Journal of Dairy Science and Biotechnology
- Volume 27 Issue 1
- /
- Pages.19-28
- /
- 2009
- /
- 2733-4554(pISSN)
- /
- 2733-4562(eISSN)
Current Trends in Lactoferrin Research and Development
락토페린의 최근 연구 개발 동향
- Ryu, Yeon-Kyung (Division of Animal Life and Environmental Science, College of Agriculture and Life Science, Hankyong National University) ;
- Kim, Woan-Sub (Division of Animal Life and Environmental Science, College of Agriculture and Life Science, Hankyong National University)
- Published : 2009.05.31
Abstract
Lactoferrin was first identified 60 years ago as a "red protein" in bovine milk. Lactoferrin, one of the transferrin family proteins, is an iron-binding glycoprotein found in milk and various mucosal secretions; it is also released from activated neutrophils. Human lactoferrin has a molecular weight of 82.4 kDa and is composed of 702 or 692 amino acid residues. Bovine lactoferrin has a molecular weight of 83.1 kDa and is composed of 689 amino acid residues. Both lactoferrin and transferrin have the ability to bind two