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Optimization of the components concentrations of the lactoperoxidase system by RSM
Author(s) -
Adolphe Y.,
Jacquot M.,
Linder M.,
RevolJunelles A.M.,
Millière J.B.
Publication year - 2006
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2006.02892.x
Subject(s) - lactoperoxidase , thiocyanate , lipid peroxidation , chemistry , pseudomonas fluorescens , glucose oxidase , biochemistry , response surface methodology , nuclear chemistry , antioxidant , chromatography , enzyme , peroxidase , bacteria , biology , genetics
Aims: The aim of this work was to use response surface methodology (RSM) approach, a statistical mathematical tool, to model effects and interactions of glucose oxidase (GOD), glucose, lactoperoxidase (LPO) and pH‐values on the thiocyanate (SCN − ) peroxidation, to determine the best concentrations of lactoperoxidase system (LP‐s) components in order to obtain maximal SCN − peroxidation and so to enhance the LP‐s antibacterial effects. Methods and Results: Experimental design using RSM was used for modelling effects and interactions of GOD (28·5–142·5 IU l −1 ), glucose (0·55–11·11 mmol l −1 ), LPO (0–6284 IU l −1 ) concentrations, and pH‐values (6·0–7·4) on thiocyanate peroxidation. A fixed SCN − concentration of 0·5 mmol l −1 was used. Experiments were carried out at 4 or at 25°C in 0·1 mol l −1 phosphate buffer. Optimized concentrations for both temperatures (4 and 25°C) were quite similar and were 85·5 IU l −1 for GOD, 8 mmol l −1 for glucose and 3927·5 IU l −1 for LPO at an initial pH‐value of 6·5. SCN − peroxidation was more efficient at 25 than at 4°C. At 4°C, no interaction between factors occurred. At 25°C, thiocyanate peroxidation was affected by GOD/glucose, GOD/pH and LPO/pH. Thiocyanate peroxidation was mainly increased by glucose and LPO factors. The optimized system had a bacteriostatic effect on Listeria monocytogenes CIP 82110 T and a strong bactericidal effect on Pseudomonas fluorescens CIP 6913 T . Conclusions: Appropriate combinations of LPO, GOD, glucose concentrations and pH‐values allowed maximal thiocyanate peroxidation and enhanced the antibacterial effect of the LP‐s. Significance and Impact of the Study: This optimization by RSM approach allowed a better understanding of the LP‐s functioning, the description of the component impacts on the SCN − peroxidation, and the observation of different interactions between the factors. The antimicrobial efficiency of LP‐s can be enhanced by better concentration ratios of the LP‐s components.