Overview
- Editors:
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T. William Hutchens
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Department of Food Science and Technology, University of California, Davis, USA
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Bo Lönnerdal
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Department of Nutrition, University of California, Davis, USA
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Table of contents (25 chapters)
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Functions Related to Lactoferrin Interactions with Prokaryotic and Eukaryotic Cells
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- A. Satyanarayan Naidu, Roland R. Arnold
Pages 259-275
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- Robert A. Bonnah, Rong-hua Yu, Anthony B. Schryvers
Pages 277-301
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- Susumu Teraguchi, Kouichirou Shin, Kazuhiro Ozawa, Satoko Nakamura, Yasuo Fukuwatari, Seiichi Shimamura et al.
Pages 303-312
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- Philip Furmanski, Jianglin He, Li Ying, Joann Bezault, Ramesh Bhimani, Kinfan Ho
Pages 313-332
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- Michael L. McCormick, Mary E. Wilson, Troy S. Lewis, Robert W. Vorhies, Bradley E. Britigan
Pages 333-342
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Lactoferrin Metabolism
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Front Matter
Pages 343-343
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- Silvana Penco, Sandra Pastorino, Claudia Gramigni, Giovanna Bianchi-Scarrà , Roberto Ravazzolo, Cecilia Garré
Pages 359-373
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The Use of Lactoferrin as a Food Additive
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Front Matter
Pages 375-375
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Back Matter
Pages 399-408
About this book
The number of investigators focusing their attention on lactoferrin has increased dramatically in recent years. Lactoferrin is a protein with more than one known structure and a number of proposed biological functions, including several with important regulatory consequences. In many ways it has been an easy pro tein to investigate; however, there have been difficulties under standing specific structure / function relationships, particularly as it functions in vivo. Research funding dedicated to this protein has previously been limited, but is now increasing. As lactoferrin begins to emerge formally as a protein of significance to the medi and industry, it is more important than ever to coor cal profession dinate and integrate research efforts whenever possible and to share the results of these efforts within the expanding array of medical and scientific diSciplines involved. It was our intention to provide a forum to summarize and disseminate the most recent advances in this field. Included in Lactoferrin: Interactions and Biological Functions are selected presentations representing the many disciplines involved in defining lactoferrin function in terms of its known structural features, including its carbohydrate side-chains, receptor binding sites, its capacity to bind different metal ions, and other newly discovered bioactive domains. Several of the possible physiologi cal functions of lactoferrin are described and summarized in detail, including the role of laetoferrin in bacterial killing, its in volvement in cell growth and proliferation, in the modulation of immune function, and in iron absorption.
Editors and Affiliations
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Department of Food Science and Technology, University of California, Davis, USA
T. William Hutchens
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Department of Nutrition, University of California, Davis, USA
Bo Lönnerdal