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Updated: Jul 16, 2026

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
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Safety evaluation of a milk basic protein fraction.

C L Kruger1, K M Marano, Y Morita

  • 1ENVIRON International Corporation, 4350 North Fairfax Drive, Suite 300, Arlington, VA 22203, USA. ckruger@environcorp.com

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|April 3, 2007
PubMed
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Milk Basic Protein (MBP) from milk whey shows potential for bone health by increasing bone metabolism. Extensive safety studies confirm MBP is safe for use as a food ingredient.

Area of Science:

  • Nutritional Science
  • Biochemistry
  • Toxicology

Background:

  • Milk products are staple foods in the US, providing essential nutrients like calcium for bone health.
  • The whey protein fraction of milk contains basic proteins that positively influence bone metabolism.
  • Milk Basic Protein (MBP) is a specific fraction with potential bone health benefits.

Purpose of the Study:

  • To evaluate the safety and potential efficacy of Milk Basic Protein (MBP) as a food ingredient.
  • To assess the impact of MBP on bone metabolism and resorption.

Main Methods:

  • Conducted acute oral toxicity, teratology, and subchronic oral toxicity studies.
  • Performed a reverse mutation assay to assess genotoxicity.
  • Evaluated MBP for its safety as a food ingredient.

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Main Results:

  • No treatment-related adverse effects were observed in any of the toxicity studies.
  • The reverse mutation assay indicated no genotoxic potential.
  • MBP was deemed safe for its intended use as a food ingredient.

Conclusions:

  • Milk Basic Protein (MBP) is a safe food ingredient.
  • MBP demonstrates potential for enhancing bone health through increased metabolism and reduced resorption.