Lactalbumins

Lactalbumins occurs in the milk of most mammals and is homologous with type C lysozymes. Lactalbumins regulates the synthesis of lactose in the lactating mammary gland. Lactalbumins of the cow and human contains 123 amino acids. The primary structures of equine, bovine, and human Lactalbumins differ by only a small number of single amino acid replacements, as a result of which the proteins have similar properties.

The bovine protein α-lactalbumin increases the plasma ratio of tryptophan to the other large neutral amino acids, and in vulnerable subjects raises brain serotonin activity, reduces cortisol concentration, and improves mood under stress. 

Lactalbumins, through its prebiotic and antibacterial action, controls the establishment of a correct intestinal flora, preventing the dysbiotic flora from proliferating. In a recent meta-analysis that evaluated 12 randomized controlled studies. Lactalbumins helps to counteract the inflammation that accompanies dysbiosis in obese and non-obese subjects, an effective or predisposing cause to insulin resistance. recent study has shown that hydrolyzed Lactalbumins exerts a protective effect against inflammation and insulin resistance in adipose tissue in mice fed a high-fat diet. The results of the study showed that Lactalbumins significantly reduces body weight, blood sugar, insulin level and HOMA-IR, decreasing the expression of genes by pro-inflammatory factors such as IL-6, TNF-α, MCP-1 in the adipose tissue of mice. In addition, Lactalbumins, through the trophic and mucoprotective function, supports the barrier function of the intestine, reconstituting and preserving its integrity.