摘要
乳铁蛋白是一种多功能的铁结合性糖蛋白,对细菌、真菌、病毒等有广谱的防御能力,对感染、炎症、癌症等有明显的宿主保护功能。综述口服乳铁蛋白的生理功效及其独特的营养、抗菌防腐、免疫、抗氧化特性在食品中应用的最新进展。
As a multifunctional iron glycoprotein, Lactoferrin（LF） is known to exert a broad-spectrum primary defense activity against bacteria, fungi and virus, et al. And provide some host-protective effects against infection, inflammation and cancer, etc. This paper focus on the physiologic effect of orally administered lactoferrin, and the newest application using its special nutrient, immune, antimicrobial and antioxidation activities in foods were reviewed.
出处
《食品科技》
CAS
北大核心
2005年第11期86-90,共5页
Food Science and Technology
关键词
乳铁蛋白
功能性机制
营养
免疫
抗菌
抗氧化
lactoferrin
function mechanism
nutrition
immunity
antimicrobial
antioxidation
