Variations in Concentrations of Lactoferrin in Human Milk: A Nine Country Survey
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).
KeywordsHigh Performance Liquid Chromatography Human Milk Human Milk Sample Maternal Criterion Major Milk Protein
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