Growth stimulating effect of bovine milk lactoferrin on dermal cells and probiotic bacteria

The effects of dairy and dairy-derived products on the human gut microbiota remains understudied. A systematic literature search was conducted using Medline, CINAHL, Embase, Scopus, and PubMed databases with the aim of collating evidence on the intakes of all types of dairy and their effects on the gut microbiota in adults. Risk of bias was assessed using the Cochrane risk-of-bias tool. The search resulted in 6,592 studies, of which eight randomized controlled trials (RCTs) met predetermined eligibility criteria for inclusion, consisting of a total of 468 participants. Seven studies assessed the effect of type of dairy (milk, yogurt, and kefir) and dairy derivatives (whey and casein) on the gut microbiota, and one study assessed the effect of the quantity of dairy (high dairy vs low dairy). Three studies showed that dairy types consumed (milk, yogurt, and kefir) increased the abundance of beneficial genera Lactobacillus and Bifidobacterium. One study showed that yogurt reduced the abundance of Bacteroides fragilis, a pathogenic strain. Whey and casein isolates and the quantity of dairy consumed did not prompt changes to the gut microbiota composition. All but one study reported no changes to bacterial diversity in response to dairy interventions and one study reported reduction in bacterial diversity in response to milk intake.In conclusion, the results of this review suggest that dairy products such as milk, yogurt, and kefir may modulate the gut microbiota composition in favor to the host. However, the broader health implications of these findings remain unclear and warrant further studies.

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“…77 Further, lactoferrin hydrolyzates increased the growth of Bifidobacterium adolescentis B-1 in a dose dependant manner. 78 …”

Section: Discussionmentioning

confidence: 99%

The effects of dairy and dairy derivatives on the gut microbiota: a systematic literature review

et al. 2020

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“…U szczurów z indukowanym chemicznie owrzodzeniem żołądka badano aktywność wyizolowanej z mleka LF i jej pepsynowych hydrolizatów [84]. Podane zwierzętom 30 minut przed indukcją uszkodzeń wyraźnie chroniły śluzówkę.…”

Section: Prebiotyczne Działanie Laktoferyny W Przewodzie Pokarmowym -unclassified

Beneficial Effect Of Lactoferrin On The Microbiota From Gastrointestinal Tract

Artym

Zimecki

2020

Postępy Mikrobiologii - Advancements of Microbiology

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Our organism is colonized by trillions of symbiotic bacteria. The most numerous and varied bacterial population colonizes colon, upper respiratory airways and urogenital system. They act multidirectionally supporting our health. Symbiotic microbiota helps in acquirement of nutrients, regulates action of the immune system protecting mucosa and whole organism against pathogens, neutralizes some xenobiotics, thus acts as a preventive measure against carcinogenic mutations. This beneficial microbiota may be supported by uptake of probiotics and/or prebiotics in foods, diet supplements and drugs. They can be found in milk and dairy products, in particular fermented ones (e.g kefir, yoghurt and cheese), which contain both probiotics and prebiotics, including lactoferrin. This protein has a confirmed action promoting growth of symbiotic microbiota of intestine and urogenital tract. Such activity, associated with antimicrobial action regarding pathogenic microorganisms, restores equilibrium of microbiota within mucous membranes that effectively eliminates pathogens and inflammatory processes. Youngest children are supported by lactoferrin acquired with maternal milk. Later we can relay on our own, endogenous proteins, secreted by mucous membranes and neutrophils and supply of dairy products (not subjected to aggressive thermal processing) or diet supplements. We can find in the market the products containing lactoferrin alone, with another prebiotic, e.g inulin or oligosaccharides, and also with probiotics. Orally taken lactoferrin is effective as proved in a number of clinical studies. The protein is relatively resistant to digestion, may reach intestine, where acts on gut microbiota and local lymphoid tissue. In this way lactoferrin may enhance immunological status of our mucous system. 1. Introduction. 2. Gut microbiota. 3. Lactoferrin in gastrointestinal tract. 4. Prebiotic activity in gastrointestinal tract – in vitro tests. 5. Prebiotic activity in gastrointestinal tract – in vivo tests. 6. Lactoferrin in diet and nutritional supplements. 7. Summary

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“…BP interfere in the metabolic regulation and modulation, and they are used as potential nutraceutics and as ingredients of functional foods. Also, they present important properties such as antioxidants, chelators, anticoagulant, antimicrobial, hypocholesterolemic, growth stimulating of probiotic bacteria and antihypertensive (Sun et al, 2014;Zeineb et al, 2015;Przybylski et al, 2016;Sabbione et al, 2016;Marques et al, 2015;Titov et al, 2016;Lafarga et al, 2016).…”

Section: Antioxidant Capacity Of Egg Milk and Soy Protein Hydrolysatmentioning

confidence: 99%

Antioxidant capacity of egg, milk and soy protein hydrolysates and biopeptides produced by Bromelia pinguin and Bromelia karatas-derived proteases

et al. 2018

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Given the lack of knowledge in the generation and biological activity of biopeptides (BP) produced by Bromelia pinguin and Bromelia karatas-derived proteases, the objective of this work was to evaluate the antioxidant capacity (AOX) of protein hydrolysates and peptide fractions from hydrolysis of egg, milk and soy proteins with enzymes extracted from Bromelia pinguin and Bromelia karatas fruits. The degree of hydrolysis (DH) of the mentioned proteins was measured. The hydrolysates were sequentially fractionated by ultrafiltration using different membrane pore sizes (≤30, ≤10, ≤5 and ≤1 kDa) to obtain biopeptide fractions (BPF). The antioxidant capacity (AOX) of protein hydrolysates and BPF were evaluated. AOX was performed using 2,2´-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. after the enzymatic action of B. pinguin and B. karatas proteases, the highest DH values for egg, milk and soy protein hydrolysates ranged from 50-61%, 55-68% and 73-81%, respectively. The AOX was higher for soy hydrolysates than for egg and milk hydrolysates. Additionally, the highest AOX from ABTS and FRAP assays was observed for BPF ≤30 kDa, PF ≤5 kDa and ≤1 kDa, respectively. These results highlight the potential of B. pinguin and B. karatas proteases to hydrolyze food proteins and release bioactive peptides. Moreover, it has been shown that the hydrolysis products are a mixture of BP of different molecular weights, which could present AOX through different mechanisms.

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Growth stimulating effect of bovine milk lactoferrin on dermal cells and probiotic bacteria

Cited by 8 publications

References 20 publications

The effects of dairy and dairy derivatives on the gut microbiota: a systematic literature review

The effects of dairy and dairy derivatives on the gut microbiota: a systematic literature review

Beneficial Effect Of Lactoferrin On The Microbiota From Gastrointestinal Tract

Antioxidant capacity of egg, milk and soy protein hydrolysates and biopeptides produced by Bromelia pinguin and Bromelia karatas-derived proteases

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