A role for whey-derived lactoferrin and immunoglobulins in the attenuation of obesity-related inflammation and disease. Issue 8 (24th May 2017)

• Record Type: Journal Article
• Authors: Brimelow, Rachel E.; West, Nicholas P.; Williams, Lauren T.; Cripps, Allan W.; Cox, Amanda J.
• Is Part Of: Critical reviews in food science and nutrition. Volume 57:Issue 8(2017)
• Page Start: 1593
• Page End: 1602
• Publication Date: 2017-05-24
• Subjects: Obesity -- inflammation -- microbiota -- lactoferrin -- immunoglobulins; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2014.995264
• Languages: English
• ISSNs: 1040-8398

Abstract

ABSTRACT: Obesity is a strong predictive factor in the development of chronic disease and has now superseded undernutrition as a major public health issue. Chronic inflammation is one mechanism thought to link excess body weight with disease. Increasingly, the gut and its extensive population of commensal microflora are recognized as playing an important role in the development of obesity-related chronic inflammation. Obesity and a high fat diet are associated with altered commensal microbial communities and increased intestinal permeability which contributes to systemic inflammation as a result of the translocation of lipopolysaccharide into the circulation and metabolic endotoxemia. Various milk proteins are showing promise in the prevention and treatment of obesity and chronic low-grade inflammation via reductions in visceral fat, neutralization of bacteria at the mucosa and reduced intestinal permeability. In this review, we focus on evidence supporting the potential antiobesogenic and anti-inflammatory effects of bovine whey-derived lactoferrin and immunoglobulins.