Antioxidant properties of lactoferrin from human milk

Abstract

Chemiluminescent methods showed that human lactoferrin more effectively inhibits free radical processes in the Fenton reaction than histidine and mannitol, usual free radical scavengers. Human lactoferrin added to yolk lipoprotein suspension in the presence of rhodamine 6G reduces the intensity of fast flash of Fe2+-induced chemiluminescence by 37%. Complete saturation of lactoferrin with iron reduces its antioxidant properties by 15.4%, the intensity of chemiluminescence being below the control by 25.7%.

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Translated fromByulleten' Eksperimental'noi Biologii i Meditsiny, Vol. 127, No. 5, pp. 523–525, May, 1999

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Belizi, S., Nazarova, I.A., Klimova, I.A. et al. Antioxidant properties of lactoferrin from human milk. Bull Exp Biol Med 127, 471–473 (1999). https://doi.org/10.1007/BF02434942

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Key Words

  • lactoferrin
  • apolactoferrin
  • hydrogen peroxide
  • chemiluminescence
  • free-radical reactions