The Efficacy of Stabilizers on Lactoperoxidase System’s Antibacterial Activity and Stability: A Review

Document Type : Research Paper


1 Department of Biology, Faculty of Sciences, University of Guilan, Rasht, Iran.

2 Department of Biochemistry, Falavarjan Branch, Islamic Azad University, Isfahan, Iran

3 Department of Microbiology, Faculty of Biological Sciences, Falavarjan Branch, Islamic Azad University


The lactoperoxidase System (LPOS) 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. This technology supports cost reduction by providing an effortless way to separate and purify materials, thereby enabling their reuse. Additionally, the stabilization process allows for controlled modulation of the enzyme's effects. Stabilized enzymes have attracted considerable research attention due to their favorable attributes, including enzyme stability, easy separation from reaction mixtures, and the potential for reusing enzymes from multiple sources, with the goal of finding and improving valuable methodologies. This review summarized the role of stabilizers to enhance the efficacy and stability of the lactoperoxidase system and also antibacterial findings and different application (cosmetics, pharmaceutical, food and health industries) of LPOS. The results showed that the common findings were confimed the ability of stabilizers to enhance enzyme stability in unfavorable environmental conditions is one of its major functions, resulting in the extension of its active period. Therefore, this characteristic indirectly enhances the enzyme's remarkable effectiveness against bacteria. Finally, according to the various studies, the main function of stabilizing agents is not to possess antibacterial properties, but rather to enhance enzyme stability and increase their longevity. Overall, it seems the stabilizers have a supplementary function in improving the enzyme's ability to kill bacteria through increased enzymatic activity. The implication of this observation is that the immobilization process has the potential to fix the instability of enzymes.


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