Lactoperoxidase

Lactoperoxidase (CAS 9003-99-0) is a naturally occurring enzyme derived from bovine milk and colostrum, commercially supplied for its antimicrobial and oxidative activity. It functions as the catalytic component of the lactoperoxidase system.

The enzyme generates bactericidal compounds when combined with hydrogen peroxide and thiocyanate. This mechanism makes it a recognized preservation and stabilization tool across food, pharmaceutical, and biotechnology applications.

In food and dairy processing, it is used to extend the shelf life of raw milk and liquid dairy products without heat treatment. This specific method is endorsed by FAO/WHO guidelines for global food safety.

Personal care and oral hygiene formulators incorporate it into toothpastes, mouthwashes, and saliva-substitute products targeting antimicrobial efficacy. It provides a natural alternative to synthetic preservatives in these formulations.

Diagnostic and life science manufacturers use it as a labeling reagent for radioiodination of proteins. It also serves as a critical component in enzyme-linked assay systems for various laboratory research applications.

Pharmaceutical researchers evaluate it as a biopreservative in protein-based formulations where conventional preservatives are incompatible. It is supplied as a lyophilized powder or liquid concentrate with activity expressed in units.

Grades include food-grade and research-grade specifications, with purity and specific activity defined per supplier standard. Material sourced from bovine milk is the predominant commercial form for industrial use.

Buyers should confirm activity retention and cold-chain requirements when evaluating suppliers. Ensuring the material meets necessary quality standards is essential for maintaining the efficacy of the lactoperoxidase system.