The nutritional components of protein powder made from milk mainly contain six components: α-lactalbumin, β-lactoglobulin, albumin, lactoperoxidase protein, immunoglobulin and lactoferrin.
1, α-lactalbumin: can protect immunoglobulin and growth factor from degradation and destruction of gastrointestinal protease, and keep immune factor active in intestine.
2. β -lactoglobulin: It can regulate the healthy bacteria environment in vivo, inhibit the adsorption of Salmonella typhimurium, Salmonella enterica, yersinia enterocolitica, Klebsiella oxytocin, Escherichia coli and ileum glycoprotein components, and then block the migration and infection of these bacteria.
3. Lactooxidase protein: It can destroy the cells of bacteria and viruses and inhibit the synthesis of RNA and DNA. It is a protective protein against invading bacteria and viruses.
4. Immunoglobulin: lgG 1/lgG2/Lga/Lgm specifically binds to the corresponding antigen, which makes the antigen lose the ability to damage the health of the body. After binding to the corresponding antigen, the classical pathway of activating complement eventually leads to the dissolution of bacteria, viruses and tumor cells, which promotes the phagocytosis of bacteria, viruses and microbial antigens by phagocytic cells. Moreover, (ADCC)lgG can be infected with tumors or viruses.
5. Lactoferrin: It can not only achieve antibacterial effect by taking away the iron ions needed for the growth and reproduction of pathogenic microorganisms, but also adsorb the iron ions that play a catalytic role in the oxidation process, thus blocking the oxidation process and playing an antioxidant role. Lactoferrin can also absorb iron ions and transport them to the hematopoietic system, providing raw materials for hematopoiesis and promoting the production of blood cells.
I hope my answer is helpful to you.