Lactoperoxidase: Antimicrobial Milk Enzyme

Lactoperoxidase, a heme-containing glycoprotein, is found in the milk of most mammals and various bodily fluids such as tears and saliva. This antimicrobial protein is produced by mammary, salivary, and mucosal glands.

In its catalytic center, this enzyme binds a heme prosthetic group derived from protoporphyrin IX, placing it in the category of mammalian heme-containing peroxidase (XPO) enzymes.

Activated by H2O2, lactoperoxidase has been utilized to impede the growth of microbes in raw milk, particularly in regions where refrigeration is not feasible.

The lactoperoxidase system plays a vital role in the innate immune system by eradicating bacteria in milk and mucosal secretions, suggesting potential therapeutic applications through system enhancement.

This system exhibits antimicrobial efficacy against a diverse range of microorganisms responsible for milk spoilage and diseases, including bacteria, the HIV-1 virus, molds, yeasts, mycoplasma, and protozoa. Notably, the lactoperoxidase system does not support the growth of pathogenic microorganisms once the bacteriostatic effect has concluded.
Lactoperoxidase: Antimicrobial Milk Enzyme

What is gluten?

Gluten is a protein composite found primarily in the grains of wheat, barley and rye. Less commonly known relatives of wheat such as spelt, triticale, kamut, farro and einkorn also contain gluten.

Gluten is formed when two wheat proteins - glutenin and gliadin – form cross links when they are hydrated. Most breads, pastas, baked goods, and seasonings contain gluten. It gives elasticity to dough and will help it rise and maintain its shape.

It can be used as a thickener in soups and desserts. It has so many uses and can be described as different names or aliases.

As it is metabolized or broken down, it can give some people tremendous problems. In short, the body’s immune system can see it as a toxin and therefore launch an attack against it.

Varied and multiple symptoms are created depending on what tissues of the body are attacked. Even small amounts of exposure may produce symptoms ranging from eczema, itching, headache, upset stomach, fatigue, sneezing and congestion to name a few.
What is gluten?

Mechanisms of food allergy

Allergy causes a vast range of illness. A food allergy is triggered when natural substance is mistaken for a hostile invader, causing immune systems to mobilize to repel the invader.

Allergic reactions may be IgE or non-IgE mediated or may include both types of mechanisms. Food allergies are mediated by IgE antibodies to protein-a characteristic shared with other allergens such as those present in hay fever (an acute allergic nasal condition) an wasp-sting reactions.

The immediate phase is the activation of mast cells and basophils and the release of mediators such as histamine, proteases, leukotrienes and cytokines. The IgE mediated type I reaction is involved in the pathogenesis of many cases of asthma, rhinitis, urticaria and atopic eczema as well as GI adverse reactions to food.

Non-IgE mediated reactions include contact dermatitis, food-protein-induced enteropathy and celiac disease, whereas examples of mixed type reactions are atopic dermatitis, gastroenteritis and asthma.

Allergy mostly affects the body’s interface with the environment – skin, conjunctivitis, airways and gut – but any organ can be affected when the reaction involves the microvasculature.
Mechanisms of food allergy