The antistreptococcal property of milk. III. The role of lactenin in milk-borne epidemics; the in vivo action of lactenin

Progress towards the Elusive Mastitis Vaccines

Mastitis is a major problem in dairy farming. Vaccine prevention of mammary bacterial infections is of particular interest in helping to deal with this issue, all the more so as antibacterial drug inputs in dairy farms must be reduced. Unfortunately, the effectiveness of current vaccines is not satisfactory. In this review, we examine the possible reasons for the current shortcomings of mastitis vaccines. Some reasons stem from the peculiarities of the mammary gland immunobiology, others from the pathogens adapted to the mammary gland niche. Infection does not induce sterilizing protection, and recurrence is common. Efficacious vaccines will have to elicit immune mechanisms different from and more effective than those induced by infection. We propose focusing our research on a few points pertaining to either the current immune knowledge or vaccinology approaches to get out of the current deadlock. A possible solution is to focus on the contribution of cell-mediated immunity to udder protection based on the interactions of T cells with the mammary epithelium. On the vaccinology side, studies on the orientation of the immune response by adjuvants, the route of vaccine administration and the delivery systems are among the keys to success.

499. The inhibition of micro-organisms by raw milk: I. The occurrence of inhibitory and stimulatory phenomena. Methods of estimation

1. A diffusion cup technique using Micrococcus lysodeikticus has been found suitable for lysozyme estimation. By this method raw milk gave only small zones of inhibition. The inhibitory substance of milk was shown not to be lysozyme.

2. Dose-response curves (dilution v. pH) were obtained with Streptococcus pyogenes as the test organism. They indicated that the effect of milk on this organism was the result of the interaction of one stimulatory and at least two inhibitory substances.

3. The existence of two inhibitory substances was confirmed by dilution assays, one, L1, occurring mainly in colostrum, the other, L2, occurring mainly in milk. The inhibition is greatest when L1 and L2 act simultaneously.

4. The pH and heat stabilities of the two substances are slightly different. L1 is most stable at pH 6−6·5, 90% being destroyed at 68° C. L2 is most stable at pH 7 and 95% is destroyed at 74°C.

559. The inhibition of micro-organisms by raw milk: III. Distribution and properties of two inhibitory substances, lactenin 1 and lactenin 2

1. The L1 and L2 contents of a number of samples of bulk milk and milk from separate quarters of cows with and without infection have been determined. The milk of cows sensitive to mastitis has about the same content as the milk from resistant ones.

2. The effect of heat on L1 and L2 has been observed for various combinations of time and temperature. Heat treatment corresponding to the legal standards of pasteurization destroyed 50% L1, but did not affect L2.

3. The inhibitory action of L1 and L2 has been observed on several micro-organisms. All the organisms tested were sensitive to lactenin in sterilized milk. Stimulatory substances have been shown to interfere with the inhibition by lactenin.

4. The action of lactenin on the growth of Str. pyogenes has been studied. The effect of hydrogen peroxide on lactenin has been compared with that of cysteine.

The inhibition of streptococci by lactoperoxidase, thiocyanate and hydrogen peroxide. The effect of the inhibitory system on susceptible and resistant strains of group N streptococci

1. The growth of the lactoperoxidase-sensitive Streptococcus cremoris 972 in a synthetic medium was inhibited by lactoperoxidase and thiocyanate. The glycolysis and oxygen uptake of suspensions of Strep. cremoris 972 in glucose or lactose were also inhibited. The lactoperoxidase-resistant Strep. cremoris 803 was not inhibited under these conditions but was inhibited in the absence of a source of energy. 2. Lactoperoxidase (EC 1.11.1.7), thiocyanate and hydrogen peroxide completely inhibited the hexokinases of non-metabolizing suspensions of both strains. The inhibition was reversible, hexokinase and glycolytic activities of Strep. cremoris 972 being restored by washing the cells free from inhibitor. The aldolase and 6-phosphogluconate-dehydrogenase activities of Strep. cremoris 972 were partially inhibited but several other enzymes were unaffected. 3. The resistance of Strep. cremoris 803 to inhibition was not due to the lack of hydrogen peroxide formation, to the destruction of peroxide, to the inactivation of lactoperoxidase or to the operation of alternative pathways of carbohydrate metabolism. 4. A ;reversal factor', which was partially purified from extracts of Strep. cremoris 803, reversed the inhibition of glycolysis of Strep. cremoris 972. The ;reversal factor' also catalysed the oxidation of NADH(2) in the presence of an intermediate oxidation product of thiocyanate and was therefore termed the NADH(2)-oxidizing enzyme. 5. The NADH(2)-oxidizing enzyme was present in lactoperoxidase-resistant streptococci but was absent from lactoperoxidase-sensitive streptococci.