THE ROLE OF LACTOFERRIN AND BETA-LACTOGLOBULIN IN IMMUNOBIOCHEMICAL PROCESSES OF WHEY POWDER

Abstract

Among the biologically active proteins present in whey powder, lactoferrin and beta-lactoglobulin stand out as key components capable of modulating immunobiochemical processes. Lactoferrin is an iron-binding glycoprotein with high affinity for Fe³⁺ ions and is involved in antimicrobial defense, regulation of inflammatory responses, and antioxidant protection mechanisms. Beta-lactoglobulin, the major whey protein, is characterized by a lipocalin-type structure that enables binding and transport of hydrophobic ligands; moreover, during digestion it can be hydrolyzed into bioactive peptides that indirectly influence immune and redox processes. This article systematically reviews, based on scientific literature, the structural and functional characteristics of lactoferrin and beta-lactoglobulin, their immunobiochemical activity mechanisms, and their significance in food technology as well as prophylactic and therapeutic applications.