ANTITOXIN ACTIVITY

Componenst of milk that have been associated with antitoxin activity are outlined below.

Bacterial antitoxin activity a) Lactoferrin

b) Casein glycomacropeptide

c) GMP derived peptides

  1. Glycated-ß-lactoglobulin and

    2. glycated a-lactalbumin

 a) Multiple reports confirming activity

b) Supported by single report

c) Supported by several studies

  • Support only by a single in vitro study - not

    • confirmed

   There is a possibility that lactosylation of ß-lactoglobulin can alter its biological activity. This is supported by Shida et al. (1994), who recovered two proteins from the proteose peptone fraction of heated milk that could bind E. coli enterotoxin, but not cholera toxin. The products had molecular weights of 15,500 and 20,000 and were identical to beta-lactoglobulin and alpha-lactalbumin, based on immunoblot and amino acid sequence. The anti-toxin activity was reported to be lost when the products were treated with beta-galactosidase.

Refereence:

Shida, K., Takamizawa, K., Nagaoka, M., Kushiro, A. and Osawa, T. (1994). Enterotoxin-binding glycoprotein in a proteose-peptone fraction of heated bovine milk. J. Dairy Sci. 77:930-939.

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Control of toxin producing microrganisms may relate to enhancement of the immune response.
Lactic acid bacteria have been reported to have benefits for the prevention and treatment of some forms of diarrhoea and related conditions. To determine whether these effects might involve direct stimulation of the gastrointestinal immune response, yoghurt [was administered] to try to enhance mucosal and systemic antibodies against an orally presented immunogen, cholera toxin.  Mice that were immunized orally with cholera toxin responded by producing specific intestinal and serum immunoglobulin (Ig)A anti-cholera toxin. Antibody responses of the IgA isotype were significantly increased in mice fed yoghurts made with starters containing the conventional yoghurt bacteria Lactobacillus bulgaricus and Streptococcus thermophilus supplemented with L. acidophilus, Bifidobacterium bifidum, and B. infantis. Yoghurt that was manufactured with starters containing only conventional yoghurt bacteria produced less IgA anti-cholera toxin than did the control group fed nonfat dry milk. Although strong responses were also observed for IgG anti-cholera toxin in serum, the responses did not differ among groups. Thus, administration of yoghurt supplemented with L. acidophilus and Bifidobacteirum spp. enhanced mucosal and systemic IgA responses to the cholera toxin immunogen. (Tejada-Simon-MV; Lee-JH; Ustunol-Z; Pestka-JJ  1999  Ingestion of yoghurt containing Lactobacillus acidophilus and Bifidobacterium to potentiate immunoglobulin A responses to cholera toxin in mice. Journal-of-Dairy-Science; 82 (4) 649-660.)

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