Lactoferrin: structure, function, denaturation and digestion

Wang, B, Timilsena, Y, Blanch, E and Adhikari, B 2019, 'Lactoferrin: structure, function, denaturation and digestion', Critical Reviews in Food Science and Nutrition, vol. 59, no. 4, pp. 580-596.


Document type: Journal Article
Collection: Journal Articles

Title Lactoferrin: structure, function, denaturation and digestion
Author(s) Wang, B
Timilsena, Y
Blanch, E
Adhikari, B
Year 2019
Journal name Critical Reviews in Food Science and Nutrition
Volume number 59
Issue number 4
Start page 580
End page 596
Total pages 17
Publisher Taylor and Francis
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.
Subject Food Engineering
Food Nutritional Balance
Food Processing
Keyword(s) Lactoferrin
Structure
Function
Drying
Denaturation
Digestion and Application
DOI - identifier 10.1080/10408398.2017.1381583
Copyright notice © 2017 Taylor & Francis Group, LLC
ISSN 1040-8398
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