After many years of research on dairy products, Mao and his team were able to replicate the GTF structure of colostrum-lactoferrin (a protein found in milk) which contains trivalent chromium and vitamins. Mao conducted experiments to incorporate chromium into lactoferrin to reduce the rate of chromium loss in excreted food fiber.
研究乳品多年的毛嘉洪，仿效初乳的耐糖因子架構──乳鐵蛋白攜帶兩個三價鉻和其他維生素，嘗試將鉻包含在乳鐵蛋白當中，以減少其與膳食纖維結合排出的機率。