalo Milk
Lactoperoxidase
Thiocyanate
Lysozyme
topic Buffalo Milk
Lactoperoxidase
Thiocyanate
Lysozyme
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.3
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Lysozyme (LZ) and lactoperoxidase (LP) activity and thiocyanate (SCN ) content were monitored in the milks - of twelve individual Murrah buffalo during mid-lactation. Samples were pasteurized at low (65ºC, 30min) and high (72ºC, 15s) technique for evaluating heat effect on both enzymes. LP value were 2.49±0.86 U.mL , thiocyanate level -1 8.64 ± 2.08 ppm and LZ activity was 424 ± 349 U.mL . There was difference between heat treatment on both enzymes. -1 LZ was complete inactivated by low and high pasteurization, while LP activity showed 16% of inactivation on low pasteurization and 80% on high pasteurization. SCN content was not modified by any heat treatment. This result - shows that it is convenient to use low temperatures to preserve buffalo raw milk. LP is the most abundant enzymes in buffalo milk, while LZ has very low activity. Addition of SCN or hydrogen peroxide can be carried out when LP is not - limitation factor in buffalo milk.
Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Gutiérrez, Celina V.. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Gonzalez, Silvia Nelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
description Lysozyme (LZ) and lactoperoxidase (LP) activity and thiocyanate (SCN ) content were monitored in the milks - of twelve individual Murrah buffalo during mid-lactation. Samples were pasteurized at low (65ºC, 30min) and high (72ºC, 15s) technique for evaluating heat effect on both enzymes. LP value were 2.49±0.86 U.mL , thiocyanate level -1 8.64 ± 2.08 ppm and LZ activity was 424 ± 349 U.mL . There was difference between heat treatment on both enzymes. -1 LZ was complete inactivated by low and high pasteurization, while LP activity showed 16% of inactivation on low pasteurization and 80% on high pasteurization. SCN content was not modified by any heat treatment. This result - shows that it is convenient to use low temperatures to preserve buffalo raw milk. LP is the most abundant enzymes in buffalo milk, while LZ has very low activity. Addition of SCN or hydrogen peroxide can be carried out when LP is not - limitation factor in buffalo milk.
publishDate 2004
dc.date.none.fl_str_mv 2004-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/56919
Van Nieuwenhove, Carina Paola; Gutiérrez, Celina V.; Nuñez, Martha Susana; Gonzalez, Silvia Nelina; Lactoperoxidase and lysozyme activity in buff alo milk from Argentine; Medwell Online; Journal Of Animal And Veterinary Advances; 3; 7; 7-2004; 431-433
1680-5593
1993-601X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/56919
identifier_str_mv Van Nieuwenhove, Carina Paola; Gutiérrez, Celina V.; Nuñez, Martha Susana; Gonzalez, Silvia Nelina; Lactoperoxidase and lysozyme activity in buff alo milk from Argentine; Medwell Online; Journal Of Animal And Veterinary Advances; 3; 7; 7-2004; 431-433
1680-5593
1993-601X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://medwelljournals.com/abstract/?doi=javaa.2004.431.433
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Medwell Online
publisher.none.fl_str_mv Medwell Online
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.001348

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