Bovine
lactoferrin and lactoferricin derived from milk: production and applications.
Tomita M, Wakabayashi H, Yamauchi K, Teraguchi S, Hayasawa H
Biochem Cell Biol 2002 80:109-12
Abstract
Bovine lactoferrin is produced on an industrial scale from cheese
whey or skim milk. The safety of purified lactoferrin has been confirmed
from the results of a reverse mutation test using bacteria, a 13-week
oral repeated-dose toxicity study in rats, and clinical studies. In
order to apply active lactoferrin to various products, a process for
its pasteurization was developed.
Subsequently,
lactoferrin has been used in a wide variety of products since it was
first added to infant formula in 1986.
A pepsin hydrolysate
of lactoferrin is also used in infant formula. This hydrolysate contains
a potent antimicrobial peptide named lactoferricin that is derived
from the lactoferrin molecule by pepsin digestion. Semilarge-scale
purification of lactoferricin can be performed by hydrophobic interaction
chromatography.
Lactoferricin
also exhibits several biological actions and appears to be the functional
domain of lactoferrin. Recent studies have demonstrated that oral
administration of lactoferrin or lactoferricin exerts a host-protective
effect in various animals and in humans.
The results of
these studies strongly suggest that the effects of oral lactoferrin
are mediated by modulation of the immune system.
Further elucidation
of the clinical efficacy and mechanism of action of lactoferrin will
increase the value of lactoferrin-containing products.
Nutritional Science Laboratory, Morinaga Milk Industry Co., Ltd.,
Zama, Kanagawa, Japan.
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