Abstract
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).
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Lien, E., Jackson, J., Kuhlman, C., Pramuk, K., Lönnerdal, B., Janszen, D. (2004). Variations in Concentrations of Lactoferrin in Human Milk: A Nine Country Survey. In: Pickering, L.K., Morrow, A.L., Ruiz-Palacios, G.M., Schanler, R.J. (eds) Protecting Infants through Human Milk. Advances in Experimental Medicine and Biology, vol 554. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-4242-8_55
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DOI: https://doi.org/10.1007/978-1-4757-4242-8_55
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