a Food Research and Innovation Centre, School of Science , RMIT University , Melbourne , VIC , Australia.
b Materials Science and Engineering, CSIRO Manufacturing Flagship , Clayton South , VIC , Australia.
Crit Rev Food Sci Nutr. 2019;59(4):580-596. doi: 10.1080/10408398.2017.1381583. Epub 2017 Oct 17.
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.
乳铁蛋白（LF）是一种多功能蛋白质，存在于许多生物分泌物中，包括牛奶。它具有铁结合/转运、抗菌、抗病毒、抗真菌、抗炎和抗癌特性。这些功能特性密切依赖于 LF 的结构完整性，尤其是其高级结构构象。LF 主要从牛乳中提取，随后添加到许多商业产品中，如营养补充剂、婴儿配方奶粉、化妆品和牙膏。LF 对温度和其他物理化学应激引起的变性很敏感。因此，LF 的提取、粉末形成工艺和含 LF 产品的加工参数必须进行优化，以最小化其不需要的变性。本文综述了结构-功能关系的最新进展，并讨论了在热加工过程中保持 LF 结构的有效性方法。口服给药作为给予 LF 的最方便的方式，也被讨论，重点是 LF 在口腔、胃和肠道阶段的消化。还比较了用于将 LF 递送至肠道消化阶段的方法，以保持其结构完整的有效性。总的来说，这项工作全面综述了 LF 在热加工和消化过程中的命运，并提出了适当的方法来保持其结构完整性和功能特性。综述范围本文旨在对 LF 的四个方面的最新出版物进行全面综述：结构特征、功能特性、变性的性质和程度以及胃肠道消化。它还分析了这些出版物如何使食品和制药行业受益。
