Investigation of Lactoperoxidas enzyme, functional system and its application in industries

Subject Areas : Journal of Food Safety and Processing

Masoomeh Delfani ¹ (M Sc. student, Department of Food Science and Industry, Faculty of Agriculture, Varamin Pishva Branch, Islamic Azad University, Tehran, Iran)
Mahnaz Hashemi Ravan ² (Assistant Professor, Department of Food Science and Industry, Faculty of Agriculture, Varamin Pishva Branch, Islamic Azad University, Tehran, Iran)

Received: 2022-06-22 Accepted : 2022-10-29 Published : 2023-02-20

Keywords: Enzyme, Milk, Antimicrobial, preservation, lactoperoxidase,

Abstract :

The production of healthy and safe food is considered as one of the most important goals of the food industry, and it is impossible to achieve this without using various processes and preservatives. However, recently, concerns about the use of chemical preservatives have increased, so that attention has been focused on the use of minimal or no chemical preservatives in food products. Therefore, researchers and food manufacturers are trying to produce products using natural preservatives such as antimicrobial enzymes. Lactoperoxidase, as an example of antimicrobial enzymes, which is the second most abundant natural enzyme in milk. Lactoperoxidase (LPO) is a member of a large group of mammalian hemoperoxidases, which includes myeloperoxidase (MPO), eosinophil peroxidase (EPO), and thyroid peroxidase (TPO). LPO is found in exocrine secretions, including milk. This substance is responsible for inactivating a wide range of microorganisms and is therefore an important component of the body's defense mechanism. With the help of hydrogen peroxide, it catalyzes the oxidation of halides, pseudohalides and organic aromatic molecules. This review deals with various details of this protein from its discovery to understanding its structure, function, applications and positive antimicrobial effects.