Milk basic protein

Last updated April 24, 2019

Milk basic protein (MBP) is a fraction of whey protein found in milk.^[1] Separated from milk through the process of fractionation, it is a functional compound^[2] and consists of several milk proteins which are biologically active. The composition is approximately 54% lactoferrin and 41% lactoperoxidase,^[3] with other active proteins, such as Cyastin C and high mobility group-like proteins, making up the remainder of the fraction.^[4] MBP has been evaluated for safety and is intended for use as a dietary ingredient.^[3] It is approved in Japan as a functional food ingredient in tofu and nattō.^[5]

Whey protein is a mixture of proteins isolated from whey, the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins. Whey protein is commonly marketed as a dietary supplement, and various health claims have been attributed to it. An authoritative review published in 2010 concluded that the provided literature did not adequately support the proposed claims.

Fractionation is a separation process in which a certain quantity of a mixture is divided during a phase transition, into a number of smaller quantities (fractions) in which the composition varies according to a gradient. Fractions are collected based on differences in a specific property of the individual components. A common trait in fractionations is the need to find an optimum between the amount of fractions collected and the desired purity in each fraction. Fractionation makes it possible to isolate more than two components in a mixture in a single run. This property sets it apart from other separation techniques.

Lactoferrin protein-coding gene in the species Homo sapiens

Lactoferrin (LF), also known as lactotransferrin (LTF), is a multifunctional protein of the transferrin family. Lactoferrin is a globular glycoprotein with a molecular mass of about 80 kDa that is widely represented in various secretory fluids, such as milk, saliva, tears, and nasal secretions. Lactoferrin is also present in secondary granules of PMNs and is secreted by some acinar cells. Lactoferrin can be purified from milk or produced recombinantly. Human colostrum has the highest concentration, followed by human milk, then cow milk (150 mg/L).

Biological function

Active substances in the milk basic protein fraction promote bone formation and suppress bone resorption. It has been found to decrease the formation of osteoclast pits, which act to break down bone and release minerals for resorption into plasma, MBP helps to reduce this process.^[1] It also increases bone mineralization by stimulating proliferation of osteoblasts which are involved in collagen production and bone formation.^[6] Daily supplementation with 40 mg of MBP over 6 months has been shown to result in increased bone mineral density and lower urinary markers of bone resorption.^[1]

Osteoclast type of bone cell that breaks down bone tissue

An osteoclast is a type of bone cell that breaks down bone tissue. This function is critical in the maintenance, repair, and remodelling of bones of the vertebral skeleton. The osteoclast disassembles and digests the composite of hydrated protein and mineral at a molecular level by secreting acid and a collagenase, a process known as bone resorption. This process also helps regulate the level of blood calcium.

Resorption is the absorption into the circulatory system of cells or tissue, usually by osteoclasts.

Clinical relevance

It has been found to have a role in the prevention and treatment of osteoporosis.^[7] Direct effects have been identified between MBP and strengthening of bones, through its influences on bone remodelling (formation and resorption) and enhancement bone mineral density.^[6] These actions may be beneficial for pre-menopausal and menopausal women in particular, as increased bone mineral density decreases the risk of fractures associated with osteoporosis.

Osteoporosis bone resorption disease characterized by decreased density of normally mineralized bone which results in the thinning of bone tissue and decreased mechanical strength

Osteoporosis is a disease in which bone weakening increases the risk of a broken bone. It is the most common reason for a broken bone among the elderly. Bones that commonly break include the vertebrae in the spine, the bones of the forearm, and the hip. Until a broken bone occurs there are typically no symptoms. Bones may weaken to such a degree that a break may occur with minor stress or spontaneously. Chronic pain and a decreased ability to carry out normal activities may occur following a broken bone.

Allergen Labeling

Previous studies have concluded that "the protein components in MBP are unlikely to present any increased risk of allergy for milk allergic subjects or of cross-reactivity for other allergic subjects" (Goodman et al. 2007, p. 1787). However, the United States of America and the European Union have not deemed it to be free of milk allergens. Therefore, any products containing milk basic protein fractions as ingredients are identified as containing milk under the food labelling guidelines set forth by the United States of America and European Union to alert consumers.^[4]

Related Research Articles

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References

1 2 3 Möller, N.P., Scholz-Ahrens, K.E., Roos, N., & Schrezenmeir, J. (2008). Bioactive peptides and proteins from foods: indication for health effects. European Journal of Nutrition, 47(4), 176.
↑ Uenishi, K. (2006). Prevention of osteoporosis by foods and dietary supplements. Prevention of osteoporosis by milk and dairy products. Clinical Calcium, 16(10), 10.
1 2 Kruger, C.L., Marano, K.M., Morita, Y., Takada, Y., Kawakami, H., Kobayashi, T., Sunaga, M., Furukawa, M., & Kawamura, K. (2007). Safety evaluation of a milk basic protein fraction. Food and Chemical Toxicology, 45, 1301.
1 2 Goodman, R., Taylor, S., Yamamura, J., Kobayashi, T., Kawakami, H., Kruger, C., & Thompson, G. (2007). Assessment of the potential allergenicity of a Milk Basic Protein fraction. Food and Chemical Toxicology, 45, 1788.
↑ Foster, Tammy; Purnendu C Vasavada (2003). Beverage Quality and Safety. CRC Press. p. 22. ISBN 1-58716-011-0 . Retrieved 2009-03-06.
1 2 Kawakami, H. (2005). Biological significance of Milk Basic Protein (MBP) for bone health. FSTR, 11, 1.
↑ Itabashi, A. (2006). Prevention of osteoporosis by foods and dietary supplements. Milk basic protein (MBP) increases bone mineral density in young adult women and perimenopausal women. Clinical Calcium, 16(10), 1632.

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[bioactive-1] 1 2 3 Möller, N.P., Scholz-Ahrens, K.E., Roos, N., & Schrezenmeir, J. (2008). Bioactive peptides and proteins from foods: indication for health effects. European Journal of Nutrition, 47(4), 176.

[2] Uenishi, K. (2006). Prevention of osteoporosis by foods and dietary supplements. Prevention of osteoporosis by milk and dairy products. Clinical Calcium, 16(10), 10.

[kruger-3] 1 2 Kruger, C.L., Marano, K.M., Morita, Y., Takada, Y., Kawakami, H., Kobayashi, T., Sunaga, M., Furukawa, M., & Kawamura, K. (2007). Safety evaluation of a milk basic protein fraction. Food and Chemical Toxicology, 45, 1301.

[goodman-4] 1 2 Goodman, R., Taylor, S., Yamamura, J., Kobayashi, T., Kawakami, H., Kruger, C., & Thompson, G. (2007). Assessment of the potential allergenicity of a Milk Basic Protein fraction. Food and Chemical Toxicology, 45, 1788.

[Foster-5] Foster, Tammy; Purnendu C Vasavada (2003). Beverage Quality and Safety. CRC Press. p. 22. ISBN 1-58716-011-0 . Retrieved 2009-03-06.

[Kawakami-6] 1 2 Kawakami, H. (2005). Biological significance of Milk Basic Protein (MBP) for bone health. FSTR, 11, 1.

[7] Itabashi, A. (2006). Prevention of osteoporosis by foods and dietary supplements. Milk basic protein (MBP) increases bone mineral density in young adult women and perimenopausal women. Clinical Calcium, 16(10), 1632.