Milk protein may alleviate chemotherapy side effects
A study published in the journal Food & Function suggests that lactoferrin, a highly bioactive protein found in saliva and milk, may help alleviate the taste and smell abnormalities (TSA) experienced by patients undergoing chemotherapy.
Chemotherapy and other cancer therapies can wreak havoc on the taste buds and olfactory senses, depriving recipients of the intricate interplay between taste and smell that is critical to grasping flavors and enjoying foods. A study published in the journal Food & Function suggests that lactoferrin, a highly bioactive protein found in saliva and milk, may help alleviate the taste and smell abnormalities (TSA) experienced by patients undergoing chemotherapy.
“The underlying molecular mechanisms of TSA are not well-understood,” said researcher Susan Duncan, associate director of the Virginia Agricultural Experiment Station and a professor in the Dept. of Food Science and Technology at Virginia Tech. “The prevailing symptom described by patients undergoing chemotherapy is a persistent metallic flavor or aftertaste, with or without food intake. This can last for hours, weeks, or even months after the completion of treatments.”
The researchers enrolled 19 cancer patients with established TSA following chemotherapy administration. They gave the cancer patients and an additional 12 healthy subjects lactoferrin supplements, three tablets per day (250 mg per tablet), for 30 days. Saliva was collected at three timepoints: baseline, day 30 of lactoferrin supplementation, and 30 days after lactoferrin supplementation. The researchers analyzed the participants’ TSA level, salivary proteome, and salivary minerals at each treatment stage.
They found that a high TSA level was associated with high concentration of salivary iron and loss of critical salivary immune proteins. Lactoferrin supplementation significantly decreased the concentration of salivary iron, increased the abundance of salivary α-amylase and Zn-α-2-glycoprotein, and led to an overall increase of expression of immune proteins including immunoglobulin heavy chain, annexin A1, and proteinase inhibitor. Abundance of α-amylase and SPLUNC2 were further increased at 30 days post-lactoferrin supplementation in cancer patients. At the same time, total TSA score was significantly reduced in chemotherapy patients.
“Our research shows that daily lactoferrin supplementation elicits changes in the salivary protein profiles in cancer patients—changes that may be influential in helping to protect taste buds and odor perception,” said Duncan. “By suggesting lactoferrin as a dietary supplement, we can reduce TSA for many patients, restoring their ability to enjoy foods during a time in which nutrition can play a key role in their recovery. This research could help us develop TSA-targeted biomarkers and strategies for improving quality of life during chemotherapy.”