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Role of oxygen radicals in the bacteriostatic effect of whey and production of bacterial growth by free radical scavengers

Published online by Cambridge University Press:  01 June 2009

Tiina Mattila
Tiina Mattila
Affiliation:
Department of Pharmacology and Toxicology, College of Veterinary Medicine, 00550 Helsinki 55, Finland
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Summary

The involvement of toxic oxygen intermediates in the bacteriostatic effect of milk was determined by producing bacterial growth curves using turbidimetry in the presence and absence of oxygen radical-scavenging substances. Using whey as substrate, catalase, haemoglobin combined with ascorbic acid and xanthine oxidase inhibitors all provided protection against oxygen toxicity for a strain of Staphylococcus aureus and of Streptococcus agalactiae. Superoxide dismutase and mannitol were less effective. This was evident in whey alone and in the presence of oxygen radicals produced exogenously by the t-butylhydroperoxide, H2O2 and xanthine/xanthine oxidase systems.

Type
Original Articles
Information
Journal of Dairy Research , Volume 52 , Issue 1 , February 1985 , pp. 149 - 157
Copyright
Copyright © Proprietors of Journal of Dairy Research 1985

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