Document Detail


Bioactivity of α-Lactalbumin Related to its Interaction with Fatty Acids: A Review.
MedLine Citation:
PMID:  21838558     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
α-Lactalbumin (α-LA) is a whey protein that has been extensively studied for its folding properties and its ability to bind several cations. An interesting property of α-LA is its ability to interact with fatty acids, although this interaction requires the previous unfolding of the protein by removing the Ca(2+) bound. The main function of α-LA is to participate in lactose biosynthesis. However, other biological functions have been attributed to the protein in the last decade. It has been reported that a particular form of human and bovine apo-α-LA induces apoptosis in tumoral and immature cells though spares healthy differentiated cells. The conversion of α-LA to the active apoptotic form requires the unfolding of the protein and the binding of specific fatty acids, mainly unsaturated C18 fatty acids in the cis-conformation. Likewise, it has been shown that a folding variant of α-LA and also some peptidic fragments have a bactericidal activity. The proposed functions for α-LA open new perspectives for its use as a potential ingredient to be added in functional foods or in nutraceutical products. This review summarizes the current state of knowledge on the subject of the interaction of α-LA with fatty acids, and the consequences of this interaction on its bioactivity.
Authors:
Chockry Barbana; Lourdes Sánchez; María D Pérez
Related Documents :
3392678 - Sympathetic activation of lipid synthesis in brown adipose tissue in the rat.
6346898 - Fatty acid synthesis in adipose tissues of physically trained rats in vivo.
18948218 - Effect of amino acids on cell proliferation and protein p53 expression in organotypic c...
17130488 - Oxpat/pat-1 is a ppar-induced lipid droplet protein that promotes fatty acid utilization.
24061128 - Voltammetric determination of folic acid using liquid mercury free silver amalgam elect...
6674478 - Synthesis and antihypertensive activity of 5-o-substituted derivatives of 5-hydroxypico...
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  51     ISSN:  1549-7852     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2011 Sep 
Date Detail:
Created Date:  2011-08-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  783-94     Citation Subset:  IM    
Affiliation:
a Bioquímica y Tecnología de los Alimentos, Facultad Veterinaria , Universidad de Zaragoza , C/Miguel Servet 177, 50013 , Zaragoza , Spain.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Application of ISO22000, Failure Mode, and Effect Analysis (FMEA) Cause and Effect Diagrams and Pare...
Next Document:  Relationship between cumulative BMI and symptomatic, psychosocial, and medical outcomes in patients ...