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Journal of Dairy Science Vol. 59 No. 8 1511-1512
© 1976 by American Dairy Science Association ®
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Homogenized Milk: Is It Really the Culprit in Dietary-Induced Atherosclerosis?1

M. E. Mangino and J. R. Brunner

Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824

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. Also, rabbit anti-bovine xanthine oxidase 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.

FOOTNOTES

1 Michigan Agricultural Experiment Station Journal Article Number 7531. Supported in part by USPHS Grant No. FD-00567.






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