Food and Fermentation Industries >

2022 , Vol. 48 >Issue 15: 332 - 340

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031675

Advances on bovine lactoferrin-based technical innovation and application

  • JI Ying ,
  • AI Lianzhong ,
  • XING Mingxia ,
  • XIE Fan ,
  • LAI Phoency
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  • (Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

Received date: 2022-03-23

  Revised date: 2022-04-07

  Online published: 2022-09-02

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Abstract

Lactoferrin is a natural glycoprotein in most mammals and has a variety of biological activities. Bovine lactoferrin (bLF) is generally used for application as food-grade, Generally-Recognized-As-Safe (GRAS) nutritional supplement, and a natural immunomodulator and broad-spectrum bacteriostatic agent. It has a great potential in food, health management and pharmaceutical industry. bLF is susceptible to denaturation and inactivation by heat (65-75℃), acid and alkali, and other processing or environmental factors. It is critical to maintain the high activity and stability of bLF during industrial production and application. Recently, the producing of bLF with high bioactivities, related researches on industrial production processes, key techniques, innovative techno-combinations, and valuable patented technologies or products have made great achievements. However, few reports are made on systematic knowledge system concerning highly active bLF-related technology and application. Therefore, this report comprehensively reviewed the latest findings and patented applications, introduced the key techniques and conditions of industrial processes for producing highly active bLF, the innovative technology, and the influence and control of processing and formula factors involved. The effective dose and clinical efficacy of bLF in the latest applied product patents (including dairy products and functional drinks, special medical food for disease prevention, oral health food and oral cleaning products, etc.) were also summarized, and the specific food types and maximum dosage of bLF allowed by domestic and foreign laws and regulations were compared. This review provides new ideas and theoretical basis for the development of bLF-related industry and facilitates the formulation design and industrial production of new bLF products.

Key words： lactoferrin; production process; influence factor; product patent; food application

Cite this article

JI Ying , AI Lianzhong , XING Mingxia , XIE Fan , LAI Phoency . Advances on bovine lactoferrin-based technical innovation and application[J]. Food and Fermentation Industries, 2022 , 48(15) : 332 -340 . DOI: 10.13995/j.cnki.11-1802/ts.031675

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