O o d h e a d p u b L i s h I n g L i m I t e d

part of skin structure, and the role of different proteins from the skin keratin
family in the healing wound has been the subject of extensive research (Kim
et al., 2006). This is very relevant to the consideration of wool-derived
keratins owing to the high degree of homology between keratin proteins
across species and protein types, with keratin intermediate filament proteins
in particular having a substantial similarity in structure, and so potentially
function, when compared with skin keratins.
By considering wool as a convenient assembly of proteins, with an amino
acid balance rich in the sulphur-containing amino acid cystine, developers of
advanced applications of wool and keratin proteins have turned their attentions
to ingestible uses of the material. A variety of ingredients have emerged on
the market finding use in oral supplements and liquid beverages in markets
around the world (
www.swansonvitamins.com).
 The benefits of these products
to date are claimed in the area of joint health, targeting the high-growth
ageing population and the popularity of joint health products such as
glucosamine and chondroitin. The high sulphur content of the proteins, and
the ability to protect the joint from oxidative stress, are important factors in
the performance of the products. The ingestible use of wool keratins is not
new, with recorded use dating back almost 100 years. Keratin was used as an
enteric coating of pharmaceutical tablets, to protect a pharmaceutical from
degradation in the stomach, and is recorded in this application in the British
Pharmaceutical Codex of 1911 (
http://www.henriettesherbal.com/eclectic/
bpc1911/keratinum.html). However, the entry of keratin is missing from
subsequent pharmacopea and the use of wool keratin for this purpose has not
become established.
© 2009 Woodhead Publishing Limited

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