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  • A Role for Whey-derived Lactoferrin and Immunoglobulins in the Attenuation of Obesity-related Inflammation and Disease

    Author(s)
    Brimelow, Rachel E
    West, Nicholas P
    Williams, Lauren T
    Cripps, Allan W
    Cox, Amanda J
    Griffith University Author(s)
    Cripps, Allan W.
    West, Nic P.
    Williams, Lauren T.
    Cox, Amanda J.
    Year published
    2017
    Metadata
    Show full item record
    Abstract
    Obesity is a strong predictive factor in the development of chronic disease and has now superseded undernutrition as a major public health issue. Chronic inflammation is one mechanism thought to link excess body weight with disease. Increasingly, the gut and its extensive population of commensal microflora are recognized as playing an important role in the development of obesity-related chronic inflammation. Obesity and a high fat diet are associated with altered commensal microbial communities and increased intestinal permeability which contributes to systemic inflammation as a result of the translocation of lipopolysaccharide ...
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    Obesity is a strong predictive factor in the development of chronic disease and has now superseded undernutrition as a major public health issue. Chronic inflammation is one mechanism thought to link excess body weight with disease. Increasingly, the gut and its extensive population of commensal microflora are recognized as playing an important role in the development of obesity-related chronic inflammation. Obesity and a high fat diet are associated with altered commensal microbial communities and increased intestinal permeability which contributes to systemic inflammation as a result of the translocation of lipopolysaccharide into the circulation and metabolic endotoxemia. Various milk proteins are showing promise in the prevention and treatment of obesity and chronic low-grade inflammation via reductions in visceral fat, neutralization of bacteria at the mucosa and reduced intestinal permeability. In this review, we focus on evidence supporting the potential antiobesogenic and anti-inflammatory effects of bovine whey-derived lactoferrin and immunoglobulins.
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    Journal Title
    Critical Reviews in Food Science and Nutrition
    Volume
    57
    Issue
    8
    DOI
    https://doi.org/10.1080/10408398.2014.995264
    Subject
    Animal production
    Food sciences not elsewhere classified
    Nutrition and dietetics
    Food sciences
    Publication URI
    http://hdl.handle.net/10072/356136
    Collection
    • Journal articles

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