Department of Medical Nutrition, Graduate School of East-West Medical Science, Kyung Hee University, Yongin-si, Gyeonggi-do, Korea.
Nutrition. 2010 Sep;26(9):902-9. doi: 10.1016/j.nut.2010.05.011.
Lactoferrin, a whey milk protein after removing precipitated casein, has a prominent activity against inflammation in vitro and systemic effects on various inflammatory diseases have been suggested. The objective was to determine dietary effects of lactoferrin-enriched fermented milk on patients with acne vulgaris, an inflammatory skin condition.
Patients 18 to 30 y of age were randomly assigned to ingest fermented milk with 200 mg of lactoferrin daily (n = 18, lactoferrin group) or fermented milk only (n = 18, placebo group) in a 12-wk, double-blind, placebo-controlled study. Acne lesion counts and grade were assessed at monthly visits. The condition of the skin by hydration, sebum and pH, and skin surface lipids was assessed at baseline and 12 wk.
Acne showed improvement in the lactoferrin group by significant decreases in inflammatory lesion count by 38.6%, total lesion count by 23.1%, and acne grade by 20.3% compared with the placebo group at 12 wk. Furthermore, sebum content in the lactoferrin group was decreased by 31.1% compared with the placebo group. The amount of total skin surface lipids decreased in both groups. However, of the major lipids, amounts of triacylglycerols and free fatty acids decreased in the lactoferrin group, whereas the amount of free fatty acids decreased only in the placebo group. The decreased amount of triacylglycerols in the lactoferrin group was significantly correlated with decreases in serum content, acne lesion counts, and acne grade. No alterations in skin hydration or pH were noted in either group.
Lactoferrin-enriched fermented milk ameliorates acne vulgaris with a selective decrease of triacylglycerols in skin surface lipids.
乳铁蛋白是乳清蛋白在去除沉淀的酪蛋白之后得到的一种物质，其具有显著的体外抗炎活性，并被认为对多种炎症性疾病具有全身性作用。本研究旨在确定富含乳铁蛋白的发酵乳对寻常痤疮患者（一种炎症性皮肤病）的饮食作用。
18-30 岁的患者被随机分配至每日摄入含有 200mg 乳铁蛋白的发酵乳（n = 18，乳铁蛋白组）或仅摄入发酵乳（n = 18，安慰剂组）的 12 周、双盲、安慰剂对照研究。每月进行痤疮皮损计数和分级评估。在基线和 12 周时评估皮肤的水合作用、皮脂和 pH 值以及皮肤表面脂质的情况。
与安慰剂组相比，12 周时，乳铁蛋白组的炎症性皮损计数减少了 38.6%，总皮损计数减少了 23.1%，痤疮分级减少了 20.3%，表明痤疮得到改善。与安慰剂组相比，乳铁蛋白组的皮脂含量减少了 31.1%。两组的总皮肤表面脂质量均减少。然而，在主要脂质中，乳铁蛋白组的三酰甘油和游离脂肪酸的量减少，而安慰剂组仅游离脂肪酸的量减少。乳铁蛋白组三酰甘油减少的量与血清含量、痤疮皮损计数和痤疮分级的减少呈显著相关。两组的皮肤水合作用或 pH 值均无变化。
富含乳铁蛋白的发酵乳可改善寻常痤疮，其作用机制可能与皮肤表面脂质中三酰甘油的选择性减少有关。
