The nutritional components of protein powder made from milk mainly contain six components: α-whey protein, β-lactoglobulin, albumin, lactoperoxidase protein, immunoglobulin and lactoferrin.
1, α-whey protein: It can protect immunoglobulin and growth factor from degradation and destruction by gastrointestinal protease, and keep the activity of immune factor in intestine.
2. β -lactoglobulin: It can regulate the healthy bacterial environment in vivo, inhibit the adsorption of Salmonella typhimurium, Salmonella enterica, yersinia enterocolitica, Klebsiella oxytocin, Escherichia coli and ileal glycoprotein, 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 kind of bacteria and virus that can protect protein from invasion.
4. Immunoglobulin: lgG 1/lgG2/Lga/Lgm specifically binds to the corresponding antigen, making the antigen lose the ability to damage the health of the body. After binding with the corresponding antigen, the classical way of activating complement eventually leads to the dissolution of bacteria, viruses and tumor cells, and promotes the phagocytosis of bacteria, viruses and microbial antigens by phagocytes. In addition, (ADCC)lgG can interact with target cells infected by tumor or virus.
5. Lactoferrin: It can not only achieve antibacterial effect by taking away iron ions needed for the growth and reproduction of pathogenic microorganisms, but also adsorb 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.
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1, Longhua (professional competitive skipping research and development production enterpri