The Efficacy of Stabilizers on Lactoperoxidase System’s Antibacterial Activity and Stability: A Review abstract
The lactoperoxidase System holds significant prominence as a pivotal protein within milk, assuming a defensive role in combating diverse strains of microorganisms, particularly those with deleterious implications for milk quality. The stabilization process of the lactoperoxidase enzyme offers numerous advantages and benefits within an academic context and allows for controlled modulation of the enzyme's effects. Stabilized enzymes have attracted considerable research attention due to their favorable attributes, including easy separation from reaction mixtures, and the potential for reusing enzymes from multiple sources, to find and improve valuable methodologies. This review summarized the role of stabilizers in enhancing the efficacy and stability of the lactoperoxidase system and antibacterial applications in cosmetics, pharmaceutical, food, and health industries. This enzyme possesses characteristics that make it an effective natural antibacterial agent, leading to the extension of the lifespan and improvement of the stability of diverse types of dairy products and milk. It is used especially in remote areas where farmers are not close to the market. The common findings confirmed the ability of stabilizers to enhance enzyme stability in unfavorable environmental conditions that result in the extension of the activity period of the enzyme. Therefore, this characteristic indirectly enhances the enzyme's remarkable effectiveness against bacteria. Finally, according to various studies, the main function of stabilizing agents is the enhancement of enzyme stability as well as the longevity of the enzyme. Overall, it seems the stabilizers have a supplementary function in improving the enzyme's ability to kill bacteria through increased enzymatic activity.
