Combined inhibitory effect of bovine immune whey and peroxidase‐generated hypothiocyanite against glucose uptake by Streptococcus mutans

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Abstract
Immune whey product was obtained from Streptococcus mutans‐ and Streptococcus sobrinus‐immunized cows. Hypothiocyanite (HOSCN/OSCN‐) was generated in VMG‐buffer, pH 5.5 or 6.5, by bovine milk lactoperoxidase, KSCN and hydrogen peroxide. The glucose incorporation by late‐log cells of S. mutans 10449, serotype c, was followed by measuring the uptake of 14C‐glucose at 37°C. At pH 5.5 and 6.5 both immune whey product and HOSCN/OSCTST‐ dosedependently inhibited glucose uptake. The inhibition by their combination was additive if bacterial cells were treated with HOSCN/OSCN‐ before exposed to immune whey product. In contrast to immune whey product, the control product from sham‐immunized cows increased the glucose uptake even when added simultaneously with HOSCN/OSCN‐. However, when bacterial cells were pretreated with HOSCN/OSCN‐ an enhanced inhibitory effect was observed also with control product. The results indicate that colostral proteins from S. mutans‐ or S. sobrinus‐immunized cows inhibit glucose uptake and that the effect is enhanced by pretreatment with lactoperoxidase‐generated HOSCN/OSCN‐.