Lacto-iron protein can relieve stroke

Recently, the Milk Product Quality and Risk Assessment Innovation Team of the Beijing Institute of Livestock and Veterinary Research of the Chinese Academy of Agricultural Sciences found that lactoxin can significantly alleviate stroke caused by lack of sugar and oxygen, and revealed the molecular mechanism of lactoxin's function, further enriching the study of lactotin's active function. The findings were published online
Journal.Zheng Nan, an associate researcher at the Beijing Institute of Livestock and Veterinary Medicine of the Chinese Academy of Agricultural Sciences, said ishemoth stroke is a group of diseases with symptoms of ishemoth injury to the brain as the main clinical manifestation of the disease, which has an acute onset and a high fatality rate, and is one of the most important fatal diseases in the world. Istemia stroke is mainly prevention, functional food is an important preventive vector. Milk contains a variety of active ingredients beneficial to the human body, of which lactoxin is an important non-hemoglobin ferrogen binding glycoprotein, can participate in immune regulation, inflammation and oxidative damage, but whether lactoxin can alleviate stroke caused by ishemosis is still unclear.
team built cellular and mouse models of isohemic stroke and found significant increases in the expression of inflammatory factors TLR-4, MyD88, NF-B, TNF-α, IL-1 beta proteins in cell models and mouse models, while lactoin significantly inhibited the expression of these inflammatory factors. Using metabolomics, the study found 41 metabolites associated with ishemic stroke, of which glutathione was the most associated, mainly in the form of decreased content, while lactotin increased glutathione content in cells.
further validation tests have found that glutathione inhibits cell TLR-4 path and inflammatory factor expression, suggesting that lacto-ferrine may be controlling inflammatory factor expression by regulating glutathione content. At the same time, the study found that the polymerization form changed significantly after the lactoxin was boiled, and the protective effect of ischemic stroke was lost, which showed that the thermal processing conditions should be controlled in food processing to ensure the biological activity of lactotin. (Source: Zhang Qingdan, China Science Daily)
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