乳铁蛋白
保健品
生化工程
生物信息学
计算生物学
纳米技术
食品
功能(生物学)
计算机科学
化学
生物技术
生物
材料科学
食品科学
生物化学
细胞生物学
工程类
基因
作者
Kevion K. Darmawan,Tom C. Karagiannis,Jeff G. Hughes,Darryl M. Small,Andrew Hung
标识
DOI:10.1080/10408398.2022.2067824
摘要
Lactoferrin is a protein, primarily found in milk that has attracted the interest of the food industries due to its health properties. Nevertheless, the instability of lactoferrin has limited its commercial application. Recent studies have focused on encapsulation to enhance the stability of lactoferrin. However, the molecular insights underlying the changes of structural properties of lactoferrin and the interaction with protectants remain poorly understood. Computational approaches have proven useful in understanding the structural properties of molecules and the key binding with other constituents. In this review, comprehensive information on the structure and function of lactoferrin and the binding with various molecules for food purposes are reviewed, with a special emphasis on the use of molecular dynamics simulations. The results demonstrate the application of modeling and simulations to determine key residues of lactoferrin responsible for its stability and interactions with other biomolecular components under various conditions, which are also associated with its functional benefits. These have also been extended into the potential creation of enhanced lactoferrin for commercial purposes. This review provides valuable strategies in designing novel nutraceuticals for food science practitioners and those who have interests in acquiring familiarity with the application of computational modeling for food and health purposes.
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