Lactoferrin/Food Additive Product Testing

The extensive biological functions of lactoferrin determine its application in cosmetics, food, animal production, medical and other fields, and can be used as antioxidants, immune boosters, iron supplements, drug carriers, etc. [7]. Cosmetic lactoferrin is a natural substance in the human body that has a wide range of antibacterial, anti-inflammatory, melanin inhibiting, and collagen promoting effects. Therefore, it can be used as an effective ingredient for the development and utilization of cosmetic preparations. In the development of whitening cosmetics, the raw materials have certain stability during the processing, while lactoferrin has extremely high stability and can be used as raw materials for processing into whitening agents. Research has shown that using lactoferrin to identify the whitening function in animal skin models can reduce the formation of melanin, and the ability to inhibit melanin is directly proportional to the content of lactoferrin. This indicates that lactoferrin can be absorbed by the skin, thus playing a whitening role. Lactoferrin can promote the synthesis of collagen by osteoblasts in the human body, compensate for the loss of collagen caused by age and environmental factors, and have a whitening effect on the human skin. The whitening effect of lactoferrin is significant, and its application in cosmetics has broad prospects. However, its molecular mechanism of action still needs further research. As of 2021, the food industry has a wide variety of products containing lactoferrin in the market, including yogurt, skim milk, health food, and fermented dairy products. In the late 20th century, Japanese dairy companies began producing and selling infant formula containing lactoferrin. The benefits of adding lactoferrin to infant formula include promoting iron absorption and improving gut microbiota. These products containing lactoferrin have been proven to be very beneficial for health in clinical and animal trials. Adding lactoferrin to fermented dairy products, infant and toddler foods, soy protein products, and meat products is prevalent in countries and regions such as Japan and South Korea, to supplement lactoferrin, enhance the body's immunity, and prevent diseases such as viral colds and intestinal infections. Animal produced lactoferrin is added to the feed of sows, which can obtain a large amount of endogenous lactoferrin, reduce the probability of iron deficiency anemia in piglets, improve their immunity, and promote their growth. Adding lactoferrin to the diet of piglets can improve their gut microbiota, prevent intestinal diarrhea, and enhance their intestinal absorption capacity for nutrients. Adding lactoferrin to feed can prevent it from being oxidized and decomposed, while enhancing the nutritional content of the feed. Lactoferrin also has a good effect on maintaining its physiological function during high-temperature feed processing, so it can be used as a green feed additive for animal breeding. Disease lactoferrin not only regulates iron metabolism in the body, but also plays an important role in anti-inflammatory and antioxidant activities. Lactoferrin receptors exist on the surface of cell membranes, with a molecular weight of around 105 kDa. Common target cells include mucosal epithelial cells, liver cells, monocytes, macrophages, lymphocytes, and bacteria such as Staphylococcus aureus and Pseudomonas. Lactoferrin binds to bacterial cell surface receptors and can activate intracellular signaling pathways or enter the nucleus through endocytosis, participating in immune and antibacterial functions in the body. Studies have confirmed that lactoferrin receptors are highly expressed in neurons and capillary endothelial cells of Parkinson's disease patients' brains, and their binding inhibits the transmission of prion proteins; The role of lactoferrin suggests its potential application value in the prevention and treatment of neurodegenerative diseases

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