Whey Proteins can be further separated into individual protein fractions that offer benefits of their own.
Lactoferrin (LF) - Lactoferrin delivers many benefits. It helps to increase iron absorption and transport. It is also an anti-microbial and anti-viral agent and may inhibit a diverse range of organisms, including bacteria, yeast, fungi, parasitic protozoa, E. coli, HIV, herpes viruses and hepatitis C. Preliminary research appears to show that it stimulates growth of beneficial bacteria in the intestinal tract. Animal studies suggest it may decrease bone breakdown, helping sustain bone density.
Glycomacropeptide (GMP) - Glycomacropeptide is a casein-derived peptide found in cheese whey with anti-microbial capabilities. GMP is missing the amino acid phenylalanine, which makes it a useful protein for individuals with the disease phenylketonuria (PKU).
Immunoglobulins (IgG1, IgG2, IgA and IgM) - Immunoglobulins have shown anti-microbial activity and may neutralize toxins and viruses. Substantial research is currently under way to determine the potential application of milk antibodies in the prevention or treatment of microbial diseases and conditions in humans. Greater concentrations of immunoglobulins are found in whey derived from colostrums.
Alpha-lactalbumin (Alpha-lac) - Alpha-lac accounts for about 25% of total whey protein. Added to infant formula, it creates a protein profile more similar to human milk.
Beta-lactoglobulin (Beta-lac) - Beta-lac represents about 50% of the total protein content in bovine milk. It is responsible for some of the functional properties of whey, such as water-binding.
Lactoperoxidase (LP) - This secretory enzyme acts as a natural microbial agent with potential use in dental products to reduce caries. Adding LP to milk can inhibit bacterial growth and extend shelf life.