THE PRESENCE AND SOME PROPERTIES OF XANTHINE OXIDASE IN HUMAN MILK AND COLOSTRUM | Zendy

ZIKAKIS J. P. | Zendy; DOUGHERTY T. M. | Zendy; BIASOTTO N. O. | Zendy

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THE PRESENCE AND SOME PROPERTIES OF XANTHINE OXIDASE IN HUMAN MILK AND COLOSTRUM

Author(s) -

ZIKAKIS J. P.,

DOUGHERTY T. M.,

BIASOTTO N. O.

Publication year - 1976

Publication title -

journal of food science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.772

H-Index - 150

eISSN - 1750-3841

pISSN - 0022-1147

DOI - 10.1111/j.1365-2621.1976.tb01183.x

Subject(s) - colostrum , xanthine oxidase , chemistry , enzyme , enzyme assay , food science , lactation , bovine milk , chromatography , biochemistry , biology , antibody , immunology , pregnancy , genetics

Human milk and colostrum samples were assayed for xanthine oxidase (XO) activity polarographically and by a radiochemical assay. Activity was found in all 59 samples assayed, it varied widely among individuals, and colostrum showed the highest activity. Enzyme activity decreased in all individuals with advance in the stage of lactation. The pH optimum of XO was 7.2 and nearly all of the enzyme was contained in the cream fraction. In stability experiments, milk samples stored at ‐20°C for up to 3 months showed no loss in activity. The pH optimum of the enzyme and its stability at ‐20°C demonstrate that it differs from bovine milk XO and it is not of bacterial origin.

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