Biologically Active Components of Milk—Production and Properties of Lactoferrin
Monika Ostrowska, Bartosz Brzozowski, A. Babuchowski, Marek Adamczak
Abstract
The aim of this article was to present the biological activity of milk components, particularly lactoferrin (LF), and techniques for its extraction and purification. Dairy products have long been recognized for their significant contributions to human health and nutrition. Recent studies indicate that dairy consumption offers various health benefits, particularly concerning bone health, metabolic wellness, and cardiovascular health. LF, abundantly present in milk, exhibits a range of health-promoting properties that are increasingly recognized for their significance in nutrition and disease prevention. The production of LF can be approached through two main avenues: extraction from milk and recombinant expression systems. Both methods present unique advantages and challenges that influence the efficiency of LF production on an industrial scale. Moreover, advances in purification and drying techniques are crucial to enhance the overall efficiency of LF production. Recent studies have focused on methods such as monolithic ion-exchange chromatography and membrane technologies to improve yield and reduce costs of LF extraction. These innovations not only facilitate the extraction but also preserve the structural integrity and the functional properties of LF. The article presents the discussion of the applications of the LF in the dairy industry, indicating its growing importance as a functional ingredient in health products.