Homogenized Milk: Is It Really the Culprit in Dietary-Induced Atherosclerosis?
Open Access
- 1 August 1976
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 59 (8) , 1511-1512
- https://doi.org/10.3168/jds.s0022-0302(76)84393-7
Abstract
Xanthine oxidase activity was assayed in commercial samples of homogenized milk subjected to pH ranging from 6.7 to 2.0 and held at room temperature for 5 min. Activity decreased sharply between pH 5.5 and 3.2. Below pH 3.2 no activity was detected. Rabbit anti-bovine xanthine oxidase also failed to crossreact immunologically with xanthine oxidase of mouse milk. These results cast doubt on the hypothesis that dietary xanthine oxidase participates in the formation of atherosclerotic plaques.This publication has 1 reference indexed in Scilit:
- Cellular constituents. The chemistry of xanthine oxidase. Part I. The preparation of a crystalline xanthine oxidase from cow's milkJournal of the Chemical Society, 1955