Oral fate and stabilization technologies of lactoferrin: a systematic review

Wei, Yun shan
Feng, Kun
Li, Shu fang
Hu, Teng gen
Linhardt, Robert J.
Zong, Min hua
Wu, Hong
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Biology , Chemistry and chemical biology , Chemical and biological engineering , Biomedical engineering
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Oral fate and stabilization technologies of lactoferrin: a systematic review. Y.S. Wei, K. Feng, S.F. Li, T.G. Hu, R.J. Linhardt, M.H. Zong, H. Wu, Critical Reviews in Food Science & Nutrition, 22, 1-18, 2021.
Lactoferrin (Lf), a bioactive protein initially found in many biological secretions including milk, is regarded as the nutritional supplement or therapeutic ligand due to its multiple functions. Research on its mode of action reveals that intact Lf or its active peptide (i.e., lactoferricin) shows an important multifunctional performance. Oral delivery is considered as the most convenient administration route for this bioactive protein. Unfortunately, Lf is sensitive to the gastrointestinal (GI) physicochemical stresses and lactoferricin is undetectable in GI digesta. This review introduces the functionality of Lf at the molecular level and its degradation behavior in GI tract is discussed in detail. Subsequently, the absorption and transport of Lf from intestine into the blood circulation, which is pivotal to its health promoting effects in various tissues, and some assisting labeling methods are discussed. Stabilization technologies aiming at preserving the structural integrity and functional properties of orally administrated Lf are summarized and compared. Altogether, this work comprehensively reviews the structure-function relationship of Lf, its oral fate and the development of stabilization technologies for the enhancement of the oral bioavailability of Lf. The existing limitations and scope for future research are also discussed.
Critical Reviews in Food Science and Nutrition, 22, 1-18
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The Linhardt Research Labs.
The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
The Linhardt Research Labs Online Collection
Rensselaer Polytechnic Institute, Troy, NY
Critical Reviews in Food Science and Nutrition