3-Point Enzyme System
Antimicrobial
Properties of the Three Point Enzyme System
Utilized in Sweet Peas Piercing Solution
Three Point Enzyme System effectively destroys bacterial, viral and fungal microorganisms.
Each enzyme has it’s own unique properties and when combined, pack a powerful antimicrobial punch. These 3 enzymes are derived naturally from milk products so are 100% safe and gentle. For years it has been known that milk has a natural ability to kill bacteria, viruses and yeast. Only recently have the protein and enzyme system responsible been identified and reproduced. The three most effective are Lactoperoxidase, Lysozyme and Lactoferrin. Their antimicrobial activities are briefly listed below:
Patented Lactoperoxidase Enzyme System- A known milk peroxidase which when combined together with hydrogen peroxide, thiocyanate and/or iodide produces a potent antibacterial system known as the Lactoperoxidase System. The hypohalous ions produced are either Hypothiocyanate ion or the Hypoiodite ion. Both are bactericidal substances. Hypoiodite is also a known fungicidal agent. The antibacterial property of the Lactoperoxidase System is based upon inhabition of vital bacterial metabolic enzymes brought on by their oxidation by hypothiocyanante or hypoiodite.
Lysozyme- is an enzyme present in milk and egg whites. Lysozyme kills bacteria by disrupting the formation of a glycosidic bond between the two components of peptidoglycan, a constituent of the bacterial cell wall. Lysozyme is effective against a number of bacteria including Escherichia coli and Salmonellae.
Lactoferrin- is an iron binding protein. It is found naturally in cow and human milk, tears, saliva and in some white blood cells. Lactoferrin is only partially saturated with iron (5 to 30 percent) so it has a high affinity towards iron. Because most bacteria need iron for growth, lactoferrin has the potential to inhibit the growth of bacteria and kill them by depriving them of iron. Lactoferrin is bacteriostatic against a wide range of microorganisms including gram-negative (coliforms) and gram-positive bacteria(Staphylcoccus).
Conclusion- Antimicrobial proteins and enzymes naturally present in milk have the ability to kill and inhibit a broad spectrum of bacteria, viruses, and fungi. This system is suitable for a variety of antimicrobial uses. The Three Point Enzyme System has been tested to show strong antimicrobial activity against Staphylococcus, E.coli, Streptococcus, Proteus, Candida, Pseudomonas, Corynebacterium and Malassezia.
