Лактоферрин в пищевых системах: функциональные свойства, технологии производства и нормативное регулирование

Актуальность. Лактоферрин — это природный катионный железосвязывающий гликопротеин, естественным образом присутствующий в организме животных и человека, особенно в молозиве и молоке человека и коровы. Его многофункциональные свойства, включая антимикробную, иммуномодулирующую и антиоксидантную активность, обуславливают значительный интерес к его применению в качестве пищевого ингредиента, биологически активной добавки и компонента функциональных продуктов питания.

Методы. Поиск потенциально релевантных статей проводили по ключевым словаv в электронных базах данных и в открытом доступе сети Internet.

Результаты. Применение лактоферрина является потенциально перспективным направлением для пищевой промышленности из-за усиления им иммуномодулирующего и антиоксидантного действия, а также увеличения сроков годности продуктов. Сегодня лактоферрин наиболее активно используется как биологически активная добавка для детских смесей, специализированных молочные продуктов на основе молока и сыворотки, продуктов переработки мяса, а также пищевых добавок. На мировом рынке лактоферрина есть определенные трудности: разработка новых, более эффективных способов очистки и производства лактоферрина, также открыт вопрос о правовом характере применения лактоферрина (в том числе рекомбинантного).

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