YONGIN-SI, GYEONGGI-DO, Korea—Lactoferrin-, a whey milk protein after removing precipitated casein, enriched fermented milk ameliorates acne vulgaris with a selective decrease of triacylglycerols in skin surface lipids, according to a 2010 study published in Nutrition journal (2010;26(9):902-9). Lactoferrin has a prominent activity against inflammation in vitro and systemic effects on various inflammatory diseases have been suggested. The objective was to determine dietary effects of lactoferrin-enriched fermented milk on patients with acne vulgaris, an inflammatory skin condition.
Patients 18 to 30 years of age were randomly assigned to ingest fermented milk with 200 mg/d of lactoferrin daily (n=18, lactoferrin group) or fermented milk only (n=18, placebo group) in a 12-week, double blind, placebo-controlled study. Acne lesion counts and grade were assessed at monthly visits. The condition of the skin by hydration, sebum and pH, and skin surface lipids was assessed at baseline and 12 week.
Acne showed improvement in the lactoferrin group by significant decreases in inflammatory lesion count by 38.6 percent, total lesion count by 23.1 percent and acne grade by 20.3 percent compared with the placebo group at 12 week. Furthermore, sebum content in the lactoferrin group was decreased by 31.1 percent compared with the placebo group. The amount of total skin surface lipids decreased in both groups. However, of the major lipids, amounts of triacylglycerols and free fatty acids decreased in the lactoferrin group, whereas the amount of free fatty acids decreased only in the placebo group. The decreased amount of triacylglycerols in the lactoferrin group was significantly correlated with decreases in serum content, acne lesion counts and acne grade. No alterations in skin hydration or pH were noted in either group.