Lactoferrin : Structure, function, denaturation and digestion

Journal article


Wang, Bo, Prasad Timilsena, Yakindra, Blanch, Ewan and Adhikari, Benu. (2019). Lactoferrin : Structure, function, denaturation and digestion. Critical Reviews in Food Science and Nutrition. 59(4), pp. 580-596. https://doi.org/10.1080/10408398.2017.1381583
AuthorsWang, Bo, Prasad Timilsena, Yakindra, Blanch, Ewan and Adhikari, Benu
Abstract

Lactoferrin (LF) is a multifunctional protein occurring in many biological secretions including milk. It possesses iron binding/transferring, antibacterial, antiviral, antifungal, anti-inflammatory and anti-carcinogenic properties. These functional properties intimately depend on the structural integrity of LF especially its higher order conformation. LF is primarily extracted from bovine milk and it is subsequently added into many commercial products such as nutritional supplements, infant formula, cosmetics and toothpaste. LF is sensitive to denaturation induced by temperature and other physicochemical stresses. Hence, the extraction, powder formation processes of LF and processing parameters of LF-containing products have to be optimized to minimise its undesired denaturation. This review documents the advances made on structure-function relationships and discusses the effectiveness of methods used to preserve the structure of LF during thermal processing. Oral delivery, as the most convenient way for administering LF, is also discussed focusing on digestion of LF in oral, gastric and intestinal stages. The effectiveness of methods used to deliver LF to intestinal digestion stage in structurally intact form is also compared. Altogether, this work comprehensively reviews the fate of LF during thermal processing and digestion, and suggests suitable means to preserve its structural integrity and functional properties.

Keywordslactoferrin; structure; function; drying; denaturation; digestion and application
Year2019
JournalCritical Reviews in Food Science and Nutrition
Journal citation59 (4), pp. 580-596
PublisherTaylor & Francis Inc.
ISSN1040-8398
Digital Object Identifier (DOI)https://doi.org/10.1080/10408398.2017.1381583
Scopus EID2-s2.0-85064229276
Research or scholarlyResearch
Page range580-596
Publisher's version
License
All rights reserved
File Access Level
Controlled
Output statusPublished
Publication dates
Online01 Mar 2017
Publication process dates
Accepted02 Dec 2014
Deposited01 Sep 2021
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https://acuresearchbank.acu.edu.au/item/8wv09/lactoferrin-structure-function-denaturation-and-digestion

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