ORCID Profile
0000-0001-6282-3764
Current Organisations
RMIT University
,
Jiangsu University
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Publisher: Elsevier BV
Date: 02-2017
DOI: 10.1016/J.IJBIOMAC.2016.10.087
Abstract: Bovine lactoferrin (LF
Publisher: Elsevier BV
Date: 2022
Publisher: Informa UK Limited
Date: 28-01-2021
DOI: 10.1080/10408398.2021.1876623
Abstract: About one-third of the world population is suffering from iron deficiency. Delivery of iron through diet is a practical, economical, and sustainable approach. Clinical studies have shown that the consumption of iron-fortified foods is one of the most effective methods for the prevention of iron deficiency. However, supplementing iron through diet can cause undesirable side-effects. Thus, it is essential to develop new iron-rich ingredients, iron-fortified products with high bioavailability, better stability, and lower cost. It is also essential to develop newer processing technologies for more effective fortification. This review compared the iron supplementation strategies used to treat the highly iron-deficient population and the general public. We also reviewed the efficacy of functional (iron-rich) ingredients that can be incorporated into food materials to produce iron-fortified foods. The most commonly available foods, such as cereals, bakery products, dairy products, beverages, and condiments are still the best vehicles for iron fortification and delivery.Scope of reviewThe manuscript aims at providing a comprehensive review of the latest publications that cover three aspects: administration routes for iron supplementation, iron-rich ingredients used for iron supplementation, and iron-fortified foods.
Publisher: Elsevier BV
Date: 2021
Publisher: Elsevier BV
Date: 2021
Publisher: Informa UK Limited
Date: 07-2017
Publisher: Elsevier BV
Date: 02-2023
Publisher: Elsevier BV
Date: 10-2017
Publisher: American Chemical Society (ACS)
Date: 05-05-2022
Abstract: Soy sauce secondary precipitate formed due to the B
Publisher: Informa UK Limited
Date: 17-10-2019
DOI: 10.1080/10408398.2017.1381583
Abstract: Lactoferrin (LF) is a multifunctional protein occurring in many biological secretions including milk. It possesses iron binding/transferring, antibacterial, antiviral, antifungal, anti-inflammatory and anti-carcinogenic properties. These functional properties intimately depend on the structural integrity of LF especially its higher order conformation. LF is primarily extracted from bovine milk and it is subsequently added into many commercial products such as nutritional supplements, infant formula, cosmetics and toothpaste. LF is sensitive to denaturation induced by temperature and other physicochemical stresses. Hence, the extraction, powder formation processes of LF and processing parameters of LF-containing products have to be optimized to minimise its undesired denaturation. This review documents the advances made on structure-function relationships and discusses the effectiveness of methods used to preserve the structure of LF during thermal processing. Oral delivery, as the most convenient way for administering LF, is also discussed focusing on digestion of LF in oral, gastric and intestinal stages. The effectiveness of methods used to deliver LF to intestinal digestion stage in structurally intact form is also compared. Altogether, this work comprehensively reviews the fate of LF during thermal processing and digestion, and suggests suitable means to preserve its structural integrity and functional properties. Scope of review The manuscript aims at providing a comprehensive review of the latest publications on four aspects of LF: structural features, functional properties, nature and extent of denaturation and gastrointestinal digestion. It also analyses how these publications benefit food and pharmaceutical industries.
Publisher: Elsevier BV
Date: 04-2023
Publisher: Elsevier BV
Date: 03-2022
Publisher: Elsevier BV
Date: 2017
No related grants have been discovered for Bo Wang.