Variations in Concentrations of Lactoferrin in Human Milk: A Nine Country Survey

Autor:	Bo Lönnerdal, K Pramuk, Joan G. Jackson, Eric L. Lien, D. Janszen, Kuhlman Charles Francis
Rok vydání:	2004
Předmět:	chemistry.chemical_classification Whey protein Antioxidant biology Lactoferrin medicine.medical_treatment food and beverages Ovotransferrin fluids and secretions chemistry Multicenter study Transferrin medicine biology.protein Food science Glycoprotein
Zdroj:	Advances in Experimental Medicine and Biology ISBN: 9781441934611
DOI:	10.1007/978-1-4757-4242-8_55
Popis:	Lactoferrin (Lf), an 80-kD glycoprotein, is a major whey protein in human milk (HM). The structure of Lf is similar to that of transferrin and ovotransferrin. Lactoferrin binds iron tightly and releases it at a pH less than 3.0 (Lonnerdal & Iyer 1995), has anti-inflammatory and antibacterial properties (Goldman et al. 1990), and has antioxidant properties (Huang et al. 1999).
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::29b69325e417e6246ab093d6012e885d https://doi.org/10.1007/978-1-4757-4242-8_55 Zobrazit plný text záznamu