Protective properties of native milk components

Abstract

A review of the antimicrobial properties of native dairy components was done based on local and international sources. The contribution of biologically active whey proteins (immunoglobulins, lactoferrin, lactoperoxidase, nuclease) to maintaining homeostasis of the body is determined. The mechanism of pathogens suppression by immunoglobulins is described. Two ways of lactoferrin antimicrobial activity are shown: one by absorbing iron in the intestine, and the second by direct interaction of lactoferrin with the bacterial cell. The principle of lactoperoxidase inhibition of various cellular functions of microorganisms is disclosed. The destruction pattern of bacterial cell membranes under the lysozyme treatment is described. The role of xanthine oxidase in the antimicrobial activity of milk is shown. The effect of antimicrobial peptides produced by lactic acid bacteria is considered. The protective components of milk play an important physiological role in the body and have significant technological value. Antimicrobial substances fulfill an important function during passive immunization of a newborn in the initial period of a newborn’s life, when its own immunity has not yet been formed. The components of passive immunity protect the infant from pathogenic microflora. The protective substances maximum level is observed in the first days after calving. The protective components of milk are involved in correcting digestive system homeostasis disorders at adults organisms. The antimicrobial components of milk determine the bactericidal phase of milk, which has a certain technological value. The described biologically active substances complex with antimicrobial properties is highly valued and innovative methods of heat and physical required to maximize its native properties preservation.