The DOI matches its Crossref record; 14 of the 14 references it cites were found in a registry or an index.
Lactoferrin: Structure, function, denaturation and digestion
Open accessAbstract
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. Scope of review The manuscript aims at providing a comprehensive review of the latest publications on four aspects of LF: structural features, functional properties, nature and extent of denaturation and gastrointestinal digestion. It also analyses how these publications benefit food and pharmaceutical industries.
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Citations
Cites
Camaschella, C. (2015) · New England Journal of Medicine · doi:10.1056/nejmra1401038 · Cited by 1,678
Lactoferrin and iron: Structural and dynamic aspects of binding and release
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Lactoferrin: Balancing Ups and Downs of Inflammation Due to Microbial Infections
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“Crystallographic studies have shown that the binding of iron to LF made the structural conformation of LF more compact (Baker et al. 2000; Baker and Baker 2012; Moore et al. 1997; Rastogi et al. 2016).”
BackgroundNevison, C. D. (2014) · Environmental Health · doi:10.1186/1476-069x-13-73 · Cited by 111
Novel lactoferrampin antimicrobial peptides derived from human lactoferrin
HANEY, E., NAZMI, K., LAU, F., BOLSCHER, J., & VOGEL, H. (2009) · Biochimie · doi:10.1016/j.biochi.2008.04.013 · Cited by 81 · cited 1×
“These lactoferampins have slightly weaker bactericidal activity compared to lactoferricin (Haney et al. 2009; van der Kraan et al. 2004).”
BackgroundInhibition of cytomegalovirus infection by lactoferrin in vitro and in vivo
BELJAARS, L., VANDERSTRATE, B., BAKKER, H., REKERSMIT, C., VANLOENENWEEMAES, A., WIEGMANS, F., HARMSEN, M., MOLEMA, G., & MEIJER, D. (2004) · Antiviral Research · doi:10.1016/j.antiviral.2004.05.002 · Cited by 78
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Kobayashi, T., Kakeya, H., Miyazaki, T., Izumikawa, K., Yanagihara, K., Ohno, H., Yamamoto, Y., Tashiro, T., & Kohno, S. (2011) · Japanese Journal of Infectious Diseases · doi:10.7883/yoken.64.292 · Cited by 48 · cited 2×
“The combination of LF with other antifungal compounds significantly enhanced the inhibitory activity against Candida species (Wakabayashi et al. 1998; Venkatesh and Rong 2008; Kobayashi et al. 2011) and Cryptococcus neoformans (Lai et al.”
BackgroundLactoferrin binding protein B – a bi-functional bacterial receptor protein
Ostan, N. K. H., Yu, R.-H., Ng, D., Lai, C. C.-L., Pogoutse, A. K., Sarpe, V., Hepburn, M., Sheff, J., Raval, S., Schriemer, D. C., et al. (2017) · PLOS Pathogens · doi:10.1371/journal.ppat.1006244 · Cited by 33
Cited by
Kell, D. B., Heyden, E. L., & Pretorius, E. (2020) · Frontiers in Immunology · doi:10.3389/fimmu.2020.01221 · Cited by 460
Feng, Y., Lu, H., Whiteway, M., & Jiang, Y. (2023) · Journal of Global Antimicrobial Resistance · doi:10.1016/j.jgar.2023.10.019 · Cited by 40
Metadata
- Authors
- Wang, B., Timilsena, Y. P., Blanch, E., & Adhikari, B.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2017-10-17
- Volume
- 59
- Issue
- 4
- Pages
- 580-596
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2759517585
- Cited by
- 514
- References
- 14
- FWCI
- 13.98
- Type
- journal article
- Language
- en
- Open access
- green
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