lactalbumins

Lactalbumins are a group of phosphoglycoproteins found in the whey fraction of milk. They are the most abundant proteins in human milk and are also present in the milk of other mammals. Lactalbumins are composed of two subunits, alpha and beta, which are linked by a disulfide bond. The alpha subunit is responsible for the binding of calcium, while the beta subunit contains the carbohydrate moiety.

Lactalbumins have several important functions in the body. They play a role in the transport and storage of calcium, which is essential for bone health. They also have antimicrobial properties and can inhibit the growth of certain bacteria. Lactalbumins are also involved in the immune system, as they can bind to and neutralize toxins and other harmful substances.

Lactalbumins are produced by the mammary glands of mammals during lactation. The production of lactalbumins is regulated by hormones, such as prolactin and estrogen, and is influenced by factors such as nutrition and stress. Lactalbumins are found in the milk of all mammals, but the specific composition and function of lactalbumins can vary between species.

Lactalbumins have been the subject of extensive research due to their potential health benefits. They have been shown to have anti-inflammatory properties and can help to reduce the risk of certain diseases, such as osteoporosis and type 2 diabetes. Lactalbumins are also used in the food industry as a nutritional supplement and as a stabilizer in various food products. However, the use of lactalbumins as a dietary supplement is still a topic of debate, as more research is needed to fully understand their effects on human health.