Antibacterial Activity of the Lactoperoxidase System Combined with Edible Laminaria Hot-Water Extract as a Source of Halide Ions

Abstract

Hot-water extracts prepared from nine out of 12 samples of dried edible Laminaria reduced the viable numbers of Aggregatibacter actinomycetemcomitans, Staphylococcus aureus, and Esherichia coli below the detection limit after incubation for 5 min when combined with lactoperoxidase, glucose oxidase, and glucose. Some extracts showed higher bactericidal activity and a higher OI⁻ concentration in the assay mixture after ultrafiltration.