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Perspektivy využití laktoferinu
Pavlík, Patrik
The thesis is focused on summarization of knowledge on lactoferrin, its sources of production, methods of isolation, biochemical properties, structure and resistance to denaturation under different conditions. At the same time, the biological effects of lactoferrin on the human body are specified, mainly focusing on antiviral effects, immune support and athletes performance enhancement. Moreover, the encapsulation methods of Lf and its delivery to the body are described here, where the most effective method of Lf, still remains the oral administration method. The current utilization of Lf in food processing and other fields is discussed. In the experimental part, food matrices suitable for 3D printable edible coating were prepared. By following encapsulation of Lf into food matrix, a functional food can be developed.
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