Applications for α-lactalbumin in human nutrition
| Autor: | John D. Fernstrom, Bo Lönnerdal, Donald K. Layman |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Adult
Male 0301 basic medicine Whey protein animal structures Lysine Nutritional Status Medicine (miscellaneous) 03 medical and health sciences Child Development Animals Humans tryptophan Food science Amino Acids sleep Infant Nutritional Physiological Phenomena chemistry.chemical_classification Lactalbumin 030109 nutrition & dietetics Nutrition and Dietetics Milk Human biology Chemistry Tryptophan Infant Lactose synthase infant formula serotonin Amino acid 030104 developmental biology Human nutrition Dietary Supplements biology.protein Special Articles Cattle Female Amino Acids Essential leucine Leucine |
| Zdroj: | Nutrition Reviews |
| ISSN: | 1753-4887 0029-6643 |
| DOI: | 10.1093/nutrit/nuy004 |
| Popis: | α-Lactalbumin is a whey protein that constitutes approximately 22% of the proteins in human milk and approximately 3.5% of those in bovine milk. Within the mammary gland, α-lactalbumin plays a central role in milk production as part of the lactose synthase complex required for lactose formation, which drives milk volume. It is an important source of bioactive peptides and essential amino acids, including tryptophan, lysine, branched-chain amino acids, and sulfur-containing amino acids, all of which are crucial for infant nutrition. α-Lactalbumin contributes to infant development, and the commercial availability of α-lactalbumin allows infant formulas to be reformulated to have a reduced protein content. Likewise, because of its physical characteristics, which include water solubility and heat stability, α-lactalbumin has the potential to be added to food products as a supplemental protein. It also has potential as a nutritional supplement to support neurological function and sleep in adults, owing to its unique tryptophan content. Other components of α-lactalbumin that may have usefulness in nutritional supplements include the branched-chain amino acid leucine, which promotes protein accretion in skeletal muscle, and bioactive peptides, which possess prebiotic and antibacterial properties. This review describes the characteristics of α-lactalbumin and examines the potential applications of α-lactalbumin for human health. |
| Databáze: | OpenAIRE |
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