subject: lactoferrin

The evidence around raw milk

The evidence around raw milk

Is unpasteurized (or raw) cows’ milk good or bad for you? It's a simple question with vociferous and opposite answers depending on who you ask. Agencies of the United States federal government, such as the Centers for Disease Control and Prevention (CDC), point to numbers that link consumption of the stuff to a heightened risk of tummy bugs and worse. Meanwhile, activists make pasteurization seem outright dangerous and raw milk sound like a wonder food. Is it? Read More...

Proteases vs. antiproteases: The battle over milk digestion

Proteases vs. antiproteases: The battle over milk digestion

Surprisingly, milk protein digestion begins in the mammary gland, long before the milk is consumed. There, a battle rages between enzymes called proteases, which break down proteins, and antiproteases that act as shields by protecting other proteins from being completely digested. The result of this competition is a delicate balance of intact protein and partially digested protein segments. Read More...

The Many Faces of Lactoferrin

Fresh out of the womb, a newborn baby is challenged with armies of disease-causing microbes. How does he survive this onslaught? In some parts of the world, he doesn't. Millions of babies die each year in the first few months of life from common infections. A recent publication by Barboza and colleagues unfolds how a major milk protein, lactoferrin, displays different "faces", depending on which pathogens are present. Read More...

The Milky500: five hundred worthy proteins

The Milky500: five hundred worthy proteins

The Indy 500 is perhaps the most famous car race in the United States. Unlike every other sporting competition in the world, the legendary 500 mile car race is celebrated with the victor drinking not Champagne, but rather a bottle of fresh milk! The latest research suggests that the term "500" may have more to do with the milk, than with the miles. Read More...

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