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Variations in Concentrations of Lactoferrin in Human Milk: A Nine Country Survey

  • E. Lien
  • J. Jackson
  • C. Kuhlman
  • K. Pramuk
  • B. Lönnerdal
  • D. Janszen
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 554)

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).

Keywords

High Performance Liquid Chromatography Human Milk Human Milk Sample Maternal Criterion Major Milk Protein 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 2004

Authors and Affiliations

  • E. Lien
    • 1
  • J. Jackson
    • 1
  • C. Kuhlman
    • 1
  • K. Pramuk
    • 1
  • B. Lönnerdal
    • 2
  • D. Janszen
    • 3
  1. 1.Wyeth NutritionPhiladelphiaUSA
  2. 2.Department of NutritionUniversity of CaliforniaDavisUSA
  3. 3.Wyeth PharmaceuticalsPhiladelphiaUSA

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