Lactoferrin-The Health-Promoting Properties and Contemporary Application with Genetic Aspects

• Published in: Foods Vol. 12; no. 1; p. 70
• Main Authors: Jańczuk, Anna, Brodziak, Aneta, Czernecki, Tomasz, Król, Jolanta
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 23.12.2022; MDPI
• Subjects: Anemia; Anticancer properties; bioactive potential; Biological activity; Brain-derived neurotrophic factor; Cardiovascular diseases; Chromatography; Consumers; Cosmetics; Dairy industry; Dairy products; Diabetes mellitus; Food; Food availability; Food production; Food science; Health aspects; Health promotion; Heat; Immunomodulation; Inflammation; Iron; Lactoferrin; Lactoferrins; Literature reviews; Methylenetetrahydrofolate reductase; Milk; Nucleotides; Nutrient deficiency; Nutrients; nutrigenetics; Nutrigenomics; Nutrition; obesity; Proteins; Review; Single-nucleotide polymorphism; Tumors; type 2 diabetes; Poland; New Zealand; United States > US; nutrigenetics; type 2 diabetes; food industry; lactoferrin; nutrigenomics; cardiovascular diseases; bioactive potential; obesity; personalized nutrition
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12010070

The aim of the study is to present a review of literature data on lactoferrin's characteristics, applications, and multiple health-promoting properties, with special regard to nutrigenomics and nutrigenetics. The article presents a new approach to food ingredients. Nowadays, lactoferrin is used as an ingredient in food but mainly in pharmaceuticals and cosmetics. In the European Union, bovine lactoferrin has been legally approved for use as a food ingredient since 2012. However, as our research shows, it is not widely used in food production. The major producers of lactoferrin and the few available food products containing it are listed in the article. Due to anti-inflammatory, antibacterial, antiviral, immunomodulatory, antioxidant, and anti-tumour activity, the possibility of lactoferrin use in disease prevention (as a supportive treatment in obesity, diabetes, as well as cardiovascular diseases, including iron deficiency and anaemia) is reported. The possibility of targeted use of lactoferrin is also presented. The use of nutrition genomics, based on the identification of single nucleotide polymorphisms in genes, for example, FTO, PLIN1, TRAP2B, BDNF, SOD2, SLC23A1, LPL, and MTHFR, allows for the effective stratification of people and the selection of the most optimal bioactive nutrients, including lactoferrin, whose bioactive potential cannot be considered without taking into account the group to which they will be given.