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

Abstract

The ability of lactenin to prevent the multiplication of group A streptococci when milk becomes contaminated with that organism accounts in part at least, for the infrequency of milk-borne streptococcal epidemics. From epidemiological studies it has been shown that most such epidemics arise from the consumption of raw milk in which streptococci occur as a result of bovine mastitis due to group A streptococcus. Lactenin fails to prevent the establishment of mastitis due to the group A streptococcus because the milk in the cow's udder is at a low oxidation-reduction potential and the lactenin is inactive. Lactenin, being destroyed by temperatures of 80 degrees C. or above, is absent from canned and powdered milk. When the latter have been diluted or reconstituted, they can serve as excellent growth media for group A streptococci, and epidemics have occurred as a result of contamination of milk supplies of those types. The administration of lactenin by mouth or intraperitoneal injection failed to protect mice from peritonitis or subcutaneous infection due to group A streptococcus.